Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

Yeasts have been used for thousands of years to make fermented foods and beverages,
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …

Saccharomyces cerevisiae is a superb ethanol producer, yet is also sensitive to higher
ethanol concentrations especially under high gravity or very high gravity fermentation …

In development of yeast cell factories, the adequate stress tolerance of the yeast strains is
the universal requirement for industrial fermentation. Primary stress factor is the end product …

During the fermentation process, Saccharomyces cerevisiae cells are often inhibited by the
accumulated ethanol, and the mechanism of the S. cerevisiae response to ethanol is not …

Background In the industry, the conventional two-step fermentation method was used to
produce 2-keto-l-gulonic acid (2-KGA), the precursor of vitamin C, by three strains, namely …

Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols
are essential for yeast development. The role of two sterol sources in Saccharomyces …

Resveratrol is a phenolic compound with strong antioxidant activity, being promising for
several applications in health, food, and cosmetics. It is generally extracted from plants or …

This paper focuses on the use of a new type of yeast encapsulation procedure, applying the
chitosan-calcium alginate double layer microcapsules, for the production of Riesling …

Saccharomyces spp. are widely used for ethanologenic fermentations, however yeast
metabolic rate and viability decrease as ethanol accumulates during fermentation …