Sophorolipids are surface-active glycolipids produced by several non-pathogenic yeast species and are widely used as biosurfactants in several industrial applications …
M Tufariello, M Fragasso, J Pico, A Panighel… - Molecules, 2021 - mdpi.com
Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical …
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …
Freshness, although it is a concept difficult to define in wines, can be understood as a combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …
TJ Porter, B Divol, ME Setati - Food Research International, 2019 - Elsevier
The genus Lachancea, first proposed in 2003, currently comprises 12 valid species, all found to have eight chromosomes. Lachancea spp. occupy a myriad of natural and …
J Vicente, E Navascués, F Calderón, A Santos… - Foods, 2021 - mdpi.com
The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has notably increased in all ecological, evolutionary, and industrial aspects. One of the key …
S Maicas, JJ Mateo - Microorganisms, 2023 - mdpi.com
Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic …
NN Ivit, R Longo, B Kemp - Fermentation, 2020 - mdpi.com
Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine …
Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a …