Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving the …

Acetoin is a volatile compound widely used in foods, cigarettes, cosmetics, detergents,
chemical synthesis, plant growth promoters and biological pest controls. It works largely as …

Enterobacter sp. 638 is an endophytic plant growth promoting gamma-proteobacterium that
was isolated from the stem of poplar (Populus trichocarpa× deltoides cv. H11-11), a …

Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in
spontaneous fermentations. The current interest in Mp is supported by the expression of …

The control of microbiological spoilage requires an understanding of a number of factors
including the knowledge of possible hazards, their likely occurrence in different products …

Aims Twenty‐five enological yeasts belonging to nine different species (Candida
zeylanoides, Cryptococcus uzbekistanensis, Debaryomyces hansenii, Lachancea …

Abstract Background and Aims This study evaluated the impact that the non‐
Saccharomyces yeasts, Torulaspora delbrueckii (TD), Lachancea thermotolerans (LT) …

Although the use of starter cultures in winemaking has improved the reproducibility and
predictability of wine quality, the main drawback to this practice is the lack of the typical traits …

Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation, however for
aroma and flavor formation in wine, non-Saccharomyces species can have a powerful effect …

The previously developed and optimized headspace solid-phase microextraction (HS-
SPME)-GC–time-of-flight (TOF) MS analytical method for the determination of compounds …