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Improvement of the aroma of lily rice wine by using aroma-producing yeast strain Wickerhamomyces anomalus HN006
A fruity aroma-producing yeast strain was isolated with the aim of improving the aroma of fermented lily rice wine, and identified as Wickerhamomyces...
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Using wild yeasts to modulate the aroma profile of low-alcoholic meads
In recent years, ample research has focused on applying wild (especially non- Saccharomyces ) yeasts in producing alcoholic beverages. Common...
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Role of fermentation and microbes in cacao fermentation and their impact on cacao quality
Cocoa seed fermentation involves a well-stabilized succession of microbial processes and the action of enzymes. Microorganisms (yeast, lactic acid...
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Effect of Salt Stress on Acetoin Metabolism of an Aroma-producing Strain Bacillus subtilis
AbstractAn aroma-producing strain B15 was isolated from a spontaneous fermentation culture of traditional Chinese sweet bean sauce (Tian Wei Food...
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Taxonomy, Biodiversity, and Physiology of Sourdough Yeasts
Yeasts are unicellular fungi found in many fermented foods. They play an important role in sourdough, by producing CO2 allowing the dough to rise as...
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The terpene synthase (TPS) gene family in kiwifruit shows high functional redundancy and a subset of TPS likely fulfil overlap** functions in fruit flavour, floral bouquet and defence
Volatile terpenes are important compounds that influence fruit flavour and aroma of kiwifruit. Terpenes in plants also impact on the floral bouquet...
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Phylogenomics, Microbiome and Morphological Insights of Truffles: The Tale of a Sensory Stimulating Ectomycorrhizal Filamentous Fungus
Truffles are generally considered as subterraneous ascomycete, capable of forming ectomycorrhizas with plant roots via symbiosis. The fruiting body...
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Development of Chinese chestnut whiskey: yeast strains isolation, fermentation system optimization, and scale-up fermentation
In this study, we used Chinese chestnut as the main raw material to develop a novel type of whiskey. First, 16 yeasts were isolated and identified...
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Cardamom
Cardamom (Elettaria cardamomum Maton) is one of the important spice crops that originated in the rain forest ecosystem that prevailed in the Western...
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Saffron (Crocus sativus L.): gold of the spices—a comprehensive review
Saffron ( Crocus sativus L.) is a monocotyledonous herbaceous triploid plant that produces the most expensive spice in the world. Its main...
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Sandalwood Fragrance Pathway and Its Engineering for Sustainable Production of High-Value Santalols
The essential oil extracted from the Santalum genus, known as sandalwood oil is one of the most valuable plant-derived secondary metabolites. It is...
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Microbial Production of Flavors and Fragrances by Yarrowia lipolytica
The consumers’ demand for natural flavors and fragrances has resulted in a decrease in natural resources, making the development of cost-effective...
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Screening of Strain from Reconstituted Sheet Tobacco Making High-Yield Enzyme and Aroma
Reconstituted sheet tobacco (RST) is critical to the quality of cigarette. The purpose of this study was to extract and cultivate bacteria from...
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Differential regulation of genes associated with aroma production in indica rice cultivars during grain developmental stages
The method of grain-filling during seed developmental process in rice is a complex process with the metabolite, hormone and aroma levels changing...
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The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology
Non-conventional yeasts refer to a huge and still poorly explored group of species alternative to the well-known model organism Saccharomyces...
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Screening lager yeast with higher ethyl-acetate production by adaptive laboratory evolution in high concentration of acetic acid
Ethyl-acetate is important for the flavor and aroma of the alcoholic beverages, therefore, there have been extensive efforts toward increasing its...
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Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food
Food waste and by-products are generated throughout the food processing and storage chain. In a world facing climate collapse and limited space for...
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Recovery and characterization of β-glucosidase-producing non-Saccharomyces yeasts from the fermentation broth of Vitis labruscana Baily × Vitis vinifera L. for investigation of their fermentation characteristics
The present study focuses on investigating 60 strains of yeast isolated from the natural fermentation broth of Vitis labruscana Baily × Vitis vinifera ...
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The Mangosteen Genome
Mangosteen is one of the most popular tropical fruits in Southeast Asia. It is called ‘The Queen of Tropical Fruits’ as its thick sepals collectively...
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An immortal porcine preadipocyte cell strain for efficient production of cell-cultured fat
Adding adipose cells to cell-cultured meat can provide a distinctive aroma and juicy texture similar to real meat. However, a significant challenge...
