In natural environments, microorganisms form microbial aggregates called biofilms able to
adhere to a multitude of different surfaces. Yeasts make no exception to this rule, being able …

The budding yeast Saccharomyces cerevisiae is a highly advanced model system for
studying genetics, cell biology and systems biology. Over the past decade, the application of …

Response to environmental stresses is a key factor for microbial organism growth. One of
the major stresses for yeasts in fermentative environments is ethanol. Saccharomyces …

Flavor, composition and quality of wine are influenced by microorganisms present on the
grapevine surface which are transferred to the must during vinification. The microbiota is …

Flor yeast velum is a biofilm formed by certain yeast strains that distinguishes biologically
aged wines such as Sherry wine from southern Spain from others. Although Saccharomyces …

Yeast immobilization with low‐cost carrier materials is a suitable strategy to optimize the
fermentation of lignocellulosic hydrolysates for the production of second‐generation (2G) …

The manufacturing of sherry wines is a unique, carefully regulated process, from harvesting
to quality control of the finished product, involving dynamic biological aging in a “criadera …

In this article, we review some of the best-studied fungi used as food sources, in particular,
the cheese fungi, the truffles, and the fungi used for drink fermentation such as beer, wine …

Yeasts, like other microorganisms, create numerous types of multicellular communities,
which differ in their complexity, cell differentiation and in the occupation of different niches …

Sulfite is widely used as a preservative in foods and beverages for its antimicrobial and
antioxidant activities, particularly in winemaking where SO2 is frequently added. Thus, sulfite …