Water pollution poses significant threats to both ecosystems and human health. Mitigating
this issue requires effective treatment of domestic wastewater to convert waste into bio …

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 …

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

A complex consortium of yeasts is the principal responsible of wine fermentation, being
Saccharomyces cerevisiae the main driver. The use of selected yeast, beginning with …

In molecular systematics, the delimitation of yeast species is based on the notion that the
barcode differences are smaller within species than between them. The most widely used …

In previous studies it was found that the antimicrobial properties of pulcherrimin-producing
Metschnikowia species are related to the formation of a red pigment—pulcherrimin and …

Indigenous microorganisms play a crucial role in determining the quality of naturally
fermented wines. However, the impact of grape cultivar specificity on microbial composition …

The topic of microbial interactions is of notable relevance in oenology, being connected with
their impact on microbial biodiversity and wine quality. The interactions among different …

Iron compounds can be used in antimicrobial applications by exploiting the toxicity of
divalent iron to living organisms due to the Fenton reaction. In this study, the growth …

The global threat of antimicrobial resistance (AMR) is steadily on the rise jeopardising the
efficacy of conventional antimicrobial agents. This crisis is driven by the inappropriate use of …