Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Carmen Berbegal"'
Autor:
María Alvarado, Jesús Alberto Gómez-Navajas, María Teresa Blázquez-Muñoz, Emilia Gómez-Molero, Carmen Berbegal, Elena Eraso, Gertjan Kramer, Piet W J De Groot
Publikováno v:
PLoS Pathogens, Vol 19, Iss 5, p e1011158 (2023)
The pathogenic yeast Pichia kudriavzevii, previously known as Candida krusei, is more distantly related to Candida albicans than clinically relevant CTG-clade Candida species. Its cell wall, a dynamic organelle that is the first point of interaction
Externí odkaz:
https://doaj.org/article/5dec5521324f42fc80d8934e6c327373
Autor:
Carmen Berbegal, Sergi Ferrer, Lucía Polo, Isabel Pardo, María José García-Esparza, Lorena Andrés, Inmaculada Álvarez, Victoria Lizama
Publikováno v:
Fermentation, Vol 9, Iss 7, p 654 (2023)
The aim of this study was to isolate and characterize autochthonous Saccharomyces cerevisiae yeasts from Cabernet Sauvignon grape must and to analyze how they impacted the final characteristics of the wines obtained from the same type of must. This w
Externí odkaz:
https://doaj.org/article/c457031d389a429d83fa9199ee3ea314
Autor:
Carmen Berbegal, Lucía Polo, Victoria Lizama, Inmaculada Álvarez, Sergi Ferrer, Isabel Pardo, Mª José García-Esparza
Publikováno v:
Beverages, Vol 9, Iss 1, p 17 (2023)
This work studies the variability of the Saccharomyces cerevisiae present during the spontaneous fermentation of Garnacha grapes’ musts from a “Pago” winery from the east of Spain. The parameters used to select yeast are those related to growth
Externí odkaz:
https://doaj.org/article/39e13019729f477595ea487304c3a37a
Autor:
Carmen Berbegal, Lucía Polo, M. José García-Esparza, Inmaculada Álvarez, Fernando Zamora, Sergi Ferrer, Isabel Pardo
Publikováno v:
Fermentation, Vol 8, Iss 7, p 313 (2022)
The effect of preparing the commercial yeast prise de mousse S. cerevisiae IOC 18-2007 on the second fermentation kinetics of a Macabeo white base wine was evaluated. The influence of yeast preparation on the final “Cava” sparkling wines was dete
Externí odkaz:
https://doaj.org/article/f6c63ecb4d9d4383ac028ab2fe418ff7
Autor:
Vittorio Capozzi, Maria Tufariello, Carmen Berbegal, Mariagiovanna Fragasso, Nicola De Simone, Giuseppe Spano, Pasquale Russo, Pasquale Venerito, Francesco Bozzo, Francesco Grieco
Publikováno v:
Fermentation, Vol 8, Iss 6, p 275 (2022)
Consumers’ increasing interest in sparkling wine has enhanced the global market’s demand. The pro-technological yeasts strains selected for the formulation of microbial starter cultures are a fundamental parameter for exalting the quality and saf
Externí odkaz:
https://doaj.org/article/b04838a9bb6b46d69184e50d77320191
Autor:
Carmen Berbegal, Iuliia Khomenko, Pasquale Russo, Giuseppe Spano, Mariagiovanna Fragasso, Franco Biasioli, Vittorio Capozzi
Publikováno v:
Fermentation, Vol 6, Iss 2, p 55 (2020)
The management of the alcoholic fermentation (AF) in wine is crucial to shaping product quality. Numerous variables (e.g., grape varieties, yeast species/strains, technological parameters) can affect the performances of this fermentative bioprocess.
Externí odkaz:
https://doaj.org/article/93d59e894ce8428896567b9e22857b38
Autor:
Leonardo Petruzzi, Vittorio Capozzi, Carmen Berbegal, Maria R. Corbo, Antonio Bevilacqua, Giuseppe Spano, Milena Sinigaglia
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Among the innovative trends in the wine sector, the continuous exploration of enological properties associated with wine microbial resources represents a cornerstone driver of quality improvement. Since the advent of starter cultures technology, the
Externí odkaz:
https://doaj.org/article/1cef5061dace4b17876978a920acdae0
Autor:
Carmen Berbegal, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi
Publikováno v:
Fermentation, Vol 5, Iss 4, p 85 (2019)
Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food sys
Externí odkaz:
https://doaj.org/article/39f68b9a2cb240fcbdf7dcbe8bad1350
Autor:
Carmen Berbegal, Luigimaria Borruso, Mariagiovanna Fragasso, Maria Tufariello, Pasquale Russo, Lorenzo Brusetti, Giuseppe Spano, Vittorio Capozzi
Publikováno v:
International Journal of Molecular Sciences, Vol 20, Iss 16, p 3980 (2019)
This study reports the first application of a next generation sequencing (NGS) analysis. The analysis was designed to monitor the effect of the management of microbial resources associated with alcoholic fermentation on spontaneous malolactic consort
Externí odkaz:
https://doaj.org/article/e306304b639248b59ce4f37c23bdf04b
Autor:
Pasquale Russo, Carmen Berbegal, Cristina De Ceglie, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi
Publikováno v:
Fermentation, Vol 5, Iss 1, p 23 (2019)
For three consecutive years, an Italian winery in Apulia has dealt with sudden alcoholic stuck fermentation in the early stages of vinification process, i.e., typical defects addressable to bacterial spoilage. After a prescreening trial, we assessed,
Externí odkaz:
https://doaj.org/article/0f39b970f8514ad18dd5f2a446efd8b8