Oxidative stress is a common stress in yeasts during the stages of the winemaking process
in which aerobic growth occurs, and it can modify the cellular lipid composition. The aim of …

The application of gibberellic acid (GA3) treatment to the postharvest quality maintenance of
white button mushroom (Agaricus bisporus) was investigated. The optimum concentration of …

Currently, there is a worldwide trend toward the food consumption without the use of
preservatives. For this reason, biocontrols have emerged as a natural option to replace …

Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic
quality of food and beverages is essential to meet public health requirements and consumer …

This study aims at exploiting salinity stress as an innovative, simple, and cheap method to
enhance the production of antioxidant metabolites and enzymes from bacteria for potential …

We analysed the antimicrobial and antioxidant activities of phenolic metabolites secreted
from a naringenin-producing Saccharomyces cerevisiae strain (a GRAS organism), against …

Epiphytic yeasts were isolated from different cultivars of apples and lemons and identified by
a combination of PCR‐RFLP of 5.8 S rRNA region and sequencing of D1/D2 domain of the …

The biological control ability of the yeast, Meyerozyma guilliermondii, in restaining
Penicillium expansum infection in apples, has been reported to be enhanced by methy …

The present study investigated the effect of ascorbic acid (Vitamin C, VC) at 250 μg/mL in the
enhancement of biocontrol efficacy of Pichia caribbica against blue mold decay caused by …

Aims: To improve viability and biocontrol efficacy of Cryptococcus laurentii after freeze
drying and in subsequent storage. Methods and Results: Viability of C. laurentii was …