Yarrowia lipolytica has been developed as a production host for a large variety of
biotechnological applications. Efficacy and safety studies have demonstrated the safe use of …

Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as
they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As …

The yeasts constitute a large and heterogeneous group of microorganisms that are currently
attracting increased attention from scientists and industry. Numerous and diverse biological …

Winemaking, brewing and baking are some of the oldest biotechnological processes. In all
of them, alcoholic fermentation is the main biotransformation and Saccharomyces cerevisiae …

Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as
the cheese rind, on their surfaces. The rind of such cheeses comprises a complex …

Metschnikowia pulcherrima (Mp) is a ubiquitous yeast that frequently appears in
spontaneous fermentations. The current interest in Mp is supported by the expression of …

The magnificent Himalayan Mountains, the highest in the world and home to the famed
Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr …

The role of yeasts in food and beverage production extends beyond the well-known bread,
beer and wine fermentations. Molecular analytical technologies have led to a major revision …

The yeasts constitute a large group of microorganisms characterized by the ability to grow
and survive in different and stressful conditions and then to colonize a wide range of …

Fungal DNA was selectively amplified, and the ITS region sequenced, from fecal samples
taken from 45 healthy human volunteers at one (21 volunteers) or two (24 volunteers) time …