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This eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact

table olives --- biofilms --- lactic acid bacteria --- yeast --- biotechnological applications --- omics

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Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy.

Science: general issues --- Medical microbiology & virology --- Microbiology (non-medical) --- table olives --- biofilms --- lactic acid bacteria --- yeast --- biotechnological applications --- omics

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Table olives are a traditional fermented vegetable with many centuries of history, particularly in the Mediterranean basin, where this food has had a great influence on the culture and diet of many countries. Moreover, this fermented food is prepared with fruits obtained from cultivated Olea eoropaea subsp. europaea var. europea trees and has been expanded for many countries all over the world. At present, the table olive is one of the major fermented vegetables, with an overall production above 2,500,000 tons/year. Thus, the table olive industry is increasingly demanding new biotechnological approaches, sensory characteristics and differentiation of the products. So scientists have to focus on solving problems and providing new tools in this fermented food process. In recent years, there is an increased interest in different nutritional and microbial aspects related to table olives. During the last five years, new fields have been implemented or developed, such us new probiotic strains to produce an enriched product, study of pathogen survival, NaCl content reduction, microbial resistant to stress conditions, microbial biofilms, predictive microbiology, use of NGS and metagenomics, use of bioactive compounds derived from table olive processing and the treatment of effluents generated during olive processing. The diversity of research displayed in this Research Topic demonstrates the important potential of this product and its impact on the fermented vegetables economy.

Science: general issues --- Medical microbiology & virology --- Microbiology (non-medical) --- table olives --- biofilms --- lactic acid bacteria --- yeast --- biotechnological applications --- omics

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The Special Issue “Nanostructured Materials Based on Noble Metals for Advanced Biological Applications” highlights the recent progress in gold and silver nanomaterials preparation/synthesis as well as their innovative applications in advanced applications, such as in nanomedicine and nanosensors. It is nowadays generally accepted that nanostructured noble metals allow the production of highly competitive materials. In fact, a specific design and rather simple and reliable preparation techniques can be used to obtain optimized material uses and possibilities for their reusability. One expects amazing future developments for these nanotechnologies from research laboratories to key industrial areas. The Guest Editor and the MDPI staff are therefore pleased to offer this Special Issue to interested readers, including researchers, graduate and PhD students as well as postdoctoral researchers, but also to the entire community interested in the wide world of nanomaterials.

Technology: general issues --- gold --- nanostructure --- EDTA tetrasodium salt --- photothermal therapy --- silver nanoparticles --- biomedical applications --- biological interactions --- biofunctional performances --- intrinsic anti-inflammatory activity --- antimicrobial efficiency --- localized surface plasmon resonance --- dip-coating --- capillary force --- exosome --- gold nanoparticles --- copper(I) complexes --- conjugates --- drug delivery --- anticancer compounds --- niosomes --- liposomes --- plasmonic materials --- nanocarriers --- Hg2+ sensors --- heavy metal sensing --- plasmonic sensors --- optical sensors --- ecosafety --- nanoparticles --- interactions --- protein corona --- nanomedicine --- biomolecules --- nanomaterials --- noble metal nanoparticles --- gold nanomaterials --- silver nanomaterials --- hybrid metal–polymer nanoparticles --- biotechnological applications --- nanomaterials for drug delivery --- nanomaterials for sensing

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From the beginning of this century, non-Saccharomyces yeasts have taken increased relevance in wine processing. Several biotechnological companies now produce non-Saccharomyces yeasts at an industrial level to improve aroma or flavor, stabilize wine, produce biological acidification, or conversely metabolize malic acid. Species like Torulaspora delbrueckii, Metschnikowia pulcherrima, Kloeckera apiculata, Lachancea thermotolerans, Schizosaccharomyces pombe, and several others are common due to the technological applications they have in sensory quality but also in wine ageing and stabilization. Moreover, spoilage non-Saccharomyces yeasts like Brettanomyces bruxellensis, Saccharomycodes ludwigii, and Zygosacharomyces bailii are becoming important because of the alterations they are able to produce in high-quality wines. New strategies to control these defective yeasts have been developed to control them without affecting sensory quality. The knowledge of the physiology, ecology, biochemistry, and metabolomics of these yeasts can help to better use them in controlling traditional problems such as low fermentative power, excessive volatile acidity, low implantation under enological conditions, and sensibility to antimicrobial compounds like sulfites traditionally used in wine processing. This Special Issue intends to compile current research and revised information on non-Saccharomyces yeasts with enological applications to facilitate the use and the understanding of this biotechnological tool. In 1 year this SI has globally more than 15kdownloads and produced more than 30 citations.

n/a --- wine acidity --- pulcherrimin --- glycosidases --- Lactobacillus plantarum --- Saccharomycodes ludwigii --- sparkling wine --- processing foods --- non-Saccharomyces --- taxonomy --- Candida stellate --- wine quality --- Candida stellata --- non-Saccharomyces yeast --- Brettanomyces bruxellensis --- flavor complexity --- Schizosaccharomyces pombe --- Wickerhamomyces anomalus --- Stermerella bacillaris --- mixed cultures fermentation --- oenological uses --- winemaking --- re-fermentation --- Zygosaccharomyces rouxii --- Torulaspora delbrueckii --- genetic improvement --- Zygotorulaspora florentina --- maloalcoholic fermentation --- high-ethanol --- mixed starters --- yeast --- wines --- non-Saccharomyces yeasts --- aroma compounds --- spoilage yeasts’ control --- metabolism --- acetate esters --- Pichia anomala --- wine --- sequential fermentations --- spoilage-control --- enzymes --- yeast dominance --- acidification --- ageing-on-lees --- Kluyveromyces thermotolerans --- co-fermentation --- biotechnological applications --- stable pigments --- ecology --- Pichia kudriavzevii --- Lachancea thermotolerans --- Metschnikowia pulcherrima --- biocontrol --- S. ludwigii --- Candida intermedia --- nitrogen --- yeast inoculation --- volatile acidity --- off-flavors --- malolactic bacteria --- wine safety --- genome --- Aureobasidium pullulans --- viticulture --- anthocyanin --- aroma --- antimicrobial peptides --- spoilage yeasts' control