Results 61 to 70 of about 5,745 (213)
Associations among Wine Grape Microbiome, Metabolome, and Fermentation Behavior Suggest Microbial Contribution to Regional Wine Characteristics. [PDF]
, 2016 UnlabelledRegionally distinct wine characteristics (terroir) are an important aspect of wine production and consumer appreciation. Microbial activity is an integral part of wine production, and grape and wine microbiota present regionally defined ...
Allen, Greg +6 more
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Food Frontiers, Volume 7, Issue 2, March 2026.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
Isolation, screening and characterization of microorganisms with potential for biofuels production [PDF]
, 2012 Tese de mestrado. Biologia (Microbiologia Aplicada). Universidade de Lisboa, Faculdade de Ciências, 2012Rapid global population growth has increased the demand for food and energy supply.
Teixeira, Pedro Jorge Dias, 1989-
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MicrobiologyOpen, Volume 15, Issue 1, February 2026.This study investigated the effects of incubation time and temperature, and initial patulin concentration on patulin removal rates, and the mechanism involved in patulin degradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii. The patulin degradation rate by the yeast strains was dependent on the three key parameters.
Yidan Ji +5 more
wiley +1 more source
Characterization of natural hybrids ofSaccharomyces cerevisiaeandSaccharomyces bayanusvar.uvarum [PDF]
FEMS Yeast Research, 2007 Nine yeast strains were isolated from spontaneous fermentations in the Alsace area of France, during the 1997, 1998 and 1999 grape harvests. Strains were characterized by pulsed-field gel electrophoresis, PCR-restriction fragment length polymorphism (RFLP) of the MET2 gene, delta-PCR, and microsatellite patterns.
Le Jeune, Christine +6 more
openaire +4 more sources
OENO One, 1980 A la suite de précédents travaux d'identification de la microflore des raisins traités par divers fongicides, on étudie dans ce travail l'influence de ces produits (notamment anti-mildiou et anti-Botrytis), sur les espèces de levures et de bactéries les ...
Simone Sapis-domercq
doaj +1 more source
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 +3 more
wiley +1 more source
Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature. [PDF]
PLoS ONE, 2013 Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities.
María López-Malo +2 more
doaj +1 more source
International Journal of Food Science, Volume 2026, Issue 1, 2026.Kefir is a fermented dairy beverage produced by a complex microbial consortium of bacteria and yeasts coexisting within a polysaccharide–protein matrix known as kefir grains. Although the bacterial communities are well‐characterized, the distribution of yeast taxa, specifically those transitioning into the fermented liquid phase, remains insufficiently
Kurniawan +3 more
wiley +1 more source
Molecular and enological characterization of autochthonous Saccharomyces cerevisiae strains isolated from grape-musts and wines Cannonau [PDF]
, 2007 Fermentation by autochthonous yeasts may produce wines with enological properties that are unique of a specific area or variety of grape must. In order to identify yeast starter strains for the production of the Sardinian wine Cannonau DOC, 66 ...
Budroni, Marilena +4 more
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