Kate S. Howell

This study investigates the interaction between yeast M. humilis and bacterium F. sanfranciscensis in sourdough, finding that F. sanfranciscensis impairs M. humilis fitness and suggests a neutral or competitive relationship.

This study examines how seasonal changes affect microbial communities and flavor compounds in palm sap fermentation, identifying ethyl octanoate as a biomarker for seasonal variation.

This study analyzes the genomic and phenotypic diversity of Maudiozyma humilis strains, revealing clonal reproduction, hybridization, and ploidy variation as key factors in its evolutionary history and phenotypic traits.

This review synthesizes evidence on organophosphate insecticide degradation during lactic acid fermentation, showing fermentation reduces half-lives in foods like apple juice, milk, and wheat.

This study uses sourdough microbes and fermentation parameters to produce low-FODMAP bread with improved sensory qualities.

This study examines how ginger-cayenne tibicos affects faecal microbiota and SCFA production in prediabetic and healthy adults using an in vitro model.

This paper reviews microbial communities and metabolite profiles in palm wine fermentation across regions to understand their ecological roles and impact on product quality.

This study examines how saliva stimulation and participant origin affect aroma release from wine by analyzing salivary composition and microbial interactions.