It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine. The contribution of non-Saccharomyces yeasts, including the ability to secret enzymes and produce secondary metabolites, glycerol and ethanol, release of mannoproteins or contributions to color stability, is spe...

The production of vinegar depends on an oxidation process that is mainly performed by acetic acid bacteria. Despite the different methods of vinegar production (more or less designated as either "fast" or "traditional"), the use of pure starter cultures remains far from being a reality. Uncontrolled mixed cultures are normally used, but this review proposes the use of controlled mixed cultures....

Spectral imaging requires rapid analysis of spectra associated with each pixel. A rapid algorithm has been developed that uses iterative matrix inversions to solve for the absorption spectra of a tissue using a lookup table for photon pathlength based on numerical simulations. The algorithm uses tissue water content as an internal standard to specify the strength of optical scattering. An exper...

Three food-industry wastes: fermented apple juice (FAJ), wine lees and yogurt waste (YW) were evaluated in combination with two sources of inoculum, anaerobic sludge and garden compost, to produce electricity in microbial fuel cells. Preliminary potentiostatic studies suggested that YW was the best candidate, able to provide up to 250 mA/m(2) at poised potential +0.3V/SCE. Experiments conducted...

We present an interesting case report of two sarcoid-like lesions on a port-wine stain (PWS) birthmark in a Brazilian patient which on investigation proved to be cutaneous leishmaniasis.