Abstract
This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. In particular, several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production, while other papers investigated probiotic and health-promoting compounds. Results indicated that the management of microbiota greatly improves the analytical, sensorial, and healthy characteristics of fermented beverages.
Highlights
Results indicated that the management of microbiota greatly improves the analytical, sensorial, and healthy characteristics of fermented beverages
The microbiota of fermented beverages is a complex microbial community made of indigenous microorganisms naturally associated with the raw materials and/or the microorganisms that are present on the equipment and surfaces of processing sites, where selected microorganisms may be inoculated as starter cultures
Since the microbiota is responsible for the transformation of raw materials into the final product, it greatly influences the organoleptic characteristics and sensorial properties of the final product and may impact on the content of probiotics and health-promoting compounds of fermented beverages
Summary
The microbiota of fermented beverages is a complex microbial community made of indigenous microorganisms naturally associated with the raw materials and/or the microorganisms that are present on the equipment and surfaces of processing sites (man-made niches, i.e., wineries), where selected microorganisms may be inoculated as starter cultures. Abstract: This special issue collected recent developments on the microbiota of fermented beverages, from raw materials to the finished product, as well as the use of specific starter cultures. Several studies investigated the occurrence and use of conventional and non-conventional yeasts in distilled alcoholic beverages, wine, and beer production, while other papers investigated probiotic and health-promoting compounds.
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