Fermentative Potential of Native Yeast <em>Candida famata</em> for Prokupac Grape Must Fermentation by Stojan Mančić, Bojana Danilović, Marko Malićanin, Sandra Stamenković Stojanović, Nada Nikolić, Miodrag Lazić, Ivana Karabegović

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Co-Overexpression of <i>RIB1</i> and <i>RIB6</i> Increases Riboflavin Production in the Yeast <i>Candida famata</i> by Yana Petrovska, Oleksii Lyzak, Justyna Ruchala, Kostyantyn Dmytruk, Andriy Sibirny

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Pre-Fermentative Cold Maceration and Native Non<i>-Saccharomyces</i> Yeasts as a Tool to Enhance Aroma and Sensory Attributes of Chardonnay Wine by Marko Malićanin, Bojana Danilović, Sandra Stamenković Stojanović, Dragan Cvetković, Miodrag Lazić, Ivana Karabegović, Dragiša Savić

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Overview on the Infections Related to Rare <i>Candida</i> Species by Sunil Kumar, Awanish Kumar, Maryam Roudbary, Rasoul Mohammadi, Lucia Černáková, Célia Fortuna Rodrigues

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Indigenous Yeast, Lactic Acid Bacteria, and Acetic Acid Bacteria from Cocoa Bean Fermentation in Indonesia Can Inhibit Fungal-Growth-Producing Mycotoxins by Endang Sutriswati Rahayu, Rokhmat Triyadi, Rosyida N. B. Khusna, Titiek Farianti Djaafar, Tyas Utami, Tri Marwati, Retno Utami Hatmi

Subjects: “…<i>Candida famata</i> HY-37…”
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