ORIGINAL RESEARCH
Published on 26 Aug 2025
Preliminary insights regarding the quality of Kallmet wine, obtained by sequential inoculation with Metschnikowia pulcherrima and Saccharomyces cerevisiae
doi 10.3389/fmicb.2025.1654308
- 1,010 views
- Frontiers in Microbiology
- Food Microbiology
- Research Topics
- Advances in Microbial-Based Solutions: Food Coloring, Flavoring and Fragrance
Advances in Microbial-Based Solutions: Food Coloring, Flavoring and Fragrance
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Articles
ORIGINAL RESEARCH
Published on 11 Aug 2025
Screening of high β-glucosidase-producing yeast strains from the Penglai wine region (China) and their fermentation performances and aroma compositions in Petit Manseng wine fermentation
doi 10.3389/fmicb.2025.1653569
- 721 views
ORIGINAL RESEARCH
Accepted on 23 Jul 2025
Key nutrients in cigar tobacco leaf fermentation revealed by metagenomics analyses for aroma production optimizations
doi 10.3389/fmicb.2025.1625570
- 248 views
ORIGINAL RESEARCH
Published on 21 Jul 2025
Microbial community succession during tobacco fermentation reveals a flavor-improving mechanism
doi 10.3389/fbioe.2025.1627842
- 855 views
ORIGINAL RESEARCH
Published on 16 Jul 2025
Isolation of indigenous Bacillus velezensis from aging tobacco leaves for improving the flavor of flue-cured tobacco
doi 10.3389/fmicb.2025.1623279
- 1,232 views
ORIGINAL RESEARCH
Accepted on 16 Jun 2025
Microbial community analysis and flavor analysis of fermented grains of Furou-type Baijiu
doi 10.3389/fmicb.2025.1628609
- 272 views
Published in
Frontiers in Microbiology
Food Microbiology
Microbiotechnology
Participating Journals
Frontiers in Bioengineering and Biotechnology
- 4.8 impact factor
- 8.8 citescore
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