Results 191 to 200 of about 777,422 (212)

Antimicrobial function of yeast against pathogenic and spoilage microorganisms via either antagonism or encapsulation: A review.

Food microbiology, 2023
Contaminations of pathogenic and spoilage microbes on foods are threatening food safety and quality, highlighting the importance of developing antimicrobial agents.
Yue Ma, Mengjie Wu, Xiao-Jie Qin, Qingli Dong, Zhuo-Si Li   +4 more
semanticscholar   +1 more source

Pulsed electric fields inactivation of wine spoilage yeast and bacteria

International Journal of Food Microbiology, 2009
Eduardo Puértolas, Ignacio Alvarez, Javier Raso   +2 more
exaly   +2 more sources

High Pdr12 levels in spoilage yeast (Saccharomyces cerevisiae) correlate directly with sorbic acid levels in the culture medium but are not sufficient to provide cells with acquired resistance to the food preservative

International Journal of Food Microbiology, 2007
Stanley Brul, Karl Kuchler
exaly   +2 more sources

Novel antimicrobial peptides produced by Candida intermedia LAMAP1790 active against the wine-spoilage yeast Brettanomyces bruxellensis

Antonie van Leeuwenhoek, 2018
Rubén Peña, M. A. Ganga
semanticscholar   +1 more source

Study on the Inhibitory Activity of a Synthetic Defensin Derived from Barley Endosperm against Common Food Spoilage Yeast

Molecules, 2021
Elke Arendt, Aylin W Şahin, Laila Shwaiki   +2 more
exaly  

Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide

Journal of Applied Microbiology, 2016
Lucia Oro, M. Ciani, Davide Bizzaro, F. Comitini   +3 more
semanticscholar   +1 more source

Heat inactivation of wine spoilage yeast Dekkera bruxellensis by hot water treatment

Letters in Applied Microbiology, 2015
Vincenzo Fabrizio, I. Vigentini, N. Parisi, C. Picozzi, C. Compagno, R. Foschino   +5 more
semanticscholar   +1 more source

Characterization of the "viable but nonculturable" (VBNC) state in the wine spoilage yeast Brettanomyces.

Food microbiology, 2012
Virginie Serpaggi, F. Remize, G. Recorbet, Eliane Gaudot-Dumas, Anabelle Sequeira-Le Grand, H. Alexandre   +5 more
semanticscholar   +1 more source

Effects of pectinolytic yeast on the microbial composition and spoilage of olive fermentations

Food Microbiology, 2013
Kyria Boundy-Mills, Maria L Marco
exaly  

Spoilage of vacuum-packed beef by the yeast Kazachstania psychrophila.

Food microbiology, 2016
Johannes Kabisch, Constanze Erl-Höning, M. Wenning, Christina Böhnlein, M. Gareis, R. Pichner   +5 more
semanticscholar   +1 more source