Immobilized cell technology has shown a significant promotional effect on the fermentation
of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and …

Formation of mixed‐species biofilms constitutes a common adaptation of foodborne
pathogens and indigenous microbiota for prolonged survival in their food niche …

Background The application of emerging technologies for the food preservation is a relevant
topic for the industry; these technologies are highly efficient to reduce the growth of spoilage …

Understanding the characteristics of yeast spoilage, as well as the available control
technologies, is vital to producing consistent, high-quality wine. Zygosaccharomyces bailii …

Microbial biofilms can be defined as multi-cellular aggregates adhering to a surface and
embedded in an extracellular matrix (ECM). The nonpathogenic yeast, Saccharomyces …

The fermentation of grape must using non‐Saccharomyces yeasts with particular metabolic
and biochemical properties is of growing interest. In the present work, red grape must was …

The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the
winemaking process due to its resistance to multiple stress conditions. The ability to form …

Spoilage yeasts detection is the key to improve the quality of alcoholic fermentation
beverages such as wine and cider. The metabolic activity of the spoilage yeast causes …

The unwanted modification of wine sensory attributes by yeasts of the species
Brettanomyces bruxellensis due to the production of volatile phenols is presently the main …

In an era of economic globalization, the competition among wine businesses is likely to get
tougher. Biotechnological innovation permeates the entire world and intensifies the severity …