Fermentation-basel

Effects of the Starch Molecular Structures in Barley Malts and Rice Adjuncts on Brewing Performance

Fermented Foods and Beverages in Human Diet and Their Influence on Gut Microbiota and Health

Application of Non-Saccharomyces Yeasts Isolated from Kombucha in the Production of Alcohol-Free Beer

Techno-Economic Bottlenecks of the Fungal Pretreatment of Lignocellulosic Biomass

Effect of Co-Inoculation with Pichia fermentans and Pediococcus acidilactici on Metabolite Produced During Fermentation and Volatile Composition of Coffee Beans

Transcription Factors Controlling Primary and Secondary Metabolism in Filamentous Fungi: The beta-Lactam Paradigm

Exploitation of Microalgae Species for Nutraceutical Purposes: Cultivation Aspects

Preventing Overflow Metabolism in Crabtree-Positive Microorganisms through On-Line Monitoring and Control of Fed-Batch Fermentations

Recombinant Diploid Saccharomyces cerevisiae Strain Development for Rapid Glucose and Xylose Co-Fermentation

Antioxidant Activity, Total Polyphenol, Flavonoid and Tannin Contents of Fermented Green Coffee Beans with Selected Yeasts