Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

Kombucha tea is made by aerobically fermenting a sweetened tea infusion with a kombucha
culture, a symbiotic culture of bacteria and yeasts. The resulting beverage is usually non …

The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical
reaction in alcoholic wine fermentation, but microbial interactions, as well as complex …

The yeasts constitute a large and heterogeneous group of microorganisms that are currently
attracting increased attention from scientists and industry. Numerous and diverse biological …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

Respiration of sugars by non-Saccharomyces yeasts has been recently proposed for
lowering alcohol levels in wine. Development of industrial fermentation processes based on …

The majority of environmental problems arise from the use of conventional energy sources.
The liability of such problems along with the reduction of fossil energy resources has led to …

Microbial habitats that contain an excess of carbohydrate in the form of sugar are
widespread in the microbial biosphere. Depending on the type of sugar, prevailing water …

The increase in human population determines a higher proteins request to sustain the feed
demand for animals and aquaculture. Single Cell Proteins (SCPs) consist of mixed protein …