Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …

Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a
microbial consortium composed of several bacteria and yeasts. This mixed consortium forms …

Increased consumption of yogurt, kefir, and other fermented foods has been driven, in part,
by the health benefits these products may confer. Epidemiological studies have shown that …

Tractable microbial communities are needed to bridge the gap between observations of
patterns of microbial diversity and mechanisms that can explain these patterns. We …

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 …

Cocoa bean fermentation is still a spontaneous curing process to facilitate drying of
nongerminating cocoa beans by pulp removal as well as to stimulate colour and flavour …

Microbial communities of fermented foods have provided humans with tools for preservation
and flavor development for thousands of years. These simple, reproducible, accessible …

Saccharomyces cerevisiae has been used for millennia in the production of food and
beverages and is by far the most studied yeast species. Currently, it is also the most used …

Yeasts are the main driving force behind several industrial food fermentation processes,
including the production of beer, wine, sake, bread, and chocolate. Historically, these …

Natural microbiota plays an essential role in flavor compounds used in traditional food
fermentation; however, the fluctuation in natural microbiota results in inconsistency in food …