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

Saccharomyces and non-Saccharomyces represents a heterogeneous class in the
grape/must/wine environments including several yeast genera (eg, Saccharomyces …

International competition within the wine market, consumer demands for newer styles of
wines and increasing concerns about the environmental sustainability of wine production …

Vitis vinifera is one of the most widely cultivated fruit crops with a great economic impact on
the global industry. As a plant, it is naturally colonised by a wide variety of both prokaryotic …

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to
wine fermentation has been debated extensively. These yeasts, naturally present in all wine …

Cryptococcus neoformans is a major cause of fungal meningoencephalitis in
immunocompromised patients. Despite recent advances in the genetics and molecular …

Aims In the present study, it was investigated the antagonistic behaviour of Metschnikowia
pulcherrima, as biocontrol agent, against the main wine yeast species involved in the …

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 objective of this study was to explore the core functional microbiota for the production of
volatile flavour during the traditional brewing of Wuyi Hong Qu glutinous rice wine, one of …

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 …