Antimicrobial Activity of Leaf Aqueous Extract of (Cav.) Cabrera against Pathogenic Bacteria and Spoilage Yeasts.

The antimicrobial activity of an aqueous extract of the leaves of (cav.) Cabrera against microorganisms of food importance was evaluated. First, the leaf aqueous extract of was characterized, quantifying hydroxycinnamic acids and phenolic compounds.

Adaptive Laboratory Evolution of Native YCPUC10 With Enhanced Ethanol Resistance and Evaluation in Co-inoculated Fermentation.

is a yeast species typically present in the early stages of the fermentation process. positively modifies the aromatic properties of wines. However, its contribution to the final quality of the wine is restricted by its low tolerance to ethanol.