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

Fine flavor cocoa is worldwide renowned to produce origin chocolates with special aromas,
eg fruity or floral, in addition to its chocolate aroma. This research aims to elucidate fine …

The food industry is facing the challenge of creating innovative, nutritious, and flavored plant-
based products, due to consumer's increasing demand for the health and environmental …

The quest to develop a performant starter culture mixture to be applied in cocoa fermentation
processes started in the 20th century, aiming at achieving high‐quality, reproducible …

During the fermentation of cocoa beans, the yeasts produce volatile organic compounds
(VOCs). Through reactions associated with amino acid metabolism, yeasts generate …

Beyond its role as a reward for pollinators, floral nectar also provides a habitat for
specialized and opportunistic yeasts and bacteria. These microbes modify nectar chemistry …

Yeasts directly impact the efficiency of brewery fermentations as well as the character of the
beers produced. In recent years, there has been renewed interest in yeast selection and …

In this study, an investigation of the microbial community structure and chemical changes in
different layers of a static coffee beans fermentation tank (named self-induced anaerobic …

Mixed fermentations with Starmerella bacillaris and Saccharomyces cerevisiae affect the
chemical composition of wines, by modulating various metabolites of oenological interest …

Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast
isolates from the dry-cured ham at different processing stages were evaluated for their …