Food spoilage is a major issue for the food industry, leading to food waste, substantial
economic losses for manufacturers and consumers, and a negative impact on brand names …

Most fermented products are generated by a mixture of microbes. These microbial consortia
perform various biological activities responsible for the nutritional, hygienic, and aromatic …

From the time when microbial activity in wine fermentation was first demonstrated, the
microbial ecology of the vineyard, grape, and wine has been extensively investigated using …

Wine is a highly complex mixture of components with different chemical natures. These
components largely define wine's appearance, aroma, taste, and mouthfeel properties …

Fungi in drinking water have been long neglected due to the lack of convenient analysis
methods, widely accepted regulations and efficient control strategies. However, in the last …

Using barcoded pyrosequencing fungal and bacterial communities associated with grape
berry clusters (Vitis vinifera L.) obtained from conventional, organic and biodynamic …

Wine is a significant contributor to the economies of many countries. However, the
commodity can become contaminated with mycotoxins produced by certain fungi. Most …

Recent microbiomic research of agricultural habitats has highlighted tremendous microbial
biodiversity associated with such ecosystems. Data generated in vineyards have …

In this study, the physicochemical properties, metabolites, sensory characteristics, and
microbiota of black glutinous rice wine (BGRW) during traditional fermentation (TF) and …

The aim of this study was to isolate lactic acid bacteria from two varieties of grape bunch
cultivated in Tunisia (cardinal and red-globe) in order to assess their ability to inhibit the …