Mexico is one of the main regions of the world where the domestication of numerous edible
plant species originated. Its cuisine is considered an Intangible Cultural Heritage of …

Fermentation is one of the oldest ways of processing food. Some fermented food is
produced industrially, but can also be produced in an artisanal way by certain ethnic groups …

Understanding bacteria and yeasts communities can reduce unpredictable changes of
apple cider. In this study, apple juice inoculated with Saccharomyces cerevisiae WET 136 …

Hanseanispora species, including H. guilliermondii, are long known to be abundant in wine
grape-musts and to play a critical role in vinification by modulating, among other aspects, the …

Having more information on yeast ecology during fermentation process is important for
producing wine with typical characteristics. Till now, it is unclear how agricultural practices of …

The search for efficient oleaginous microorganisms, which can be an alternative to fossil
fuels and biofuels obtained from oilseed crops, has been going on for many years. The …

Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently
results in a process that becomes stuck or is sluggish. Using selected indigenous starter …

Probiotics and prebiotics are microbiota-management instruments for improving human
health once they may be beneficial for maintaining a healthy community of gut microbiota …

The phloem sap tapped from unopened inflorescence (spadix) of coconut palm using a
novel collecting device,“coco-sap chiller,” has been branded Kalparasa®(henceforth as …

A preliminary evaluation of yeast fermented palm wine sourced from Imo State in Nigeria
was carried out to establish compounds that contribute to the distinct flavor of the beverage …