Search results for "Non- Saccharomyces"

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Use of autochthonous yeasts and bacteria in order to control Brettanomyces bruxellensis in wine

2017

Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward the goal of more sustainable food systems. Brettanomyces bruxellensis is a wine spoilage microorganism that produces several compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols. To control the proliferation of this yeast, sulfur dioxide is commonly employed, but the efficiency of this compound depends on the B. bruxellensis strain; and it is subject to wine composition and may induce the entrance in a viable, but nonculturable state of yeasts. Moreover, it can also elicit allergic reactions in humans. …

0301 basic medicineMicroorganism030106 microbiologyFood spoilageVolatile phenolsBrettanomyces bruxellensisWineSaccharomyces cerevisiaePlant ScienceBiochemistry Genetics and Molecular Biology (miscellaneous)Aliments Microbiologia03 medical and health sciencesMalolactic fermentationFood scienceNon- SaccharomycesOenologyOenococcus oeniWinelcsh:TP500-660non-Saccharomycesbiology<i>Brettanomyces bruxellensis</i>; volatile phenols; biocontrol; <i>Saccharomyces cerevisiae</i>; non-<i>Saccharomyces</i>; <i>Oenococcus oeni</i>; wineBiocontrolfood and beverageslcsh:Fermentation industries. Beverages. Alcoholbiology.organism_classificationYeastBrettanomyces bruxellensisViniculturaBiocontrol; Brettanomyces bruxellensis; Non- Saccharomyces; Oenococcus oeni; Saccharomyces cerevisiae; Volatile phenols; WineOenococcus oeniSettore AGR/16 - Microbiologia AgrariaFood Science
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