The impact of non-Saccharomyces yeasts in the production of alcoholic beverages
C Varela - Applied Microbiology and Biotechnology, 2016 - Springer
The conversion of fermentable sugars into alcohol during fermentation is the key process in
the production of all alcoholic beverages. However, microbial activity during fermentation is …
the production of all alcoholic beverages. However, microbial activity during fermentation is …
The genetics of non-conventional wine yeasts: current knowledge and future challenges
I Masneuf-Pomarede, M Bely, P Marullo… - Frontiers in …, 2016 - frontiersin.org
Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However,
during the last decade, several other yeasts species has been purposed for winemaking as …
during the last decade, several other yeasts species has been purposed for winemaking as …
Distinct domestication trajectories in top-fermenting beer yeasts and wine yeasts
Beer is one of the oldest alcoholic beverages and is produced by the fermentation of sugars
derived from starches present in cereal grains. Contrary to lager beers, made by bottom …
derived from starches present in cereal grains. Contrary to lager beers, made by bottom …
Whole Genome Analysis of 132 Clinical Saccharomyces cerevisiae Strains Reveals Extensive Ploidy Variation
Budding yeast has undergone several independent transitions from commercial to clinical
lifestyles. The frequency of such transitions suggests that clinical yeast strains are derived …
lifestyles. The frequency of such transitions suggests that clinical yeast strains are derived …
Non-conventional yeast strains increase the aroma complexity of bread
E Aslankoohi, B Herrera-Malaver, MN Rezaei… - PLoS …, 2016 - journals.plos.org
Saccharomyces cerevisiae is routinely used yeast in food fermentations because it
combines several key traits, including fermentation efficiency and production of desirable …
combines several key traits, including fermentation efficiency and production of desirable …
Structural, thermal, functional, antioxidant & antimicrobial properties of β-d-glucan extracted from baker's yeast (Saccharomyces cereviseae)—Effect of γ-irradiation
This study was carried out to evaluate the effect of γ-irradiation (0, 5, 10, 20, 30 & 50 kGy) on
the structural, functional, antioxidant and antimicrobial properties of yeast β-d-glucan. The …
the structural, functional, antioxidant and antimicrobial properties of yeast β-d-glucan. The …
Independent origins of yeast associated with coffee and cacao fermentation
CL Ludlow, GA Cromie, C Garmendia-Torres, A Sirr… - Current Biology, 2016 - cell.com
Modern transportation networks have facilitated the migration and mingling of previously
isolated populations of plants, animals, and insects. Human activities can also influence the …
isolated populations of plants, animals, and insects. Human activities can also influence the …
Insights into human evolution from ancient and contemporary microbiome studies
Over the past decade, human microbiome research has energized the study of human
evolution through a complete shift in our understanding of what it means to be human. The …
evolution through a complete shift in our understanding of what it means to be human. The …
Saccharomyces cerevisiae metabolism in ecological context
The architecture and regulation of Saccharomyces cerevisiae metabolic network are among
the best studied owing to its widespread use in both basic research and industry. Yet …
the best studied owing to its widespread use in both basic research and industry. Yet …
[HTML][HTML] Development of microsatellite markers for Lachancea thermotolerans typing and population structure of wine-associated isolates
G Banilas, G Sgouros, A Nisiotou - Microbiological research, 2016 - Elsevier
Lachancea (Kluyveromyces) thermotolerans is an important member of the grape/wine yeast
community with great technological potential for the wine industry. Although several …
community with great technological potential for the wine industry. Although several …