Food fermentation has been practised since ancient times to improve sensory properties
and food preservation. This review discusses the process of fermentation, which has …

Within five years, the CRISPR-Cas system has emerged as the dominating tool for genome
engineering, while also changing the speed and efficiency of metabolic engineering in …

Despite being used chiefly for fermenting the sugars of grape must to alcohol, wine yeasts
(most prominently Saccharomyces cerevisiae) play a pivotal role in the final aroma profiles …

Evolutionary history and early association with anthropogenic environments have made
Saccharomyces cerevisiae the quintessential wine yeast. This species typically dominates …

Wine represents a complex matrix in which microbial interactions can strongly impact the
quality of the final product. Numerous studies have focused on optimizing microbial …

The application of non-Saccharomyces yeasts in beer as a natural tool for innovation, to
create different aroma profiles and flavoured non-alcoholic beers, has attracted great …

The non-conventional yeasts Kluyveromyces lactis, Yarrowia lipolytica, Ogataea
polymorpha and Pichia pastoris have been developed as eukaryotic expression hosts …

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 …

The food industry faces a 2050 deadline for the advancement and expansion of the food
supply chain to support the world's growing population. Improvements are needed across …

One of the most prominent consequences of global climate warming for the wine industry is
a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among …