Exophiala dermatitidis is an emerging black yeast recognized in both superficial and life-threatening infections, including those in immunocompetent hosts. This narrative review focuses on recent developments (mostly between 2019 and 2025) in two maj...
The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (fo...
Recently, worldwide researchers have been focusing on exploiting of black soldier fly larval (BSFL) biomass to serve as the feed mediums for farmed animals, including aquaculture farming, in order to assuage the rising demands for protein sources. In...
The neurotropic and extremophilic black yeast Exophiala dermatitidis (Herpotrichellaceae) inhabits diverse indoor environments, in particular bathrooms, steam baths, and dishwashers. Here, we show that the selected strain, EXF-10123, is polymorphic,...
Hortaea werneckii, an extreme halotolerant black yeast in the order of Capnodiales, was recently isolated from different stations and depths in the Mediterranean Sea, where it was shown to be the dominant fungal species. In order to explore the genom...
The use of black soldier fly larvae (BSFL) grown on different organic waste streams as a source of feed ingredient is becoming very popular in several regions across the globe. However, information about the easy-to-use methods to monitor the safety...
The high consumption of energy, mainly in the automotive sector, is supplied by fossil fuels, which, when combusted, generate polluting gases leading to the great problem of climate change. This has led society to seek alternatives. Bioethanol is a b...
The yeast Exophiala dermatitidis exhibits high resistance to γ-radiation in comparison to many other fungi. Several aspects of this phenotype have been characterized, including its dependence on homologous recombination for the repair of radiation-in...
The structure of yeast cells, which are rich in bioactive compounds, makes them an attractive encapsulation vehicle due to their antioxidant, antibacterial, and antimutagenic properties. In this study, black chokeberry extract was encapsulated with d...
Throughout history, the fermentation of fruit juices has served as a preservation method and has enhanced the retention of bioactive constituents crucial for human well-being. This study examined the possibility of orange and black currant juice ferm...
The black yeast-like fungus Aureobasidium melanogenum is an opportunistic human pathogen frequently found indoors. Its traits, potentially linked to pathogenesis, have never been systematically studied. Here, we examine 49 A. melanogenum strains for...
Black yeasts are a highly specified group of fungi, which are characterized by a high resistance against stress factors. There are several factors enabling the cells to survive harsh environmental conditions. One aspect is the pigmentation, the melan...
As global fish consumption rises, improving fish health through immunomodulatory feed ingredients shows promise while also supporting growth performance. This study investigated the effects of yeast prebiotics, probiotics, a postbiotic (butyrate), an...
The black yeast Exophiala lecanii-corni of the order Chaetothyriales is notable for its ability to produce abundant quantities of DHN-melanin. While many other Exophiala species are frequent causal agents of human infection, E. lecanii-corni CBS 1024...
The formation of yeast film on the brine of black table olives during fermentation in plastic barrels on an industrial-scale could be critical for the quality of the product. In order to prevent the formation of yeast film on the brine surface, a str...
Onychomycosis is a chronic fungal nail infection caused by several filamentous and yeast-like fungi, such as the genus Candida spp., of great clinical importance. Black yeasts, such as Exophiala dermatitidis, a closely related Candida spp. species, a...
Black pepper (Piper nigrum) is among the world’s most popular spices. Its pungent principle, piperine, has already been identified 200 years ago, yet the biosynthesis of piperine in black pepper remains largely enigmatic. In this report we anal...
To address the limited functional diversity of traditional kombucha, this study utilized red yeast rice (RYR) as an alternative substrate and prepared three samples: black tea kombucha (KBT), black tea-red yeast rice mixed kombucha (KBL, at a 1:1 rat...
The experimental evolution of microorganisms exposed to extreme conditions can provide insight into cellular adaptation to stress. Typically, stress-sensitive species are exposed to stress over many generations and then examined for improvements in t...
The aim of this study was to spur the lipid accumulation by larvae of Hermetia illucens or black soldier fly (BSFL) via feeding with yeast fermented medium. The Saccharomyces cerevisiae, a single cell yeast, was introduced at different concentrations...
The Processes Editorial Office retracts the article titled “RETRACTED: In-Situ Yeast Fermentation Medium in Fortifying Protein and Lipid Accumulations in the Harvested Larval Biomass of Black Soldier Fly” [...]
The black yeast Aureobasidium pullulans produces abundant soluble β-1,3-1,6-glucan—a functional food ingredient with known health benefits. For use as a food material, soluble β-1,3-1,6-glucan is produced via fermentation using sucros...
Plants are an important source of pharmacologically active compounds. In the present work, we characterize the impact of black cumin (Nigella sativa L.) aqueous extracts on a yeast model of p53-dependent apoptosis. To this end, the Saccharomyces cere...
Infections caused by biofilm-forming agents have important implications for world health. Mixed infections, caused by more than one etiological agent, are also an emerging problem, especially regarding the standardization of effective diagnosis and t...
Chromoblastomycosis is a chronic, cutaneous or subcutaneous mycosis characterized by the presence of muriform cells in host tissue. Implantation disease is caused by melanized fungi related to black yeasts, which, in humid tropical climates, are main...
The genus Exophiala is an anamorphic ascomycete fungus in the family Herpotrichiellaceae of the order Chaetothyriales. Exophiala species have been classified as polymorphic black yeast-like fungi. Prior to this study, 63 species had been validated, p...
Black gram is one of the most indispensable components of the world food basket and the growth and health of the crop get influenced by biotic and abiotic factors. Beneficial phyto-microbes are one among them that influence the crop growth, more part...
Naturally fermented black table olives are typically processed in brine with a high NaCl content. Since salt is responsible for several cardiovascular problems, methods are needed to reduce the salt (NaCl) content in the olive flesh. In this study, w...
The zoonotic pathogens Salmonella spp. infection disrupted intestinal epithelial barrier function and induced local gastroenteritis and systemic inflammation in humans and animals. Sophy β-glucan, a water-soluble β-1,3/1,6-glucan synthesize...
Black fungi are an ecological group of melanized fungi specialized in extremotolerance and assumed to be among the most stress-resistant eukaryotes on Earth. Multi-omics studies have provided significant evidence that they have a peculiar response to...
Human-made hydrocarbon-rich environments are important reservoirs of microorganisms with specific degrading abilities and pathogenic potential. In particular, black fungi are of great interest, but their presence in the environment is frequently unde...
Most of the rock-inhabiting fungi are meristematic and melanized microorganisms often associated with monument biodeterioration. In previous microbial profiling of the Egyptian Djoser pyramid, a Pseudotaeniolina globosa isolate was found. The current...
In this study, 99 strains of Aureobasidium species were isolated from various samples collected from different locations in China, among which 14 isolates showed different morphological characteristics to other strains identified as known Aureobasidi...
The aim of the present study was to investigate indigenous fungal communities isolated from extreme environments (hypersaline waters of solar salterns and subglacial ice), for the production of metabolic compounds with selected biological activities:...
The fruits of R. nigrum L., A. melanocarpa Michx., and V. myrtillus L. are well-known natural plant materials with proven antioxidant activity. This work attempts to compare the antioxidant properties of extracts of these plants and ferments obtained...
Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community’s evolution is needed to improve control ove...
Kombucha is usually obtained from the fermentation of black or green tea by a consortium of acetic acid bacteria and yeasts. In this study, kombucha was prepared from the same starter consortium using green and black teas as well as, for the first ti...
Naturally fermented black table olives are processed at low pH in the presence of high sodium chloride concentrations ranging from 8 to 12% (w v−1). Reducing the salt content of brine has become an urgent issue as it is responsible for several...
Kalamata natural black olives are one of the most economically important Greek varieties. The microbial ecology of table olives is highly influenced by the co-existence of bacteria and yeasts/fungi, as well as the physicochemical parameters throughou...
Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study the microbial interactions and their impact on the chemical composition...
Current information from conventional microbiological methods on the microbial diversity of table olives is insufficient. Next-generation sequencing (NGS) technologies allow comprehensive analysis of their microbial community, providing microbial ide...
In this experiment, glucose master liquor and corn steep liquor were used as carbon and nitrogen sources, and Candida utilis was used as a strain to ferment yeast feed. The OD value and number of yeast cells were used as response values to optimize t...
Kombucha is a fermented tea drink produced by a symbiotic culture of bacteria and yeast, known as SCOBY. Its base has traditionally been black tea, which has been recognized for its health-promoting properties, particularly its antioxidant activity b...
Background: Anthocyanins and proanthocyanidins (PAs), as flavonoid compounds with potent antioxidant activity, exhibit significant health-promoting and medicinal properties. Black wolfberry (Lycium ruthenicum Murr.) is renowned for its exceptional an...
Postharvest diseases, such as black spots caused by Alternaria alternata, have caused huge economic losses to the tomato industry and seriously restricted its development. In recent years, biological control has become a new method to control posthar...
During storage and transportation after harvest, the jujube fruit is susceptible to black spot rot, which is caused by Alternaria alternata. The present study aimed to evaluate the effectiveness of the yeast Meyerozyma caribbica in controlling A. alt...
Kombucha is a fermented tea beverage prepared as a result of the symbiotic nature of bacterial cultures and yeast, the so-called SCOBY (Symbiotic Cultures of Bacteria and Yeasts). Kombucha is characterised by rich chemical content and healthy propert...
A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due t...
This study aims to investigate the possibility of using lentil flour in its native and germinated form as microgreen in bread-making technology, as well as how the fermentation process (with yeast or sourdough) influences the chemical, nutritional, a...
In recent years, ultrasound has been integrated into fermentation technology due to its activating effect on microorganisms, and the possible effects of ultrasound-assisted fermentation on the fermentation process, yield and quality of the final prod...
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