Results 81 to 90 of about 5,988 (242)

Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in S. cerevisiae, S. uvarum and S. kudriavzevii Species

Microbial Biotechnology
The species Saccharomyces uvarum and Saccharomyces kudriavzevii have gained popularity in recent decades due to their interesting oenological properties.
Romain Minebois, David Henriques, Eva Balsa‐Canto, Amparo Querol, Carole Camarasa   +4 more
doaj   +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, Farris, Giovanni Antonio, Ladu, Gianfranca, Zara, Giacomo, Zara, Severino   +4 more
core  

Whole‐Genome Sequencing and Phenotyping Reveal Specific Adaptations of Lachancea thermotolerans to the Winemaking Environment

Molecular Ecology, Volume 34, Issue 24, December 2025.
ABSTRACT Adaptation to the environment plays an essential role in yeast evolution as a consequence of selective pressures. Lachancea thermotolerans, a yeast related to fermentation and one of the current trends in wine technology research, has undergone an anthropisation process, leading to a notable genomic and phenomic differentiation.
Javier Vicente, Anne Friedrich, Joseph Schacherer, Kelle Freel, Domingo Marquina, Antonio Santos   +5 more
wiley   +1 more source

Volatile codes: Correlation of olfactory signals and reception in Drosophila-yeast chemical communication. [PDF]

, 2015
Drosophila have evolved strong mutualistic associations with yeast communities that best support their growth and survival, resulting in the development of novel niches.
Hamby, Kelly, Liu, Cheng, Scheidler, Nicole, Syed, Zainulabeuddin, Zalom, Frank   +4 more
core   +1 more source

Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Vineyards support highly diverse communities of native yeasts, but only a small proportion are fermentative ascomycetes capable of alcoholic fermentation. Many non‐fermentative species are also present, including a range of metabolically active basidiomycete yeasts that can influence wine aromatic profiles, especially in the early stages of ...
Adele Bunbury‐Blanchette, Lihua Fan, Allison Walker, Gavin Kernaghan   +3 more
wiley   +1 more source

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Foods, 2023
One approach towards maintaining healthy microbiota in the human gastrointestinal tract is through the consumption of probiotics. Until now, the majority of probiotic research has focused on probiotic bacteria, but over the last few years more and more ...
Adam Staniszewski, Monika Kordowska-Wiater   +1 more
doaj   +1 more source

Innovative Strategies for Postharvest Disease Management in Fruits and Vegetables: A Comprehensive Treatise

Food Science &Nutrition, Volume 13, Issue 9, September 2025.
This review critically examines innovative strategies for postharvest disease management in fruits and vegetables, focusing on biological control (bacterial and yeast antagonists), nanotechnology (including chitosan, selenium, and other nanoparticles), edible coatings (polysaccharide, protein, and lipid‐based), and plant growth regulators (PGRs).
Qudrat Ullah, Muhammad Waqar, Nimra Sajjad, Farhang H. Awlqadr, Muhammad Tayyab Arshad, Sammra Maqsood, Kübra Sağlam, Nimra Maqsood, Md. Sakhawot Hossain, Ali Ikram, Thanet Khomphet, Kodjo Théodore Gnedeka   +11 more
wiley   +1 more source

Melatonin‐Producing Microorganisms: A Rising Research Interest in Their Melatonin Biosynthesis and Effects on Crops

Journal of Pineal Research, Volume 77, Issue 5, September 2025.
ABSTRACT Melatonin is imperative in animals and plants, contributing to multiple physiological roles, and its microbial production could offer an eco‐friendly alternative to synthetic melatonin. However, detecting and characterizing it in microorganisms remains ongoing, and the biosynthesis pathways are still poorly explored.
Sang‐Mo Kang, Ashim Kumar Das, Da‐Sol Lee, Byung‐Wook Yun, Marino B. Arnao, In‐Jung Lee   +5 more
wiley   +1 more source

Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking [PDF]

, 2015
Background and Aims: Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method.
Bae, Baleiras-Couto, Clavijo, Corona, Di Stefano, Esteve-Zarzoso, Esteve-Zarzoso, European Commission, Fleet, Fleet, Francesca, Francesca, Francesca, Guzzon, Jolly, Legras, Li, Noble, Nurgel, O'Donnel, Sannino, Settanni, Tofalo, Tofalo, Ubeda Iranzo, Valero, Vaudano, Wang, Yanagida, Zott   +29 more
core   +2 more sources

Can Metagenomic Analyses Be Used Effectively in Safe Food Production?

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
This graphical abstract illustrates the metagenomic workflow applied in food safety. It outlines the process from microbial detection in food matrices to genome‐level identification via next‐generation sequencing (NGS). The visualization emphasizes the integration of modern sequencing technologies to assess foodborne pathogens and microbial communities
Berrak Delikanli‐Kiyak, Ilkay Yilmaz, Metın Guldas   +2 more
wiley   +1 more source