Aroma profile is one of the main features for the acceptance of wine. Yeasts and bacteria are
the responsible organisms to carry out both, alcoholic and malolactic fermentation. Alcoholic …

Wine can be defined as a complex microbial ecosystem, where different microorganisms
interact in the function of different biotic and abiotic factors. During natural fermentation, the …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

Among the innovative trends in the wine sector, the continuous exploration of enological
properties associated with wine microbial resources represents a cornerstone driver of …

Worldwide the interest for biological control of food spoilage microorganisms has
significantly increased over the last decade. Wine makes no exception to this trend, as …

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 …

Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the
principal microorganisms responsible for the evolution and fulfillment of alcoholic …

BACKGROUND To improve the aroma of kiwi wine through the utilization of
Wickerhamomyces anomalus, kiwi juice was fermented using a selected W. anomalus strain …

Fermentation is a traditional method utilized for vegetable preservation, with microorganisms
playing a crucial role in the process. Nowadays, traditional spontaneous fermentation …

Abstract Lactobacillus plantarum NR1-7, Bifidobacteriµm animalis subsp. lactis BZ11 and
Candida utilis RY were selected as specific starter cultures to ferment Hong Suan Tang …