The purpose of the work was to provide an overview on craft beer. Details and issues
concerning history and legal definition market, fiscal policy, innovation, safety, healthiness …

Sophorolipids are surface-active glycolipids produced by several non-pathogenic yeast
species and are widely used as biosurfactants in several industrial applications …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …

Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …

The genus Lachancea, first proposed in 2003, currently comprises 12 valid species, all
found to have eight chromosomes. Lachancea spp. occupy a myriad of natural and …

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 …

Drinking wine is a processed beverage that offers high nutritional and health benefits. It is
produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic …

Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent
years due to an interest in uninoculated fermentations, consumer preferences, wine …

Climate change threatens food systems, with huge repercussions on food security and on
the safety and quality of final products. We reviewed the potential of food microbiology as a …