The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a
growing appreciation of the role of yeasts in determining beer character as well as a better …

Yeasts directly impact the efficiency of brewery fermentations as well as the character of the
beers produced. In recent years, there has been renewed interest in yeast selection and …

The most common fermented beverage, lager beer, is produced by interspecies hybrids of
the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager …

Nowadays, in the beer sector, there is a wide range of products, which differ for the
technologies adopted, raw materials used, and microorganisms involved in the fermentation …

Background Opportunistic yeast pathogens of the genus Candida are an important medical
problem. Candida albicans, the most prevalent Candida species, is a natural commensal of …

Beer is a biotechnologically produced beverage that results from the anaerobic fermentation
of the sugars contained in cereals such as barley or wheat. Such fermentation is mainly …

Hybridisation is an important evolutionary mechanism to bring about novel phenotypes and
may produce new hybrids with advantageous combinations of traits of industrial importance …

Meeting the demand for novel alcoholic beverages implies seeking innocuous yeasts that
generate ethanol abundantly and give good taste and fragrance to the final product. For the …

Diastatic strains of Saccharomyces cerevisiae possess the unique ability to hydrolyze and
ferment long-chain oligosaccharides like dextrin and starch. They have long been regarded …

Producers often utilise some of the many available yeast species and strains in the making
of fermented alcoholic beverages in order to augment flavours, aromas, acids and textural …