Microbiota of Fermented Beverages
Department of Life and Environmental Sciences, Polytechnic University of Marche, Food, Industrial and Environmental microbiology Lab. Via Brecce Bianche, 60131 Ancona, Italy
Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
Department of Agricultural, Food and Forestry Systems (GESAAF), University of Florence Via Donizetti 6, 50144 Firenze, Italy
Author to whom correspondence should be addressed.
Received: 7 September 2018 / Accepted: 12 September 2018 / Published: 16 September 2018
This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production, while other papers investigated probiotic and health-promoting compounds. Results indicated that the management of microbiota greatly improves the analytical, sensorial, and healthy characteristics of fermented beverages.
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MDPI and ACS Style
Ciani, M.; Mannazzu, I.; Domizio, P. Microbiota of Fermented Beverages. Fermentation 2018, 4, 78.
Ciani M, Mannazzu I, Domizio P. Microbiota of Fermented Beverages. Fermentation. 2018; 4(3):78.
Ciani, Maurizio; Mannazzu, Ilaria; Domizio, Paola. 2018. "Microbiota of Fermented Beverages." Fermentation 4, no. 3: 78.
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