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Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?
With the advances in the production of beer worldwide, more challenges arise each year in the search for new approaches to the development of distinctive beverages. Attempts to obtain products withExpand
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Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches
Brettanomyces bruxellensis is a spoiling yeast responsible for developing off-odors in wine described as “Brett-character.” The objective of this study was to evaluate the antimicrobial activity ofExpand
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The role of spontaneous fermentation for the production of cachaça: a study of case
Abstract Artisanal cachaças are traditionally produced from spontaneous fermentation from sugarcane must in Brazil. The microbiological traits of such processes are still poorly understood, and thisExpand
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Bacteriocins for wine microbiological control and reduction of SO2 levels
Bacteriocins are peptides with antimicrobial activity that are naturally produced by some bacteria strains, which thus are able to inhibit the growth of other competing bacteria. Many bacteriocinsExpand
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Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii.
Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identifiedExpand
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How native yeasts may influence the chemical profile of the Brazilian spirit, cachaça?
Cachaça is the typical Brazilian spirit, obtained by distillation of fermented sugarcane must, whose production is closely related to regional heritage and geographical traits. In this work, weExpand
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Comparison of Specific Real-Time PCR and Conventional Culture for Detection and Enumeration of Brettanomyces in Red Wines
Brettanomyces/Dekkera is considered as one of the main causes of microbial spoilage and sensory deviations of red wines. This work compares the sensitivity and effectiveness of conventionalExpand
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Karyology of species belonging to the genera Agriacris Walker 1870 and Staleochlora (Roberts & Carbonell 1992) with some considerations of romaleid phallic structures (Orthoptera, Acridoidea)
Abstract An up-dated list of species of the genera Agriacris and Staleochlora, whose karyotypes were previously published, is accompanied by fresh information on the chromosomes of A. jucunda and S.Expand
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Unraveling Brazilian bioethanol yeasts as novel starters for high-gravity brewing.
High-gravity (HG) brewing has broader application to succeed on beer differentiation and production optimization. However, such process imposes a handicap to yeasts, which must be able to deal withExpand
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