Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most
aspects of basic research on eukaryotic organisms. This is due to its unicellular nature …

Yarrowia lipolytica possesses natural and engineered traits that make it a good host for the
industrial bioproduction of chemicals, fuels, foods, and pharmaceuticals. In recent years …

The current food production system is negatively impacting planetary and human health. A
transition to a sustainable and fair food system is urgently needed. Microorganisms are likely …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

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 …

Ascomycete yeasts are metabolically diverse, with great potential for biotechnology. Here,
we report the comparative genome analysis of 29 taxonomically and biotechnologically …

The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and
beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread …

Many classes of compounds have been shown to play an important role in the development
of flavour characteristics of beer. This significantly influences its taste and sensory …

Flowers of the hop plant provide both bitterness and “hoppy” flavor to beer. Hops are,
however, both a water and energy intensive crop and vary considerably in essential oil …

Ever since the introduction of controlled fermentation processes, alcoholic fermentations and
Saccharomyces cerevisiae starter cultures proved to be a match made in heaven. The ability …