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 …

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 …

Non-Saccharomyces yeasts have long been considered spoilage microorganisms.
Currently, oenological interest in those species is increasing, mostly due to their positive …

Worldwide the interest for biological control of food spoilage microorganisms has
significantly increased over the last decade. Wine makes no exception to this trend, as …

During the winemaking process, alcoholic fermentation is carried out by a consortium of
yeasts in which interactions occurs. The consequences of these interactions on the wine …

Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the
principal microorganisms responsible for the evolution and fulfillment of alcoholic …

This review examines the different types of interactions between the microorganisms
involved in the fermentation processes of alcoholic beverages produced all over the world …

Acidic beers, such as Belgian lambic beers and American and other coolship ales, are
becoming increasingly popular worldwide thanks to their refreshing acidity and fruity notes …

The resurgence of mead, a honey-based fermented beverage, is attributed to the increasing
consumption of fermented foods and beverages, driven by its distinct flavors and perceived …

The current use of non-Saccharomyces yeasts in mixed fermentations increases the
relevance of the interactions between yeast species. In this work, the interactions between …