Fermentation, Vol. 5, Pages 54: The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters Fermentation doi: 10.3390/fermentation5030054 Authors: Benito Calderón Benito In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the best possible wine quality. Nevertheless,...
Sun Jun 30, 2019 03:00
Fermentation, Vol. 5, Pages 53: Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia Fermentation doi: 10.3390/fermentation5030053 Authors: Maxwell Mewa-Ngongang Heinrich W. du Plessis Edwin Hlangwani Seteno K. O. Ntwampe Boredi S. Chidi Ucrecia F. Hutchinson Neil P. Jolly 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...
Sat Jun 29, 2019 03:00
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