Fermented apple beverages are produced all over the world with diverse characteristics
associated with each country. Despite the diversifications, cider producers are confronted …

The aim of the present study was to investigate the feasibly of using traditional milk kefir
grains for the production of water kefir-like beverages and assess the changes in the …

Yeasts, with a history of approximately 5,000 years in food and medicinal applications, play
a vital role in various industries. The advantages of these microorganisms include probiotic …

This study, sought to assess the effect of Selenium (Se) supplementation on wine yeast
growth, fermentation efficiency, antioxidant activities and retention of the chromatic …

The current trend in starter selection is to combine both technological and probiotic
properties to standardise and make functional artisanal fermented beverages such as Sha'a …

Different Saccharomyces cerevisiae strains are simultaneously or in succession involved in
spontaneous wine fermentations. In general, few strains occur at percentages higher than …

Prospection of yeasts from oenological environments can provide knowledge of new native
strains that are capable of fermenting must and positively influence the composition and …

HIGHLIGHTS Two novel yeast strains were identified by sequencing for rice wine
production. Rice wine (low alcohol by volume) was prepared from local raw materials of …

The aim of this study was to isolate, identify and determine the oenological potential of
yeasts present in Vitis vinifera organs of grapevines established in Queretaro State, Mexico …

Ферментированные яблочные напитки производятся во всем мире с различным
физико-химическим составом и органолептическими показателями. Несмотря на …