Fungi provide ecological and environmental services to humans, as well as health and
nutritional benefits, and are vital to numerous industries. Fermented food and beverage …

Beer is the most consumed alcoholic beverage in the world and the third most popular
beverage after water and tea. Emerging health-oriented lifestyle trends, demographics …

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 …

The nonalcoholic and low alcohol beer (NABLAB) market has enjoyed significant growth in
the past years and is forecasted to keep growing. However, NABLAB has organoleptic …

The quality of beer relies on the activity of fermenting yeasts, not only for their good
fermentation yield-efficiency, but also for their influence on beer aroma, since most of the …

Yeasts play vital roles in food biotechnology, especially in fermented products. Yeasts are
monoculture bioprocessing agents, are members of complex microbial communities, and …

Fungi are one of the most diverse groups of organisms with an estimated number of species
in the range of 2–3 million. The higher-level ranking of fungi has been discussed in the …

Alcohol-free beer (AFB) is no longer just a niche product in the beer market. For brewers,
this product category offers economic benefits in the form of a growing market and often a …

With the elucidation of community structures and assembly mechanisms in various
fermented foods, core communities that significantly influence or guide fermentation have …

The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a
growing appreciation of the role of yeasts in determining beer character as well as a better …