Results 71 to 80 of about 5,988 (242)

Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations [PDF]

, 2016
Saccharomyces cerevisiae and its sibling species S. paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations.
Butinar, Lorena, Dashko, Sofia, Fay, Justin C, Liu, Ping, Piškur, Jure, Volk, Helena   +5 more
core   +3 more sources

Patulin Biodegradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii Isolated From Fruits

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, Sung‐Yong Hong, Jinhuan Qu, Qing Chu, Shuxian Ma, Ae‐Son Om   +5 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, Amparo Querol, José Manuel Guillamon   +2 more
doaj   +1 more source

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, Bokulich, Nicholas A, Collins, Thomas S, Ebeler, Susan E, Heymann, Hildegarde, Masarweh, Chad, Mills, David A   +6 more
core   +2 more sources

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

Etude de l'influence des produits de traitement de la vigne sur la microflore des raisins et des vins. Expérimentation 1978-1979. Comparaison avec les résultats de 1975, 1976 et 1977

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

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

Microorganisms, 2022
Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products).
Teresa Zotta, Tiziana Di Renzo, Alida Sorrentino, Anna Reale, Floriana Boscaino   +4 more
doaj   +1 more source

Saccharomyces eubayanus and Saccharomyces arboricola reside in North Island native New Zealand forests [PDF]

, 2016
Saccharomyces is one of the best-studied microbial genera but our understanding of the global distributions and evolutionary histories of its members is relatively poor.
Almeida, Bergstrom, Bing, Borneman, Cherry, Coton, Darling, Dashko, Di Cagno, Edgar, Esteve-Zarzoso, Ganga, García-Alcalde, Gayevskiy, Goddard, Goddard, Goddard, Goffeau, Guindon, Hagman, Hittinger, Hittinger, Hurles, Hyma, Johnson, Kearse, Knight, Kobayashi, Kurtzman, Lederer, Li, Libkind, Liti, Liti, McGovern, Naumov, Naumov, Naumov, Naumov, Peris, Pfeiffer, Piskur, Polz, Replansky, Rodríguez, Rokas, Rozpedowska, Salvado, Scannell, Serjeant, Sniegowski, Spring, Tsai, Wang, Wang, White, Zhang, Zhang   +57 more
core   +1 more source

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 23: Suitability of taxonomic units notified to EFSA until September 2025

EFSA Journal, Volume 24, Issue 1, January 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 relevant 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, Juan Evaristo Suarez, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source

Antagonistic activity of two yeasts against Penicillium expansum in stone fruits

Journal of the Science of Food and Agriculture, Volume 105, Issue 15, Page 8878-8887, December 2025.
Abstract BACKGROUND Stone fruits are vulnerable to contamination by Penicillium expansum (PE), a patulin‐producing mould. The use of yeasts as biocontrol agents could be an effective strategy to combat this pathogen. This study evaluated the ability of Metschnikowia pulcherrima L672 (L672) and Pichia kudriavzevii L40 (L40) as biocontrol strategies on ...
Paula Tejero, Alicia Rodríguez, Alberto Martín, Sandra Olmo, Alejandro Hernández   +4 more
wiley   +1 more source