Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds. [PDF]
Sci RepZhang M +5 more
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Eco-friendly synthesis of ZnO nanostructures from yeast strains isolated from kombucha and beetroot kwass for antimicrobial thin film applications. [PDF]
Bioprocess Biosyst EngKılıç G, Gökmen GG, Mishra YK.
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Pea-Derived Raffinose-Family Oligosaccharides as a Novel Ingredient to Accelerate Sour Beer Production. [PDF]
J Agric Food ChemGarbers P +6 more
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Analysis of Bacterial and Fungal Communities and Organic Acid Content in New Zealand Lambic-Style Beers: A Climatic and Global Perspective. [PDF]
MicroorganismsOhwofasa A +3 more
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Would global warming bring an increase of invertebrate-associated cutaneous invasive fungal infections? [PDF]
mBioKontoyiannis DP, Casadevall A.
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Uncorking wine yeast genomics from grape to glass. [PDF]
FEMS Yeast ResKutyna DR +3 more
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Comprehensive survey of kombucha microbial communities of diverse origins and fermentation practices. [PDF]
FEMS Yeast ResBen Saad E +5 more
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Comparative Analysis of Microbial Communities and Biopolymer Production in Kombucha. [PDF]
J Microbiol BiotechnolNam Y, Seo G, Kim Y, Kim SR, Kim JN.
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The social wasps as a reservoir of non-Saccharomyces yeasts for bio-protection strategies in winemaking. [PDF]
Appl Microbiol BiotechnolBarbato D +5 more
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Flocculation Mechanisms in <i>Brettanomyces bruxellensis</i>: Influence of ethanol and sulfur dioxide on <i>FLO</i> gene expression. [PDF]
Curr Res Microb SciDi Canito A, Foschino R, Vigentini I.
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