The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector by Despina Bozoudi, Dimitrios Tsaltas

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Current Status, Recent Advances, and Main Challenges on Table Olive Fermentation: The Present Meets the Future by Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas

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Review on Non-Dairy Probiotics and Their Use in Non-Dairy Based Products by Maria Aspri, Photis Papademas, Dimitrios Tsaltas

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Fermented table olives from Cyprus: Microbiota profile of three varieties from different regions through metabarcoding sequencing by Eleni Kamilari, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas

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Evolution of Bacterial Communities, Physicochemical Changes and Sensorial Attributes of Natural Whole and Cracked Picual Table Olives During Spontaneous and Inoculated Fermentation by Dimitrios A. Anagnostopoulos, Eleni Kamilari, Dimitrios Tsaltas

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High Throughput Sequencing Technologies as a New Toolbox for Deep Analysis, Characterization and Potentially Authentication of Protection Designation of Origin Cheeses? by Elena Kamilari, Marios Tomazou, Athos Antoniades, Dimitrios Tsaltas

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Cyprus Sausages’ Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages’ Microbial Dive... by Eleni Kamilari, Marina Efthymiou, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas

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Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses by Eleni Kamilari, Dimitrios Tsaltas, Catherine Stanton, R. Paul Ross

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Metataxonomic Analysis of Grape Microbiota During Wine Fermentation Reveals the Distinction of Cyprus Regional terroirs by Eleni Kamilari, Minas Mina, Minas Mina, Christos Karallis, Dimitrios Tsaltas

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Newly Developed System for the Robust Detection of <i>Listeria monocytogenes</i> Based on a Bioelectric Cell Biosensor by Agni Hadjilouka, Konstantinos Loizou, Theofylaktos Apostolou, Lazaros Dougiakis, Antonios Inglezakis, Dimitrios Tsaltas

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Benefits of the Use of Lactic Acid Bacteria Starter in Green Cracked Cypriot Table Olives Fermentation by Dimitrios A. Anagnostopoulos, Vlasios Goulas, Eleni Xenofontos, Christos Vouras, Nikolaos Nikoloudakis, Dimitrios Tsaltas

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Editorial: Microbial communities in fermented products: current knowledge and future prospects by Photis Papademas, Spiros Paramithiotis, Maria Aspri, Thomas Bintsis, Dimitrios A. Anagnostopoulos, Dimitrios Tsaltas

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Snapshot of Cyprus Raw Goat Milk Bacterial Diversity via 16S rDNA High-Throughput Sequencing; Impact of Cold Storage Conditions by Eleni Kamilari, Dimitrios A. Anagnostopoulos, Photis Papademas, Marina Efthymiou, Svitlana Tretiak, Dimitrios Tsaltas

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