4.7 Article

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Chemistry, Applied

Impact of Lachancea thermotolerans on chemical composition and sensory profiles of Merlot wines

Ana Hranilovic et al.

Summary: Wines from warm climates often have high ethanol content and low acidity. This study compared the performance of different yeast strains in Merlot fermentations and found that certain L. thermotolerans strains can produce 'fresher' wines with lower ethanol content and improved flavor balance.

FOOD CHEMISTRY (2021)

Article Biotechnology & Applied Microbiology

Use of Hanseniaspora guilliermondii and Hanseniaspora opuntiae to enhance the aromatic profile of beer in mixed-culture fermentation with Saccharomyces cerevisiae

Nuno Bourbon-Melo et al.

Summary: The study isolated 17 strains of non-Saccharomyces yeasts, with Hanseniaspora guilliermondii IST315 and H. opuntiae IST408 showing the highest acceptability in terms of aroma profiles, which can improve the organoleptic properties of beer. Their presence in mixed-culture fermentations with S. cerevisiae US-05 influenced the volatile composition of beer.

FOOD MICROBIOLOGY (2021)

Article Microbiology

Biocompatibility in Ternary Fermentations With Lachancea thermotolerans, Other Non-Saccharomyces and Saccharomyces cerevisiae to Control pH and Improve the Sensory Profile of Wines From Warm Areas

Cristian Vaquero et al.

Summary: This study aimed to investigate the quality issues of wines produced in warm regions due to global warming, utilizing a combination of different yeast species in fermentation to assess their impact on the quality and characteristics of the wine. The results showed that the co-inoculation approach can lead to the production of more complex and distinctive wines.

FRONTIERS IN MICROBIOLOGY (2021)

Article Biotechnology & Applied Microbiology

Combinatorial analysis of population dynamics, metabolite levels and malolactic fermentation in Saccharomyces cerevisiae/ Lachancea thermotolerans mixed fermentations

S. Fairbairn et al.

Summary: The impact of nitrogen composition on the co-fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae in grape juice is complex, with DAP addition potentially leading to higher L. thermotolerans persistence and increased production of glycerol and lactic acid, while having no significant effect on S. cerevisiae growth. Musts fermented with L. thermotolerans showed more similar malolactic fermentation profiles, regardless of nutrient regime, whereas different nitrogen treatments in S. cerevisiae fermentations could affect the completion times of malolactic fermentation.

FOOD MICROBIOLOGY (2021)

Article Food Science & Technology

Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Cristian Vaquero et al.

Summary: The use of Pulsed Electric Fields (PEF) in nonthermal food processing can improve yeast implantation and fermentation, resulting in increased production of desired metabolites while preserving sensory qualities. Yeasts treated with PEF showed higher production of lactic acid and anthocyanins, indicating better fermentation outcomes.
Article Biotechnology & Applied Microbiology

Use of Lachancea thermotolerans for Biological vs. Chemical Acidification at Pilot-Scale in White Wines from Warm Areas

Cristian Vaquero et al.

Summary: Climate change affects vineyards, altering the acidity and pH of grapes at harvest time. Microbiological acidification using Lachancea thermotolerans yeasts can gradually improve wine acidity, resulting in a more natural product compared to traditional tartaric acid addition.

FERMENTATION-BASEL (2021)

Article Food Science & Technology

Conventional bread making with a mixture of the yeast Hanseniaspora vineae and the baker's yeast Saccharomyces cerevisiae for improved quality

Masahiro Takaya et al.

Summary: The study demonstrates that the yeast strain Hanseniaspora vineae TW15 can be applied in mixed culture with a baking strain to enhance sucrose fermentation ability in traditional dough, resulting in breads with similar quality to those made solely with H. vineae TW15.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2021)

Article Food Science & Technology

Organic cultivation of grape affects yeast succession and wine sensory quality during spontaneous fermentation

Weina Xu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Cashew wine and volatile compounds produced during fermentation by non-Saccharomyces and Saccharomyces yeast

Ester Seixas Bulle Rego et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2020)

Article Food Science & Technology

Evaluation of the bioprotectivity of Lactobacillus binary/ternary cultures in yogurt

Nasrin Fayyaz et al.

FOOD SCIENCE & NUTRITION (2020)

Article Biotechnology & Applied Microbiology

Simultaneous identification to monitor consortia strain dynamics of four biofuel yeast species during fermentation

Gabriel Perez et al.

JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY (2020)

Review Biotechnology & Applied Microbiology

The Effect of Non-SaccharomycesandSaccharomycesNon-CerevisiaeYeasts on Ethanol and Glycerol Levels in Wine

Nedret Neslihan Ivit et al.

FERMENTATION-BASEL (2020)

Article Food Science & Technology

Wort fermentation and beer conditioning with selected non-Saccharomyces yeasts in craft beers

M. J. Callejo et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Biochemistry & Molecular Biology

Madeira Wine Volatile Profile. A Platform to Establish Madeira Wine Aroma Descriptors

Rosa Perestrelo et al.

MOLECULES (2019)

Article Biotechnology & Applied Microbiology

Influence of cell-cell contact between L. thermotolerans and S. cerevisiae on yeast interactions and the exo-metabolome

Clement Petitgonnet et al.

FOOD MICROBIOLOGY (2019)

Article Food Science & Technology

Lachancea thermotolerans as a tool to improve pH in red wines from warm regions

Antonio Morata et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Food Science & Technology

Impact of malolactic fermentation on the volatile composition of Turkish Kalecik karasi red wines

Z. D. Celik et al.

JOURNAL OF THE INSTITUTE OF BREWING (2019)

Article Microbiology

Exploitation of Three Non-Conventional Yeast Species in the Brewing Process

Laura Canonico et al.

MICROORGANISMS (2019)

Proceedings Paper Food Science & Technology

Use of Ultra High Pressure Homogenization to sterilize grape must

A. Morata et al.

42ND WORLD CONGRESS OF VINE AND WINE (2019)

Article Food Science & Technology

Selection of non-Saccharomyces yeasts for orange wine fermentation based on their enological traits and volatile compounds formation

Lanlan Hu et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)

Article Food Science & Technology

Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula

A. Hranilovic et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2018)

Article Biotechnology & Applied Microbiology

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Konstantin Bellut et al.

FERMENTATION-BASEL (2018)

Article Biotechnology & Applied Microbiology

Impact of oxygenation on the performance of three non-Saccharomyces yeasts in co-fermentation with Saccharomyces cerevisiae

Kirti Shekhawat et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2017)

Article Food Science & Technology

Pulsed Light Effect in Red Grape Quality and Fermentation

Carlos Escott et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

Article Microbiology

Physiology, ecology and industrial applications of aroma formation in yeast

Maria C. Dzialo et al.

FEMS MICROBIOLOGY REVIEWS (2017)

Article Food Science & Technology

Effect of non-Saccharomyces yeasts on the volatile chemical profile of Shiraz wine

M. E. B. Whitener et al.

AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2017)

Review Biotechnology & Applied Microbiology

The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Cristian Varela

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2016)

Article Biotechnology & Applied Microbiology

Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

Debra Rossouw et al.

FOOD MICROBIOLOGY (2016)

Article Food Science & Technology

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

Livio Lencioni et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2016)

Article Food Science & Technology

Ethanol tolerance is decreased by fructose in Saccharomyces and non-Saccharomyces yeasts

Francisco Javier De la Torre-Gonzalez et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Review Microbiology

Non-conventional Yeast Species for Lowering Ethanol Content of Wines

Maurizio Ciani et al.

FRONTIERS IN MICROBIOLOGY (2016)

Article Food Science & Technology

Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach

Margaret E. Beckner Whitener et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Chemistry, Applied

Effect of Saccharomyces strains on the quality of red wines aged on lees

I. Loira et al.

FOOD CHEMISTRY (2013)

Article Food Science & Technology

Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation

Karina Medina et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Article Food Science & Technology

Multi-enzyme production by pure and mixed cultures of Saccharomyces and non-Saccharomyces yeasts during wine fermentation

Y. Paola Maturano et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2012)

Article Biotechnology & Applied Microbiology

2-Phenylethyl Acetate Formation by Immobilized Cells of Hanseniaspora vineae in Sequential Mixed Fermentations

Fernando Viana et al.

AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE (2011)

Article Food Science & Technology

The use of furfural as a metabolic inhibitor for reducing the alcohol content of model wines

Diego Abalos et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)

Article Biotechnology & Applied Microbiology

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Francesca Comitini et al.

FOOD MICROBIOLOGY (2011)

Article Food Science & Technology

Monitoring a mixed starter of Hanseniaspora vineae-Saccharomyces cerevisiae in natural must: Impact on 2-phenylethyl acetate production

Fernando Viana et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)

Article Biochemistry & Molecular Biology

Expansion of Hexose Transporter Genes Was Associated with the Evolution of Aerobic Fermentation in Yeasts

Zhenguo Lin et al.

MOLECULAR BIOLOGY AND EVOLUTION (2011)

Review Chemistry, Applied

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

Krista M. Sumby et al.

FOOD CHEMISTRY (2010)

Article Biotechnology & Applied Microbiology

Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits

Fernando Viana et al.

FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Vitality enhancement of the rehydrated active dry wine yeast

B. Rodriguez-Porrata et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2008)

Article Food Science & Technology

Yeast interactions and wine flavour

GH Fleet

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)

Article Biotechnology & Applied Microbiology

Kinetic model for nitrogen-limited wine fermentations

AC Cramer et al.

BIOTECHNOLOGY AND BIOENGINEERING (2002)

Article Agriculture, Multidisciplinary

Chemicals with sweet aroma descriptors found in Portuguese wines from the Douro region: 2,6,6-Trimethylcyclohex-2-ene-1,4-dione and diacetyl

FSS Rogerson et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)