Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

The conventional yeast (Saccharomyces cerevisiae) is the most studied yeast and has been
used in many important industrial productions, especially in bioethanol production from first …

Pichia kudriavzevii is an emerging non-conventional yeast which has attracted increased
attention for its application in food and biotechnology areas. It is widespread in various …

There is an expanding market for beer of different flavors. This study aimed to prepare a craft
Belgian-style pale ale with a non-Saccharomyces yeast. Pichia kudriavzevii 4A was used as …

Fermentation has been used for ages as a safe technique for food preservation, and it uses
minimal resources. Fermentation is related to a wide range of catabolic biochemical …

BACKGROUND New strategies in the cereal‐based industry has brought about the
elaboration of new sourdoughs with better microbial stability and safety as well as nutritional …

This study aimed to model kinetically ethanol fermentation by Saccharomyces cerevisiae in
the biofilm reactor, analyze the sensitivity of the developed model, and determine the techno …

Refined indigenous Saccharomyces cerevisiae can enhance refinement, sophistication, and
subtlety of fruit wines by showcasing exceptional regional characteristics. In order to identify …

In this study, a ZnO/MnO nanocomposite was myco-fabricated using the isolated endophytic
Clonostachys rosea strain EG99 as the nano-factory. The extract of strain EG99, a …

In this study, we aimed to isolate and phenotypically characterize non-Saccharomyces yeast
strains (NSYSs) from the skin of aromatic (Italy) and non-aromatic (Negra Criolla) grapes …