Zobrazeno 1 - 10
of 35
pro vyhledávání: '"María Angélica Ganga"'
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:
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:
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
Autor:
Byron Riffo, Consuelo Henríquez, Renato Chávez, Rubén Peña, Marcela Sangorrín, Carlos Gil-Duran, Arturo Rodríguez, María Angélica Ganga
Publikováno v:
Journal of Fungi, Vol 7, Iss 4, p 281 (2021)
In the food industry, some fungi are considered to be common spoilage microorganisms which reduce the shelf life of products. To avoid this outcome, different technologies are being developed to control their growth. Electromagnetic fields (EMF) have
Externí odkaz:
https://doaj.org/article/021893e235aa4cb8ad02cd42c218a72b
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
Publikováno v:
Fermentation, Vol 6, Iss 3, p 65 (2020)
Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that
Externí odkaz:
https://doaj.org/article/fb8c62c721264ae6919960614c0304a2
Autor:
Camila G-Poblete, Irina Charlot Peña-Moreno, Marcos Antonio de Morais, Sandra Moreira, María Angélica Ganga
Publikováno v:
Microorganisms, Vol 8, Iss 4, p 557 (2020)
Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrien
Externí odkaz:
https://doaj.org/article/40929360cd834b9f8e7abceae6147524
Publikováno v:
Fermentation, Vol 5, Iss 1, p 25 (2019)
Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health. For this reason, studies are
Externí odkaz:
https://doaj.org/article/aa89c16179d2494c9e971cb557da1cf3
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 12 (2021)
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