Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Liliana Godoy"'
Publikováno v:
Plants, Vol 13, Iss 16, p 2248 (2024)
The antimicrobial activity of an aqueous extract of the leaves of Schinus polygamus (cav.) Cabrera against microorganisms of food importance was evaluated. First, the leaf aqueous extract of Schinus polygamus was characterized, quantifying hydroxycin
Externí odkaz:
https://doaj.org/article/0dc470b834034ba2bccb56c93890c9fe
Autor:
Sandra Moreira-Ramos, Jorge Saavedra-Torrico, Camila G-Poblete, Liliana Godoy Olivares, Marcela Sangorrin, María Angélica Ganga
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionBeer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented beverages to contribute to new fl
Externí odkaz:
https://doaj.org/article/6cdcc6ecf45e42ba804e9fe5c0a31d5f
Publikováno v:
Fermentation, Vol 9, Iss 3, p 266 (2023)
The current investigation briefly reviews previous studies about the fate of pesticides used in wine grape production during the alcoholic fermentation process, and how these could affect the correct functioning of yeast. The present review discusses
Externí odkaz:
https://doaj.org/article/1c7e0ba4e61d4111a4be6c55b1a7d041
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
Brettanomyces bruxellensis is considered the most significant contaminant yeast in the wine industry since it causes a deterioration in the organoleptic properties of the wine and significant economic losses. This deterioration is due to the producti
Externí odkaz:
https://doaj.org/article/f2a5e521fc15469fb6b9740545175efc
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Torulaspora delbrueckii is a yeast species typically present in the early stages of the fermentation process. T. delbrueckii positively modifies the aromatic properties of wines. However, its contribution to the final quality of the wine is restricte
Externí odkaz:
https://doaj.org/article/1e850b58ef854b4e8719bf6efe3d381f
Publikováno v:
Journal of Pure and Applied Microbiology, Vol 12, Iss 1, Pp 15-21 (2018)
After alcoholic fermentation, Oenococcus oeni is the protagonist that carry out malolactic fermentation in order to improve the quality of wine. However, the effectiveness of malolactic fermentation varies according to intraspecific diversity of O. o
Externí odkaz:
https://doaj.org/article/2861bf107db04a3d89fd08e651dc3b14
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 3, Pp 457-465 (2017)
Currently, there is a worldwide trend toward the food consumption without the use of preservatives. For this reason, biocontrols have emerged as a natural option to replace preservatives. We identify and select native wine yeasts with antimicrobial a
Externí odkaz:
https://doaj.org/article/525d49a2b6964d56b393c4a991ac332d
Publikováno v:
Electronic Journal of Biotechnology, Vol 23, Iss C, Pp 37-43 (2016)
Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profil
Externí odkaz:
https://doaj.org/article/a0d05ccb3b01487f86bef736533279bb
Akademický článek
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Autor:
Moreira-Ramos, Sandra, Saavedra-Torrico, Jorge, G-Poblete, Camila, Olivares, Liliana Godoy, Sangorrin, Marcela, Ganga, María Angélica
Publikováno v:
Frontiers in Microbiology; 2024, p01-09, 9p