2023

Identification and assessment of non-conventional yeasts in mixed fermentations for brewing bioflavored beer

Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds

Early detection of Botrytis cinerea in strawberry fruit during quiescent infection using selected ion flow tube mass spectrometry (SIFT-MS)

2022

Growth kinetics and fermentation properties of autochthonous yeasts in pineapple juice fermentation for starter culture development

Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts

Chemical and volatile composition of Palinka produced using different commercial yeast strains of Saccharomyces cerevisiae

Influence of indigenous Hanseniaspora uvarum and Saccharomyces cerevisiae from sugar-rich substrates on the aromatic composition of loquat beer

Volatile organic compounds mediated endogenous microbial interactions in Chinese baijiu fermentation

2021

"Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines"

Impact of changes in wine composition produced by non-Saccharomyces on malolactic fermentation

Influence of yeast inoculation on the quality of fermented coffee (Coffea arabica var. Mundo Novo) processed by natural and pulped natural processes

Deciphering the succession patterns of bacterial community and their correlations with environmental factors and flavor compounds during the fermentation of Zhejiang rosy vinegar

Effect of Saccharomyces and non-Saccharomyces native yeasts on beer aroma compounds

Bio-augmented effect of Bacillus amyloliquefaciens and Candida versatilis on microbial community and flavor metabolites during Chinese horse bean-chili-paste fermentation

"Application of a path-modelling approach for deciphering causality relationships between microbiota, volatile organic compounds and off-odour profiles during meat spoilage"

The large plasmidome of Lactococcus lactis subsp. lactis bv. diacetylactis S50 confers its biotechnological properties

"Detection of Alternaria alternata in tomato juice and fresh fruit by the production of its biomass, respiration, and volatile compounds"

"Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses"

Probabilistic topic modelling in food spoilage analysis: A case study with Atlantic salmon (Salmo salar)

2020

"Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy"

Antifungal activity of fermented dairy ingredients: Identification of antifungal compounds

Characterization of antifungal compounds produced by lactobacilli in cheese-mimicking matrix: Comparison between active and inactive strains

Analysing the impact of the nature of the nitrogen source on the formation of volatile compounds to unravel the aroma metabolism of two non-Saccharomyces strains

Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations

"Effects of flavourzyme addition on physicochemical properties, volatile compound components and microbial community succession of Suanzhayu"

2019

Characterizing the microbial diversity and major metabolites of Sichuan bran vinegar augmented by Monascus purpureus

"Antifungal activity of volatile compounds produced by Staphylococcus sciuri strain MarR44 and its potential for the biocontrol of Colletotrichum nymphaeae, causal agent strawberry anthracnose"

Design of microbial consortia for the fermentation of pea-protein-enriched emulsions

Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums

Influence of the early bacterial biofilms developed on vats made with seven wood types on PDO Vastedda della valle del Belice cheese characteristics

Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider

Control of Rhizopus stolonifer in strawberries by the combination of essential oil with carboxymethylcellulose

Contribution of autochthonous lactic acid bacteria to the typical flavour of raw goat milk cheeses

Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition

Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life: Microbiota of sliced cooked ham in MAP

Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain

Transformation of raw ewes' milk applying 'Grana' type pressed cheese technology: Development of extra-hard 'Gran Ovino' cheese

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression

Relationships between bacterial community and metabolites of sour meat at different temperature during the fermentation

A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism

2018

Isolation and characterization of microorganisms and volatiles associated with Moroccan saffron during different processing treatments

Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus

Characterization of spoilage markers in modified atmosphere packaged iceberg lettuce

The genetic basis underlying variation in production of the flavour compound diacetyl by Lactobacillus rhamnosus strains in milk

A novel non-dairy beverage from durian pulp fermented with selected probiotics and yeast

"Effect of pomegranate based marinades on the microbiological, chemical and sensory quality of chicken meat: A metabolomics approach"

Bacterial community of industrial raw sausage packaged in modified atmosphere throughout the shelf life

Genomic and metabolic characterization of spoilage-associated Pseudomonas species

Use of Saccharomyces cerevisiae var. boulardii in co-fermentations with S. cerevisiae for the production of craft beers with potential healthy value-added

Unravelling the contribution of lactic acid bacteria and acetic acid bacteria to cocoa fermentation using inoculated organisms

Seasonal variances in bacterial microbiota and volatile organic compounds in raw milk

Seafood spoilage microbiota and associated volatile organic compounds at different storage temperatures and packaging conditions

"Volatile organic compounds from Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae inhibit growth of decay causing fungi and control postharvest diseases of strawberries"

2017

Influence of Torulaspora delbrueckii in varietal thiol (3-SH and 4-MSP) release in wine sequential fermentations

Active edible coating and gamma-irradiation as cold combined treatments to assure the safety of broccoli florets (Brassica oleracea L.)

Biotransformation of soy whey into soy alcoholic beverage by four commercial strains of Saccharomyces cerevisiae

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

The individual contribution of starter and non-starter lactic acid bacteria to the volatile organic compound composition of Caciocavallo Palermitano cheese

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

Evaluation of Muscodor cinnamomi as an egg biofumigant for the reduction of microorganisms on eggshell surfaces and its effect on egg quality

Pineapple (Ananas comosus L. Merr.) wine production in Angola: Characterisation of volatile aroma compounds and yeast native flora

Production of the Sicilian distillate 'Spiritu re fascitrari' from honey by-products: An interesting source of yeast diversity

Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria

2016

Development of a method for the direct fermentation of semolina by selected sourdough lactic acid bacteria

"Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese"

Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres

Can the development and autolysis of lactic acid bacteria influence the cheese volatile fraction? The case of Grana Padano

Controlled mixed fermentation at winery scale using Zygotorulaspora florentina and Saccharomyces cerevisiae

Induction of simultaneous and sequential malolactic fermentation in durian wine

Salivary and fecal microbiota and metabolome of celiac children under gluten-free diet

Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety

Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork

2015

The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions

"Chromosome arrangement, differentiation of growth kinetics and volatile molecule profiles in Kluyveromyces marxianus strains from Italian cheeses"

A comparative study on the potential of epiphytic yeasts isolated from tropical fruits to produce flavoring compounds

The effect of lactic acid bacteria on cocoa bean fermentation

In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons

Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams

Amino acid conversions by coagulase-negative staphylococci in a rich medium: Assessment of inter- and intraspecies heterogeneity

"2,4-Di-tert-butyl phenol as the antifungal, antioxidant bioactive purified from a newly isolated Lactococcus sp"

2014

Characterization of plant-derived lactococci on the basis of their volatile compounds profile when grown in milk

Impact of addition of aromatic amino acids on non-volatile and volatile compounds in lychee wine fermented with Saccharomyces cerevisiae MERIT.ferm

Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice

Evolution of microbiological and chemical parameters during red wine making with extended post-fermentation maceration

In vivo application and dynamics of lactic acid bacteria for the four-season production of Vastedda-like cheese

Incidence of virulence factors in enterococci from raw and fermented meat and biofilm forming capacity at 25 degrees C and 37 degrees C

H. guilliermondii impacts growth kinetics and metabolic activity of S. cerevisiae: the role of initial nitrogen concentration

New insights into the advantages of ammonium as a winemaking nutrient

Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions

Influence of different proteolytic strains of Streptococcus thermophilus in co-culture with Lactobacillus delbrueckii subsp. bulgaricus on the metabolite profile of set-yoghurt

Great interspecies and intraspecies diversity of dairy propionibacteria in the production of cheese aroma compounds

"Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions"

2013

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging

Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits

Co-culturing of Pichia guilliermondii enhanced volatile flavor compound formation by Zygosaccharomyces rouxii in the model system of Thai soy sauce fermentation

Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon

"Volatile compounds associated with Psychrobacter spp. and Pseudoalteromonas spp., the dominant microbiota of brown shrimp (Crangon crangon) during aerobic storage"

2012

The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation

A combination of modified atmosphere and antimicrobial packaging to extend the shelf-life of beefsteaks stored at chill temperature

Fermentation of three varieties of mango juices with a mixture of Saccharomyces cerevisiae and Williopsis saturnus var. mrakii

Effect of O(2)-CO(2) enriched atmospheres on microbiological growth and volatile metabolite production in packaged cooked peeled gray shrimp (Crangon crangon)

2011

Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids

Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice

Factors influencing the production of volatile phenols by wine lactic acid bacteria

Volatile sulphur compounds-forming abilities of lactic acid bacteria: C-S lyase activities

Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese

Use of two osmoethanol tolerant yeast strain to ferment must from Tempranillo dried grapes: effect on wine composition

Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME-GC-MS analysis

2010

Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content

Fermentative behavior of Saccharomyces strains during microvinification of raspberry juice (Rubus idaeus L.)

Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers

Influence of Candida pulcherrima Patagonian strain on alcoholic fermentation behaviour and wine aroma

Effect of refermentation conditions and micro-oxygenation on the reduction of volatile acidity by commercial S. cerevisiae strains and their impact on the aromatic profile of wines

Proteinase-producing halophilic lactic acid bacteria isolated from fish sauce fermentation and their ability to produce volatile compounds

2009

"Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides"

Key enzymes involved in methionine catabolism by cheese lactic acid bacteria

"Selection, growth, and chemo-sensory evaluation of flocculent starter culture strains of Saccharomyces cerevisiae in the large-scale production of traditional Brazilian cachaca"

2008

"Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical samples"

Chemical composition and inhibitory parameters of essential oil and extracts of Nandina domestica Thunb. to control food-borne pathogenic and spoilage bacteria

"Antimicrobial activity of Enterococcus faecium L50, a strain producing enterocins L50 (L50A and L50B), P and Q, against beer-spoilage lactic acid bacteria in broth, wort (hopped and unhopped), and alcoholic and non-alcoholic lager beers"

Growth and metabolites production by Penicillium brevicompactum in yoghurt

Antimycotoxigenic characteristics of Rosmarinus officinalis and Trachyspermum copticum L. essential oils

2007

Genetic factors affecting sexual reproduction in toxigenic Fusarium species

Combined effect of volatile antimicrobial agents on the growth of Penicillium notatum

"Production in food of 1,3-pentadiene and styrene by Trichoderma species"

2006

Characterisation of lactic acid bacteria isolated from fermented milk 'laban'

Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere

2004

"Growth and metabolism of selected strains of probiotic bacteria, in maize porridge with added malted barley"

2003

Gene transfer of vancomycin and tetracycline resistances among Enterococcus faecalis during cheese and sausage fermentations

Enterococci in foods--a conundrum for food safety

"Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food"

"Isolation, characterisation and identification of lactic acid bacteria from bushera: a Ugandan traditional fermented beverage"

Growth and metabolism of selected strains of probiotic bacteria in milk

"Utilization of various starter cultures in the production of Amasi, a Zimbabwean naturally fermented raw milk product"

2001

The growth and interaction of yeasts and lactic acid bacteria isolated from Zimbabwean naturally fermented milk in UHT milk

1998

"Production of fermented milk using a malty compound-producing strain of Lactococcus lactis subsp. lactis biovar. diacetylactis, isolated from Zimbabwean naturally fermented milk"