The role of yeasts in food and beverage production extends beyond the well-known bread,
beer and wine fermentations. Molecular analytical technologies have led to a major revision …

Traditional Balsamic Vinegar (TBV) is an Italian homemade vinegar made with cooked
grape must through a three-step process: conversion of sugars to ethanol by naturally …

Vinification is a complex process involving interactions between microbes and grape must,
resulting in wine. The key microorganisms are fermentative yeasts, which transform an …

Spontaneous cocoa bean fermentations performed under bench-and pilot-scale conditions
were studied using an integrated microbiological approach with culture-dependent and …

Lactic acid bacteria (LAB) in different original kefir grains were first assessed using
polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) by a …

Aims: To identify and compare microbiota in Chinese liquor Daqu, which were produced in
the different regions using different production process. Methods and Results: The DNA …

In the present study, we have investigated the importance of fermentation media on grain
formation and the microbial characteristics of sugary kefir. The sugary kefir grains were …

Kefir is a fermented milk originated in the Caucasian mountains obtained by incubation of
milk with kefir grains. These grains contain a relatively stable and specific microbiota …

The yeast species composition of 12 cocoa bean fermentations carried out in Brazil,
Ecuador, Ivory Coast and Malaysia was investigated culture-independently. Denaturing …

Characterization and stability of lactobacilli and yeasts from kefir grains using culture-
dependent and culture-independent methods were investigated in this study. Culture …