Applied and Environmental Microbiology

The microbes make the sake brewery

A sake brewery has its own microbial terroir, meaning the microbial populations found on surfaces in the facility resemble those found in the product, creating the final flavor according to research published ahead of print ...

dateJul 24, 2014 in Biotechnology
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Harvested rainwater harbors pathogens

South Africa has been financing domestic rainwater harvesting tanks in informal low-income settlements and rural areas in five of that nation's nine provinces. But pathogens inhabit such harvested rainwater, potentially posing ...

dateFeb 26, 2014 in Environment
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Special yeast reduce alcohol, improve wine

A team of Australian researchers has taken a giant step towards controlling a growing problem in the wine community. They have identified special yeast that produce a lower level of alcohol, helping to preserve the flavor. ...

dateJan 16, 2014 in Cell & Microbiology
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