4,462
Views
134
CrossRef citations to date
0
Altmetric
Articles

Wine microbiome: A dynamic world of microbial interactions

, , , , , & show all

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (5)

Yingyu Wang, Chenhao Zhang, Fengsong Liu, Zhengyu Jin & Xiaole Xia. (2023) Ecological succession and functional characteristics of lactic acid bacteria in traditional fermented foods. Critical Reviews in Food Science and Nutrition 63:22, pages 5841-5855.
Read now
Zhihao Yao, Yang Zhu, Qun Wu & Yan Xu. (2022) Challenges and perspectives of quantitative microbiome profiling in food fermentations. Critical Reviews in Food Science and Nutrition 0:0, pages 1-21.
Read now
Yunhao Lu, Linzi Yang, Guohua Yang, Yuanlong Chi, Qun Sun & Qiang He. (2021) Insight into the Fermentation of Chinese Horse Bean-chili-paste. Food Reviews International 37:7, pages 683-705.
Read now
Angelo Gava, Cassandro Davi Emer, Evandro Ficagna, Saulo Fernandes de Andrade & Alexandre Meneghello Fuentefria. (2021) Occurrence and impact of fungicides residues on fermentation during wine production– A review. Food Additives & Contaminants: Part A 38:6, pages 943-961.
Read now
Yanshun Xu, Jinhong Zang, Joe M. Regenstein & Wenshui Xia. (2021) Technological roles of microorganisms in fish fermentation: a review. Critical Reviews in Food Science and Nutrition 61:6, pages 1000-1012.
Read now

Articles from other publishers (129)

Viviana Martins, António Teixeira & Hernâni Gerós. (2024) A comparison of microbiota isolation methods reveals habitat preferences for fermentative yeasts and plant pathogenic fungi in the grape berry. Food Microbiology 118, pages 104408.
Crossref
Hui Liao, Hussain Asif, Xinlei Huang, Yi Luo & Xiaole Xia. (2023) Mitigation of microbial nitrogen‐derived metabolic hazards as a driver for safer alcoholic beverage choices: An evidence‐based review and future perspectives. Comprehensive Reviews in Food Science and Food Safety 22:6, pages 5020-5062.
Crossref
Jing Zhang, Xuerong Wang, Fang Zhang & Yue Sun. (2023) Influence of an indigenous yeast, CECA, from the Ningxia wine region of China, on the yeast community dynamics and aroma of Cabernet Sauvignon wines. LWT 189, pages 115506.
Crossref
Elena Papadopoulou, Fotiοs Bekris, Sotirios Vasileiadis, Afroditi Krokida, Theodora Rouvali, Aristidis S. Veskoukis, Kalliopi Liadaki, Demetrios Kouretas & Dimitrios G. Karpouzas. (2023) Vineyard-mediated factors are still operative in spontaneous and commercial fermentations shaping the vinification microbial community and affecting the antioxidant and anticancer properties of wines. Food Research International 173, pages 113359.
Crossref
Liang Yang, Renyuan Chen, Chao Liu, Liangqiang Chen, Fan Yang & Li Wang. (2023) Spatiotemporal accumulation differences of volatile compounds and bacteria metabolizing pickle like odor compounds during stacking fermentation of Maotai-flavor baijiu. Food Chemistry 426, pages 136668.
Crossref
Doreen Schober, Michael Wacker, Hans-Georg Schmarr & Ulrich Fischer. (2023) Understanding the Contribution of Co-Fermenting Non-Saccharomyces and Saccharomyces Yeasts to Aroma Precursor Degradation and Formation of Sensory Profiles in Wine Using a Model System. Fermentation 9:11, pages 931.
Crossref
David Johnston-Monje, Laura Isabella Vergara, Jessica Lopez-Mejia & James Francis White. (2023) Plant microbiomes as contributors to agricultural terroir. Frontiers in Agronomy 5.
Crossref
Qi Peng, Xueping Chen, Huajun Zheng, Kai Meng, Jianjiang Wu, Guangfa Xie, Lili Zhang, Xinxin Feng, Linyuan Li, Shunan Fang, Yuhao Zhang & Hefeng Yu. (2023) Spatial and temporal distribution of environmental microbiota in Chinese rice wine (Huangjiu) natural fermentation wineries. Food Bioscience 55, pages 102929.
Crossref
Armachius James, Ting Yao, Hengming Ke & Yousheng Wang. (2023) Microbiota for production of wine with enhanced functional components. Food Science and Human Wellness 12:5, pages 1481-1492.
Crossref
Shuxun Liu, Ying Lou, Yixian Li, Yan Zhao, Oskar Laaksonen, Ping Li, Jiaojiao Zhang, Maurizio Battino, Baoru Yang & Qing Gu. (2023) Aroma characteristics of volatile compounds brought by variations in microbes in winemaking. Food Chemistry 420, pages 136075.
Crossref
Javier Ruiz, Miguel de Celis, Juan Diaz‐Colunga, Jean CC Vila, Belen Benitez‐Dominguez, Javier Vicente, Antonio Santos, Alvaro Sanchez & Ignacio Belda. (2023) Predictability of the community‐function landscape in wine yeast ecosystems. Molecular Systems Biology.
Crossref
G.A. Holtman, R. Haldenwang & P.J. Welz. (2023) Biosand reactors for remediation of winery effluent in support of a circular economy and the positive effect of sand fractionation on hydraulic and operational performance. Journal of Water Process Engineering 53, pages 103849.
Crossref
Liang Yang, Chun Xian, Peng Li, Xiangyong Wang, Dandan Song, Liang Zhao & Chunlin Zhang. (2023) The spatio-temporal diversity and succession of microbial community and its environment driving factors during stacking fermentation of Maotai-flavor baijiu. Food Research International 169, pages 112892.
Crossref
Aitor Balmaseda, Nicolas Rozès, Albert Bordons & Cristina Reguant. (2023) The use of Torulaspora delbrueckii to improve malolactic fermentation . Microbial Biotechnology.
Crossref
Sara Zambianchi, Vania Patrone, Pier Paolo Becchi, Maria Luisa Callegari, Lorenzo Stagnati, Luigi Lucini, Lorenzo Morelli & Matteo Busconi. (2023) Metagenomic bacterial diversity and metabolomics profiling of Buttafuoco wine production. Food Control 148, pages 109657.
Crossref
Paul Le Montagner, Morgan Guilbaud, Cécile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noëlle Bellon-Fontaine & Isabelle Masneuf-Pomarède. (2023) High intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis. Food Microbiology 112, pages 104217.
Crossref
Nunzio A. Fazio, Nunziatina Russo, Paola Foti, Alessandra Pino, Cinzia Caggia & Cinzia L. Randazzo. (2023) Inside Current Winemaking Challenges: Exploiting the Potential of Conventional and Unconventional Yeasts. Microorganisms 11:5, pages 1338.
Crossref
Yinting Ding, Ruteng Wei, Lin Wang, Wanni Wang, Hua Wang & Hua Li. (2023) Exploring the ecological characteristics of natural microbial communities along the continuum from grape berries to winemaking. Food Research International 167, pages 112718.
Crossref
Lin Lin, Rubing Du, Qun Wu & Yan Xu. (2023) Metabolic cooperation between conspecific genotypic groups contributes to bacterial fitness. ISME Communications 3:1.
Crossref
Vasile Razvan FILIMON, Roxana Mihaela FILIMON, Ancuta NECHITA, Florin Dumitru BORA, Liliana ROTARU & Valeriu COTEAVV. (2023) THE PRODUCTION OF LOW-ALCOHOL WINES BY SEQUENTIAL SEMI-ANAEROBIC MUST FERMENTATION. Journal of Applied Life Sciences and Environment 55/2022:4(192), pages 407-418.
Crossref
Javier Vicente, Javier Ruiz, Sandra Tomasi, Miguel de Celis, Candela Ruiz-de-Villa, Jordi Gombau, Nicolás Rozès, Fernando Zamora, Antonio Santos, Domingo Marquina & Ignacio Belda. (2023) Impact of rare yeasts in Saccharomyces cerevisiae wine fermentation performance: Population prevalence and growth phenotype of Cyberlindnera fabianii, Kazachstania unispora, and Naganishia globosa. Food Microbiology 110, pages 104189.
Crossref
Mario Riolo, Carlos Luz, Elena Santilli, Giuseppe Meca & Santa Olga Cacciola. (2023) Antifungal activity of selected lactic acid bacteria from olive drupes. Food Bioscience 52, pages 102422.
Crossref
Maria Kazou, Lena Pagiati, Elissavet Dotsika, Niki Proxenia, Yorgos Kotseridis & Effie Tsakalidou. (2023) The Microbial Terroir of the Nemea Zone Agiorgitiko cv.: A First Metataxonomic Approach. Australian Journal of Grape and Wine Research 2023, pages 1-18.
Crossref
Ya-Nan Li, Yue Luo, Zhen-Ming Lu, Yan-Lin Dong, Li-Juan Chai, Jin-Song Shi, Xiao-Juan Zhang & Zheng-Hong Xu. (2023) Metabolomic analysis of the effects of a mixed culture of Saccharomyces cerevisiae and Lactiplantibacillus plantarum on the physicochemical and quality characteristics of apple cider vinegar. Frontiers in Nutrition 10.
Crossref
Maria Dimopoulou, Vicky Troianou, Chrisavgi Toumpeki, Despina Lola, Elli Goulioti, Aikaterini Tzamourani, Etienne Dorignac, Spiros Paramithiotis & Yorgos Kotseridis. (2023) Influence of Saccharomyces pastorianus and Saccharomyces bayanus Inoculation Ratio to Oenological Characteristics of Sauvignon Blanc Wine. Applied Sciences 13:6, pages 3393.
Crossref
Rong Huang, Jiao Jiang, Ying Su, Hongfei Yu, Lei Shen, Yanlin Liu, Yi Qin & Yuyang Song. (2023) Microbial community succession and volatile compounds changes during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) under rain-shelter cultivation. Food Chemistry: X 17, pages 100618.
Crossref
Maanasa Mudoor Sooresh, Benjamin P. Willing & Benjamin C. T. Bourrie. (2023) Opportunities and Challenges of Understanding Community Assembly in Spontaneous Food Fermentation. Foods 12:3, pages 673.
Crossref
Lihong Liang, Yuwen Ma, Zhanzhan Jiang, Faisal Eudes Sam, Shuai Peng, Min Li & Jing Wang. (2023) Dynamic analysis of microbial communities and flavor properties in Merlot wines produced from inoculation and spontaneous fermentation. Food Research International 164, pages 112379.
Crossref
Ziyuan Xia, Shipeng Wang, Yao Chen, Min Gou, Zhaoyong Sun, Songtao Wang, Suyi Zhang & Yueqin Tang. (2023) Comparison of the microbial communities in pits with different sealing methods for Chinese strong-flavor liquor production. LWT 173, pages 114248.
Crossref
Marianna De Gioia, Pasquale Russo, Nicola De Simone, Francesco Grieco, Giuseppe Spano, Vittorio Capozzi & Mariagiovanna Fragasso. (2022) Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential. Applied Sciences 12:24, pages 12760.
Crossref
Vasileios Englezos, Jatziri Mota-Gutierrez, Simone Giacosa, Susana Río Segade, Matteo Pollon, Giorgio Gambino, Luca Rolle, Ilario Ferrocino & Kalliopi Rantsiou. (2022) Effect of alternative fungicides and inoculation strategy on yeast biodiversity and dynamics from the vineyard to the winery. Food Research International 162, pages 111935.
Crossref
Chang Chen, Yong Xiong, Yuanhong Xie, Hongxing Zhang, Kexin Jiang, Xiao-Na Pang & Mingquan Huang. (2022) Metabolic characteristics of lactic acid bacteria and interaction with yeast isolated from light-flavor Baijiu fermentation. Food Bioscience 50, pages 102102.
Crossref
Junwei Fu, Ling Wang, Jingxian Sun, Ning Ju & Gang Jin. (2022) Malolactic Fermentation: New Approaches to Old Problems. Microorganisms 10:12, pages 2363.
Crossref
Yuwei Tan, Hai Du, Hongxia Zhang, Chen Fang, Guangyuan Jin, Shuang Chen, Qun Wu, Yan Zhang, Menghui Zhang & Yan Xu. (2022) Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation. Microbiology Spectrum 10:5.
Crossref
Xiaoyu Xu, Yuanyuan Miao, Huan Wang, Juan Du, Chenqiang Wang, Xuewei Shi & Bin Wang. (2022) Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang. Foods 11:20, pages 3174.
Crossref
Daniela Rosado, Marta Lores, Ignacio Ramos-Tapia, Keith A. Crandall, Marcos Pérez-Losada & Jorge Domínguez. (2022) Integrated Fertilization with Bagasse Vermicompost Changes the Microbiome of Mencía Must and Wine. Fermentation 8:8, pages 357.
Crossref
Ru-teng Wei, Ning Chen, Yin-ting Ding, Lin Wang, Fei-fei Gao, Liang Zhang, Yi-hui Liu, Hua Li & Hua Wang. (2022) Diversity and Dynamics of Epidermal Microbes During Grape Development of Cabernet Sauvignon (Vitis vinifera L.) in the Ecological Viticulture Model in Wuhai, China. Frontiers in Microbiology 13.
Crossref
Xiaoyu Xu, Yuanyuan Miao, Huan Wang, Piping Ye, Tian Li, Chunyan Li, Ruirui Zhao, Bin Wang & Xuewei Shi. (2022) A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation. Frontiers in Microbiology 13.
Crossref
Vasileios Englezos, Neil P. Jolly, Paola Di Gianvito, Kalliopi Rantsiou & Luca Cocolin. (2022) Microbial interactions in winemaking: Ecological aspects and effect on wine quality. Trends in Food Science & Technology.
Crossref
Ru-teng Wei, Ning Chen, Yin-ting Ding, Lin Wang, Yi-hui Liu, Fei-fei Gao, Liang Zhang, Hua Li & Hua Wang. (2022) Correlations between microbiota with physicochemical properties and volatile compounds during the spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) wine. LWT 163, pages 113529.
Crossref
Ruteng Wei, Yinting Ding, Ning Chen, Lin Wang, Feifei Gao, Liang Zhang, Rui Song, Yihui Liu, Hua Li & Hua Wang. (2022) Diversity and dynamics of microbial communities during spontaneous fermentation of Cabernet Sauvignon (Vitis vinifera L.) from different regions of China and their relationship with the volatile components in the wine. Food Research International 156, pages 111372.
Crossref
Kai Hu, Hongyu Zhao, Nathalia Edwards, Lorenzo Peyer, Yongsheng Tao & Nils Arneborg. (2022) The effects of cell-cell contact between Pichia kluyveri and Saccharomyces cerevisiae on amino acids and volatiles in mixed culture alcoholic fermentations. Food Microbiology 103, pages 103960.
Crossref
C. Roullier-Gall, F. Bordet, V. David, P. Schmitt-Kopplin & H. Alexandre. (2022) Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time. Food Chemistry 374, pages 131732.
Crossref
Jie Gao, Xiuli He, Weidong Huang, Yilin You & Jicheng Zhan. (2022) Enhancing Ethanol Tolerance via the Mutational Breeding of Pichia terricola H5 to Improve the Flavor Profiles of Wine. Fermentation 8:4, pages 149.
Crossref
Paola Di Gianvito, Vasileios Englezos, Kalliopi Rantsiou & Luca Cocolin. (2022) Bioprotection strategies in winemaking. International Journal of Food Microbiology 364, pages 109532.
Crossref
Ruilong Li, Siyu Yang, Mengyuan Lin, Sijiang Guo, Xiaoyu Han, Mengmeng Ren, Le Du, Yinghui Song, Yilin You, Jicheng Zhan & Weidong Huang. (2022) The Biogeography of Fungal Communities Across Different Chinese Wine-Producing Regions Associated With Environmental Factors and Spontaneous Fermentation Performance. Frontiers in Microbiology 12.
Crossref
Ruteng Wei, Yinting Ding, Feifei Gao, Liang Zhang, Lin Wang, Hua Li & Hua Wang. (2022) Community succession of the grape epidermis microbes of cabernet sauvignon (Vitis vinifera L.) from different regions in China during fruit development. International Journal of Food Microbiology 362, pages 109475.
Crossref
Shuxun Liu, Oskar Laaksonen, Ping Li, Qing Gu & Baoru Yang. (2022) Use of Non- Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking . Journal of Agricultural and Food Chemistry 70:3, pages 736-750.
Crossref
Helen N. Onyeaka & Ozioma F. Nwabor. 2022. Food Preservation and Safety of Natural Products. Food Preservation and Safety of Natural Products 3 18 .
Nicolas Fischer & Thomas Efferth. (2021) The impact of “omics” technologies for grapevine (Vitis vinifera) research. Journal of Berry Research 11:4, pages 567-581.
Crossref
Katherine J. Li, Elske M. Brouwer-Brolsma, Kathryn J. Burton-Pimentel, Guy Vergères & Edith J. M. Feskens. (2021) A systematic review to identify biomarkers of intake for fermented food products. Genes & Nutrition 16:1.
Crossref
Qian Hua, Yingying Sun, Yanshun Xu, Pei Gao & Wenshui Xia. (2021) Bacterial community succession and biogenic amine changes during fermentation of fish‐chili paste inoculated with different commercial starter cultures. International Journal of Food Science & Technology 56:12, pages 6752-6764.
Crossref
Giorgia Perpetuini, Alessio Pio Rossetti, Fabrizia Tittarelli, Noemi Battistelli, Giuseppe Arfelli, Giovanna Suzzi & Rosanna Tofalo. (2021) Promoting Candida zemplinina adhesion on oak chips: A strategy to enhance esters and glycerol content of Montepulciano d’Abruzzo organic wines. Food Research International 150, pages 110772.
Crossref
Wenhua Wang, Youqiang Xu, Huiqin Huang, Zemin Pang, Zhilei Fu, Jialiang Niu, Chengnan Zhang, Weiwei Li, Xiuting Li & Baoguo Sun. (2021) Correlation between microbial communities and flavor compounds during the fifth and sixth rounds of sauce-flavor baijiu fermentation. Food Research International 150, pages 110741.
Crossref
Ruilong Li, Mengyuan Lin, Sijiang Guo, Siyu Yang, Xiaoyu Han, Mengmeng Ren, Yinghui Song, Le Du, Yilin You, Jicheng Zhan & Weidong Huang. (2021) A fundamental landscape of fungal biogeographical patterns across the main Chinese wine-producing regions and the dominating shaping factors. Food Research International 150, pages 110736.
Crossref
Nicolai S. Panikov. (2021) Genome-Scale Reconstruction of Microbial Dynamic Phenotype: Successes and Challenges. Microorganisms 9:11, pages 2352.
Crossref
Natasha Alethea Luyt, Sandra Beaufort, Benoit Divol, Mathabatha Evodia Setati, Patricia Taillandier & Florian Franz Bauer. (2021) Phenotypic characterization of cell-to-cell interactions between two yeast species during alcoholic fermentation. World Journal of Microbiology and Biotechnology 37:11.
Crossref
Natacha Cureau, Renee Threlfall, Daya Marasini, Laura Lavefve & Franck Carbonero. (2021) Year, Location, and Variety Impact on Grape-Associated Mycobiota of Arkansas-Grown Wine Grapes for Wine Production. Microbial Ecology 82:4, pages 845-858.
Crossref
D. Azevedo‐Silva, J.A. Rasmussen, M. Carneiro, M.T.P. Gilbert & H. Azevedo. (2021) Feasibility of applying shotgun metagenomic analyses to grapevine leaf, rhizosphere and soil microbiome characterisation. Australian Journal of Grape and Wine Research 27:4, pages 519-526.
Crossref
Tiziana Nardi, Federica Gaiotti & Diego Tomasi. (2021) Characterization of Indigenous Microbial Communities in Vineyards Employing Different Agronomic Practices: The Importance of Trunk Bark as a Source of Microbial Biodiversity. Agronomy 11:9, pages 1752.
Crossref
Yanqin Ma, Tian Li, Xiaoyu Xu, Yanyu Ji, Xia Jiang, Xuewei Shi & Bin Wang. (2021) Investigation of Volatile Compounds, Microbial Succession, and Their Relation During Spontaneous Fermentation of Petit Manseng. Frontiers in Microbiology 12.
Crossref
Wendy Franco, Sergio Benavides, Pedro Valencia, Cristian Ramírez & Alejandra Urtubia. (2021) Native Yeasts and Lactic Acid Bacteria Isolated from Spontaneous Fermentation of Seven Grape Cultivars from the Maule Region (Chile). Foods 10:8, pages 1737.
Crossref
Francesca Comitini, Alice Agarbati, Laura Canonico & Maurizio Ciani. (2021) Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review. International Journal of Molecular Sciences 22:14, pages 7754.
Crossref
Aitor Balmaseda, Laura Aniballi, Nicolas Rozès, Albert Bordons & Cristina Reguant. (2021) Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions. Foods 10:7, pages 1540.
Crossref
Feifei Gao, Guihua Zeng, Bin Wang, Jing Xiao, Liang Zhang, Weidong Cheng, Hua Wang, Hua Li & Xuewei Shi. (2021) Discrimination of the geographic origins and varieties of wine grapes using high-throughput sequencing assisted by a random forest model. LWT 145, pages 111333.
Crossref
Antonella Costantini, Maria Carla Cravero, Loretta Panero, Federica Bonello, Enrico Vaudano, Laura Pulcini & Emilia Garcia-Moruno. (2021) Wine Fermentation Performance of Indigenous Saccharomyces cerevisiae and Saccharomyces paradoxus Strains Isolated in a Piedmont Vineyard. Beverages 7:2, pages 30.
Crossref
CG Conacher, NA Luyt, RK Naidoo-Blassoples, D Rossouw, ME Setati & FF Bauer. (2021) The ecology of wine fermentation: a model for the study of complex microbial ecosystems. Applied Microbiology and Biotechnology 105:8, pages 3027-3043.
Crossref
Vasileios Englezos, Luca Cocolin, Kalliopi Rantsiou, Anne Ortiz-Julien, Audrey Bloem, Pauline Seguinot & Carole Camarasa. (2021) Influence of Single Nitrogen Compounds on Growth and Fermentation Performance of Starmerella bacillaris and Saccharomyces cerevisiae during Alcoholic Fermentation . Applied and Environmental Microbiology 87:5.
Crossref
Birgit Wassermann, Lise Korsten & Gabriele Berg. (2021) Plant Health and Sound Vibration: Analyzing Implications of the Microbiome in Grape Wine Leaves. Pathogens 10:1, pages 63.
Crossref
Di Liu, Jean-Luc Legras, Pangzhen Zhang, Deli Chen & Kate Howell. (2021) Diversity and dynamics of fungi during spontaneous fermentations and association with unique aroma profiles in wine. International Journal of Food Microbiology 338, pages 108983.
Crossref
Niël van Wyk, Christian von Wallbrunn, Jan H. Swiegers & Isak S. Pretorius. 2021. Encyclopedia of Mycology. Encyclopedia of Mycology 428 446 .
Javier Ruiz, Miguel de Celis, María de Toro, Ana Mendes-Ferreira, Doris Rauhut, Antonio Santos & Ignacio Belda. (2020) Phenotypic and transcriptional analysis of Saccharomyces cerevisiae during wine fermentation in response to nitrogen nutrition and co-inoculation with Torulaspora delbrueckii. Food Research International 137, pages 109663.
Crossref
Qianqian Guan, Wendi Zheng, Jialing Mo, Tao Huang, Yangsheng Xiao, Zhanggen Liu, Zhen Peng, Mingyong Xie & Tao Xiong. (2020) Evaluation and comparison of the microbial communities and volatile profiles in homemade suansun from Guangdong and Yunnan provinces in China. Journal of the Science of Food and Agriculture 100:14, pages 5197-5206.
Crossref
Miroslav Böhmer, Dávid Smoľak, Katarína Ženišová, Zuzana Čaplová, Domenico Pangallo, Andrea Puškárová, Mária Bučková, Tereza Cabicarová, Jaroslav Budiš, Katarína Šoltýs, Diana Rusňáková, Tomáš Kuchta & Tomáš Szemes. (2020) Comparison of microbial diversity during two different wine fermentation processes. FEMS Microbiology Letters 367:18.
Crossref
Tongwei Guan, Yijin Lin, Kebao Chen, Mengying Ou & Jiaxu Zhang. (2020) Physicochemical Factors Affecting Microbiota Dynamics During Traditional Solid-State Fermentation of Chinese Strong-Flavor Baijiu. Frontiers in Microbiology 11.
Crossref
Di Liu, Qinglin Chen, Pangzhen Zhang, Deli Chen & Kate S. Howell. (2020) The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine. mSphere 5:4.
Crossref
S. Christine du Toit, Debra Rossouw, Maret du Toit & Florian F. Bauer. (2020) Enforced Mutualism Leads to Improved Cooperative Behavior between Saccharomyces cerevisiae and Lactobacillus plantarum. Microorganisms 8:8, pages 1109.
Crossref
Rubén Peña, Jeniffer Vílches, Camila G.-Poblete & María Angélica Ganga. (2020) Effect of Candida intermedia LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts Brettanomyces bruxellensis and Pichia guilliermondii. Fermentation 6:3, pages 65.
Crossref
Giorgia Perpetuini, Fabrizia Tittarelli, Noemi Battistelli, Giovanna Suzzi & Rosanna Tofalo. (2020) Contribution of Pichia manshurica strains to aroma profile of organic wines. European Food Research and Technology 246:7, pages 1405-1417.
Crossref
Hervé Alexandre. (2020) Wine Yeast Terroir: Separating the Wheat from the Chaff—for an Open Debate. Microorganisms 8:5, pages 787.
Crossref
Ludovic Roudil, Pasquale Russo, Carmen Berbegal, Warren Albertin, Giuseppe Spano & Vittorio Capozzi. (2020) Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector. Recent Patents on Food, Nutrition & Agriculture 11:1, pages 27-39.
Crossref
Tiziana Nardi. (2020) Microbial Resources as a Tool for Enhancing Sustainability in Winemaking. Microorganisms 8:4, pages 507.
Crossref
Aneta Wojdyło, Justyna Samoticha & Joanna Chmielewska. (2020) The influence of different strains of Oenococcus oeni malolactic bacteria on profile of organic acids and phenolic compounds of red wine cultivars Rondo and Regent growing in a cold region . Journal of Food Science 85:4, pages 1070-1081.
Crossref
Bahareh Bagheri, Florian Franz Bauer, Gianluigi Cardinali & Mathabatha Evodia Setati. (2020) Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation. Scientific Reports 10:1.
Crossref
Annabelle O. Yu, Johan H. J. Leveau & Maria L. Marco. (2019) Abundance, diversity and plant‐specific adaptations of plant‐associated lactic acid bacteria. Environmental Microbiology Reports 12:1, pages 16-29.
Crossref
Fatemeh Nejati, Stefan Junne & Peter Neubauer. (2020) A Big World in Small Grain: A Review of Natural Milk Kefir Starters. Microorganisms 8:2, pages 192.
Crossref
R. Guzzon, M. Malacarne, R. Larcher, E. Franciosi & A. Toffanin. (2020) The impact of grape processing and carbonic maceration on the microbiota of early stages of winemaking. Journal of Applied Microbiology 128:1, pages 209-224.
Crossref
Sandra Jimenez-Falcao, Anabel Villalonga, María Arévalo-Villena, Ana Briones-Pérez, Ramón Martínez-Máñez, Paloma Martínez-Ruiz & Reynaldo Villalonga. (2020) Enzyme-controlled mesoporous nanosensor for the detection of living Saccharomyces cerevisiae. Sensors and Actuators B: Chemical 303, pages 127197.
Crossref
Paraskevi Bouki, Chrysanthi Mitsagga, Manousos E. Kambouris & Ioannis Giavasis. 2020. Microbiomics. Microbiomics 245 277 .
Yuwei Tan, Heping Zhong, Dong Zhao, Hai Du & Yan Xu. (2019) Succession rate of microbial community causes flavor difference in strong-aroma Baijiu making process. International Journal of Food Microbiology 311, pages 108350.
Crossref
Maria Dimopoulou, Margareth Renault, Marguerite Dols-Lafargue, Warren Albertin, Jean-Marie Herry, Marie-Noëlle Bellon-Fontaine & Isabelle Masneuf-Pomarede. (2019) Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. Annals of Microbiology 69:12, pages 1217-1225.
Crossref
C G Conacher, D Rossouw & F F B Bauer. (2019) Peer pressure: evolutionary responses to biotic pressures in wine yeasts. FEMS Yeast Research 19:7.
Crossref
Yanhui Zhong, Yufei Hu, Gongke Li & Runkun Zhang. (2019) Multistage Signals Based on Cyclic Chemiluminescence for Decoding Complex Samples. Analytical Chemistry 91:18, pages 12063-12069.
Crossref
Florian Bahut, Youzhong Liu, Rémy Romanet, Christian Coelho, Nathalie Sieczkowski, Hervé Alexandre, Philippe Schmitt-Kopplin, Maria Nikolantonaki & Régis D. Gougeon. (2019) Metabolic diversity conveyed by the process leading to glutathione accumulation in inactivated dry yeast: A synthetic media study. Food Research International 123, pages 762-770.
Crossref
Vasileios Englezos, David Castrillo Cachón, Kalliopi Rantsiou, Pilar Blanco, Maurizio Petrozziello, Matteo Pollon, Simone Giacosa, Susana Río Segade, Luca Rolle & Luca Cocolin. (2019) Effect of mixed species alcoholic fermentation on growth and malolactic activity of lactic acid bacteria. Applied Microbiology and Biotechnology 103:18, pages 7687-7702.
Crossref
Carmen Berbegal, Luigimaria Borruso, Mariagiovanna Fragasso, Maria Tufariello, Pasquale Russo, Lorenzo Brusetti, Giuseppe Spano & Vittorio Capozzi. (2019) A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine. International Journal of Molecular Sciences 20:16, pages 3980.
Crossref
Feifei Gao, Jiluan Chen, Jing Xiao, Weidong Cheng, Xiaoji Zheng, Bin Wang & Xuewei Shi. (2019) Microbial community composition on grape surface controlled by geographical factors of different wine regions in Xinjiang, China. Food Research International 122, pages 348-360.
Crossref
Sokny Ly, F. Bajoul Kakahi, Hasika Mith, Chanvorleak Phat, Barbara Fifani, Tierry Kenne, Marie-Laure Fauconnier & Frank Delvigne. (2019) Engineering Synthetic Microbial Communities through a Selective Biofilm Cultivation Device for the Production of Fermented Beverages. Microorganisms 7:7, pages 206.
Crossref
Christian Coelho, Régis D. Gougeon, Luc Perepelkine, Hervé Alexandre, Jean Guzzo & Stéphanie Weidmann. (2019) Chemical Transfers Occurring Through Oenococcus oeni Biofilm in Different Enological Conditions. Frontiers in Nutrition 6.
Crossref
Kimmo Sirén, Sarah Siu Tze Mak, Chrats Melkonian, Christian Carøe, Jan Hendrik Swiegers, Douwe Molenaar, Ulrich Fischer & M. Thomas P. Gilbert. (2019) Taxonomic and Functional Characterization of the Microbial Community During Spontaneous in vitro Fermentation of Riesling Must. Frontiers in Microbiology 10.
Crossref
Kimmo Sirén, Sarah Siu Tze Mak, Ulrich Fischer, Lars Hestbjerg Hansen & M Thomas P Gilbert. (2019) Multi-omics and potential applications in wine production. Current Opinion in Biotechnology 56, pages 172-178.
Crossref
Zoltán Kállai, Walter P. Pfliegler, Judit Mitercsák, Gergő Szendei & Matthias Sipiczki. (2019) Preservation of diversity and oenological properties of wine yeasts during long-term laboratory maintenance: A study of strains of a century-old Tokaj wine yeast collection. LWT 101, pages 789-798.
Crossref
Krista M. Sumby, Louise Bartle, Paul R. Grbin & Vladimir Jiranek. (2019) Measures to improve wine malolactic fermentation. Applied Microbiology and Biotechnology 103:5, pages 2033-2051.
Crossref
Tiziana Nardi, Loretta Panero, Maurizio Petrozziello, Massimo Guaita, Christos Tsolakis, Claudio Cassino, Paola Vagnoli & Antonella Bosso. (2018) Managing wine quality using Torulaspora delbrueckii and Oenococcus oeni starters in mixed fermentations of a red Barbera wine. European Food Research and Technology 245:2, pages 293-307.
Crossref
Nicola Vitulo, Wilson José Fernandes LemosJr.Jr., Matteo Calgaro, Marco Confalone, Giovanna E. Felis, Giacomo Zapparoli & Tiziana Nardi. (2019) Bark and Grape Microbiome of Vitis vinifera: Influence of Geographic Patterns and Agronomic Management on Bacterial Diversity. Frontiers in Microbiology 9.
Crossref
Vasileios Englezos, Kalliopi Rantsiou, Simone Giacosa, Susana Río Segade, Luca Rolle & Luca Cocolin. (2019) Cell-to-cell contact mechanism modulates Starmerella bacillaris death in mixed culture fermentations with Saccharomyces cerevisiae. International Journal of Food Microbiology 289, pages 106-114.
Crossref
M. V. Deshpande. 2019. Microbial Diversity in Ecosystem Sustainability and Biotechnological Applications. Microbial Diversity in Ecosystem Sustainability and Biotechnological Applications 187 204 .
Car Reen Kok & Robert Hutkins. (2018) Yogurt and other fermented foods as sources of health-promoting bacteria. Nutrition Reviews 76:Supplement_1, pages 4-15.
Crossref
Rong Feng, Liang Chen & Keping Chen. (2018) Fermentation trip: amazing microbes, amazing metabolisms. Annals of Microbiology 68:11, pages 717-729.
Crossref
Xiaoji Zheng, Fei Liu, Kaixiong Li, Xuewei Shi, Yongqing Ni, Baokun Li & Bin Zhuge. (2018) Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China. Food Research International 111, pages 130-136.
Crossref
R. Guzzon, E. Franciosi, S. Moser, I. Carafa & R. Larcher. (2018) Application of ozone during grape drying for the production of straw wine. Effects on the microbiota and compositive profile of grapes. Journal of Applied Microbiology 125:2, pages 513-527.
Crossref
Dalia E. Miranda-Castilleja, Ramón Á. Martínez-Peniche, Montserrat Nadal Roquet-Jalmar, J. Alejandro Aldrete-Tapia & Sofía M. Arvizu-Medrano. (2018) Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico. Journal of Food Science 83:7, pages 1904-1912.
Crossref
Valerio Mezzasalma, Anna Sandionigi, Lorenzo Guzzetti, Andrea Galimberti, Maria S. Grando, Javier Tardaguila & Massimo Labra. (2018) Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards. Frontiers in Microbiology 9.
Crossref
Aurélie Deveau, Gregory Bonito, Jessie Uehling, Mathieu Paoletti, Matthias Becker, Saskia Bindschedler, Stéphane Hacquard, Vincent Hervé, Jessy Labbé, Olga A Lastovetsky, Sophie Mieszkin, Larry J Millet, Balázs Vajna, Pilar Junier, Paola Bonfante, Bastiaan P Krom, Stefan Olsson, Jan Dirk van Elsas & Lukas Y Wick. (2018) Bacterial–fungal interactions: ecology, mechanisms and challenges. FEMS Microbiology Reviews 42:3, pages 335-352.
Crossref
Scott Simonin, Hervé Alexandre, Maria Nikolantonaki, Christian Coelho & Raphaëlle Tourdot-Maréchal. (2018) Inoculation of Torulaspora delbrueckii as a bio-protection agent in winemaking. Food Research International 107, pages 451-461.
Crossref
Claudio Ioriatti, Raffaele Guzzon, Gianfranco Anfora, Franca Ghidoni, Valerio Mazzoni, Tomas Roman Villegas, Daniel T Dalton & Vaughn M Walton. (2018) Drosophila suzukii (Diptera: Drosophilidae) Contributes to the Development of Sour Rot in Grape. Journal of Economic Entomology 111:1, pages 283-292.
Crossref
Carmen Berbegal, Giuseppe Spano, Mariagiovanna Fragasso, Francesco Grieco, Pasquale Russo & Vittorio Capozzi. (2017) Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. Applied Microbiology and Biotechnology 102:2, pages 569-576.
Crossref
Ewa Żymańczyk-Duda, Małgorzata Brzezińska-Rodak, Magdalena Klimek-Ochab, Maciej Duda & Agata Zerka. 2017. Yeast - Industrial Applications. Yeast - Industrial Applications.
Antoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, Céline Sparrow, Youzhong Liu, Beatriz Quintanilla-Casas, Stefania Vichi & Hervé Alexandre. (2017) Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile. Frontiers in Microbiology 8.
Crossref
Cécile Philippe, Fety Jaomanjaka, Olivier Claisse, Rémi Laforgue, Julie Maupeu, Melina Petrel & Claire Le Marrec. (2017) A survey of oenophages during wine making reveals a novel group with unusual genomic characteristics. International Journal of Food Microbiology 257, pages 138-147.
Crossref
Leonardo Petruzzi, Vittorio Capozzi, Carmen Berbegal, Maria R. Corbo, Antonio Bevilacqua, Giuseppe Spano & Milena Sinigaglia. (2017) Microbial Resources and Enological Significance: Opportunities and Benefits. Frontiers in Microbiology 8.
Crossref
Ignacio Belda, Javier Ruiz, Alejandro Alonso, Domingo Marquina & Antonio Santos. (2017) The Biology of Pichia membranifaciens Killer Toxins. Toxins 9:4, pages 112.
Crossref
Ignacio Belda, Javier Ruiz, Adelaida Esteban-Fernández, Eva Navascués, Domingo Marquina, Antonio Santos & M. Moreno-Arribas. (2017) Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement. Molecules 22:2, pages 189.
Crossref
Jonathan Sobel, Luc Henry, Nicolas Rotman & Gianpaolo Rando. (2017) BeerDeCoded: the open beer metagenome project. F1000Research 6, pages 1676.
Crossref
Elisa Salvetti, Stefano Campanaro, Ilenia Campedelli, Fabio Fracchetti, Alex Gobbi, Giovanni Battista Tornielli, Sandra Torriani & Giovanna E. Felis. (2016) Whole-Metagenome-Sequencing-Based Community Profiles of Vitis vinifera L. cv. Corvina Berries Withered in Two Post-harvest Conditions. Frontiers in Microbiology 7.
Crossref
Rosanna Tofalo, Francesca Patrignani, Rosalba Lanciotti, Giorgia Perpetuini, Maria Schirone, Paola Di Gianvito, Daniel Pizzoni, Giuseppe Arfelli & Giovanna Suzzi. (2016) Aroma Profile of Montepulciano d'Abruzzo Wine Fermented by Single and Co-culture Starters of Autochthonous Saccharomyces and Non-saccharomyces Yeasts. Frontiers in Microbiology 7.
Crossref
Maurizio Ciani, Angela Capece, Francesca Comitini, Laura Canonico, Gabriella Siesto & Patrizia Romano. (2016) Yeast Interactions in Inoculated Wine Fermentation. Frontiers in Microbiology 7.
Crossref
Ignacio Belda, Javier Ruiz, Ana Alastruey-Izquierdo, Eva Navascués, Domingo Marquina & Antonio Santos. (2016) Unraveling the Enzymatic Basis of Wine “Flavorome”: A Phylo-Functional Study of Wine Related Yeast Species. Frontiers in Microbiology 7.
Crossref
Naushad Khan. (2019) Microbes Role in the Economic Development of a World. SSRN Electronic Journal.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.