Results 51 to 60 of about 1,380 (159)

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 24: Suitability of taxonomic units notified to EFSA until March 2026

EFSA Journal, Volume 24, Issue 7, July 2026.
Abstract The Qualified Presumption of Safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of knowledge and safety of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Marianne Chemaly, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Ingvar Sundh, Fulvio Barizzone, Marta Bisaschi, Sandra Correia, Lieve Herman   +26 more
wiley   +1 more source

Relationship between lactic acid bacteria, malolactic fermentation and wine colour

IVES Technical Reviews, 2021
Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed that some LAB metabolism could have an influence on wine colour.
Nair Temis Olguin, Lucrecia Delfederico, Liliana Semorile   +2 more
doaj   +1 more source

Fermentation Performance and Microbial Interactions of Selected Aroma‐Producing Yeasts Co‐Cultivated With Lactic Acid Bacteria in Winemaking

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Wine with unique flavor and aroma from nonspontaneous wine fermentation with nonconventional yeasts has gained attention in the wine industry. To develop a stable and controllable pathway for winemaking, the current study screened aroma‐producing yeast strains from grape vineyards in Taiwan and evaluated their suitability through co ...
Chien‐Hao Chen, Sheng‐Qi Cai, Yueh‐Hao Ronny Hung, Tsung‐Yu Tsai, Mukerrem Betul Yerer‐Aycan, Thierry J. C. Regnier, Ming‐Hsu Chen, Kuan‐Chen Cheng   +7 more
wiley   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Laccases from lactic acid bacteria show cuprous oxidase activity and capture Cu(II) and Ag(I) ions

Protein Science, Volume 35, Issue 1, January 2026.
Abstract Several laccases derived from lactic acid bacteria (LAB) display specific structural features, such as two methionine residues at the entrance of the T1Cu center, and an extended C‐terminal end enriched in methionine and histidine. To investigate their functional roles, we engineered mutant variants of the laccase Pp4816 from Pediococcus ...
Raquel Gascó, Ramon Sendra, Isidoro Olmeda, Francisco Paredes‐Martínez, Sergi Ferrer, Isabel Pardo, Patricia Casino   +6 more
wiley   +1 more source

Which microorganisms contribute to mousy off-flavour in our wines?

OENO One, 2023
In recent years, the frequency of occurrence of mousy off-flavours in wines has increased. This could be caused by the significant decrease in sulphur dioxide addition during processing, the increase in pH or even the trend for spontaneous fermentation ...
Pierre Moulis, Cécile Miot-Sertier, Laure Cordazzo, Olivier Claisse, Céline Franc, Laurent Riquier, Warren Albertin, Stéphanie Marchand, Gilles De Revel, Doris Rauhut, Patricia Ballestra   +10 more
doaj   +1 more source

Cereal Arabinoxylans—Their Enzymatic Degradation and Relevance for Breadmaking and Human Health

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT As the most abundant nonstarch polysaccharides in cereals, arabinoxylans (AXs) contribute significantly to the global intake of dietary fiber. They play a crucial role in the breadmaking process with respect to dough rheology and texture, bread volume, and nutritional quality, especially when starting from wheat or rye flour.
Víctor González‐Alonso, Marko Verce, Luc De Vuyst, Frédéric Leroy   +3 more
wiley   +1 more source

Evaluation of the Addition of Yeast Mannoprotein to Oenococcus oeni Starter Cultures to Improve Wine Malolactic Fermentation

Fermentation
Malolactic fermentation (MLF) in wine is driven by the lactic acid bacterium Oenococcus oeni in most cases. Although this bacterium is resistant to wine stress conditions, it often faces difficulties completing MLF.
Paloma Toraño, Jordi Gombau, Iratxe Mejías, Albert Bordons, Nicolas Rozès, Cristina Reguant   +5 more
doaj   +1 more source

Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)

The Scientific World Journal, 2012
Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing ...
Lucía González-Arenzana, Pilar Santamaría, Rosa López, Carmen Tenorio, Isabel López-Alfaro   +4 more
doaj   +1 more source

Effects of Addition of SO2 Alternatives During Lees Ageing on Chardonnay Wine Composition

Australian Journal of Grape and Wine Research, Volume 2026, Issue 1, 2026.
Background and Aims Lees ageing is widely applied in Chardonnay winemaking to enhance aroma complexity and mouthfeel through yeast autolysis. Sulphur dioxide (SO2) is commonly used during this stage for antioxidant and antimicrobial protection; however, consumer demand for reduced‐sulphite wines has encouraged the evaluation of alternative protectants.
Pei-Chin Tsai, Leandro Dias Araujo, Shaoyang Wang, Eveline Bartowsky, Romina Meloni, Bin Tian, James Harbertson   +6 more
wiley   +1 more source