The fermentation of Arbutus unedo L.fruit is traditionally carried out in the production of spirits.The present study followed the spontaneous fermentation of A.
unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal.The microbiota was studied, and although a great diversity of indigenous yeasts was found, S.cerevisiae isolates could still be grouped into eight clusters, and a good separation between producers was achieved.
Based on the results of a multivariate analysis of Seromolecular study on the prevalence and risk factors of Toxoplasma gondii infection in pregnant women referred to a gynecology hospital in Urmia, northwest part of Iran in 2022 the physical-chemical and volatile composition of the distillates, a distinction between the distillates from the two producers was determined.Moreover, these findings are corroborated by the similarities in flavor that were found.Along with the variability found in the distillates, S.
cerevisiae isolates could be clustered and associated with each producer.On the other hand, the differentiation of the harvesting period was not so clear.The characterization of MALAT1 inhibits the Wnt/β-catenin signaling pathway in colon cancer cells and affects cell proliferation and apoptosis the indigenous yeasts associated with the fermentation process of Arbutus unedo L.
fruit can serve as an important contribution to the preservation of the specific characteristics of its distillates.