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Florence Husson
2Publications
Publications 2
Newest
Published on Sep 1, 2019in Food Research International 3.58
Abstract The development of new fermented foods and beverages requires more and more the use of new dehydrated yeasts species. In this context, the non- Saccharomyces (NS) yeasts Torulaspora delbrueckii , Metschnikowia pulcherrima and Lachancea thermotolerans are developed especially in winemaking as co-culture in the fermentation of the must or for the must bioprotection. However, during formulation-dehydration the yeast cells are exposed to several stresses that reduce cellular activity. Among...
Published on Jun 1, 2019in Food Microbiology 4.09
Abstract In food industry and winemaking, the use of active dehydrated yeast (ADY) Saccharomyces cerevisiae is a frequent practice because of the long-term stability and high efficiency of ADY. Nowadays, there is an increasing interest for new yeasts strains, such as Torulaspora delbrueckii (Td), Metschnikowia pulcherrima (Mp) and Lachancea thermotolerans (Lt). However, the yeasts transformation processes into the solidified form generate several stresses that reduce the cell viability. In this ...
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