ArticleMicroorganisms2020
The Role of Yeasts in Fermentation Processes.
Article in Microorganisms, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 102 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
102 citing papers in PubMed.
- Microalgae-Based Disinfectant Formulation for Aseptic Processing of Ethiopian Ingredient-Sourced Functional Bread and Its Molecular Docking Analysis to Reduce Hypernatremia.Molecular biotechnology · 2026Article
- Production of bioethanol from certain agricultural waste by fermentation.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Starter Yeast Selection and Utilization for the Production of Fermented-Fruit-Derived Beverages: Methodologies and Recent Advances.Foods (Basel, Switzerland) · 2026Review
- Horizontal gene transfer in Saccharomyces cerevisiae and other Saccharomycotina yeasts: a review.World journal of microbiology & biotechnology · 2026Review
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- First Report ofBioengineering (Basel, Switzerland) · 2026Article
- Optimizing brown rice liquefaction and saccharification using response surface methodology for grain ethanol production.Scientific reports · 2026Article
- Voices of Eukaryotic Microbes: Chemical Communication Via Quorum Sensing.Microbial ecology · 2026Review
- Integration ofFoods (Basel, Switzerland) · 2026Article
- Skin Health Function of Distilled Soju Byproduct Fermented withJournal of microbiology and biotechnology · 2026Article
- Classical Food Fermentations as Modern Biotechnological Platforms: Alcoholic, Acetic, Butyric, Lactic and Propionic Pathways and Applications.Molecules (Basel, Switzerland) · 2026Review
- Production of Volatile Compounds Using Wild Yeasts in a Cocoa Leachate-Based Culture Medium.ACS omega · 2026Article
- Transcriptional regulation: efficient genetic engineering tools for non-conventional yeasts.FEMS yeast research · 2026Review
- From discovery to application: twenty years of Meyerozyma caribbica.FEMS yeast research · 2026Review
- Indigenous Knowledge, Processing Method, and Future Potential ofInternational journal of microbiology · 2026Review
- Isolation, characterization, and molecular identification ofJournal of advanced veterinary and animal research · 2026Article
- From fruit waste to foods via fermentation.Current research in food science · 2026Review
- Corn-Based Fermented Beverages: Nutritional Value, Microbial Dynamics, and Functional Potential-An Overview.Foods (Basel, Switzerland) · 2025Review
- Sequential Inoculation with Selected Indigenous Yeasts Enhances the Aroma Profiles and Typicity of White Wines from Yantai, China.Foods (Basel, Switzerland) · 2025Article
- Influence of Fermentation Temperature andFoods (Basel, Switzerland) · 2025Article
42 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
1 author.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the production of chemical precursors, global food processing such as coffee and chocolate, or even wastewater processing. Yeast fermentation is not only useful in food manufacturing. Its uses extend to other products of high interest such as the generation of fuel from vegetable sources.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.