Domestication refers to artificial selection and breeding of wild species to obtain cultivated
variants that thrive in man-made niches and meet human or industrial requirements. Several …

The possibility of horizontal gene transfer (HGT) among microorganisms in food matrices
has been specifically targeted in a few investigations, though most current knowledge has …

A typical lactic acid bacterium grown under standard conditions is aerotolerant, acid tolerant,
organotrophic, and a strictly fermentative rod or coccus, producing lactic acid as a major end …

Nutrition and pollution stress stimulate genetic adaptation in microorganisms and assist in
evolution of diverse metabolic pathways for their survival on several complex organic …

Domestication–the artificial selection of wild species to obtain variants with traits of human
interest–was integral to the rise of complex societies. The oversupply of food was probably …

The initial conversion of grape must to wine is an alcoholic fermentation (AF) largely carried
out by one or more strains of yeast, typically Saccharomyces cerevisiae. After the AF, a …

The widely used probiotic bacteria belong to the genera Lactobacillus and Bifidobacterium
and have in most cases been isolated from the human gastrointestinal tract. However, other …

Photoreactivation, one of the first DNA repair pathways to evolve, is the direct reversal of
premutagenic lesions caused by ultraviolet (UV) irradiation, catalyzed by photolyases in a …

Experimental evolution of microbes has gained lots of interest in recent years, mainly due to
the ease of strain characterisation through next-generation sequencing. While evolutionary …

Oenococcus oeni is crucial for winemaking, bringing stabilization, deacidification, and
sensory impacts through malolactic fermentation (MLF) to most wine styles. The poor …