Results 21 to 30 of about 3,960 (144)

Zygosaccharomyces rouxii: Control Strategies and Applications in Food and Winemaking

Fermentation, 2018
The genus Zygosaccharomyces is generally associated to wine spoilage in the winemaking industry, since a contamination with strains of this species may produce re-fermentation and CO2 production in sweet wines.
Carlos Escott, Juan Manuel del Fresno, Iris Loira, Antonio Morata, José Antonio Suárez-Lepe   +4 more
doaj   +1 more source

Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method

Frontiers in Microbiology, 2018
The yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B.
Marta Avramova, Marta Avramova, Amélie Vallet-Courbin, Julie Maupeu, Isabelle Masneuf-Pomarède, Isabelle Masneuf-Pomarède, Warren Albertin, Warren Albertin   +7 more
doaj   +1 more source

The Application of Non-Thermal Technologies for Wine Processing, Preservation, and Quality Enhancement

Beverages, 2023
Recently, non-thermal wine processing technologies have been proposed as alternatives to conventional winemaking processes, mostly with the aims to improve wine quality, safety, and shelf-life.
Yogesh Kumar, Matteo Marangon, Christine Mayr Marangon   +2 more
doaj   +1 more source

Evaluation of three Brettanomyces qPCR commercial kits: results from an interlaboratory study

OENO One, 2016
Brettanomyces bruxellensis is well adapted to high ethanol concentrations and low pH which allows it to develop in difficult environments, such as wine. B. bruxellensis is mainly found in red wine and is regarded as a spoilage yeast due to its production
Cédric Longin, Frédérique Julliat, Virginie Serpaggi, Julie Maupeu, Geoffrey Bourbon, Sandrine Rousseaux, Michèle Guilloux-Benatier, Hervé Alexandre   +7 more
doaj   +1 more source

Brettanomyces bruxellensis biofilms: a lifestyle to withstand environmental stresses?

IVES Technical Reviews, 2020
Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis.
Sandrine Rousseaux, Manon Lebleux, Hany Abdo, Louise Basmacyian, Chloé Roullier-Gall, Hervé Alexandre, Stéphanie Weidmann   +6 more
doaj   +1 more source

Analysis of Growth Inhibition and Metabolism of Hydroxycinnamic Acids by Brewing and Spoilage Strains of Brettanomyces Yeast

Foods, 2015
Brettanomyces yeasts are well-known as spoilage organisms in both the wine and beer industries, but also contribute important desirable characters to certain beer styles.
Michael Lentz, Chad Harris
doaj   +1 more source

Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

IVES Technical Reviews, 2019
In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. However, due to the effects of global climate change, wines can be more alcoholic and flatter in terms of ...
Alice Vilela
doaj   +1 more source

Design and performance testing of a DNA extraction assay for sensitive and reliable quantification of acetic acid bacteria directly in red wine using real time PCR

Frontiers in Microbiology, 2016
Although strategies exist to prevent AAB contamination, the increased interest for wines with low sulfite addition leads to greater AAB spoilage. Hence there is a real need for a rapid, specific, sensitive and reliable method for detecting these spoilage
Cédric eLONGIN, Michèle eGuilloux-Benatier, Hervé eAlexandre   +2 more
doaj   +1 more source

Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts

Microorganisms, 2020
Wickerhamomyces anomalus strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to Brettanomyces bruxellensis species, with a broad-spectrum of activity.
Francesca Comitini, Alice Agarbati, Laura Canonico, Edoardo Galli, Maurizio Ciani   +4 more
doaj   +1 more source

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source