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Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies
Hanseniaspora uvarum can be used to reduce the duration of MLF, enhance fresh vegetative aroma and improve the body of a wine. Expand
The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production
This study reports, for the first time, the ability of C. pyralidae to inhibit fungal growth and also for P. kluyveri to show growth inhibition activity against spoilage organisms in a single study. Expand
Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple (Dovyalis caffra L.) juice.
Kei-apple (Dovyalis caffra) is an evergreen tree indigenous to Southern Africa that contains high concentrations of l-malic acid, ascorbic Acid, and phenolic acids, and wines produced with S. pombe+S. Expand
Identification of lactic acid bacteria isolated from South African brandy base wines.
Strains identified as Lactobacillus vermiforme were isolated during the alcoholic fermentation and after MLF have been completed and shed some light on the ecology and oenological influence of lactic acid bacteria (LAB) on the quality of South African brandy. Expand
The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality
The extent to which lactic acid bacteria occurred in brandy base wines, their ability to catalyse the malolactic fermentation and the effect of MLF on the quality of the base wine and the brandy distillate are determined. Expand
Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah wine
Reduced alcohol and astringency were found in wines from mixed culture co-inoculations after MLF, which is a strategy to contemplate for Syrah wines. Expand
Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds
The current study proposes the use of agro-waste, i.e., grape pomace extracts (GPE), as production medium for biopreservation compounds, and production kinetics, subsequent to optimization using response surface methodology (RSM), showed that the highest volumetric zone of inhibition (VZI) was 1.24 L contaminated solidified media per mL biop Reservation compounds used (BCU). Expand
Kinetic modelling and optimisation of antimicrobial compound production by Candida pyralidae KU736785 for control of Candida guilliermondii
The inhibition of Candida guilliermondii, a common fermented beverage spoilage organism, was achieved using antimicrobial compounds produced by Candida pyralidae KU736785 using response surface methodology. Expand
Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia
It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. ThisExpand
Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium
The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as potential biological control agents andExpand