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Journal Abstract Search

160 related items for PubMed ID: 35738976

  • 1. [Microbial contaminants in bottled craft beer of Andean Patagonia, Argentina].
    Latorre M, Bruzone MC, de Garcia V, Libkind D.
    Rev Argent Microbiol; 2023; 55(1):88-99. PubMed ID: 35738976
    [Abstract] [Full Text] [Related]

  • 2. [Non-conventional yeasts as tools for innovation and differentiation in brewing].
    Burini JA, Eizaguirre JI, Loviso C, Libkind D.
    Rev Argent Microbiol; 2021; 53(4):359-377. PubMed ID: 33674169
    [Abstract] [Full Text] [Related]

  • 3. The Occurrence of Beer Spoilage Lactic Acid Bacteria in Craft Beer Production.
    Garofalo C, Osimani A, Milanović V, Taccari M, Aquilanti L, Clementi F.
    J Food Sci; 2015 Dec; 80(12):M2845-52. PubMed ID: 26489032
    [Abstract] [Full Text] [Related]

  • 4. Overview of craft brewing specificities and potentially associated microbiota.
    Rodhouse L, Carbonero F.
    Crit Rev Food Sci Nutr; 2019 Dec; 59(3):462-473. PubMed ID: 28910550
    [Abstract] [Full Text] [Related]

  • 5. Beer spoilage lactic acid bacteria from craft brewery microbiota: Microbiological quality and food safety.
    Rodríguez-Saavedra M, González de Llano D, Moreno-Arribas MV.
    Food Res Int; 2020 Dec; 138(Pt A):109762. PubMed ID: 33292943
    [Abstract] [Full Text] [Related]

  • 6. Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds.
    Larroque MN, Carrau F, Fariña L, Boido E, Dellacassa E, Medina K.
    Int J Food Microbiol; 2021 Jan 16; 337():108953. PubMed ID: 33161347
    [Abstract] [Full Text] [Related]

  • 7. Co-fermentation of non-Saccharomyces yeasts with Lactiplantibacillus plantarum FST 1.7 for the production of non-alcoholic beer.
    Nyhan L, Sahin AW, Arendt EK.
    Eur Food Res Technol; 2023 Jan 16; 249(1):167-181. PubMed ID: 36466321
    [Abstract] [Full Text] [Related]

  • 8. In situ production of human β defensin-3 in lager yeasts provides bactericidal activity against beer-spoiling bacteria under fermentation conditions.
    James TC, Gallagher L, Titze J, Bourke P, Kavanagh J, Arendt E, Bond U.
    J Appl Microbiol; 2014 Feb 16; 116(2):368-79. PubMed ID: 24176036
    [Abstract] [Full Text] [Related]

  • 9. Primary souring: A novel bacteria-free method for sour beer production.
    Osburn K, Amaral J, Metcalf SR, Nickens DM, Rogers CM, Sausen C, Caputo R, Miller J, Li H, Tennessen JM, Bochman ML.
    Food Microbiol; 2018 Apr 16; 70():76-84. PubMed ID: 29173643
    [Abstract] [Full Text] [Related]

  • 10. Influence of the time of bilberry (Vaccinium myrtillus L.) addition on the phenolic and protein profile of beer.
    Nedyalkov P, Bakardzhiyski I, Dinkova R, Shopska V, Kaneva M.
    Acta Sci Pol Technol Aliment; 2022 Apr 16; 21(1):5-15. PubMed ID: 35174684
    [Abstract] [Full Text] [Related]

  • 11. Commercial craft beers produced in Uruguay: Volatile profile and physicochemical composition.
    Medina K, Giannone N, Dellacassa E, Schinca C, Carrau F, Boido E.
    Food Res Int; 2023 Feb 16; 164():112349. PubMed ID: 36737939
    [Abstract] [Full Text] [Related]

  • 12. Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added.
    Capece A, Romaniello R, Pietrafesa A, Siesto G, Pietrafesa R, Zambuto M, Romano P.
    Int J Food Microbiol; 2018 Nov 02; 284():22-30. PubMed ID: 29990636
    [Abstract] [Full Text] [Related]

  • 13. Inhibition of diastatic yeasts by Saccharomyces killer toxins to prevent hyperattenuation during brewing.
    Zhong V, Ketchum N, Mackenzie JK, Garcia X, Rowley PA.
    Appl Environ Microbiol; 2024 Oct 23; 90(10):e0107224. PubMed ID: 39264169
    [Abstract] [Full Text] [Related]

  • 14. Contaminated Perry in Patagonia Argentina: A Case Study.
    de Garcia V, Gonzalez Flores M, Kleinjan V, Rodríguez ME, Lopes CA.
    Curr Microbiol; 2023 Aug 25; 80(10):329. PubMed ID: 37624570
    [Abstract] [Full Text] [Related]

  • 15. Microbial Communities in Retail Draft Beers and the Biofilms They Produce.
    Bose N, Auvil DP, Moore EL, Moore SD.
    Microbiol Spectr; 2021 Dec 22; 9(3):e0140421. PubMed ID: 34935420
    [Abstract] [Full Text] [Related]

  • 16. Biodiversity and brewing attitude of non-Saccharomyces strains isolated from Uruguayan vineyards and other ecosystems.
    Schinca C, González MN, Carrau F, Medina K.
    Int J Food Microbiol; 2024 Feb 16; 412():110529. PubMed ID: 38181520
    [Abstract] [Full Text] [Related]

  • 17. Exploring the potential of probiotic-enriched beer: Microorganisms, fermentation strategies, sensory attributes, and health implications.
    Hinojosa-Avila CR, García-Gamboa R, Chedraui-Urrea JJT, García-Cayuela T.
    Food Res Int; 2024 Jan 16; 175():113717. PubMed ID: 38129037
    [Abstract] [Full Text] [Related]

  • 18. Application of non-Saccharomyces yeasts with high β-glucosidase activity to enhance terpene-related floral flavor in craft beer.
    Han X, Qin Q, Li C, Zhao X, Song F, An M, Chen Y, Wang X, Huang W, Zhan J, You Y.
    Food Chem; 2023 Mar 15; 404(Pt B):134726. PubMed ID: 36327504
    [Abstract] [Full Text] [Related]

  • 19. Microbial acidification, alcoholization, and aroma production during spontaneous lambic beer production.
    De Roos J, De Vuyst L.
    J Sci Food Agric; 2019 Jan 15; 99(1):25-38. PubMed ID: 30246252
    [Abstract] [Full Text] [Related]

  • 20. Physicochemical Properties and Antioxidant Activity of Portuguese Craft Beers and Raw Materials.
    Silva S, Oliveira AI, Cruz A, Oliveira RF, Almeida R, Pinho C.
    Molecules; 2022 Nov 18; 27(22):. PubMed ID: 36432109
    [Abstract] [Full Text] [Related]

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