Search Results - "Jolly, Neil P"

Not your ordinary yeast: non‐Saccharomyces yeasts in wine production uncovered by Jolly, Neil P, Varela, Cristian, Pretorius, Isak S

“…Saccharomyces cerevisiae and grape juice are ‘natural companions’ and make a happy wine marriage. However, this relationship can be enriched by allowing ‘wild’…”
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Impact of Yeast Selection on Volatile Phenol Levels of Wines Produced from Smoked-Exposed Juice by du Plessis, Heinrich W., Hoff, Justin W., Mokwena, Lucky, van der Rijst, Marieta, Jolly, Neil P.

“…Grapes exposed to smoke can result in wines that have unacceptable high levels of volatile phenols. High volatile phenols levels have a negative impact on wine…”
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Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds by Mewa-Ngongang, Maxwell, du Plessis, Heinrich W, Ntwampe, Seteno K O, Chidi, Boredi S, Hutchinson, Ucrecia F, Mekuto, Lukhanyo, Jolly, Neil P

“…Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study…”
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Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production by Hutchinson, Ucrecia F, Gqozo, Sivuyile, Jolly, Neil P, Chidi, Boredi S, Du Plessis, Heinrich W, Mewa-Ngongang, Maxwell, Ntwampe, Seteno K O

“…Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the…”
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Biological Stoichiometric Analysis during Substrate Utilization and Secondary Metabolite Production by Non-Saccharomyces Yeasts Using Grape Pomace Extract as Fermentation Medium by Mewa-Ngongang, Maxwell, du Plessis, Heinrich W., Ntwampe, Seteno K. O., Akinpelu, Enoch A., Hutchinson, Ucrecia F., Chidi, Boredi S., Okudoh, Vincent I., Jolly, Neil P.

“…The emerging interest in the search for alternatives to synthetic preservatives has led to various successful research studies exploring the use of yeasts as…”
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Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia by Mewa-Ngongang, Maxwell, du Plessis, Heinrich W., Hlangwani, Edwin, Ntwampe, Seteno K. O., Chidi, Boredi S., Hutchinson, Ucrecia F., Jolly, Neil P.

“…It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic…”
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Influence of Lachancea thermotolerans on cv. Emir wine fermentation by Balikci, Eren Kemal, Tanguler, Hasan, Jolly, Neil P., Erten, Huseyin

“…The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co‐cultured and sequential fermentations in cv…”
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The influence of Torulaspora delbrueckii on beer fermentation by Kayadelen, Firuze, Agirman, Bilal, Jolly, Neil P, Erten, Huseyin

“…Abstract In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical,…”
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Reusability of Immobilized Cells for Subsequent Balsamic-Styled Vinegar Fermentations by Hutchinson, Ucrecia F., Ntwampe, Seteno K. O., Chidi, Boredi S., Mewa-Ngongang, Maxwell, du Plessis, Heinrich W., Booyse, Mardé, Jolly, Neil P.

“…Cell immobilization is a process augmentation technique aimed at improving microbial survival and activity under stressful conditions. It offers the…”
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Microbial interactions in winemaking: Ecological aspects and effect on wine quality by Englezos, Vasileios, Jolly, Neil P., Di Gianvito, Paola, Rantsiou, Kalliopi, Cocolin, Luca

“…Wine microbiota is a dense and diverse ecosystem that is directly involved in the production and synthesis of many metabolites of oenological interest thereby…”
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