During brewery handling, production strains of yeast must respond to fluctuations in
dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and …

The present work reviews and critically discusses the aspects that influence yeast
flocculation, namely the chemical characteristics of the medium (pH and the presence of …

For many industrial applications in which the yeast Saccharomyces cerevisiae is used, eg
beer, wine and alcohol production, appropriate flocculation behaviour is certainly one of the …

The budding yeast Saccharomyces cerevisiae is a eukaryotic microorganism that is able to
choose between different unicellular and multicellular lifestyles. The potential of individual …

Individual cells of the yeast Saccharomyces cerevisiae exhibit a finite replicative lifespan,
which is widely believed to be a function of the number of divisions undertaken. As a …

Microbial contamination of vegetables due to irrigation with wastewater-polluted streams is a
common problem around most cities in developing countries because wastewater is an …

Candida auris is a multi-drug resistant human fungal pathogen that has become a global
threat to human health due to its drug resistant phenotype, persistence in the hospital …

The FLO11-encoded flocculin is required for a variety of important phenotypes in
Saccharomyces cerevisiae, including flocculation, adhesion to agar and plastic, invasive …

Aim: The capacities of live and heat‐killed cells of Saccharomyces cerevisiae at 45° C for
the removal of copper, nickel and zinc from the solution were compared. Methods and …

Unlike most fermentation alcohol beverage production processes, brewers recycle their
yeast. This is achieved by employing a yeast culture's: flocculation, adhesion, sedimentation …