Yeasts are the most used microorganisms for biotechnological purposes. Although they
have been mainly recognized for their application in the beverage and bioethanol industries …

Nature exhibits an enormous diversity of organisms that thrive in extreme environments.
From snow algae that reproduce at sub-zero temperatures to radiotrophic fungi that thrive in …

Acetic acid tolerance of Saccharomyces cerevisiae is an important trait in sourdough
fermentation processes, where the accumulation of acid by the growth of lactic acid bacteria …

Hanseniaspora uvarum is the predominant yeast species in the majority of wine
fermentations, which has only recently become amenable to directed genetic manipulation …

Single cell oil production using oleaginous yeasts is a promising alternative to animal and
plant-derived lipids. But substrate costs for microbial fermentation are a major bottleneck …

The quest for novel therapeutic agents has rekindled interest in natural products, particularly
those derived from biotransformation processes. Dihydrochalcones, a class of plant …

The presence of toxic compounds in lignocellulosic hydrolysates (LCH) is among the main
barriers affecting the efficiency of lignocellulose-based fermentation processes, in particular …

Raffinose, a trisaccharide abundantly found in soybeans, is a potential alternative carbon
source for biorefineries. Nevertheless, residual intermediate di-or monosaccharides and low …

Fengycin, synthesized by Bacillus spp., has important value in biological control as an
antimicrobial component with advantaging of environmental sustainability. Food waste (FW) …

Yeast plays a significant role in a variety of fields. In particular, it is extensively used as a
model organism in genetics and cellular biology studies, and is employed in the production …