In the current scenario of climatic warming, the over-ripening of grapes increases the sugar
content, producing flat and alcoholic wines with low acidity, high pH and low freshness …

Spent mushroom substrates (SMS) from cultivation of shiitake (Lentinula edodes) on three
hardwood species were investigated regarding their potential for cellulose saccharification …

Selected yeasts for coffee fermentation are correlated with changes in chemical compounds
and beverage sensory characteristics. This work aimed to evaluate the chemical and …

Fermented foods are an integral part of the diet for many communities in Africa. The
fermentation of maize is characterized by an improved nutrient content/bioavailability and …

This study primarily aimed to investigate the influence of seaweed dietary fibre (SDF), as a
potential alternative to phosphates, on the quality profiles and flavour attributes of …

The objective of this study was to explore the effect of fungi on volatiles in sour meat. Here,
we investigated the microbial community composition in meat after 80 days of fermentation …

The commercial active dry yeast strains used for cider production in China are far behind the
requirements of the cider industry development in recent decades. In this study, eight yeasts …

Acid tolerance and aroma profile are crucial factors for wine production in Saccharomyces
cerevisiae. However, most wine yeasts to date fail to endure low-pH environments, therefore …

To locate mating partners and essential resources such as food, oviposition sites and
shelter, insects rely to a large extent on chemical cues. While most research has focused on …

The influence of community diversity, which can be measured at the level of metabolic
guilds, on community function is a central question in ecology. Particularly, the long-term …