Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
نویسندگان
چکیده
منابع مشابه
Saccharomyces and Non-Saccharomyces Starter Yeasts
This chapter describes the importance of yeast in beer fermentation. Initially, the differences between Saccharomyces cerevisiae and Saccharomyces pastorianus in the production of “ale” and “lager” beers are analyzed. Then, the relationships between beer nutrients and yeast growth are discussed, with special emphasis on the production of the flavor compounds. The impact of the wort composition ...
متن کاملEssential oils against yeasts and moulds causing food spoilage
In foodstuffs with low pH, low water activity, or high carbohydrate content spoilage bacteria are, with some exception, usually not present because this environment is unfavourable for their growth. Food-spoilage yeasts and moulds, however, can grow under these circumstances and cause deterioration of various products, such as fruit and vegetable juices and purees, soft drinks, pickled vegetabl...
متن کاملApplication of Non-Saccharomyces Yeasts to Wine-Making Process
Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. Non-Saccharomyces yeasts are present on the grape surface and also on the cellar. Although these yeasts can produce spoilage, these microorganisms could also possess many interesting technological properties which could be exploited in food pro...
متن کاملEnzyme Contribution of Non-Saccharomyces Yeasts to Wine Production
The fermentation of grape must to produce wine is a biologically complex process, carried on by yeasts and malolactic bacteria. The yeasts present in spontaneous fermentation may be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts which include members of the genera Rhodotorula, Pichia, Candida, Debaryomyces, Metschtnikowia, Hansenu...
متن کاملActivity of phenothiazines against medically important yeasts.
Two phenothiazine compounds, trifluoperazine and chlorpromazine, inhibited growth in vitro of the five most common pathogenic yeasts, with MICs ranging from 10 to 40 micrograms/ml. Daily intraperitoneal injections of trifluoperazine (4 to 7 mg/kg of body weight) increased the survival of mice experimentally infected with Candida albicans or Cryptococcus neoformans. The potential use of these dr...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Fermentation
سال: 2019
ISSN: 2311-5637
DOI: 10.3390/fermentation5030060