Hops (Humulus lupulus L.) is a dioecious climbing plant of the Cannabaceae family and is
one of the main ingredients for brewing. However, their physicochemical composition is …

Different winemaking practices have been tried to improve wine quality and differentiate
wine styles. Low temperature fermentation has been proposed to enhance the aroma profile …

Aromatic amino acid metabolism in yeast is an important source of secondary compounds
that influence the aroma and flavour of alcoholic beverages and foods. Examples are the …

The effects of the inoculation with autochthonous lactic acid bacteria (LAB) strains
(Lactobacillus sakei BL6, Pediococcus acidilactici BP2, and Lactobacillus fermentum BL11) …

Microbes are critical for flavor formation in fermented foods; however, their mechanisms of
action are not fully understood. The microbial composition of 51 dairy and 47 vegetable …

Abstract Triticale (X Triticosecale Wittmack) is a hybrid of wheat (Triticum aestivum L.) and
rye (Secale cereale L.), combining the positive attributes of both cereals. However, it has not …

As a group of wine lactic acid bacteria, Lactobacillus has gained growing interest in
malolactic fermentation due to possessing diverse aroma-related enzymes. In this study, a …

Floral nectar is commonly inhabited by microorganisms, mostly yeasts and bacteria, which
can have a strong impact on nectar chemistry and scent. Yet, little is known about the effects …

Kefir is fermented traditionally with kefir grains, but commercial kefir production often relies
on fermentation with planktonic cultures. Kefir has been associated with many health …

Human‐associated microorganisms are ideal models to study the impact of environmental
changes on species evolution and adaptation because of their small genome, short …