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

Wine can be defined as a complex microbial ecosystem, where different microorganisms
interact in the function of different biotic and abiotic factors. During natural fermentation, the …

Fermented foods often have attractive flavor characteristics to meet various human
demands. An ever-challenging target is the production of fermented foods with equal flavor …

Evolutionary history and early association with anthropogenic environments have made
Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates …

Wine represents a complex matrix in which microbial interactions can strongly impact the
quality of the final product. Numerous studies have focused on optimizing microbial …

Wine fermentation is a representation of complex higher-order microbial interactions.
Despite the beneficial properties that these communities bring to wine, their complexity …

Changes are currently being made to winemaking processes to reduce chemical inputs
[particularly sulfur dioxide (SO2)] and adapt to consumer demand. In this study, yeast growth …

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 …

This review delves into the intricate traits of microbial communities encountered in
spontaneously fermented foods (SFF), contributing to resistance, resilience, and functionality …

Biofilms are highly resistant to antimicrobials and are a common problem in many industries,
including pharmaceutical, food and beverage. Yeast biofilms can be formed by various yeast …