Results 81 to 90 of about 5,745 (213)

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

Editorial: Microbiota of Grapes: Positive and Negative Role on Wine Quality [PDF]

, 2016
During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants ...
Giuseppe Spano, Sandra Torriani
core   +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

Tolerance to winemaking stress conditions of Patagonian strains ofSaccharomyces eubayanusandSaccharomyces uvarum

Journal of Applied Microbiology, 2017
Evaluating the winemaking stress tolerance of a set of both Saccharomyces eubayanus and Saccharomyces uvarum strains from diverse Patagonian habitats.Yeast strains growth was analysed under increasing ethanol concentrations; all of them were able to grow until 8% v/v ethanol.
Origone, Andrea Cecilia, del Monaco, Silvana Maria, Ávila, J. R., Gonzalez Flores, Melisa, Rodríguez, María Eugenia, Lopes, Christian Ariel   +5 more
openaire   +3 more sources

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

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

Deciphering the hybridisation history leading to the Lager lineage based on the mosaic genomes of Saccharomyces bayanus strains NBRC1948 and CBS380. [PDF]

PLoS ONE, 2011
Saccharomyces bayanus is a yeast species described as one of the two parents of the hybrid brewing yeast S. pastorianus. Strains CBS380(T) and NBRC1948 have been retained successively as pure-line representatives of S. bayanus.
Huu-Vang Nguyen, Jean-Luc Legras, Cécile Neuvéglise, Claude Gaillardin   +3 more
doaj   +1 more source

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