Highlights•Current 'omics technologies are starting to be applied to wine microbiome
research.•However methods need refinement to account for the complexity of the wine …

Daqu, a brick-shaped product spontaneously fermented under an open environment, has
been regarded as the starter of fermentation, raw enzyme preparation and raw materials for …

Zha-chili is a popular traditional fermented food among people in central and southwest
China for its nice flavor. It is produced from grain and fresh chili undergoing spontaneously …

The fermentation of strong-flavor baijiu depends largely on the evolution of the microbial
community that originated from Daqu and pit mud (PM). Applying fortified Daqu (FD) has …

The regulation of microbial communities is an important strategy for fermentation
management. Dynamic microbiota during the Baijiu fermentation is shaped by a variety of …

The use of non-Saccharomyces yeast in conjunction with Saccharomyces cerevisiae in wine
fermentation is a growing trend in the wine industry. Non-Saccharomyces, through their …

Spontaneous solid-state fermentation (SSF) of Chinese Baijiu involves diverse microbes
from Daqu and pit mud (PM). Given that the transfer of interphase microflora during the …

Huangshui (HS) is a byproduct of Chinese Baijiu production that has tremendous potential
to become a high-value product in the food industry. This study comprehensively analyzed …

Elucidation of the relationship between fungal community development and dynamic
changes in volatile components during fermentation is of great significance in controlling …

Coffee fermentation involves the action of microorganisms, whose metabolism has a
significant influence on the composition of the beans and, consequently, on the beverage's …