Zobrazeno 1 - 10
of 445
pro vyhledávání: '"Spoilage yeasts"'
Autor:
Benjamín Kuchen, Emilio Hector Paroldi, María Sol Azcona, María Carla Groff, Licia Pera, Fabio Vazquez
Publikováno v:
OENO One, Vol 57, Iss 1 (2023)
SO2 is traditionally used to limit or nullify the proliferation of spoilage yeasts in must/wine, but its use has become controversial due to its negative effects on human health. An alternative strategy for the control of spoilage yeasts is the use o
Externí odkaz:
https://doaj.org/article/b51410145b074d04840da5891afd669a
Autor:
Bernard Gitura Kimani, Miklós Takó, Csilla Veres, Judit Krisch, Tamás Papp, Erika Beáta Kerekes, Csaba Vágvölgyi
Publikováno v:
Foods, Vol 12, Iss 6, p 1338 (2023)
Natural compounds are a suitable alternative to synthetic food preservatives due to their natural origin and health-promoting properties. In the current study, phenolic–phenolic and phenolic–synthetic combinations were tested for their antibiofil
Externí odkaz:
https://doaj.org/article/f7c2cfa4dbef4356a6f77887e0f70aee
Publikováno v:
Fermentation, Vol 9, Iss 2, p 172 (2023)
In the wine industry, the use of chitosan, a non-toxic biodegradable polysaccharide with antimicrobial properties, has been gaining interest with respect to envisaging the reduction in the use of sulfur dioxide (SO2). Although the mechanisms of toxic
Externí odkaz:
https://doaj.org/article/e687fdc03af34a37bf5c4c18d301fa62
Publikováno v:
Microorganisms, Vol 10, Iss 6, p 1079 (2022)
The aim of this study was to reveal the sites of yeast contamination in dairy production and perform taxonomic characterization of potential yeast spoilers in cheese making. Occurrence of spoilage yeasts was followed throughout the manufacture of whi
Externí odkaz:
https://doaj.org/article/f3f95215504a4e788b084f20eb1ff766
Autor:
Athina Geronikou, Thanyaporn Srimahaeak, Kalliopi Rantsiou, Georgios Triantafillidis, Nadja Larsen, Lene Jespersen
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Yeasts are generally recognized as contaminants in the production of white-brined cheeses, such as Feta and Feta-type cheeses. The most predominant yeasts species are Debaryomyces hansenii, Geotrichum candidum, Kluyveromyces marxianus, Kluyveromyces
Externí odkaz:
https://doaj.org/article/fe9cbbc3e292458695beccffba39ac35
Autor:
Bernard Gitura Kimani, Erika Beáta Kerekes, Csilla Szebenyi, Judit Krisch, Csaba Vágvölgyi, Tamás Papp, Miklós Takó
Publikováno v:
Foods, Vol 10, Iss 7, p 1652 (2021)
Phenolic compounds are natural substances that can be obtained from plants. Many of them are potent growth inhibitors of foodborne pathogenic microorganisms, however, phenolic activities against spoilage yeasts are rarely studied. In this study, plan
Externí odkaz:
https://doaj.org/article/02175fd3103d47399c0d18299b8feca3
Publikováno v:
Geronikou, A, Larsen, N, Lillevang, S K & Jespersen, L 2023, ' Diversity and succession of contaminating yeasts in white-brined cheese during cold storage ', Food Microbiology, vol. 113, 104266 . https://doi.org/10.1016/j.fm.2023.104266
Contamination of white-brined cheeses (WBCs) with yeasts is of major concern in the dairy industry. This study aimed to identify yeast contaminants and characterize their succession in white-brined cheese during a shelf-life of 52 weeks. White-brined
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a8afc13fc5dc4b10151dc92a932af8f
https://curis.ku.dk/ws/files/346060628/Diversity_and_succession_of_contaminating_yeasts_in_white_brined_cheese_during_cold_storage.pdf
https://curis.ku.dk/ws/files/346060628/Diversity_and_succession_of_contaminating_yeasts_in_white_brined_cheese_during_cold_storage.pdf
Publikováno v:
Microorganisms, Vol 9, Iss 1, p 56 (2020)
Wickerhamomyces anomalus strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to Brettanomyces bruxellensis species, with a broad-spectrum of activity. WA18 was
Externí odkaz:
https://doaj.org/article/9cde354b535c4c3ab8c617b70ef44ec6
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Akademický článek
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