As a metaphor, lemons get a bad rap; however the proverb 'if life gives you lemons, make
lemonade'is often used in a motivational context. The same could be said of Hanseniaspora …

Background Wine lees are defined as the residue formed at the bottom of the container
during the wine fermentation stage. It consists of a solid phase composed of yeasts and …

This study describes the first report of application of Metschnikowia pulcherrima combined
with Saccharomyces cerevisiae to ferment plum wine. Variable factors studied include …

Caatinga Biome fruits have been scarcely explored as a source of biotechnological yeasts.
This study isolated yeasts from naturally fermented Caatinga fruits and evaluated …

Pulsed light is an emerging non-thermal technology viable for foodstuff sanitation. The
sanitation is produced through the use of high energy pulses during ultra-short periods of …

C6–C10 fatty acid ethyl esters (FAEEs) are important aromatic substances in alcoholic
beverages and include ethyl hexanoate (EH), ethyl octanoate (EO), and ethyl decanoate …

Mixed culture by Saccharomyces cerevisiae and Torulaspora delbrueckii has been
proposed for the production of wine with improved aroma, but the yeast-yeast interactive …

This research utilized Jintang navel oranges as the primary raw material, and employed two
distinct yeast strains, Saccharomyces cerevisiae SC-125 and Angel yeast SY, for a dual …

Alcoholic fermentation is influenced by yeast strain, culture media, substrate concentration
and fermentation conditions, which contribute to taste and aroma. Some non …

Stinky tofu is a traditional Chinese food with wide consumption in China. Nevertheless, the
dynamic changes in the flavour of stinky tofu during storage have yet to be investigated. In …