Background Wine microbiota is a dense and diverse ecosystem that is directly involved in
the production and synthesis of many metabolites of oenological interest thereby directly …

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

The application of artificial microbial consortia for biotechnological production processes is
an emerging field in research as it offers great potential for the improvement of established …

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 …

Non-Saccharomyces yeasts are currently widely used in winemaking to enhance aroma
profile diversity among wines. The use of Metschnikowia pulcherrima in sequential …

Microbial mixed cultures are gaining increasing attention as biotechnological production
systems, since they offer a large but untapped potential for future bioprocesses. Effects of …

The use of non-Saccharomyces species as starter cultures together with Saccharomyces
cerevisiae is becoming a common practice in the oenological industry to produce wines that …

In parallel with the development of non-Saccharomyces starter cultures in oenology, a
growing interest has developed around the interactions between the microorganisms …

Nonlinear ecological interactions within microbial ecosystems and their contribution to
ecosystem functioning remain largely unexplored. Higher-order interactions, or interactions …

In the macroscopic world, ecological interactions between multiple species of fauna and
flora are recognised as major role-players in the evolution of any particular species. By …