Kombucha is a low alcoholic beverage with high content of bioactive compounds derived
from plant material (tea, juices, herb extracts) and metabolic activity of microorganisms …

Kombucha, one of the ordinary fermented beverages consumed worldwide, is produced by
fermenting tea and sugar with a symbiotic culture of bacteria and yeasts or so-called …

Cellular functioning requires the orchestration of thousands of molecular interactions in time
and space. Yet most molecules in a cell move by diffusion, which is sensitive to external …

The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and
beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread …

With the advances in the production of beer worldwide, more challenges arise each year in
the search for new approaches to the development of distinctive beverages. Attempts to …

Hybridisation is a common event in yeasts often leading to genomic variability and
adaptation. The yeast Candida orthopsilosis is a human-associated opportunistic pathogen …

Competition between microbial species is a product of, yet can lead to a reduction in, the
microbial diversity of specific habitats. Microbial habitats can resemble ecological …

Cells sense elevated temperatures and mount an adaptive heat shock response that
involves changes in gene expression, but the underlying mechanisms, particularly on the …

Aims The objective was to determine the effects of dietary substitution of fishmeal (FM) with
live yeast and increasing water temperature on the diversity and composition of gut …

Different species are usually thought to have specific adaptations, which allow them to
occupy different ecological niches. But recent neutral ecology theory suggests that species …