Environmental biotechnology offers several promising techniques for the rehabilitation of
polluted environments. The modern industrialized world presents novel challenges to the …

Wine is a complex matrix that includes components with different chemical natures, the
volatile compounds being responsible for wine aroma quality. The microbial ecosystem of …

Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …

For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in
the dynamic field of multinationals and national companies that develop and sell microbial …

Microbial degradation plays an important role in environmental remediation. However, most
microorganisms' pollutant-degrading capabilities are weakened due to their entry into a …

Highlights•Stress induces many bacteria to enter a viable but non-culturable (VBNC)
state.•VBNC cells are viable but cannot be cultivated on routine laboratory media.•VBNC …

Sulphur dioxide has been used as a common preservative in wine since at least the
nineteenth century. Its use has even become essential to the making of quality wines …

Background In response to the worldwide interest in safe, nutritious and minimally
processed food products, innovative nonthermal processing for microbial inactivation has …

Viable but nonculturable (VBNC) microorganisms have been recognized as pathogenic
contaminants in foods and environments. The failure of VBNC cells to form the visible …

Numerous bacteria, including pollutant-degrading bacteria can enter the viable but
nonculturable state (VBNC) when they encounter harsh environmental conditions. VBNC …