Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

The concentrations and relative ratios of various aroma compounds produced by fermenting
yeast cells are essential for the sensory quality of many fermented foods, including beer …

During alcoholic fermentation, many volatile aroma compounds are formed by
Saccharomyces cerevisiae, including esters, fatty acids, and higher alcohols. While the …

Saccharomyces yeast species are currently the most important yeasts involved in industrial-
scale food fermentations. However, there are hundreds of other yeast species poorly studied …

Fermentation has historically played an important role in the production of several
commodities such as bread and alcoholic beverages. Today, fermentation is also used to …

Yeast cells produce various volatile metabolites that are key contributors to the pleasing
fruity and flowery aroma of fermented beverages. Several of these fruity metabolites …

Yeast plays a key role in the production of fermented foods and beverages, such as bread,
wine, and other alcoholic beverages. They are able to produce and release from the …

Yeast volatiles attract insects, which apparently is of mutual benefit, for both yeasts and
insects. However, it is unknown whether biosynthesis of metabolites that attract insects is a …

Highlights•Yeasts possess ideal and favorable bioprocessing traits.•The field is diversifying
beyond ethanol and Saccharomyces.•Metabolic engineering efforts enable new value …

Volatile compounds produced by yeast during fermentation greatly influence the
organoleptic qualities of wine. We developed a model to predict the combined effects of …