Wine faults, often caused by spoilage microorganisms, are considered negative sensory attributes, and may result in substantial economic losses. The objective of this study was to use the electronic tongue (e-tongue) flash profiling (FP) evaluate changes red wine over time due presence different microorganisms. Merlot inoculated with one following microorganisms: Brettanomyces bruxellensis, Lac...

Traditional grain vinegar is fermented using multiple acetic acid bacteria (AAB) at various temperatures. A single AAB showed high acid-producing ability 30 °C with a 5% alcohol concentration and an initial pH adjusted to 4.0. Multiple were similar AAB; however, the optimal was 3.0. Acid production according type of higher in than AAB. That is, helped increase titratable acidity traditional vin...

Kombucha is a functional beverage fermented by the symbiosis of bacteria and yeasts comprised mainly bioactive compounds acids that have beneficial health effects. Our research aimed to determine optimal ratio co-culture bacterium Acetobacter pasteurianus AJ605 yeast Zygosaccharomyces bailii YN403 for kombucha fermentation in order improve consistency quality so it can be mass produced. Microbi...

BACKGROUND Phloroglucinol is an important chemical, and the biosynthesis processes which can convert glucose to phloroglucinol have been established. However, due to approximate 80% of the glucose being transformed into undesirable by-products and biomass, this biosynthesis process only shows a low yield with the highest value of about 0.20 g/g. The industrial applications are usually hindered ...

Kombucha is a fermented tea beverage containing bioactive compounds from and vital such as acetic acid, D-saccharic acid-1,4-lactone, glucuronic gluconic acids produced the metabolic activities of bacteria yeasts, which benefit human health. contains symbiotic culture yeast (SCOBY), actively ferments sugar. microbial compositions vary due to environmental conditions starter culture. Saccharomyc...