Zobrazeno 1 - 10
of 130
pro vyhledávání: '"Francesca, Comitini"'
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
Autor:
Arianna De Bernardi, Enrica Marini, Cristiano Casucci, Luca Tiano, Fabio Marcheggiani, Maurizio Ciani, Francesca Comitini, Eren Taskin, Edoardo Puglisi, Costantino Vischetti
Publikováno v:
Environmental Advances, Vol 8, Iss , Pp 100225- (2022)
Earthworms and microbial communities are essential non-target soil organisms that are useful to assess the collateral impact of pesticides. The present paper reports three laboratory experiments performed to investigate the effects of sub-lethal dose
Externí odkaz:
https://doaj.org/article/7f7d9a37d8274290b476e9306cdf47b4
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
Autor:
Patrizia Romano, Gabriella Siesto, Angela Capece, Rocchina Pietrafesa, Rosalba Lanciotti, Francesca Patrignani, Lisa Granchi, Viola Galli, Antonio Bevilacqua, Daniela Campaniello, Giuseppe Spano, Andrea Caridi, Marco Poiana, Roberto Foschino, Ileana Vigentini, Giuseppe Blaiotta, Viviana Corich, Alessio Giacomini, Gianluigi Cardinali, Laura Corte, Annita Toffanin, Monica Agnolucci, Francesca Comitini, Maurizio Ciani, Ilaria Mannazzu, Marilena Budroni, Vasileios Englezos, Kalliopi Rantsiou, Lucilla Iacumin, Giuseppe Comi, Vittorio Capozzi, Francesco Grieco, Maria Tufariello
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
This paper reports on a common experiment performed by 17 Research Units of the Italian Group of Microbiology of Vine and Wine (GMVV), which belongs to the Scientific Society SIMTREA, with the aim to validate a protocol for the characterization of wi
Externí odkaz:
https://doaj.org/article/fbaf2c6bd665467eb1d64040c06fa17d
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