Yeasts have been involved in bread making since ancient times and have thus played an
important role in the history and nutrition of humans. Bakery‐associated yeasts have only …

The application of omics methodologies helps to further unravel sourdough fermentation
processes. Of all methodologies applied, metagenetics is the most used one to analyse …

Cellular metabolism evolves through changes in the structure and quantitative states of
metabolic networks. Here, we explore the evolutionary dynamics of metabolic states by …

Microbial communities are essential for the maintenance and functioning of ecosystems,
including fermented food ecosystems. The analysis of food microbial communities is mainly …

Kazachstania bulderi is a non-conventional yeast species able to grow efficiently on glucose
and δ-gluconolactone at low pH. These unique traits make K. bulderi an ideal candidate for …

In the present study, a total of eight sourdough samples were collected from three different
bakeries at two different times in Turkey. Also, laboratory‐scale sourdough production was …

Yeasts are unicellular fungi found in many fermented foods. They play an important role in
sourdough, by producing CO2 allowing the dough to rise as well as formation of aroma. This …

Draft genomes of several Kazachstania species, a large group of ascomycetous budding
yeasts, have been recently published. However, there is none yet available for pathogenic …

Aims Fermented feed is an agricultural practice used in many regions of the world to
improve the growth performance of farm animals. This study aimed to identify and evaluate …

Recent studies have suggested that species of the Kazachstania genus may be interesting
models of yeast domestication. Among these, Kazachstania barnettii has been isolated from …