The yeast Lachancea thermotolerans (previously Kluyveromyces thermotolerans) is a
species of large, yet underexplored, oenological potential. This study delivers …

Fermented foods often have attractive flavor characteristics to meet various human
demands. An ever-challenging target is the production of fermented foods with equal flavor …

Wine is an archetypal traditional fermented beverage with strong territorial and socio-cultural
connotations. Its 7000 year history is patterned by a tradition of innovation. Every value …

The metabolism of ferulic acid (FA) was studied during fermentation with different species
and strains of lactic acid bacteria (LAB) and yeasts, in synthetic sourdough medium. Yeast …

In this study, the changes of flavor profile, the succession rules of active microorganisms and
their correlation were analyzed during the fermentation process of industrial Sichuan radish …

Spontaneous fermentations that do not rely on backslopping or industrial starter cultures
were especially important to the early development of society and are still practiced around …

The study aimed to improve the quality of dry-processed coffee grown at low altitudes
through yeast inoculation, using three species (Saccharomyces cerevisiae CCMA 0543 …

Indigenous fermented food and beverages represent a valuable cultural heritage in sub-
Saharan Africa, having one of the richest selections of fermented food products in the world …

Yeasts are eukaryotic microorganisms which have a long history in the biotechnology of
food production, as they have been used since centuries in bread-making or in the …

Thirty-seven lactic acid bacteria (LAB) strains were isolated from traditional dry sausages
collected from Northeast China, including Latilactobacillus sakei (29 strains) …