Results 31 to 40 of about 777,422 (212)
A Preliminary Evaluation to Establish Bath Pasteurization Guidelines for Hard Cider
Beverages, 2020 Though in-package water bath heat pasteurization for hard cider production is commonly employed to improve product safety and stability, there is a considerable lack of research-based guidelines to inform industry practices.
Brianna Valliere, Sarah Harkins
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Foods, 2021 Beer spoilage caused by microorganisms, which is a major concern for brewers, produces undesirable aromas and flavors in the final product and substantial financial losses.
Magaly Rodríguez-Saavedra +4 more
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THE METHODOLOGICAL ASPECTS OF USING REAL-TIME POLYMERASE CHAIN REACTION (RT-PCR) IN BRETTANOMYCES/DEKKERA DETECTION [PDF]
Journal of Engineering Science (Chişinău), 2019 Wine spoilage could be caused by a lot of genera and species of yeasts. One of the most damaging is Brettanomyces/Dekkera which causes severe quality problems in the wine industry.
Irina Mitina +3 more
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Quorum sensing : understanding the role of bacteria in meat spoilage [PDF]
, 2010 Quorum sensing is a fundamental process to all of microbiology since it is ubiquitous in the bacterial world, where bacterial cells communicate with each other using low molecular weight signal molecules called autoinducers.
Blana, Vasiliki A
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A Control Alternative for the Hidden Enemy in the Wine Cellar
Fermentation, 2019 Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health.
Rubén Peña +3 more
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BIO Web of Conferences, 2023 Pulsed electric field application for microbial inactivation of wine spoilage microorganisms has recently become a point of interest among scientific and industry peers. B.
Aguiar-Macedo Mafalda +3 more
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Dekkera bruxellensis - a competitive yeast for ethanol production from conventional and non-conventional substrates [PDF]
, 2011 In the ethanol industry and research community, Saccharomyces cerevisiae is regarded as the most competitive fermentation yeast and therefore industrial yeast populations are rarely studied.
Blomqvist, Johanna
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Comparative proteome analysis of Brettanomyces bruxellensis under hydroxycinnamic acid growth
Electronic Journal of Biotechnology, 2016 Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of
Lourdes Carmona +3 more
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Isolation and Identification of Spoilage Yeasts in Wine Samples by MALDI-TOF MS Biotyper
Scientific Papers Animal Science and Biotechnologies, 2023 Many genera and species of microorganisms can be found in grape musts and wines at various times during the winemaking process. For instance, Saccharomyces, Brettanomyces, and Pediococcus can be found together in wine.
Attila Kántor, Miroslava Kačániová
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Anti-Yeast Synergistic Effects and Mode of Action of Australian Native Plant Essential Oils
Applied Sciences, 2021 Yeasts are the most common group of microorganisms responsible for spoilage of soft drinks and fruit juices due to their ability to withstand juice acidity and pasteurization temperatures and resist the action of weak-acid preservatives.
Fahad Alderees +4 more
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