Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …

The interest in potentiality and functionality of probiotic yeasts from fermented foods has
increased drastically over the years. In many fermented foods and beverages, lactic acid …

This research work investigated the proximate and nutritional composition of beer produced
using sorghum blended with hybrid yellow cassava. Hybrid sorghum variety CSR-03H and …

Non‐gene‐editing microbiome engineering (NgeME) is the rational design and control of
natural microbial consortia to perform desired functions. Traditional NgeME approaches use …

Fruits and vegetables are widely known to be rich in nutrients, antioxidants, vitamins, dietary
fiber, minerals, and a bioactive molecule, making them an essential component of a …

Industrial fermentation processes strive for high robustness to ensure optimal and consistent
performance. Medium components, fermentation products, and physical perturbations may …

The yeast Saccharomyces cerevisiae has been used for bread making and beer brewing for
thousands of years. In addition, its ease of manipulation, well-annotated genome, expansive …

The fermentation of kiwifruit into kiwi wine (KW) can represent a strategy to reduce the
economic losses linked to fruits imperfections, spoilage, over production and seasonality. In …

This research examines fired clay bricks made with waste pomace from the wine industry as
an additive in brick production. To this end, we analyse and discuss the chemical …

Yeast plays a key role in the production of fermented foods and beverages, such as bread,
wine, and other alcoholic beverages. They are able to produce and release from the …