Miso is a well‐known traditional Japanese fermented food, with a characteristic savory flavor
and aroma, known predominately as the seasoning in miso soup. Miso production involves …

Kombucha is a sparkling sugared tea commonly prepared using a sugared tea infusion and
fermented at ambient temperature for several days using a cellulose pellicle also called tea …

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

Fermented foods and beverages are increasingly being included in the diets of people
around the world, as they significantly contribute to flavor and interest in nutrition and food …

Although berries (nongrape) are rich in health-promoting bioactive compounds, and their
consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the …

Fermented food matrices, including beverages, can be defined as the result of the activity of
complex microbial ecosystems where different microorganisms interact according to different …

Non-conventional yeasts refer to a huge and still poorly explored group of species
alternative to the well-known model organism Saccharomyces cerevisiae. Among them …

Flavor is an essential element of food quality. Flavor can be improved by adding flavoring
substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a …

To improve the functional properties and flavor complexity of kiwi wine using different non-
Saccharomyces cerevisiae, Wickeramomyces anomala (Wa), Zygosaccharomyces rouxii …

The most known and traditional vinegar is the one that is made from wine. For its production,
the grape must undergo alcohol fermentation and the posterior oxidation of ethanol to acetic …