Grapes have a complex microbial ecology including filamentous fungi, yeasts and bacteria
with different physiological characteristics and effects upon wine production. Some species …

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

The saprophytic yeast-like fungus Aureobasidium pullulans has been well documented for
over 60 years in the microbiological literature. It is ubiquitous in distribution, being found in a …

Wine production in most countries is based on the use of commercial strains leading to the
colonisation of the wineries by these strains with the consequent reduction of autochthonous …

The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in
order to pursue their potential in generating groundbreaking sensory profiles. Traditional …

Wine represents a complex matrix in which microbial interactions can strongly impact the
quality of the final product. Numerous studies have focused on optimizing microbial …

Heat shock induces a conserved transcriptional program regulated by heat shock factor 1
(Hsf1) in eukaryotic cells. Activation of this heat shock response is triggered by heat-induced …

Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´ s
chemical composition and sensorial properties. In addition, new interest has been given to …

Non-Saccharomyces yeast species assume an important role in wine flavor.
Notwithstanding, the chemical basis for the flavor characteristics of wines from some grape …

Fungal spoilage is one of the main reasons of economic losses in the food industry,
especially in the wine sector. Consequently, the search for safer and new preservation …