Probiotic and potentially probiotic yeasts—Characteristics and food application
A Staniszewski, M Kordowska-Wiater - Foods, 2021 - mdpi.com
Probiotics are live microorganisms which when administered in adequate amounts confer a
health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts …
health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts …
The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review
E Borren, B Tian - Foods, 2020 - mdpi.com
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 …
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …
Correlations between microbiota with physicochemical properties and volatile flavor components in black glutinous rice wine fermentation
C Zhao, W Su, Y Mu, L Jiang, Y Mu - Food Research International, 2020 - Elsevier
Black glutinous rice wine (BGRW) is a popular traditional Chinese rice wine; however, the
flavors profiles associated with microbiota changes during its fermentation have not yet been …
flavors profiles associated with microbiota changes during its fermentation have not yet been …
The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
C Varela - Applied Microbiology and Biotechnology, 2016 - Springer
The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …
the production of all alcoholic beverages. However, microbial activity during fermentation is …
Metagenomics insights into food fermentations
This review describes the recent advances in the study of food microbial ecology, with a
focus on food fermentations. High‐throughput sequencing (HTS) technologies have been …
focus on food fermentations. High‐throughput sequencing (HTS) technologies have been …
From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept
Wine originally emerged as a serendipitous mix of chemistry and biology, where
microorganisms played a decisive role. From these ancient fermentations to the current …
microorganisms played a decisive role. From these ancient fermentations to the current …
Associations among wine grape microbiome, metabolome, and fermentation behavior suggest microbial contribution to regional wine characteristics
Regionally distinct wine characteristics (terroir) are an important aspect of wine production
and consumer appreciation. Microbial activity is an integral part of wine production, and …
and consumer appreciation. Microbial activity is an integral part of wine production, and …
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review
Apiculate yeasts of the genus Hanseniaspora/Kloeckera are the main species present on
mature grapes and play a significant role at the beginning of fermentation, producing …
mature grapes and play a significant role at the beginning of fermentation, producing …
From the vineyard to the winery: how microbial ecology drives regional distinctiveness of wine
Wine production is a complex process from the vineyard to the winery. On this journey,
microbes play a decisive role. From the environment where the vines grow, encompassing …
microbes play a decisive role. From the environment where the vines grow, encompassing …
Lachancea thermotolerans Applications in Wine Technology
Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …