Fermentation and Sensory Analysis

Electro-Fermentation of Grape Must via Candida tropicalis SY005: Accelerating Kinetics, Modulating Biochemical Pathway, and Improving Bio-active Content

This study uses electro-fermentation with Candida tropicalis SY005 to accelerate grape must fermentation, improve bioactive content, and modulate metabolic pathways.

Seasonal dynamics of microbial communities mediate aroma and flavour formation during palm sap fermentation

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.

A comparison of commercially available Saccharomyces mead yeasts.

This study compares 13 commercial Saccharomyces mead yeasts, revealing clade diversity, genome variations, and differences in fermentation traits and aroma production.

Metabolism-driven, high-efficiency mining of ethanol-tolerant microorganisms from pit mud microbiota using Raman flow cytometry

This paper develops a Raman flow cytometry-based method to efficiently screen and isolate ethanol-tolerant microorganisms from pit mud microbiota, achieving higher throughput and accuracy than conventional methods.

Evaluation of potential stress marker genes during acclimation of the Patagonian Lactiplantibacillus plantarum UNQLp11 strain

The paper evaluates stress marker genes in Lactiplantibacillus plantarum strains under temperature and ethanol stress, finding gapB, glmS, and rfbB as potential markers for strain selection in winemaking.

S. cerevisiae serves as keystone species for spoilage resistance in experimental synthetic wine yeast communities

This study shows that species identity, particularly S. cerevisiae, not richness, determines resistance to invasion by spoilage microbes in synthetic wine yeast communities.

First application of digital-PCR in oenology for the specific detection of intact cells of Brettanomyces bruxellensis in the winemaking process

This paper develops a digital-PCR method for specific detection of intact Brettanomyces bruxellensis cells in winemaking, with an optimized DNA extraction protocol and successful application in contaminated samples.

Regulating microbiome metabolic stability for stable indigenous liquor fermentation

The paper investigates factors affecting microbiome metabolic stability in traditional Chinese liquor fermentation and identifies strategies to enhance stability through initial conditions and microbial inoculation ratios.

Analysis of microbial community structure of pit mud for Chinese strong-flavor liquor fermentation using next generation DNA sequencing of full-length 16S rRNA

The paper analyzes microbial community structure in pit mud for Chinese strong-flavor liquor fermentation using full-length 16S rRNA sequencing and identifies key microbial taxa associated with different liquor quality levels.