The craft beer industry is becoming increasingly interested in the production of innovative beers. A novel approach, designated as "primary souring," employs diverse yeast species, including Lachancea thermotolerans, to produce sour beers. Furthermore, there is a growing interest in utilising unconventional yeasts to produce beers with distinctive flavours.
View Article and Find Full Text PDFMicrobial interactions during the fermentation process influence the sensory characteristics of wines. Alongside alcoholic fermentation, malolactic fermentation also plays a crucial role in determining the aromatic traits of wines. The time (t), rate (m) and volatile organic compounds (VOCs) of malolactic fermentation are linked to the interaction between yeasts and lactic acid bacteria.
View Article and Find Full Text PDFThe Castelvetrano method is the most widely used among the various table olive processing styles in Sicily. After debittering, the product is stored at low temperatures to prevent the growth of undesirable microorganisms. In an effort to enhance the production process, yeast isolates underwent genotypic characterization and technological screening.
View Article and Find Full Text PDFDespite the success of rotavirus vaccines, rotaviruses remain one of the leading causes of diarrheal diseases, resulting in significant childhood morbidity and mortality, especially in low- and middle-income countries. The reverse genetics system enables the manipulation of the rotavirus genome and opens the possibility of using rotavirus as an expression vector for heterologous proteins, such as vaccine antigens and therapeutic payloads. Here, we demonstrate that three positions in rotavirus genome-the C terminus of NSP1, NSP3 and NSP5-can tolerate the insertion of reporter genes.
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