Stress Tolerance and Contribution to Aroma Profile of <i>Pichia kudriavzevii</i> GAAS-JG-1 Isolated from Apricot Fermentation in Co-Fermentation of Sea Buckthorn Wine by Yuwen Mu, Yu’an Wang, Chaozhen Zeng

Subjects: “…<i>Pichia kudriavzevii</i>…”
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Harnessing Environmental Yeasts—<i>Pichia kudriavzevii</i> Strain ZMUM_K002: The Quest for Isolates with Properties for Efficient Biotechnological Applications by Tadeja Vajdič, Marjanca Starčič Erjavec

Subjects: “…<i>Pichia kudriavzevii</i>…”
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Probiotic Yeasts and How to Find Them—From Spoilage to Probiotic by Adam Staniszewski, Patrycja Staniszewska, Monika Kordowska-Wiater

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Influence of Yeast Interactions on the Fermentation Process and Aroma Production in Synthetic Cocoa Pulp vs. Real Mucilage Media by Lydie Besançon, Da Lorn, Christelle Kouamé, Joël Grabulos, Marc Lebrun, Angélique Fontana, Sabine Schorr-Galindo, Renaud Boulanger, Caroline Strub, Alexandre Colas de la Noue

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The Antimicrobial Resistance of <i>Candida</i>: A 5-Year Retrospective Analysis at a Tertiary Hospital in Jordan by Anas H. Abu-Humaidan, Areen Alshdaifat, Dima Awajan, Mohammad Abu-Hmidan, Abeer Alshdifat, Hanan Hasan, Fatima M. Ahmad, Nader Alaridah, Amal Irshaid, Dina Yamin

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