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Andrea Caridi
Pág. e48132
The study of pigment adsorption of yeasts used for table olive fermentation may allow the protection of olive colour, by excluding those strains adsorbing phenolic compounds responsible for the colour. Fifty-one table olive yeasts were grown on Petri dis...
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Andrea Caridi (Author)
Pág. e48132
The study of pigment adsorption of yeasts used for table olive fermentation may allow the protection of olive colour, by excluding those strains adsorbing phenolic compounds responsible for the colour. Fifty-one table olive yeasts were grown on Petri dis...
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Rachid Ezzouggari, Jamila Bahhou, Mohammed Taoussi, Najwa Seddiqi Kallali, Kamal Aberkani, Essaid Ait Barka and Rachid Lahlali
Citrus fruits stand as pivotal and extensively cultivated fruit crops on a global scale, boasting substantial economic and nutritional significance. Despite their paramount importance, citrus growers and the industry face a formidable obstacle in the for...
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Drago? Mihai Lapu?neanu, Daniel Simeanu, Cristina-Gabriela Radu-Rusu, Roxana Zaharia and Ioan Mircea Pop
Compound feed and the raw materials used in their production are potential vectors of microbiological contamination in the food chain. The purpose of this study was to microbiologically asses raw materials (maize, wheat, soybean meal, and sunflower meal)...
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Jolanta Kowalska, Joanna Krzyminska and Józef Tyburski
The role of biocontrol products is expected to increase worldwide consumer demand and facilitate the implementation of sustainable agricultural policies. New biocontrol agents must allow for an effective crop-protection strategy in sustainable agricultur...
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Abdelfattah EL Moussaoui, Mohammed Bourhia, Fatima Zahra Jawhari, Ahmad Mohammad Salamatullah, Riaz Ullah, Ahmed Bari, Hafiz Majid Mahmood, Muhammad Sohaib, Bohza Serhii, Alexander Rozhenko, Mourad A. M. Aboul-Soud, Essam Ezzeldin, Gamal A. E. Mostafa, Dalila Bousta and Amina Bari
This work was conducted to study the chemical composition, antioxidant, antibacterial, and antifungal activities of essential oil and hydrolat from Withania frutescens. The essential oil was extracted by hydrodistillation. The chemical characterization w...
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Luciana De Vero, Giovanna Iosca, Maria Gullo and Andrea Pulvirenti
Sourdough is a composite ecosystem largely characterized by yeasts and lactic acid bacteria which are the main players in the fermentation process. The specific strains involved are influenced by several factors including the chemical and enzyme composit...
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Anna Livia Paraluppi, Sandra Regina Ceccato-Antonini (Author)
Pág. e36779
A major concern of ethanol production plants is the control of native microorganisms mainly derived from the sugarcane juice that may reduce the fermentative yield. In the wine industry, the sulphur dioxide (SO2) is commonly used to control the undesirab...
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Martha E. Nuñez-Guerrero,Elizabeth Salazar-Vázquez,Jesús B. Páez-Lerma,Raúl Rodríguez-Herrera,Nicolás O. Soto-Cruz
Pág. 1 - 11
Yeast cells are subjected to diverse environmental conditions during the alcoholic fermentation of agave juice, causing different kinetic behaviors. Agave juice was used as culture medium to evaluate the kinetic behavior of Saccharomyces cerevisiae ITD-0...
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Július Strigác, Nade?da ?tevulová, Jozef Miku?inec, Ludovít Varecka and Daniela Hudecová
The article deals with studying the antimicrobial efficiency of finely ground metallurgical slags, such as granulated blast-furnace slag with specific surface areas of 340 (1Sa) and 520 m2/kg (1Sb), air cooled blast-furnace slag (2S), demetall...
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Helena M.B. Oliveira, Cledir Santos, R. Russell M. Paterson, Norma B. Gusmão and Nelson Lima
Filamentous fungi in drinking water distribution systems are known to (a) block water pipes; (b) cause organoleptic biodeterioration; (c) act as pathogens or allergens and (d) cause mycotoxin contamination. Yeasts might also cause problems. This study de...
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Zoltán Mareczky, Anikó Fehér, Csaba Fehér, Zsolt Barta, Katalin Réczey
Pág. 54 - 59
During the fermentative production of xylitol the following environmental parameters have a controlling effect on the xylitol yield: concentration of monosaccharides, temperature, aeration and pH. The purpose of the present work was to evaluate xylitol p...
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Adriana O. Medeiros, Lidiane M. Kohler, Junia S. Hamdan, Beatriz S. Missagia, Francisco A.R. Barbosa, Carlos A. Rosa
Pág. 3921 - 3929
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Anna Livia Paraluppi, Sandra Regina Ceccato-Antonini
Pág. e36779
A major concern of ethanol production plants is the control of native microorganisms mainly derived from the sugarcane juice that may reduce the fermentative yield. In the wine industry, the sulphur dioxide (SO2) is commonly used to control the undesirab...
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Juan Jose Reyes,Silvana Vero,Ernesto Diaz-Rivera,Liliana Lara-Capistran LARA,Juan Noa,Luis Hernandez
Pág. 266 - 275
Postharvest diseases in fruits cause serious losses of fresh produce worldwide.The application of synthetic fungicides for the control of postharvest diseases such as anthracnose in mangoes can cause adverse effects on the environment and on human a...
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Diána Sárdy Nyitrai, Zsuzsanna Varga, Annamária Sólyom-Leskó, Miklós Kállay, Szabina Steckl, Balázs Nagy, Dorottya Kocsis and Eszter Antal
In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO2 during alcoholic fermentation and whether the SO2 they produce is sufficient to prevent oxidation during wine storage. Fermentation was c...
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Zsófia Nagy, Anna Medgyes-Horváth, Csilla Szalay, Matthias Sipiczki, Ákos Sveiczer
Pág. 555 - 568
Regulation of G2 phase is based on inhibition of MPF (M-phase Promoting Factor) through phosphorylation by Wee1-like kinases. Removal of the inhibiting phosphate group requires Cdc25-like phosphatases. In fission yeast, size control is achieved by m...
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Magdalena Januszek and Pawel Satora
Quality of plum jerkum is significantly associated to the profile of volatile compounds. Therefore, we decided to assess the impact of various fermentation types on selected properties of plum jerkums, especially compounds which contribute to the aroma o...
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Cristiane Mengue Feniman Moritz, Vera Lúcia Mores Rall, Margarida Júri Saeki, Ary Fernandes Júnior
Pág. 99 - 104
Essential oils (EOs) are technological options that may be employed in natural foods due to their antimicrobial activities. However, restrictions exist when high EOs concentrations are required which, in their turn, affect sensory qualities. Technologica...
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Martina Ludewig, Julia Rattner, Johannes J. Künz, Martin Wagner and Beatrix Stessl
Pathogenic microorganisms surviving in dry products have regularly led to recalls and foodborne disease outbreaks. Therefore, the microbiological quality of 61 dried mushrooms samples purchased online and in supermarkets were analyzed. Counts of aerobic ...
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