Citation: Zhang B-Q, Luan Y, Duan C-Q and Yan G-L (2018) Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different Aromatic Characteristic to Improve the Diversity of Red Wine Aroma Profile. Front. Microbiol. 9:606. doi: 10.3389/fmicb.2018.00606 Use of Torulaspora delbrueckii Co-fermentation With Two Saccharomyces cerevisiae Strains With Different A...

The quality of traditional Chinese soy sauce is determined by microbial communities and their inter-related metabolic roles in the fermentation tank. In this study, traditional Chinese soy sauce brine samples were obtained periodically to monitor the transitions of the microbial population and functional properties during the 6 months of fermentation process. Whole genome shotgun method reveale...

Lambic sour beers are the products of a spontaneous fermentation that lasts for one to three years before bottling. The present study determined the microbiota involved in the fermentation of lambic beers by sampling two fermentation batches during two years in the most traditional lambic brewery of Belgium, using culture-dependent and culture-independent methods. From 14 samples per fermentati...

Introduction Acetobacter pasteurianus is among the major bacteria responsible for acetic fermentation and gives the characteristic taste of vinegar, can be found as a contaminant of wine production industry. In industrial fermentation is frequent contamination by lactic acid bacteria such as Lactobacillus fermentum that competes with the yeast for nutrients and inhibiting their growth, slow the...

The production of a mixture of acetic, propionic, and butyric acids is a characteristic feature of alimentary fermentation in the ruminant and in the horse, pig, rabbit, and rat. The proportions of these acids present in the digesta of the large intestine, and of the stomach in the case of the ruminant, is similar in these species, with the exception of the rat, in which acids higher than aceti...

BACKGROUND Fungicide residues on fruit may adversely affect yeast during cider fermentation, leading to sluggish or stuck fermentation or the production of hydrogen sulfide (H2 S), which is an undesirable aroma compound. This phenomenon has been studied in grape fermentation but not in apple fermentation. Low nitrogen availability, which is characteristic of apples, may further exacerbate the e...

Sake is a traditional Japanese alcoholic beverage prepared by multiple parallel fermentation of rice. The fermentation process of "yamahai-ginjo-shikomi" sake is mainly performed by three microbes, Aspergillus oryzae, Saccharomyces cerevisiae, and Lactobacilli; the levels of various metabolites fluctuate during the fermentation of sake. For evaluation of the fermentation process, we monitored t...