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Fermentation 2018, 4(3), 78;

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 article belongs to the Special Issue Microbiota of Fermented Beverages)
Full-Text   |   PDF [162 KB, uploaded 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. View Full-Text
Keywords: fermented beverages; Saccharomyces cerevisiae; non-conventional yeasts; microbiota of raw materials; mixed fermentation fermented beverages; Saccharomyces cerevisiae; non-conventional yeasts; microbiota of raw materials; mixed fermentation
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Ciani, M.; Mannazzu, I.; Domizio, P. Microbiota of Fermented Beverages. Fermentation 2018, 4, 78.

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