Results 91 to 100 of about 5,988 (242)

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

Microorganisms, 2020
Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality.
Helena Roca-Mesa, Sonia Sendra, Albert Mas, Gemma Beltran, María-Jesús Torija   +4 more
doaj   +1 more source

Enzyme contribution of non-Saccharomyces yeasts to wine production [PDF]

, 2015
The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S ...
Maicas i Prieto, Sergi, Mateo Tolosa, José Juan   +1 more
core   +2 more sources

Tracking and Treating Fungal Contamination in Indoor‐Growing Barley Sprouts

Environmental Microbiology Reports, Volume 17, Issue 4, August 2025.
This study identifies shifts in fungal communities during barley sprouting, with Arthroderma vanbreuseghemii and Fusarium cerealis dominating in eight‐day sprouts. Ozone water effectively suppresses pathogenic fungi, whereas 3‐octanone volatile compounds indicate mould contamination, offering a potential biomarker for rapid detection.
Dedong Kong, Mengdi Dai, Ziran Ye, Yu Luo, Xuting Chen, Xiangfeng Tan   +5 more
wiley   +1 more source

The effect of indigenous non-Saccharomyces yeasts on the volatile profile of Maraština wine: Monoculture versus sequential fermentation

Applied Food Research
Non-Saccharomyces yeasts are presented as a new promising tool in winemaking to enhance aroma complexity in fermentation with Saccharomyces yeasts.
Ana Boban, Urska Vrhovsek, Silvia Carlin, Vesna Milanović, Jasenka Gajdoš Kljusurić, Zvonimir Jurun, Irena Budić-Leto   +6 more
doaj   +1 more source

Properties and Fermentation Activity of Industrial Yeasts Saccharomyces cerevisiae, S. uvarum, Candida utilis and Kluyveromyces marxianus Exposed to AFB1, OTA and ZEA

Food Technology and Biotechnology, 2018
In this paper the effect of aflatoxin B1, ochratoxin A and zearalenon on morphology, growth parameters and metabolic activity of yeasts Saccharomyces cerevisiae, Saccharomyces uvarum, Candida utilis and Kluyveromyces marxianus was determined. The results
Željko Jakopović, Karla Hanousek Čiča, Jasna Mrvčić, Irina Pucić, Iva Čanak, Jadranka Frece, Jelka Pleadin, Damir Stanzer, Slaven Zjalić, Ksenija Markov   +9 more
doaj   +1 more source

Effect on Arabica Coffee Flavor Quality of Enhanced Fermentation With Pichia membranifaciens Through Change Microbial Communities and Chemical Compounds

Food Science &Nutrition, Volume 13, Issue 7, July 2025.
Weissella, Lactococcus, Trichococcus, Leuconostoc, and Massila at the bacterial general level and Pichia, Hanseniaspora, Lachancea, Candida, and Cystofilobasidium at the fungi general level were the predominant microorganisms during the enhanced fermentation of Arabica coffee.
Xiaojing Shen, Qi Wang, Jia Zheng, Xingyu Li, Song Li, Yanhua Yin, Mengli Shang, Kunyi Liu, Wenjuan Yuan, Jilai Zhang   +9 more
wiley   +1 more source

Molecular evolution in yeast of biotechnological interest [PDF]

, 2003
The importance of yeast in the food and beverage industries was only realized about 1860, when the role of these organisms in food manufacture became evident.
Barrio Esparducer, Eladio, Belloch, Carmela, Fernández-Espinar, María Teresa, Querol Simón, Amparo   +3 more
core   +2 more sources

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 22: Suitability of taxonomic units notified to EFSA until March 2025

EFSA Journal, Volume 23, Issue 7, July 2025.
Abstract The qualified presumption of safety (QPS) process was developed to assess the safety of microorganisms used in food and feed chains. During the period covered by this Statement, no new information warranted changes to the status of previously recommended QPS taxonomic units.
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, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Marianne Chemaly, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source

The population genomics of Saccharomyces cerevisiae and Saccharomyces uvarum in New Zealand vineyards

, 2021
The Saccharomyces cladeis a taxon of yeast, both wild and domesticated, which are capable of producing ethanol via fermentation, and have been utilised for this by humanity. This thesis uses whole-genome sequence data from over 200 novel isolates of two species – the predominantly domesticated Saccharomyces cerevisiae, and the partially domesticated ...
openaire   +2 more sources

Immunomodulatory action of jacalin from Artocarpus integrifolia and mannoprotein from Saccharomyces uvarum on the humoral immunity of laying hens [PDF]

, 2020
Marco Aurélio Chiara Silva, Miriele Caroline da Silva, João Waine Pinheiro, Raúl Jorge Hernán Castro-Gómez, Alice Eiko Murakami, Wagner Loyola, Emerson José Venâncio   +6 more
openalex   +2 more sources