Climate change is generating several problems in wine technology. One of the main ones is
lack of acidity and difficulties performing malolactic fermentation to stabilize wines before …

Lactic acid bacteria (LAB) encounter various environmental stresses (acidic, thermal,
osmotic, oxidative, ethanolic and others) during food fermentation and production. Cross …

Innovations range from food production, land use, and emissions all the way to improved
diets and waste management. Global apple production has amounted to over 87 million …

The interest in Lachancea thermotolerans, a yeast species with unusual characteristics, has
notably increased in all ecological, evolutionary, and industrial aspects. One of the key …

Indigenous fermented foods (IFFs) have a long history in Africa and are embedded in
cultural norms and practices. Typically, these foods are produced at small or household …

The current study aimed to characterize homemade fermented pickle juice and evaluate its
efficacy as a marinade on physicochemical, microbiological, textural properties …

The study aimed to improve the quality of dry-processed coffee grown at low altitudes
through yeast inoculation, using three species (Saccharomyces cerevisiae CCMA 0543 …

This study investigated the basic and functional compositions, volatile compounds,
intelligent sensory characteristics and antioxidant capacity of the commercial …

Abstract Cashew, hazelnut, peanut, walnut, and almond were used to make nut milk and
kefir in this study. Kefir starter culture was used to ferment cow and nut milks. Kefir samples …

This study attempted to improve the polyphenol and volatile aroma compound contents in
Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae …