Microbiota of Fermented Beverages
AbstractThis 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. View Full-Text
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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.Chicago/Turabian Style
Ciani, Maurizio; Mannazzu, Ilaria; Domizio, Paola. 2018. "Microbiota of Fermented Beverages." Fermentation 4, no. 3: 78.
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