Search Results - "Agarbati, Alice"

Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review by Comitini, Francesca, Agarbati, Alice, Canonico, Laura, Ciani, Maurizio

“…Wine can be defined as a complex microbial ecosystem, where different microorganisms interact in the function of different biotic and abiotic factors. During…”
Get full text

The impact of fungicide treatments on yeast biota of Verdicchio and Montepulciano grape varieties by Agarbati, Alice, Canonico, Laura, Ciani, Maurizio, Comitini, Francesca

“…Yeast species that colonize the surface of grape berries at harvest time play an important role during the winemaking process. In this study, the use of…”
Get full text

Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts by Agarbati, Alice, Ciani, Maurizio, Esin, Semih, Agnolucci, Monica, Marcheggiani, Fabio, Tiano, Luca, Comitini, Francesca

“…Three killer toxins that were previously investigated, one excreted by Kluyveromyces wickerhamii and two by different strains of Wickerhamomyces anomalus, were…”
Get full text

Metschnikowia pulcherrima in Cold Clarification: Biocontrol Activity and Aroma Enhancement in Verdicchio Wine by Agarbati, Alice, Canonico, Laura, Ciani, Maurizio, Comitini, Francesca

“…Non-Saccharomyces wine yeasts are not only proposed to improve the sensory profile of wine but also for several distinctive promising features. Among them,…”
Get full text

Biocontrol and Probiotic Function of Non- Saccharomyces Yeasts: New Insights in Agri-Food Industry by Comitini, Francesca, Canonico, Laura, Agarbati, Alice, Ciani, Maurizio

“…Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms…”
Get full text

Occurrence and Persistence of Saccharomyces cerevisiae Population in Spontaneous Fermentation and the Relation with "Winery Effect" by Agarbati, Alice, Comitini, Francesca, Ciani, Maurizio, Canonico, Laura

“…The yeast ensures successful fermentation in winemaking, although the persistent use of commercial strains lead to the loss of aroma complexity of wines…”
Get full text

Potential Probiotic Yeasts Sourced from Natural Environmental and Spontaneous Processed Foods by Agarbati, Alice, Canonico, Laura, Marini, Enrica, Zannini, Emanuele, Ciani, Maurizio, Comitini, Francesca

“…In the last decades, there has been a growing interest from consumers in their food choices. Organic, natural, less processed, functional, and pre-probiotic…”
Get full text

Recycled Brewer's Spent Grain (BSG) and Grape Juice: A New Tool for Non-Alcoholic (NAB) or Low-Alcoholic (LAB) Craft Beer Using Non-Conventional Yeasts by Canonico, Laura, Agarbati, Alice, Comitini, Francesca, Ciani, Maurizio

“…Non-alcoholic beer (NAB) and low-alcoholic beer (LAB) are taking over the market with growing sales. Sustainable recycling and valorization of exhausted…”
Get full text

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features by Agarbati, Alice, Ciani, Maurizio, Canonico, Laura, Comitini, Francesca

“…Currently, an increasing number of intolerant and vegan consumers are driving the market towards plant-based milk alternatives. Here, selected probiotic…”
Get full text

Biocontrol of Non- Saccharomyces Yeasts in Vineyard against the Gray Mold Disease Agent Botrytis cinerea by Agarbati, Alice, Canonico, Laura, Pecci, Tania, Romanazzi, Gianfranco, Ciani, Maurizio, Comitini, Francesca

“…( ) is responsible for grape infection and damage to the winemaking and table grape sectors. Although anti- chemicals are available, they are considered…”
Get full text

Assessment of Spontaneous Fermentation and Non-Saccharomyces Sequential Fermentation in Verdicchio Wine at Winery Scale by Canonico, Laura, Agarbati, Alice, Comitini, Francesca, Ciani, Maurizio

“…The use of non-Saccharomyces yeasts in sequential fermentation is a suitable biotechnological process to provide specific oenological characteristics and to…”
Get full text

Improved Saccharomyces cerevisiae Strain in Pure and Sequential Fermentation with Torulaspora delbrueckii for the Production of Verdicchio Wine with Reduced Sulfites by Agarbati, Alice, Canonico, Laura, Comitini, Francesca, Ciani, Maurizio

“…The application of yeast strains that are low producers of sulfur compounds is actually required by winemakers for the production of organic wine. This purpose…”
Get full text

Lentil Fortification and Non-Conventional Yeasts as Strategy to Enhance Functionality and Aroma Profile of Craft Beer by Canonico, Laura, Agarbati, Alice, Zannini, Emanuele, Ciani, Maurizio, Comitini, Francesca

“…During the last few years, consumer demand has been increasingly oriented to fermented foods with functional properties. This work proposed to use selected…”
Get full text

Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts by Comitini, Francesca, Agarbati, Alice, Canonico, Laura, Galli, Edoardo, Ciani, Maurizio

“…strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to species, with…”
Get full text

Exploitation of Yeasts with Probiotic Traits for Kefir Production: Effectiveness of the Microbial Consortium by Agarbati, Alice, Ciani, Maurizio, Canonico, Laura, Galli, Edoardo, Comitini, Francesca

“…Kefir is a fermented milk made by beneficial lactic acid bacteria and yeasts inoculated as grains or free cultures. In this work, five yeast strains with…”
Get full text

Biocontrol Using Torulaspora delbrueckii in Sequential Fermentation: New Insights into Low-Sulfite Verdicchio Wines by Canonico, Laura, Agarbati, Alice, Galli, Edoardo, Comitini, Francesca, Ciani, Maurizio

“…has attracted renewed interest in recent years, for its biotechnological potential linked to its ability to enhance the flavor and aroma complexity of wine…”
Get full text

Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery by Agarbati, Alice, Canonico, Laura, Comitini, Francesca, Ciani, Maurizio

“…The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the…”
Get full text

Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite-Free Wine by Agarbati, Alice, Canonico, Laura, Comitini, Francesca, Ciani, Maurizio

“…Sulfites and sulfides are produced by yeasts in different amounts depending on different factors, including growth medium and specific strain variability. In…”
Get full text

Starmerella bombicola and Saccharomyces cerevisiae in Wine Sequential Fermentation in Aeration Condition: Evaluation of Ethanol Reduction and Analytical Profile by Canonico, Laura, Galli, Edoardo, Agarbati, Alice, Comitini, Francesca, Ciani, Maurizio

“…In the last few decades, the increase of ethanol in wine, due to global climate change and consumers’ choice is one of the main concerns in winemaking. One of…”
Get full text

Fitness of Selected Indigenous Saccharomyces cerevisiae Strains for White Piceno DOC Wines Production by Agarbati, Alice, Canonico, Laura, Ciani, Maurizio, Comitini, Francesca

“…Verdicchio, Passerina and Pecorino are native grape cultivars of the Marche region, cultivated in winemaking area of Ascoli Piceno, in central Italy. In…”
Get full text