Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Alice Agarbati"'
Publikováno v:
Microorganisms, Vol 12, Iss 7, p 1494 (2024)
The yeast Saccharomyces cerevisiae ensures successful fermentation in winemaking, although the persistent use of commercial strains lead to the loss of aroma complexity of wines. Hence, the research of indigenous S. cerevisiae with proper oenological
Externí odkaz:
https://doaj.org/article/5955fd54f32848eab6b304d0ca4a3315
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20979- (2023)
Currently, an increasing number of intolerant and vegan consumers are driving the market towards plant-based milk alternatives. Here, selected probiotic yeasts, belonging to the Candida zeylanoides, Kluyveromyces lactis and Debaryomyces hansenii spec
Externí odkaz:
https://doaj.org/article/d181bf659412498b9a8cde5fceaef800
Publikováno v:
Foods, Vol 13, Iss 4, p 505 (2024)
Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted brewer’s spent grain (BSG) coming from craft beer is a relevant issue in the brewing process. I
Externí odkaz:
https://doaj.org/article/cea651d39553449b89e2aac9200c03d9
Publikováno v:
Foods, Vol 12, Iss 15, p 2899 (2023)
Torulaspora delbrueckii has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine. Sequential fermentations with a selected native strain of T. delbruec
Externí odkaz:
https://doaj.org/article/dd7c020c35ae4118b12f9faf419b7451
Publikováno v:
Microorganisms, Vol 11, Iss 6, p 1450 (2023)
Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production,
Externí odkaz:
https://doaj.org/article/ae107c906c214f4c9acd32d7bf4e5a85
Publikováno v:
Fermentation, Vol 9, Iss 3, p 302 (2023)
Non-Saccharomyces wine yeasts are not only proposed to improve the sensory profile of wine but also for several distinctive promising features. Among them, biocontrol action at different steps of the wine production chain could be a suitable strategy
Externí odkaz:
https://doaj.org/article/de0d703ee04940f3b2718a22b1e6d3fc
Publikováno v:
Foods, Vol 11, Iss 18, p 2787 (2022)
During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected non-conventional yeasts (NCY) Lachanceathermotolerans and Kazachstaniaunispora in pure and mix
Externí odkaz:
https://doaj.org/article/f62e764f0f4e42da86848d75e35c9eed
Publikováno v:
Beverages, Vol 8, Iss 3, p 49 (2022)
The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to increase the complexity of wines. In this work, selected strains of Lachancea thermotolerans
Externí odkaz:
https://doaj.org/article/495b24a0504f42aa9b8a8d817943e607
Publikováno v:
Fermentation, Vol 8, Iss 5, p 224 (2022)
The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery
Externí odkaz:
https://doaj.org/article/45e966373bbb4fa19103344b291f808d
Autor:
Alice Agarbati, Laura Canonico, Tania Pecci, Gianfranco Romanazzi, Maurizio Ciani, Francesca Comitini
Publikováno v:
Microorganisms, Vol 10, Iss 2, p 200 (2022)
Background: Botrytis cinerea (B. cinerea) is responsible for grape infection and damage to the winemaking and table grape sectors. Although anti-Botrytis chemicals are available, they are considered unsustainable for resistance phenomenon and adverse
Externí odkaz:
https://doaj.org/article/3b73e0c937a9426491f651c1c8fb5a04