Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a
microbial consortium composed of several bacteria and yeasts. This mixed consortium forms …

Fermentation is one of the oldest preservation techniques used by mankind with known
actions of fermentation dating back to several millennia before the common era. From this …

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 …

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 …

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

Sequential fermentation of grape must inoculated with L. thermotolerans and then S.
cerevisiae 24 h later (typical wine-making practice) was conducted with or without cell-cell …

Background. Alcohol variants such as ethanol and methanol are simple organic compounds
widely used in foods, pharmaceuticals, chemical synthesis, etc. Both are becoming an …

The sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae in
grape juice is becoming an increasingly popular practice to diversify wine styles and/or to …

The general interest in microbial ecology has skyrocketed over the past decade, driven by
technical advances and by the rapidly increasing appreciation of the fundamental services …

Microbial multispecies ecosystems are responsible for many biotechnological processes
and are particularly important in food production. In wine fermentations, in addition to the …