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Food microbiology, ISSN 0740-0020, 04/2021, Volume 94
.... We analysed the bacterial and yeast microbiomes found in mixed and spontaneously fermented beers (n = 14... 
Non-conventional yeasts | High-throughput sequencing | Cider | Beer | Spontaneous fermentation | Microbiome
Journal Article
Food microbiology, ISSN 0740-0020, 04/2021, Volume 94
.... pentosus Lp13, and Lactobacillus plantarum Lpl15) and yeast (Wickerhamomyces anomalus Y12... 
Inoculation | Segregation | Classification | Fermentation | Clustering | Compositional data analysis
Journal Article
Food microbiology, ISSN 0740-0020, 04/2021, Volume 94
.... In this context, microbial interactions with these non-Saccharomyces species must be considered for a rational design of yeast starter combinations... 
Mixed starter | Biotic stress | Interspecific interaction | Yeast-yeast interaction | Direct interaction stress response | Glycolytic metabolism | Non-Saccharomyces | Wine fermentation
Journal Article
Food microbiology, ISSN 0740-0020, 04/2021, Volume 94, p. 103650
The positive impact of certain non-Saccharomyces yeasts on the aromatic profile of wines has been well documented in literature and their industrial use in association... 
Wine | Non-Saccharomyces yeasts | Saccharomyces cerevisiae | Nutrient competition | Aroma compounds | Volatile sulphur compounds | Life Sciences
Journal Article
Food microbiology, ISSN 0740-0020, 04/2021, Volume 94, p. 103629
De novo sourdough cultures were here assessed for their potential as sources of yeast strains for low-alcohol beer brewing... 
Low-alcohol beer | Pichia fermentans | Next-generation sequencing | Sourdough | Flavour | Kazachstania servazzi
Journal Article
Food microbiology, ISSN 0740-0020, 04/2021, Volume 94, p. 103639
This study details a screening process for yeast species that may be used as reference microorganisms for mild thermal processing of orange juice... 
DT value | Thermal processing | z value | Thermal inactivation | Orange juice | Spoilage yeasts
Journal Article
Food microbiology, ISSN 0740-0020, 04/2021, Volume 94, p. 103640
Despite Saccharomyces cerevisiae being a synonym for baker's yeast, the species does not perform well in all baking-related conditions... 
Saccharomyces arboricola | Saccharomyces eubayanus | Hybridization | Baking | Saccharomyces jurei | Frozen dough
Journal Article
Food microbiology, ISSN 0740-0020, 04/2021, Volume 94
This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening... 
Non-saccharomyces | Yeasts | Dough leavening | Triticum turgidum subsp. durum | Co-fermentation | Wheat kernels
Journal Article
Food chemistry, ISSN 0308-8146, 03/2021, Volume 340, pp. 128179 - 128179
•Thirteen key flavor compounds are most likely to be important for wine quality.•Twelve taste-active compounds had a strong correlation with sensory... 
Aroma-active compound | Taste-active compound | Greengage wine | Sensory characteristic | PLSR | Index Medicus
Journal Article
Journal of food engineering, ISSN 0260-8774, 03/2021, Volume 292, p. 110271
Open refrigerated display cases in supermarkets are prevalent in the United States despite being prone to temperature fluctuations. We collaborated with a... 
Spinacia oleracea | Baby spinach | Spring mix | Refrigerated display cases with doors | Chopped romaine quality | Lactuca sativa L. var. longifolia
Journal Article
Journal of applied polymer science, ISSN 0021-8995, 03/2021, Volume 138, Issue 9, p. n/a
Zinc oxide (ZnO) nanostructures have received widespread attention due to their unique structure and broad application possibilities, but high preparation... 
fibers | nanostructured polymers | photochemistry | catalysts | Photodegradation | Polyacrylonitrile | Dyes | Photocatalysis | Zinc chlorides | Catalytic activity | Wastewater | Antibacterial materials | Nanoparticles | Zinc oxides | Synthesis | Photovoltaic cells | E coli | Zinc oxide | Nanofibers | Folding
Journal Article
Journal of food engineering, ISSN 0260-8774, 03/2021, Volume 292
.... Converting sourdough into powder preserved the viability of both lactic acid bacteria and yeasts at certain numbers... 
Sourdough powder | Spray drying | Dough rheology | Freeze drying | Sourdough bread
Journal Article
Food control, ISSN 0956-7135, 03/2021, Volume 121
Yeast assimilable nitrogen (YAN) sources play an important role in the formation of higher alcohols in wine... 
Yeast assimilable nitrogen | Huangjiu | Higher alcohols | Saccharomyces cerevisiae
Journal Article
Food control, ISSN 0956-7135, 03/2021, Volume 121, p. 107582
Pathogens in low water activity foods are an important emerging food safety concern due to notable survival and thermotolerance. Limited but growing data are... 
Salmonella | Water activity | Thermal resistance | Listeria monocytogenes | Food safety | Enterococcus faecium NRRL B-2354 | Low-moisture foods
Journal Article