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Palabras clave – provistas por la editorial

coffee processing; coffee fermentation; starter culture; coffee beverage; yeast; Icewine; Saccharomyces cerevisiae; hyperosmotic stress; CRISPR-Cas9; glycerol transport; STL1; brewing; Cyberlindnera; NABLAB; non-alcoholic beer; non-conventional yeast; non-Saccharomyces yeast; response surface methodology; Ustilago; itaconic acid; process improvement; lignocellulosic feedstock; yeasts; grape; federweisser; wine; microbiota identification; MALDI-TOF MS Biotyper; Torulaspora delbrueckii; craft beer; microbrewery plant; mixed fermentation; aroma profile; strain collection; aroma profiling; gas chromatography; wine yeast; Saccharomyces; fermentation; volatile aroma compounds; Simultaneous inoculation; Alcoholic fermentation; Malolactic fermentation; Sacccharomyces cerevisiae; Oenococcus oeni; PN4TM; OmegaTM; Aroma profile; antioxidant; coffee; W. anomalus; industrial brewer’s strains; adaptive laboratory evolution (ALE); snowflake phenotype; beer fermentation; wine yeasts; lactic acid bacteria; co-inoculation; sequence inoculation; flavor compounds; color pigments; cell printing; piezoelectric dispensing; GFP-tagged yeast clone collection; living cell microarrays; microfluidic chip; dynamic single-cell analysis; Candida albicans; adhesion; fibronectin; nanomotion; atomic force microscope (AFM); xylose metabolism; genetic engineering; biofuel; Spathaspora passalidarum; Pichia stipitis; volatile organic compounds; proton-transfer reaction-mass spectrometry; Metschnikowia pulcherrima; flavor; non-Saccharomyces yeasts; fermentation-derived products; fermented beverages; beer; coffee bean fermentation; itaconic acid production; bioethanol production; bioreactors; yeast micro- and nanobiotechnology