The conversion of grape sugar to ethanol and carbon dioxide is the primary biochemical
reaction in alcoholic wine fermentation, but microbial interactions, as well as complex …

Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter
cultures and non-Saccharomyces yeasts represent a feasible way towards improving the …

Yeast strains of Saccharomyces cerevisiae have been extensively studied in recent years for
fuel ethanol production, in which yeast cells are exposed to various stresses such as high …

Background Yeasts are attractive expression platforms for many recombinant proteins, and
there is evidence for an important interrelation between the protein secretion machinery and …

In this study, genome-wide expression analyses were used to study the response of
Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation. Forty per cent of …

The use of microorganisms in industry has enabled the (over) production of various
compounds (eg, primary and secondary metabolites, proteins and enzymes) that are …

The sequential or co-inoculation of grape must with non-Saccharomyces yeast species and
Saccharomyces cerevisiae wine yeast strains has recently become a common practice in …

The valorization of fibrous feed sources by ruminants is possible thanks to their unique
digestive system involving an intensive preliminary ruminal fermentation step prior to a more …

Saccharomyces cerevisiae is the main microorganism responsible for wine alcoholic
fermentation. The oenological phenotypes resulting from fermentation, such as the …

The most important dogma in white-wine production is the preservation of the wine aroma
and the limitation of the oxidative action of oxygen. In contrast, the aging of Sherry and …