Bee–fungus associations are common, and while most studies focus on entomopathogens,
emerging evidence suggests that bees associate with a variety of symbiotic fungi that can …

Bee products have garnered considerable interest due to their abundant nutritional content
and versatile biological activities. The utilization of bee products as fermentation materials …

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 …

Torulaspora delbrueckii has attracted interest in recent years, especially due to its
biotechnological potential, arising from its flavor-and aroma-enhancing properties when …

The growing interest in novel beer development determined the exploitation of
unconventional yeasts isolated from novel ecological niches to generate unexplored …

Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial
microbes. Next generation sequencing technology was applied to aid the discovery of newly …

Following the concept of the holobiont, insect-microbiota interactions play an important role
in insect biology. Many examples of host-associated microorganisms have been reported to …

Bee bread is a product with unique properties for humans and bees that is produced through
the fermentation of pollen in the honeycomb, mainly caused by lactic acid bacteria (LAB) …

Flavor is an essential element of food quality. Flavor can be improved by adding flavoring
substances or via microbial fermentation to impart aroma. Aroma-producing yeasts are a …

In Brazilian savannas, stingless bees are associated with yeast communities composed
mainly of Starmerella species. This study aimed to establish the distribution of yeasts …