Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

Microbial inoculants such as Trichoderma-based products are receiving great interest
among researchers and agricultural producers for their potential to improve crop …

Wine Science: Principles and Applications, Fifth Edition, delivers in-depth information and
expertise in a single, science-focused volume, including all the complexities and nuances of …

Kefir grains are a unique symbiotic association of different microrganisms, mainly lactic acid
bacteria, yeasts and occasionally acetic acid bacteria, cohabiting in a natural …

Winemaking, brewing and baking are some of the oldest biotechnological processes. In all
of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae …

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three
years before bottling. The present study determined the microbiota involved in the …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

Polymerase chain reaction denaturing gradient gel electrophoresis (PCR-DGGE)
fingerprinting was recently introduced into food microbiology. This paper describes the …