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 …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Kombucha is a fermented tea. Here we investigate the fermentation kinetics, metabolite
production, microbiome and potential health promoting properties of three different …

Wine is a complex matrix that includes components with different chemical natures, the
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …

Kombucha, a fermented tea beverage with an acidic and effervescent taste, is composed of
a multispecies microbial ecosystem with complex interactions that are characterized by both …

The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

Non-conventional yeast species have great capacity for producing diverse flavor profiles in
production of alcoholic beverages, but their potential for beer brewing, in particular in …

With the advances in the production of beer worldwide, more challenges arise each year in
the search for new approaches to the development of distinctive beverages. Attempts to …

Domestication refers to artificial selection and breeding of wild species to obtain cultivated
variants that thrive in man-made niches and meet human or industrial requirements. Several …