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Citations	Article
38	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
37	Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages by Chaminda Senaka Ranadheera, Janak K. Vidanarachchi, Ramon Silva Rocha, Adriano G. Cruz and Said Ajlouni
36	Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
34	Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
31	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
29	Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review by Úrsula Fillat, David Ibarra, María E. Eugenio, Antonio D. Moreno, Elia Tomás-Pejó and Raquel Martín-Sampedro
26	Biochemical Production and Separation of Carboxylic Acids for Biorefinery Applications by Nanditha Murali, Keerthi Srinivas and Birgitte K. Ahring
26	*Mixed Carboxylic Acid Production by Megasphaera elsdenii* from Glucose and Lignocellulosic Hydrolysate** by Robert S. Nelson, Darren J. Peterson, Eric M. Karp, Gregg T. Beckham and Davinia Salvachúa
23	*Effect of Saccharomyces, Non-Saccharomyces* Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines** by Heinrich Du Plessis, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Martin Kidd and Neil Jolly
22	*Oenological Impact of the Hanseniaspora/Kloeckera* Yeast Genus on Wines—A Review** by Valentina Martin, Maria Jose Valera, Karina Medina, Eduardo Boido and Francisco Carrau

Citations	Article
4	Multi-Product Lactic Acid Bacteria Fermentations: A Review by José Aníbal Mora-Villalobos, Jéssica Montero-Zamora, Natalia Barboza, Carolina Rojas-Garbanzo, Jessie Usaga, Mauricio Redondo-Solano, Linda Schroedter, Agata Olszewska-Widdrat and José Pablo López-Gómez
2	Yeast Nanometric Scale Oscillations Highlights Fibronectin Induced Changes in C. albicans by Anne-Céline Kohler, Leonardo Venturelli, Abhilash Kannan, Dominique Sanglard, Giovanni Dietler, Ronnie Willaert and Sandor Kasas
2	Ustilago Rabenhorstiana—An Alternative Natural Itaconic Acid Producer by Susan Krull, Malin Lünsmann, Ulf Prüße and Anja Kuenz
2	Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation by Alice Vilela
2	Changes Occurring in Spontaneous Maize Fermentation: An Overview by Clemencia Chaves-López, Chiara Rossi, Francesca Maggio, Antonello Paparella and Annalisa Serio
1	*Isolation and Selection of Non-Saccharomyces* Yeasts Being Capable of Degrading Citric acid and Evaluation Its Effect on Kiwifruit Wine Fermentation** by Wu Zhong, Tuo Chen, Hong Yang and Erhu Li
1	Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products by Maria Aspri, Photis Papademas and Dimitrios Tsaltas
1	*Bioethanol Production from Food Waste Applying the Multienzyme System Produced On-Site by Fusarium oxysporum* F3 and Mixed Microbial Cultures** by George Prasoulas, Aggelos Gentikis, Aikaterini Konti, Styliani Kalantzi, Dimitris Kekos and Diomi Mamma
1	Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime by Katrin Matti, Beatrice Bernardi, Silvia Brezina, Heike Semmler, Christian von Wallbrunn, Doris Rauhut and Jürgen Wendland
1	Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile by Matthew J. Winans, Yuki Yamamoto, Yuki Fujimaru, Yuki Kusaba, Jennifer E. G. Gallagher and Hiroshi Kitagaki

Citations	Article
9	Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector by Carmen Berbegal, Mariagiovanna Fragasso, Pasquale Russo, Francesco Bimbo, Francesco Grieco, Giuseppe Spano and Vittorio Capozzi
8	*Modulation of Wine Flavor using Hanseniaspora uvarum* in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies** by Heinrich Du Plessis, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Justin Hoff and Neil Jolly
8	Food Wastes as a Potential New Source for Edible Insect Mass Production for Food and Feed: A review by Vassileios Varelas
7	*Effect of Sequential Inoculation with Non-Saccharomyces* and Saccharomyces Yeasts on Riesling Wine Chemical Composition** by Ophélie Dutraive, Santiago Benito, Stefanie Fritsch, Beata Beisert, Claus-Dieter Patz and Doris Rauhut
7	*Selection of Native Non-Saccharomyces* Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines** by Benjamín Kuchen, Yolanda Paola Maturano, María Victoria Mestre, Mariana Combina, María Eugenia Toro and Fabio Vazquez
5	*Applications of Metschnikowia pulcherrima* in Wine Biotechnology** by Antonio Morata, Iris Loira, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos and José Antonio Suárez-Lepe
4	Multi-Product Lactic Acid Bacteria Fermentations: A Review by José Aníbal Mora-Villalobos, Jéssica Montero-Zamora, Natalia Barboza, Carolina Rojas-Garbanzo, Jessie Usaga, Mauricio Redondo-Solano, Linda Schroedter, Agata Olszewska-Widdrat and José Pablo López-Gómez
4	Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts by Amparo Gamero, Xiao Ren, Yendouban Lamboni, Catrienus de Jong, Eddy J. Smid and Anita R. Linnemann
4	Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food by Davide Tagliazucchi, Serena Martini and Lisa Solieri
3	Developing a Microbial Consortium for Enhanced Metabolite Production from Simulated Food Waste by Nathan D. Schwalm III, Wais Mojadedi, Elliot S. Gerlach, Marcus Benyamin, Matthew A. Perisin and Katherine L. Akingbade

Citations	Article
22	*Oenological Impact of the Hanseniaspora/Kloeckera* Yeast Genus on Wines—A Review** by Valentina Martin, Maria Jose Valera, Karina Medina, Eduardo Boido and Francisco Carrau
19	Lachancea thermotolerans Applications in Wine Technology by Antonio Morata, Iris Loira, Wendu Tesfaye, María Antonia Bañuelos, Carmen González and José Antonio Suárez Lepe
18	Second Generation Bioethanol Production: On the Use of Pulp and Paper Industry Wastes as Feedstock by Rita H. R. Branco, Luísa S. Serafim and Ana M. R. B. Xavier
16	Harvesting of Microalgae by Flocculation by Irena Branyikova, Gita Prochazkova, Tomas Potocar, Zuzana Jezkova and Tomas Branyik
15	A Review of Seaweed Pre-Treatment Methods for Enhanced Biofuel Production by Anaerobic Digestion or Fermentation by Supattra Maneein, John J. Milledge, Birthe V. Nielsen and Patricia J. Harvey
15	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
15	Lachancea thermotolerans, the Non-Saccharomyces Yeast that Reduces the Volatile Acidity of Wines by Alice Vilela
13	Use of Nonconventional Yeasts for Modulating Wine Acidity by Alice Vilela
13	Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health by Nelson Mota de Carvalho, Eduardo M. Costa, Sara Silva, Lígia Pimentel, Tito H. Fernandes and Manuela Estevez Pintado
11	*Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus* in Winemaking** by Beatriz Padilla, Jose V. Gil and Paloma Manzanares

Citations	Article
37	Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages by Chaminda Senaka Ranadheera, Janak K. Vidanarachchi, Ramon Silva Rocha, Adriano G. Cruz and Said Ajlouni
36	Spontaneous Food Fermentations and Potential Risks for Human Health by Vittorio Capozzi, Mariagiovanna Fragasso, Rossana Romaniello, Carmen Berbegal, Pasquale Russo and Giuseppe Spano
23	*Effect of Saccharomyces, Non-Saccharomyces* Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines** by Heinrich Du Plessis, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Martin Kidd and Neil Jolly
22	*Oenological Impact of the Hanseniaspora/Kloeckera* Yeast Genus on Wines—A Review** by Valentina Martin, Maria Jose Valera, Karina Medina, Eduardo Boido and Francisco Carrau
22	*Why Are Weissella* spp. Not Used as Commercial Starter Cultures for Food Fermentation?** by Amandine Fessard and Fabienne Remize
20	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
19	Utilization of Volatile Fatty Acids from Microalgae for the Production of High Added Value Compounds by Angelina Chalima, Laura Oliver, Laura Fernández de Castro, Anthi Karnaouri, Thomas Dietrich and Evangelos Topakas
19	Lachancea thermotolerans Applications in Wine Technology by Antonio Morata, Iris Loira, Wendu Tesfaye, María Antonia Bañuelos, Carmen González and José Antonio Suárez Lepe
18	Second Generation Bioethanol Production: On the Use of Pulp and Paper Industry Wastes as Feedstock by Rita H. R. Branco, Luísa S. Serafim and Ana M. R. B. Xavier
18	*Molecular and Phenotypic Characterization of Metschnikowia pulcherrima* Strains from Douro Wine Region** by Catarina Barbosa, Patrícia Lage, Marcos Esteves, Lélia Chambel, Arlete Mendes-Faia and Ana Mendes-Ferreira

More Articles...

Views	Article
6862	*Application of Non-Saccharomyces* Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer** by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini and Elke K. Arendt
5799	Microbial Propionic Acid Production by R. Axayacatl Gonzalez-Garcia, Tim McCubbin, Laura Navone, Chris Stowers, Lars K. Nielsen and Esteban Marcellin
5458	Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages by Chaminda Senaka Ranadheera, Janak K. Vidanarachchi, Ramon Silva Rocha, Adriano G. Cruz and Said Ajlouni
4405	A Review of Process-Design Challenges for Industrial Fermentation of Butanol from Crude Glycerol by Non-Biphasic Clostridium pasteurianum by Tahereh Sarchami, Garret Munch, Erin Johnson, Sascha Kießlich and Lars Rehmann
4072	Syngas Fermentation: A Microbial Conversion Process of Gaseous Substrates to Various Products by John R. Phillips, Raymond L. Huhnke and Hasan K. Atiyeh
3911	Utilization of Volatile Fatty Acids from Microalgae for the Production of High Added Value Compounds by Angelina Chalima, Laura Oliver, Laura Fernández de Castro, Anthi Karnaouri, Thomas Dietrich and Evangelos Topakas
3902	Succinic Acid: Technology Development and Commercialization by Nhuan P. Nghiem, Susanne Kleff and Stefan Schwegmann
3900	Simultaneous Determination of Sugars, Carboxylates, Alcohols and Aldehydes from Fermentations by High Performance Liquid Chromatography by Bin Lai, Manuel R. Plan, Mark P. Hodson and Jens O. Krömer
3891	Yeast Biotechnology by Ronnie G. Willaert
3820	Laccases as a Potential Tool for the Efficient Conversion of Lignocellulosic Biomass: A Review by Úrsula Fillat, David Ibarra, María E. Eugenio, Antonio D. Moreno, Elia Tomás-Pejó and Raquel Martín-Sampedro

Views	Article
1078	Multi-Product Lactic Acid Bacteria Fermentations: A Review by José Aníbal Mora-Villalobos, Jéssica Montero-Zamora, Natalia Barboza, Carolina Rojas-Garbanzo, Jessie Usaga, Mauricio Redondo-Solano, Linda Schroedter, Agata Olszewska-Widdrat and José Pablo López-Gómez
755	Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation by Alice Vilela
748	Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime by Katrin Matti, Beatrice Bernardi, Silvia Brezina, Heike Semmler, Christian von Wallbrunn, Doris Rauhut and Jürgen Wendland
743	Saccharomyces arboricola and Its Hybrids’ Propensity for Sake Production: Interspecific Hybrids Reveal Increased Fermentation Abilities and a Mosaic Metabolic Profile by Matthew J. Winans, Yuki Yamamoto, Yuki Fujimaru, Yuki Kusaba, Jennifer E. G. Gallagher and Hiroshi Kitagaki
736	Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine by Pedro Miguel Izquierdo-Cañas, María Ríos-Carrasco, Esteban García-Romero, Adela Mena-Morales, José María Heras-Manso and Gustavo Cordero-Bueso
736	Changes Occurring in Spontaneous Maize Fermentation: An Overview by Clemencia Chaves-López, Chiara Rossi, Francesca Maggio, Antonello Paparella and Annalisa Serio
708	Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products by Maria Aspri, Photis Papademas and Dimitrios Tsaltas
689	Ustilago Rabenhorstiana—An Alternative Natural Itaconic Acid Producer by Susan Krull, Malin Lünsmann, Ulf Prüße and Anja Kuenz
648	Valorising Agro-industrial Wastes within the Circular Bioeconomy Concept: the Case of Defatted Rice Bran with Emphasis on Bioconversion Strategies by Maria Alexandri, José Pablo López-Gómez, Agata Olszewska-Widdrat and Joachim Venus
632	Production of Oligosaccharides from Agrofood Wastes by María Emilia Cano, Alberto García-Martin, Pablo Comendador Morales, Mateusz Wojtusik, Victoria E. Santos, José Kovensky and Miguel Ladero

Views	Article
1737	Development of A Low-Alcoholic Fermented Beverage Employing Cashew Apple Juice and Non-Conventional Yeasts by Amparo Gamero, Xiao Ren, Yendouban Lamboni, Catrienus de Jong, Eddy J. Smid and Anita R. Linnemann
1342	*Effect of Co-Inoculation with Pichia fermentans* and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans** by Alexander da Silva Vale, Gilberto Vinícius de Melo Pereira, Dão Pedro de Carvalho Neto, Cristine Rodrigues, Maria Giovana B. Pagnoncelli and Carlos Ricardo Soccol
1333	*Modulation of Wine Flavor using Hanseniaspora uvarum* in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies** by Heinrich Du Plessis, Maret Du Toit, Hélène Nieuwoudt, Marieta Van der Rijst, Justin Hoff and Neil Jolly
1274	*Applications of Metschnikowia pulcherrima* in Wine Biotechnology** by Antonio Morata, Iris Loira, Carlos Escott, Juan Manuel del Fresno, María Antonia Bañuelos and José Antonio Suárez-Lepe
1252	*Screening and Application of Cyberlindnera* Yeasts to Produce a Fruity, Non-Alcoholic Beer** by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, Jonas J. Atzler, Andrea Hoehnel, Kieran M. Lynch and Elke K. Arendt
1244	*Selection of Native Non-Saccharomyces* Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines** by Benjamín Kuchen, Yolanda Paola Maturano, María Victoria Mestre, Mariana Combina, María Eugenia Toro and Fabio Vazquez
1218	*Modelling and Multi-Criteria Decision Making for Selection of Specific Growth Rate Models of Batch Cultivation by Saccharomyces cerevisiae* Yeast for Ethanol Production** by Mitko Petrov
1217	Bioprospecting for Bioactive Peptide Production by Lactic Acid Bacteria Isolated from Fermented Dairy Food by Davide Tagliazucchi, Serena Martini and Lisa Solieri
1209	*Impact on Sensory and Aromatic Profile of Low Ethanol Malbec Wines Fermented by Sequential Culture of Hanseniaspora uvarum* and Saccharomyces cerevisiae Native Yeasts** by María Victoria Mestre, Yolanda Paola Maturano, Candelaria Gallardo, Mariana Combina, Laura Mercado, María Eugenia Toro, Francisco Carrau, Fabio Vazquez and Eduardo Dellacassa
1181	Investigation and Modeling of Gas-Liquid Mass Transfer in a Sparged and Non-Sparged Continuous Stirred Tank Reactor with Potential Application in Syngas Fermentation by Kan Liu, John R. Phillips, Xiao Sun, Sayeed Mohammad, Raymond L. Huhnke and Hasan K. Atiyeh

Views	Article
6862	*Application of Non-Saccharomyces* Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer** by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini and Elke K. Arendt
3414	The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast by Niël Van Wyk, Heinrich Kroukamp and Isak S. Pretorius
3320	Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes by Ricardo Vejarano
3147	Functional Role of Probiotics and Prebiotics on Skin Health and Disease by Vasiliki Lolou and Mihalis I. Panayiotidis
2752	Enzymes for Wine Fermentation: Current and Perspective Applications by Harald Claus and Kiro Mojsov
2556	*Oenological Impact of the Hanseniaspora/Kloeckera* Yeast Genus on Wines—A Review** by Valentina Martin, Maria Jose Valera, Karina Medina, Eduardo Boido and Francisco Carrau
2531	Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health by Nelson Mota de Carvalho, Eduardo M. Costa, Sara Silva, Lígia Pimentel, Tito H. Fernandes and Manuela Estevez Pintado
2517	Quality Ingredients and Safety Concerns for Traditional Fermented Foods and Beverages from Asia: A Review by Anil Kumar Anal
2287	Second Generation Bioethanol Production: On the Use of Pulp and Paper Industry Wastes as Feedstock by Rita H. R. Branco, Luísa S. Serafim and Ana M. R. B. Xavier
2240	Schizosaccharomyces pombe: A Promising Biotechnology for Modulating Wine Composition by Iris Loira, Antonio Morata, Felipe Palomero, Carmen González and José Antonio Suárez-Lepe

Views	Article
6862	*Application of Non-Saccharomyces* Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer** by Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, David P. De Schutter, Luk Daenen, Kieran M. Lynch, Emanuele Zannini and Elke K. Arendt
5458	Probiotic Delivery through Fermentation: Dairy vs. Non-Dairy Beverages by Chaminda Senaka Ranadheera, Janak K. Vidanarachchi, Ramon Silva Rocha, Adriano G. Cruz and Said Ajlouni
3911	Utilization of Volatile Fatty Acids from Microalgae for the Production of High Added Value Compounds by Angelina Chalima, Laura Oliver, Laura Fernández de Castro, Anthi Karnaouri, Thomas Dietrich and Evangelos Topakas
3756	A Review on Established and Emerging Fermentation Schemes for Microbial Production of Polyhydroxyalkanoate (PHA) Biopolyesters by Martin Koller
3753	*Two Novel Strains of Torulaspora delbrueckii* Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation** by Joseph P. Barry, Mindy S. Metz, Justin Hughey, Adam Quirk and Matthew L. Bochman
3542	*Combinatorial Engineering of Yarrowia lipolytica* as a Promising Cell Biorefinery Platform for the de novo Production of Multi-Purpose Long Chain Dicarboxylic Acids** by Ali Abghari, Catherine Madzak and Shulin Chen
3457	Anaerobic Membrane Bioreactor Effluent Reuse: A Review of Microbial Safety Concerns by Moustapha Harb and Pei-Ying Hong
3437	Conventional and Non-Conventional Yeasts in Beer Production by Angela Capece, Rossana Romaniello, Gabriella Siesto and Patrizia Romano
3414	The Smell of Synthetic Biology: Engineering Strategies for Aroma Compound Production in Yeast by Niël Van Wyk, Heinrich Kroukamp and Isak S. Pretorius
3320	Saccharomycodes ludwigii, Control and Potential Uses in Winemaking Processes by Ricardo Vejarano

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