Cargando…

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fe...

Descripción completa

Detalles Bibliográficos
Autores principales:	Comitini, Francesca, Canonico, Laura, Agarbati, Alice, Ciani, Maurizio
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Review
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10303170/ https://www.ncbi.nlm.nih.gov/pubmed/37374952 http://dx.doi.org/10.3390/microorganisms11061450

Ejemplares similares

Biocontrol of Non-Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea
por: Agarbati, Alice, et al.
Publicado: (2022)

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods
por: Agarbati, Alice, et al.
Publicado: (2020)

Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines
por: Canonico, Laura, et al.
Publicado: (2023)

Microbial Biocontrol in the Agri-Food Industry
por: Ciani, Maurizio
Publicado: (2023)

Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine
por: Agarbati, Alice, et al.
Publicado: (2020)

The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties
por: Agarbati, Alice, et al.
Publicado: (2019)

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review
por: Comitini, Francesca, et al.
Publicado: (2021)

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features
por: Agarbati, Alice, et al.
Publicado: (2023)

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer
por: Canonico, Laura, et al.
Publicado: (2022)

Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile
por: Canonico, Laura, et al.
Publicado: (2021)

Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts
por: Comitini, Francesca, et al.
Publicado: (2020)

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine
por: Canonico, Laura, et al.
Publicado: (2016)

Exploitation of Three Non-Conventional Yeast Species in the Brewing Process
por: Canonico, Laura, et al.
Publicado: (2019)

The Influence of Fungicide Treatments on Mycobiota of Grapes and Its Evolution During Fermentation Evaluated by Metagenomic and Culture-Dependent Methods
por: Agarbati, Alice, et al.
Publicado: (2019)

Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts
por: Agarbati, Alice, et al.
Publicado: (2023)

Yeast Interactions in Inoculated Wine Fermentation
por: Ciani, Maurizio, et al.
Publicado: (2016)

Metschnikowia pulcherrima Selected Strain for Ethanol Reduction in Wine: Influence of Cell Immobilization and Aeration Condition
por: Canonico, Laura, et al.
Publicado: (2019)

Non-conventional Yeast Species for Lowering Ethanol Content of Wines
por: Ciani, Maurizio, et al.
Publicado: (2016)

Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar
por: Oro, Lucia, et al.
Publicado: (2019)

Tetrapisispora phaffii killer toxin is a highly specific β-glucanase that disrupts the integrity of the yeast cell wall
por: Comitini, Francesca, et al.
Publicado: (2009)

Starmerella bombicola influences the metabolism of Saccharomyces cerevisiae at pyruvate decarboxylase and alcohol dehydrogenase level during mixed wine fermentation
por: Milanovic, Vesna, et al.
Publicado: (2012)

From Quantifying to Managing Food Loss in the Agri-Food Industry Supply Chain
por: Sánchez-Teba, Eva M., et al.
Publicado: (2021)

Phages in Food Industry Biocontrol and Bioremediation
por: Cristobal-Cueto, Pablo, et al.
Publicado: (2021)

Epiphytic Yeasts and Bacteria as Candidate Biocontrol Agents of Green and Blue Molds of Citrus Fruits
por: Hammami, Rania, et al.
Publicado: (2022)

Food preservation by cold plasma from dielectric barrier discharges in agri-food industries
por: Jiang, Hao, et al.
Publicado: (2022)

Gleaning evolutionary insights from the genome sequence of a probiotic yeast Saccharomyces boulardii
por: Khatri, Indu, et al.
Publicado: (2013)

Floristic diversity of receiving environments polluted by effluent from agri-food industries
por: Noukeu, N.A., et al.
Publicado: (2019)

Wood Waste from Fruit Trees: Biomolecules and Their Applications in Agri-Food Industry
por: Aliaño-González, Maria Jose, et al.
Publicado: (2022)

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges
por: Ben-Othman, Sana, et al.
Publicado: (2020)

Interdisciplinary Approach to Improve Agri-Food Safety and Quality
por: Serio, Francesca
Publicado: (2022)

Recovery of Polyphenols from Agri-Food By-Products: The Olive Oil and Winery Industries Cases
por: Tapia-Quirós, Paulina, et al.
Publicado: (2022)

Proteins from Agri-Food Industrial Biowastes or Co-Products and Their Applications as Green Materials
por: Álvarez-Castillo, Estefanía, et al.
Publicado: (2021)

Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry
por: Carpentieri, Serena, et al.
Publicado: (2021)

The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries
por: Osorio, Lady Laura Del Rio, et al.
Publicado: (2021)

Nanotechnology in the agri-food sector : implications for the future /
Publicado: (2011)

Probiotic Yeast Saccharomyces: Back to Nature to Improve Human Health
por: Abid, Rameesha, et al.
Publicado: (2022)

Nanotechnology in agri-food production: an overview
por: Sekhon, Bhupinder Singh
Publicado: (2014)

Viewpoint: The future of work in agri-food
por: Christiaensen, Luc, et al.
Publicado: (2021)

Application of Agri-Food By-Products in Cheesemaking
por: Difonzo, Graziana, et al.
Publicado: (2023)

Exploring Consumers’ Purchase Intention of an Innovation of the Agri-Food Industry: A Case of Artificial Meat
por: Shen, You-Cheng, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_beg0b060vrqnrdqei51nqm78r7