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Items: 1 to 20 of 105

1.
New Insights into the Production of Assyrtiko Wines from the Volcanic Terroir of Santorini Island Using Lachancea thermotolerans
Aikaterini Tzamourani, Spiros Paramithiotis, Marion Favier, Joana Coulon, Virginie Moine, Ioannis Paraskevopoulos, Maria Dimopoulou
Microorganisms. 2024 Apr; 12(4): 786. Published online 2024 Apr 12. doi: 10.3390/microorganisms12040786
PMCID:
PMC11052215
AbstractArticlePDF–1.0M
2.
Fungal Community Composition and Its Relationship with Volatile Compounds during Spontaneous Fermentation of Cabernet Sauvignon from Two Chinese Wine-Growing Regions
Jie Gao, Huiying Geng, Ruru Chai, Tianyang Wu, Weidong Huang, Yilin You, Jicheng Zhan
Foods. 2024 Jan; 13(1): 106. Published online 2023 Dec 28. doi: 10.3390/foods13010106
PMCID:
PMC10778937
AbstractArticlePDF–3.1M
3.
Evaluation of Indigenous Yeasts Screened from Chinese Vineyards as Potential Starters for Improving Wine Aroma
Xiaoxin Ge, Jie Wang, Xiaodi Wang, Yaqiong Liu, Chao Dang, Ran Suo, Jianfeng Sun
Foods. 2023 Aug; 12(16): 3073. Published online 2023 Aug 16. doi: 10.3390/foods12163073
PMCID:
PMC10453611
AbstractArticlePDF–1.7M
4.
Kombucha tea as an anti-hyperglycemic agent in humans with diabetes – a randomized controlled pilot investigation
Chagai Mendelson, Sabrina Sparkes, Daniel J. Merenstein, Chloe Christensen, Varun Sharma, Sameer Desale, Jennifer M. Auchtung, Car Reen Kok, Heather E. Hallen-Adams, Robert Hutkins
Front Nutr. 2023; 10: 1190248. Published online 2023 Aug 1. doi: 10.3389/fnut.2023.1190248
PMCID:
PMC10426908
AbstractArticlePDF–916K
5.
Application of Schizosaccharomyces japonicus in makgeolli fermentation and its brewing characteristics
Juyong Choi, Sun-Young Park, Min Kyung Park, Young-Suk Kim, Chorong Ahn, Ye-Jin Kim, Cheon-Seok Park
Food Sci Biotechnol. 2023 Sep; 32(10): 1383–1393. Published online 2023 Feb 3. doi: 10.1007/s10068-023-01265-6
PMCID:
PMC10349024
AbstractArticlePDF–2.7M
6.
Optimizing growth and biomass production of non-Saccharomyces wine yeast starters by overcoming sucrose consumption deficiency
Max Torrellas, Rocchina Pietrafesa, Aroa Ferrer-Pinós, Angela Capece, Emilia Matallana, Agustín Aranda
Front Microbiol. 2023; 14: 1209940. Published online 2023 Jun 6. doi: 10.3389/fmicb.2023.1209940
PMCID:
PMC10280074
AbstractArticlePDF–2.0M
7.
Yeast diversity in pit mud and related volatile compounds in fermented grains of chinese strong-flavour liquor
Yan Shoubao, Yang Jie, Shen TingTing, Guang Jiaquan, Shi Cuie
AMB Express. 2023; 13: 56. Published online 2023 Jun 8. doi: 10.1186/s13568-023-01562-7
PMCID:
PMC10250287
AbstractArticlePDF–2.1M
8.
The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
Sergi Maicas, José Juan Mateo
Microorganisms. 2023 May; 11(5): 1178. Published online 2023 Apr 30. doi: 10.3390/microorganisms11051178
PMCID:
PMC10224428
AbstractArticlePDF–432K
9.
Colonization of Honey Bee Digestive Tracts by Environmental Yeast Lachancea thermotolerans Is Naturally Occurring, Temperature Dependent, and Impacts the Microbiome of Newly Emerged Bees
Helen V. Kogan, Annabelle B. Elikan, Kimberly F. Glaser, Jenna M. Bergmann, Laure M. Raymond, Sofia R. Prado-Irwin, Jonathan W. Snow
Microbiol Spectr. 2023 Mar-Apr; 11(2): e05194-22. Published online 2023 Feb 15. doi: 10.1128/spectrum.05194-22
PMCID:
PMC10100982
AbstractArticlePDF–1.0M
10.
Exploiting Non-Conventional Yeasts for Low-Alcohol Beer Production
João Simões, Eduardo Coelho, Paulo Magalhães, Tiago Brandão, Pedro Rodrigues, José António Teixeira, Lucília Domingues
Microorganisms. 2023 Feb; 11(2): 316. Published online 2023 Jan 26. doi: 10.3390/microorganisms11020316
PMCID:
PMC9961705
AbstractArticlePDF–2.2M
11.
Malolactic Fermentation: New Approaches to Old Problems
Junwei Fu, Ling Wang, Jingxian Sun, Ning Ju, Gang Jin
Microorganisms. 2022 Dec; 10(12): 2363. Published online 2022 Nov 29. doi: 10.3390/microorganisms10122363
PMCID:
PMC9781322
AbstractArticlePDF–686K
12.
Impact of Non-Saccharomyces Wine Yeast Strains on Improving Healthy Characteristics and the Sensory Profile of Beer in Sequential Fermentation
Vanesa Postigo, Paula Sanz, Margarita García, Teresa Arroyo
Foods. 2022 Jul; 11(14): 2029. Published online 2022 Jul 8. doi: 10.3390/foods11142029
PMCID:
PMC9318315
AbstractArticlePDF–4.9M
13.
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts
Rosa Peces-Pérez, Cristian Vaquero, María Jesús Callejo, Antonio Morata
ACS Omega. 2022 May 31; 7(21): 17822–17840. Published online 2022 May 16. doi: 10.1021/acsomega.2c01035
PMCID:
PMC9161265
AbstractArticlePDF–2.1M
14.
Process Development for Benzyl Alcohol Production by Whole-Cell Biocatalysis in Stirred and Packed Bed Reactors
Carlos J. C. Rodrigues, Carla C. C. R. de Carvalho
Microorganisms. 2022 May; 10(5): 966. Published online 2022 May 3. doi: 10.3390/microorganisms10050966
PMCID:
PMC9147996
AbstractArticlePDF–1.9M
15.
Editorial: Wine Microbiology: Current Trends and Approaches
Antonio Bevilacqua, Leonardo Petruzzi, Maria Arevalo-Villena, Panagiotis Kandylis, Aspasia Nisiotou
Front Microbiol. 2022; 13: 873980. Published online 2022 Mar 29. doi: 10.3389/fmicb.2022.873980
PMCID:
PMC9002260
ArticlePDF–95K
16.
A peculiar cell cycle arrest at g2/m stage during the stationary phase of growth in the wine yeast Hanseniaspora vineae.
Luisa Vivian Schwarz, Maria Jose Valera, Ana Paula Longaray Delamare, Francisco Carrau, Sergio Echeverrigaray
Curr Res Microb Sci. 2022; 3: 100129. Published online 2022 Mar 26. doi: 10.1016/j.crmicr.2022.100129
PMCID:
PMC9325883
AbstractArticlePDF–1.1M
17.
Sour beer production in India using a coculture of Saccharomyces pastorianus and Lactobacillus plantarum: optimization, microbiological, and biochemical profiling
Sachin Mahanta, P. S. Sivakumar, Pankaj Parhi, Ranjan K. Mohapatra, Gargi Dey, Smita H. Panda, Srijita Sireswar, Sandeep K. Panda
Braz J Microbiol. 2022 Jun; 53(2): 947–958. Published online 2022 Feb 7. doi: 10.1007/s42770-022-00691-8
PMCID:
PMC9151955
AbstractArticlePDF–1.1M
18.
Yeasts from Chinese strong flavour Daqu samples: isolation and evaluation of their potential for fortified Daqu production
Shunchang Pu, Yu Zhang, Ning Lu, Cuie Shi, Shoubao Yan
AMB Express. 2021; 11: 176. Published online 2021 Dec 24. doi: 10.1186/s13568-021-01337-y
PMCID:
PMC8709808
AbstractArticlePDF–1.8M
19.
Kombucha Tea—A Double Power of Bioactive Compounds from Tea and Symbiotic Culture of Bacteria and Yeasts (SCOBY)
Hubert Antolak, Dominik Piechota, Aleksandra Kucharska
Antioxidants (Basel) 2021 Oct; 10(10): 1541. Published online 2021 Sep 28. doi: 10.3390/antiox10101541
PMCID:
PMC8532973
AbstractArticlePDF–2.6M
20.
Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus Regional terroirs
Eleni Kamilari, Minas Mina, Christos Karallis, Dimitrios Tsaltas
Front Microbiol. 2021; 12: 726483. Published online 2021 Sep 22. doi: 10.3389/fmicb.2021.726483
PMCID:
PMC8494061
AbstractArticlePDF–7.1M

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