Results 91 to 100 of about 3,960 (144)

Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances. [PDF]

Foods
Romano G, Loperfido F, Petrelli V, Venerito P, Galeotti A, Palombi L, Grieco F, Tufariello M.   +7 more
europepmc   +1 more source

Native microorganisms as natural enhancers in craft beer and wine production. [PDF]

Front Microbiol
Caiza-Valencia C, Izquierdo Romero A, Veloz-Villavicencio E, Coronel-León J.   +3 more
europepmc   +1 more source

Detection of Spoilage-Associated Acetic Acid Levels Using a Transcription-Based Whole-Cell Biosensor. [PDF]

Microb Biotechnol
Kesler YM, Kviatkovski I, Rotem N, Brandis A, Shoseyov O, Yarnitzky T, Helman Y.   +6 more
europepmc   +1 more source

Traditional Foods and Starters Utilizing Salt and Osmo-Tolerant Yeast <i>Hyphopichia burtonii</i>. [PDF]

Microorganisms
Ohisa N.
europepmc   +1 more source

Yeast Biosensors for the Safety of Fermented Beverages. [PDF]

Biosensors (Basel)
Afonso S, Oliveira I, Vilela A.
europepmc   +1 more source

The influence of different raw material processing methods on the quality of mulberry fruit wine. [PDF]

Food Chem X
Wang Y, Wang T, Tan S, Liu X, Rao Y, Huang D, Xie P, Xu P.   +7 more
europepmc   +1 more source

Pulsed Electric Field Inactivation of <i>Acetobacter aceti</i>: Mechanisms and Efficacy Elucidation. [PDF]

Foods
Teng Y, Chen B, Yao R, Wang L, Han Z, Zeng XA.   +5 more
europepmc   +1 more source

Ultraviolet Technologies for Yeast Control and Functional Modulation in the Food Industry: Mechanisms, Resistance and Applications. [PDF]

Foods
Zavala A, Cavieres O, Labbé M, Salazar F.   +3 more
europepmc   +1 more source

Evaluating yeasts as biocontrol agents against pathogenic and spoilage microorganisms in agri-food: action of volatile organic compounds (VOCs). [PDF]

Appl Microbiol Biotechnol
Moretti L, Canonico L, Agarbati A, Comitini F, Ciani M.   +4 more
europepmc   +1 more source

SO₂ Management and Yeast Inoculation Strategies (NoSO₂-Spont, NoSO₂Sc, SO₂Sc) During Fermentation Shape the Chemical, Polyphenolic, Microbiological, and Sensory Profiles of 'Solaris' White Wine. [PDF]

Molecules
Błaszak M, Ochmian I, Kapusta I, Lachowicz-Wiśniewska S.   +3 more
europepmc   +1 more source