Editorial: Wine Microbiology: Current Trends and Approaches by Antonio Bevilacqua, Leonardo Petruzzi, Maria Arevalo-Villena, Panagiotis Kandylis, Aspasia Nisiotou

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Potential Probiotic Strains of <i>Saccharomyces</i> and Non-<i>Saccharomyces</i>: Functional and Biotechnological Characteristics by Pilar Fernández-Pacheco, Cristina Pintado, Ana Briones Pérez, María Arévalo-Villena

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Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma by Pilar Fernández-Pacheco, Beatriz García-Béjar, Ana Briones Pérez, María Arévalo-Villena

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Effects of ultrasound treatments on wine microorganisms by Raquel Muñoz, Noelia Viveros, Antonio Bevilacqua, María Soledad Pérez, María Arévalo-Villena

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Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing by Beatriz García-Béjar, Daniel Sánchez-Carabias, Marina Alarcon, María Arévalo-Villena, Ana Briones

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High Prevalence of Antibiotic-Resistant <i>Escherichia coli</i> Isolates from Retail Poultry Products in Spain by Beatriz García-Béjar, Izan García de Blas Martín, María Arévalo-Villena, Ana Briones Pérez

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Safety Evaluation of Yeasts With Probiotic Potential by Pilar Fernández-Pacheco, Inés María Ramos Monge, Mónica Fernández-González, Justa María Poveda Colado, María Arévalo-Villena

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Use of Microwave Maceration in Red Winemaking: Effect on Fermentation and Chemical Composition of Red Wines by Raquel Muñoz García, Rodrigo Oliver-Simancas, María Arévalo Villena, Leticia Martínez-Lapuente, Belén Ayestarán, Lourdes Marchante-Cuevas, María Consuelo Díaz-Maroto, María Soledad Pérez-Coello

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