Probiotic-enriched beers have emerged as an innovative solution for delivering beneficial
microorganisms, particularly appealing to consumers seeking non-dairy options. However …

There is growing interest in the potential of probiotics and other commensal dietary microbes
to improve human health. This review will examine beer as a microbe-containing food and …

Autochthonous yeasts of oenological origin are adapted to highly stressful and selective
environments, which makes them potential candidates for probiotics. The objective of the …

The non-alcoholic beer sector has seen steady growth in recent years and non-conventional
yeasts could be a chance to produce this specialty beer. On the other hand, non-alcoholic …

This study aimed to optimize brewing conditions for enhanced probiotic viability in beer.
Twenty-one commercial and potential probiotic lactic acid bacteria (LAB) strains were …

(1) Background: Wine yeast research offers the possibility of isolating new strains with
distinct metabolic properties due to the geographical location of the vineyard and the …

In recent years, the boom of the craft beer industry refocused the biotech interest from
ethanol production to diversification of beer aroma profiles. This study analyses the …

Table grapes are highly susceptible to pathogenic fungi after harvest, leading to postharvest
decay and huge economic losses. Yeast, as a novel biocontrol agent, shows a great …

Interest in Saccharomyces and non-Saccharomyces yeasts as biotechnological agents is
growing worldwide. Here, Kluyveromyces marxianus GBC2 and two Saccharomyces …

In the last decade, probiotic yeasts have gained more attention from the scientific
community. However, over the decades, researchers have mostly viewed spoilage yeasts as …