Diversity and occurrence of methylotrophic yeasts used in genetic engineering by A. S. Rozanov, E. G. Pershina, N. V. Bogacheva, V. Shlyakhtun, A. A. Sychev, S. E. Peltek

Subjects: “…methylotrophic yeasts…”
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Identification of Predominant Lactic Acid Bacteria and Yeasts of Turkish Sourdoughs and Selection of Starter Cultures for Liquid Sourdough Production Using Different Flours and Dou... by Yağmur Gülten, Tanguler Hasan, Leventdurur Sezgi, Elmacı Simel Bağder, Turhan Emel Ünal, Francesca Nicola, Settanni Luca, Moschetti Giancarlo, Erten Hüseyin

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Systematic protein–protein interaction mapping for clinically relevant human GPCRs by Kate Sokolina, Saranya Kittanakom, Jamie Snider, Max Kotlyar, Pascal Maurice, Jorge Gandía, Abla Benleulmi‐Chaachoua, Kenjiro Tadagaki, Atsuro Oishi, Victoria Wong, Ramy H Malty, Viktor Deineko, Hiroyuki Aoki, Shahreen Amin, Zhong Yao, Xavier Morató, David Otasek, Hiroyuki Kobayashi, Javier Menendez, Daniel Auerbach, Stephane Angers, Natasa Pržulj, Michel Bouvier, Mohan Babu, Francisco Ciruela, Ralf Jockers, Igor Jurisica, Igor Stagljar

Subjects: “…split‐ubiquitin membrane yeast two‐hybrid assay…”
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Profiles of Killer Systems and Volatile Organic Compounds of Rowanberry and Rosehip-Inhabiting Yeasts Substantiate Implications for Biocontrol by Iglė Vepštaitė-Monstavičė, Juliana Lukša-Žebelovič, Violeta Apšegaitė, Raimondas Mozūraitis, Robertas Lisicinas, Ramunė Stanevičienė, Laima Blažytė-Čereškienė, Saulius Serva, Elena Servienė

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Mycobiology of Dental Unit Water: A Systematic Scoping Review by Norbert Soboń, Kausar Sadia Fakhruddin, Lakshman Samaranayake, Nabiha Belkacem Remmani, Marwan Mansoor Mohammed, Thantrira Porntaveetus

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Ecuadorian Cacao Mucilage as a Novel Culture Medium Ingredient: Unveiling Its Potential for Microbial Growth and Biotechnological Applications by Tania María Guzmán-Armenteros, Luis Santiago Guerra, Jenny Ruales, Luis Ramos-Guerrero

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Microbial Characteristics and Functions in Coffee Fermentation: A Review by Xiaojing Shen, Qi Wang, Hongsheng Wang, Guoqing Fang, Ying Li, Jilai Zhang, Kunyi Liu

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Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines by Yu Chen, Xingmeng Lei, Luxing Sun, Binghong Gao, Peng An, Dongqing Ye, Haibin Mu, Yi Qin, Yuyang Song, Yanlin Liu

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Changes in Microbial Safety and Quality of High-Pressure Processed Camel Milk by Tareq M. Osaili, Dinesh Kumar Dhanasekaran, Fayeza Hasan, Reyad S. Obaid, Anas A. Al-Nabulsi, Amin N. Olaimat, Leila Cheikh Ismail, Nadia Alkalbani, Mutamed Ayyash, Gafar Babatunde Bamigbade, Richard Holley, Adan Shahzadi Cheema, Wael Ahmad Bani Odeh, Khalid Abdulla Mohd, Ayesha Khalid Haji Kamal

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Effect of Indigenous Non-<i>Saccharomyces</i> Yeasts on Lipid Compositions of Maraština Wine by Ana Boban, Urska Vrhovsek, Domenico Masuero, Vesna Milanović, Irena Budić-Leto

Subjects: “…non-<i>Saccharomyces</i> yeasts…”
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Turning residues into valuable compounds: organic waste conversion into odd-chain fatty acids via the carboxylate platform by recombinant oleaginous yeast by Marta de Vicente, Cristina Gonzalez-Fernández, Jean Marc Nicaud, Elia Tomás-Pejó

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Resourceful and economical designing of fermentation medium for lab and commercial strains of yeast from alternative feedstock: ‘transgenic oilcane’ by Shraddha Maitra, Bruce Dien, Kristen Eilts, Nurzhan Kuanyshev, Yoel R. Cortes-Pena, Yong-Su Jin, Jeremy S. Guest, Vijay Singh

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