It is well established that non-Saccharomyces wine yeasts, considered in the past as
undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of …

Wine fermentation processes are driven by complex microbial systems, which comprise
eukaryotic and prokaryotic microorganisms that participate in several biochemical …

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …

About 42 commercial products based on non-Saccharomyces yeasts are estimated as
available on the market, being mostly pure cultures (79%), with a predominance of …

For 15 years, non-Saccharomyces starter cultures represent a new interesting segment in
the dynamic field of multinationals and national companies that develop and sell microbial …

Lachancea (kluyveromyces) thermotolerans is a ubiquitous yeast that can be naturally found
in grapes but also in other habitats as soil, insects and plants, extensively distributed around …

Starter cultures are defined as selected microbial preparations used to increase the
efficiency of fermentation processes. In the food industry, numerous microbial cultures are …

Vinegar is an inexpensive commodity, and economic considerations require that a relatively
low-cost raw material be used for its production. An investigation into the use of a new …

The genus Lachancea, first proposed in 2003, currently comprises 12 valid species, all
found to have eight chromosomes. Lachancea spp. occupy a myriad of natural and …

Tender Coconut water is popular for its deliciousness and nutrition. Mature coconut water,
usually discarded as waste in the coconut kernel-based food industry due to its unpleasant …