REVIEW
Accepted on 17 Nov 2025
Basidiomycete Pigments as Sustainable Food Colorants and Stabilizers: From Fungal Biology to Industrial Potential
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- 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
REVIEW
Published on 13 Nov 2025
Lactic acid bacteria in the meat industry: flavor, function, and food safety
doi 10.3389/fmicb.2025.1703213
- 1,238 views
ORIGINAL RESEARCH
Published on 31 Oct 2025
Investigation of smoke-taint precursor modification by glycosidase activity in diverse wine yeast and bacterial strains
doi 10.3389/fmicb.2025.1679638
- 1,291 views
ORIGINAL RESEARCH
Published on 20 Oct 2025
Correlation Baijiu analysis of physicochemical factors, microbial communities and flavor compounds during the piling process of Furou-type Baijiu
doi 10.3389/fmicb.2025.1683374
- 1,305 views
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
- 1,533 views
- 1 citation
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
- 1,303 views
ORIGINAL RESEARCH
Accepted on 23 Jul 2025
Key nutrients in cigar tobacco leaf fermentation revealed by metagenomics analyses for aroma production optimizations
- 346 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
- 1,365 views
- 2 citations
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
- 1,799 views
- 1 citation
ORIGINAL RESEARCH
Accepted on 16 Jun 2025
Microbial community analysis and flavor analysis of fermented grains of Furou-type Baijiu
- 378 views
Published in
Frontiers in Microbiology
Food Microbiology
Microbiotechnology
Other participating journals
Frontiers in Bioengineering and Biotechnology
- 4.8 impact factor
- 8.8 citescore
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