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Andrea Maria Patelski, Urszula Dziekonska-Kubczak and Maciej Ditrych
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice fermenta...
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Katerina Pyrovolou, Panagiotis Tataridis, Panagiota-Kyriaki Revelou, Irini F. Strati, Spyros J. Konteles, Petros A. Tarantilis, Dimitra Houhoula and Anthimia Batrinou
There is an increasing trend to develop beers supplemented with local plant ingredients in order to increase their bioactivity. Carob (Ceratonia siliqua L.) is a xerophytic endemic tree typically found in Mediterranean ecosystems. The aim of this study w...
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Konstantina Kassoumi, Dimitrios Sevastos and Athanasia Koliadima
Reversed-flow gas chromatography (R.F.G.C.) was employed to assess the impact of genetic modification on Saccharomyces cerevisiae yeast strains during the process of alcoholic fermentation, utilizing fig syrup. Multiple fermentations were carried out at ...
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Carmen Tesoro, Maria Assunta Acquavia, Barbara Giussani, Giuliana Bianco, Raffaella Pascale, Filomena Lelario, Rosanna Ciriello, Angela Capece, Rocchina Pietrafesa, Gabriella Siesto and Angela Di Capua
For oenological products, most of the intrinsic and extrinsic drivers of perceived quality are associated with specific aromatic profiles. Aromatic diversity has been recognized as a central element in perceived quality as it is able to transmit the comp...
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Nicola Simone, Giuseppina Di Loreto, Martina Bacceli, Sara Di Marco, Martina Cellini, Giulia Vecchiotti and Barbara Lanza
This work provides multiple screenshots about the evolution of an industrial fermentation process inside a table olives facility. Data collected and interpreted will help the table olives industry to better understand the process and its criticalities, s...
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Mohamed S. Abdel-Salam, Safa S. Hafez, Mohamed Fadel, Shereen A. H. Mohamed, Wafaa K. Hegazy and Bigad E. Khalil
The most abundant organic carbon source on Earth is cellulosic materials. Its main resources are crop straws which are not commonly used and produce environmental pollution. These resources can be a site of biological hydrolysis to primary sugars by cell...
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Artur Rybarczyk, Elzbieta Boguslawska-Was, Kamil Sierzant and Izabella Tobolska
The aim of this research was to assess the influence of partially substituting post-extraction soybean meal with distillers dried yeast on the efficiency of broiler chicken fattening and the intestinal microflora.I Inactive distillers dried yeast Sacchar...
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David Polanía Melo, Andrés Hernández Bravo, Juan C. Cruz and Luis H. Reyes
This study investigated the effectiveness of immobilizing Saccharomyces cerevisiae invertase (SInv) on magnetite nanoparticles to produce fructooligosaccharides (FOSs). Based on the existing literature and accompanied by parameter estimation, a modified ...
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Samia Ben Saïd, Jihene Jabri, Sihem Amiri, Mohamed Aroua, Amel Najjar, Sana Khaldi, Zied Maalaoui, Mohamed Kammoun and Mokhtar Mahouachi
This study aimed to investigate the effect of supplementing a wheat straw-based diet with Saccharomyces cerevisiae (S.C.) on feed intake, nutrient digestibility, nitrogen balance, body weight and reproduction performance. The experiment was conducted on ...
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Diána Sárdy Nyitrai, Zsuzsanna Varga, Annamária Sólyom-Leskó, Miklós Kállay, Szabina Steckl, Balázs Nagy, Dorottya Kocsis and Eszter Antal
In the present study, we investigated the extent to which specific sulphur dioxide-producing wine yeasts produce SO2 during alcoholic fermentation and whether the SO2 they produce is sufficient to prevent oxidation during wine storage. Fermentation was c...
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