The response of Saccharomyces cerevisiae to cocultivation with Lachancea thermotolerans
during alcoholic fermentations has been investigated using tandem mass tag (TMT)-based …

The roles of cell-to-cell contact and antimicrobial peptides in the early death of Lachanchea
thermotolerans CBS2803 during anaerobic, mixed-culture fermentations with …

Water kefir is a fermented beverage, which is traditionally prepared from sucrose, kefir
grains, dried or fresh fruits, and water. L. hordei and S. cerevisiae are isolated as …

Background In wine fermentation starter cultures, the blending of non-Saccharomyces yeast
with Saccharomyces cerevisiae to improve the complexity of wine has become common …

To investigate the metabolic regulation against inoculum density and stress response to
high cell density, comparative metabolomic analysis was employed on Saccharomyces …

The cell‐density‐dependent responses of Saccharomyces cerevisiae to inoculation sizes
were explored by a proteomic approach. According to their gene ontology, 100 protein spots …

During fermentation oenological yeast cells are subjected to a number of different stress
conditions and must respond rapidly to the continuously changing environment of this harsh …

In bioethanol production plants, yeast cells are generally recycled between fermentation
batches by using a treatment with sulphuric acid at a pH ranging from 2.0 to 2.5. We have …

Abstract Background The thermotolerant yeast Kluyveromyces marxianus is a potential
candidate for high-temperature fermentation. When K. marxianus was used for high …

Weak acids inhibit the growth of probiotics, such as Saccharomyces boulardii. We explored
the tolerance of S. boulardii to different weak acids. S. boulardii had better fermentation …