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LWT - Food Science and Technology, ISSN 0023-6438, 01/2015, Volume 60, Issue 1, pp. 102 - 108
The yeast , generally considered the main oenological spoilage microbe, is able to survive during the winemaking process and it confers off-odors to wine, in... 
Wine | Sau-PCR | Biodiversity | Brettanomyces bruxellensis | Volatile phenols | STRAINS | 4-ETHYLPHENOL | BACTERIA | FOOD SCIENCE & TECHNOLOGY | TIME | YEAST DEKKERA-BRUXELLENSIS | IDENTIFICATION | FERMENTATION | DIVERSITY | DIFFERENTIATION | PCR | Analysis | Biological diversity
Journal Article
Current Opinion in Biotechnology, ISSN 0958-1669, 04/2019, Volume 56, pp. 30 - 35
The adequate application of species could raise a potential opportunity for the beer industry, generating new products and optimizing production processes.... 
STRAINS | DEKKERA-BRUXELLENSIS | NITRATE | HIGH-THROUGHPUT | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | BIOCHEMICAL RESEARCH METHODS | FERMENTATION | SCREENING METHOD | RED WINE | SACCHAROMYCES-CEREVISIAE | BETA-GLUCOSIDASE | ACETIC-ACID | Genomics | Alcoholic beverage industry | Production processes
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2010, Volume 43, Issue 10, pp. 1474 - 1479
spp. is an indigenous yeast that can grow during wine fermentation and impact its flavor. The characteristic flavor is often described as phenolic/medicinal,... 
Wine | Brettanomyces | STRAINS | 4-ETHYLPHENOL | DEKKERA-BRUXELLENSIS | OFF-FLAVOR PRODUCTION | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | RED WINES | MICROORGANISMS | LACTIC-ACID BACTERIA | YEASTS | GROWTH | Wineries | Sulfites | Wine industry | Metabolites
Journal Article
Food Research International, ISSN 0963-9969, 08/2016, Volume 86, pp. 112 - 120
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... 
Low-alcohol beers | Non-conventional yeasts | Biotechnology | Brewing | Bioflavoring | Specialty beers | FLAVOR COMPOUNDS | DEKKERA-BRUXELLENSIS | HYDROXYCINNAMIC ACIDS | FOOD SCIENCE & TECHNOLOGY | CEREVISIAE | ALCOHOL ACETYLTRANSFERASE | BEER | TORULASPORA-DELBRUECKII | HYDROLASE ACTIVITY | ETHYL-ACETATE | PICHIA-ANOMALA | Fermentation | Usage | Beer | Enzymes | Beverages | Yeast | Esters | Foods | Stands
Journal Article
Microbiology (Reading, England), ISSN 1350-0872, 01/2019, Volume 165, Issue 1, pp. 26 - 36
This work describes the response of Lactobacillusvini, a bacterium found as a contaminant in winemaking and fuel ethanol fermentation processes, to acid stress... 
lysozyme | internal pH control | peptidoglucan | amino acids | probiotics | TEICHOIC-ACIDS | DEKKERA-BRUXELLENSIS | PHYSIOLOGY | QUANTIFICATION | MICROBIOLOGY | TIME RT-PCR | O-ACETYLATION | GRAM-POSITIVE BACTERIA | CELL-WALL SYNTHESIS | GENE-EXPRESSION | LYSOZYME RESISTANCE
Journal Article
Innovative Food Science and Emerging Technologies, ISSN 1466-8564, 03/2019, Volume 52, pp. 57 - 65
Pulsed electric field (PEF) technology is an attractive alternative method of wine preservation by inactivating , a major spoilage concern affecting wines... 
Dekkera bruxellensis | Metal ion concentration | Brettanomyces bruxellensis | Scanning electron microscope | Alcohol concentration | Electric field strength | BRUXELLENSIS | STORAGE | FOOD SCIENCE & TECHNOLOGY | MEAT | YEAST | PEF | EFFICIENCY | Wine | Wineries | Wine industry | Care and treatment | Analysis | Substance abuse | Electric fields
Journal Article