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 …

Integral soil fertility is managed by practices that contribute to organic matter, which
improves its properties. Bokashi is an organic amendment that can be part of the tools used …

The applicability of two lactic acid bacterial strains with probiotic potential and bioprotective
properties as additions in the starter culture in yogurt fermentation was examined. The …

Sauerkraut is the most widely produced fermented vegetable in Europe, obtained by
spontaneous fermentation of cabbage with indigenous microbiota, mainly lactic acid …

The development of early civilizations was greatly associated with populations' ability to
exploit natural resources. The development of methods for food preservation was one of the …

Traditional fermented foods are inherent to the human diet and represent an important part
of the culture of each country. The fermentation process has been traditionally used as a …

The global demand for fuel keeps increasing daily. The massive depletion of fossil fuels and
their influence on the environment as pollution is a severe problem. Meanwhile, food waste …

Consumption of fermented foods has substantially increased in the recent years due to their
valuable traits that extend well beyond shelf life, preservation and sensory qualities. These …

Simple Summary Rampant use of growth-promoting antibiotics in the poultry industry has
resulted in enhanced harmful concentrations in livestock products ushering in the evolution …

Yeasts involved in the spontaneous fermentation of traditional beverages like chicha
(indigenous Andean beer) may have the potential to be used as starter cultures to improve …