Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Renato L Binati"'
Autor:
Nicola Ferremi Leali, Elisa Salvetti, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani, Renato L. Binati
Publikováno v:
Fermentation, Vol 10, Iss 3, p 128 (2024)
In this study, two strains of Schizosaccharomyces pombe (NCAIM Y01474T and SBPS) and two strains of Schizosaccharomyces japonicus (DBVPG 6274T, M23B) were investigated for their capacity to ferment apple juice and influence the volatile compounds of
Externí odkaz:
https://doaj.org/article/9d03d5b0a1e449deb5a6ee85f63d6aa8
Autor:
Nicola Ferremi Leali, Renato L. Binati, Francesco Martelli, Veronica Gatto, Giovanni Luzzini, Andrea Salini, Davide Slaghenaufi, Salvatore Fusco, Maurizio Ugliano, Sandra Torriani, Elisa Salvetti
Publikováno v:
Foods, Vol 11, Iss 19, p 3045 (2022)
Kombucha is a fermented tea with a long history of production and consumption. It has been gaining popularity thanks to its refreshing taste and assumed beneficial properties. The microbial community responsible for tea fermentation—acetic acid bac
Externí odkaz:
https://doaj.org/article/8bc503eac91a404985f1640372f7b075
Publikováno v:
Fermentation, Vol 7, Iss 2, p 68 (2021)
Lactic acid bacteria (LAB) perform the process of malolactic fermentation (MLF) in wine. Availability of oxygen and nitrogen nutrients could influence LAB growth, malolactic activity, and other metabolic pathways, impacting the subsequent wine qualit
Externí odkaz:
https://doaj.org/article/b21272ca0cd549a2b994aac75165061d
Autor:
Ilaria Checchia, Renato L. Binati, Eleonora Troiano, Maurizio Ugliano, Giovanna E. Felis, Sandra Torriani
Publikováno v:
Fermentation, Vol 7, Iss 1, p 43 (2021)
Wine quality is strongly affected by chemical composition and microbial population of grape must, which, in turn, are influenced by several post-harvest treatments, including grape withering. Different strategies have been suggested to manage the fer
Externí odkaz:
https://doaj.org/article/aa5d3db687074b9794c9c47b2bc89167
Autor:
Eleonora Troiano, Ilaria Larini, Renato L Binati, Veronica Gatto, Sandra Torriani, Pietro Buzzini, Benedetta Turchetti, Elisa Salvetti, Giovanna E Felis
Metschnikowia pulcherrima is an important yeast species that is attracting increased interest thanks to its biotechnological potential, especially in agri-food applications. Phylogenetically related species of the so-called ‘pulcherrima clade’ we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0314d1dcfa36eb61710ae0d88097f9dd
https://hdl.handle.net/11391/1548397
https://hdl.handle.net/11391/1548397
Publikováno v:
Australian Journal of Grape and Wine Research. 27:290-294
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c2af8541ab2febdb33b63475ee1a3e7
https://doi.org/10.1111/ajgw.12473
https://doi.org/10.1111/ajgw.12473
Autor:
Sandra Torriani, Eleonora Troiano, Maurizio Ugliano, Renato L. Binati, Ilaria Checchia, Giovanna E. Felis
Publikováno v:
Fermentation, Vol 7, Iss 43, p 43 (2021)
Fermentation; Volume 7; Issue 1; Pages: 43
Fermentation; Volume 7; Issue 1; Pages: 43
Wine quality is strongly affected by chemical composition and microbial population of grape must, which, in turn, are influenced by several post-harvest treatments, including grape withering. Different strategies have been suggested to manage the fer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::219391b22077bb2463f5389d0c235678
https://www.mdpi.com/2311-5637/7/1/43
https://www.mdpi.com/2311-5637/7/1/43
Autor:
Giovanna E. Felis, Elisa Salvetti, David Bolzonella, Dalia Čižeikienė, Loreta Bašinskienė, Anna Bzducha-Wróbel, Renato L. Binati
Yeast species have been spontaneously participating in food production for millennia, but the scope of applications was greatly expanded since their key role in beer and wine fermentations was clearly acknowledged. The workhorse for industry and scie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2cec19c4dd37364e8f08a20561eba12
http://hdl.handle.net/11562/1058918
http://hdl.handle.net/11562/1058918
Publikováno v:
Food Research International. 156:111333
Glutathione (GSH) is a non-protein thiol naturally present in grape berries and produced by yeasts during fermentation. It has a strong antioxidant activity; thus, the addition of pure GSH during winemaking is recommended to limit the oxidative pheno
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b51fd7c6505d39c1b2deefe2d2f2fac2
https://doi.org/10.1016/j.foodres.2022.111333
https://doi.org/10.1016/j.foodres.2022.111333
Autor:
Davide Slaghenaufi, Giovanna E. Felis, Maurizio Ugliano, Sandra Torriani, Wilson José Fernandes Lemos Junior, Renato L. Binati
Gray mold caused by Botrytis cinerea is a fungal disease that can determine significant economic losses of apple during the storage phase. An alternative to reduce the use of traditional synthetic fungicides is to employ the yeast Starmerella bacilla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dae4e688cdacfdb24e9ac8d3784fdf42
http://hdl.handle.net/11562/1012564
http://hdl.handle.net/11562/1012564