A variety of organisms, such as bacteria, fungi, and plants, produce secondary metabolites,
also known as natural products. Natural products have been a prolific source and an …

Culturalable and non-culturable microorganisms naturally ferment majority of global
fermented foods and beverages. Traditional food fermentation represents an extremely …

The global diversity of fungi has been estimated between 2 to 11 million species, of which
only about 155 000 have been named. Most fungi are invisible to the unaided eye, but they …

Fermented foods identify cultures and civilizations. History, climate and the particulars of
local production of raw materials have urged humanity to exploit various pathways of …

Fermented foods have unique functional properties imparting some health benefits to
consumers due to presence of functional microorganisms, which possess probiotics …

In the last 40 years, several scientific and technological advances in microbiology of the
fermentation have greatly contributed to evolution of the ethanol industry in Brazil. These …

The agricultural sector is currently facing many global challenges, such as climate change,
and environmental problems such as the release of pesticides and fertilizers, which will be …

The agri-food industry annually produces huge amounts of crops residues and wastes, the
suitable management of these products is important to increase the sustainability of agro …

Yeasts have been used for thousands of years to make fermented foods and beverages,
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …

The interest in potentiality and functionality of probiotic yeasts from fermented foods has
increased drastically over the years. In many fermented foods and beverages, lactic acid …