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  • Book

  • Microbiota of Grapes: Positive and Negative Role on Wine Quality

    • Authors : - (2017)

  • Describing new oenological impacts of yeasts and bacteria belonging to the four main categories non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbesare welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.
  • Book

  • Carboxylic Acid Production

    • Authors : - (2017)

  • Fermentation physiology of natural carboxylic acid producers; screening and isolation of novel producers; metabolic engineering for improving intrinsic carboxylic acid production; metabolic engineering for expanding product range to non-endogenous carboxylic acids; production from lignocellulosic derived sugars or by-product streams; downstream processing for recovery of carboxylic acids; bioprocess design—including continuous processes and integration. All production organisms—fungi, yeasts, bacteria—are&#x...