Yeasts have been used for thousands of years to make fermented foods and beverages,
such as beer, wine, sake, and bread. However, the choice for a particular yeast strain or …

Saccharomyces cerevisiae has been used for millennia in the production of food and
beverages and is by far the most studied yeast species. Currently, it is also the most used …

Yarrowia lipolytica has been extensively used to produce essential chemicals and enzymes.
As in most other eukaryotes, nonhomologous end joining (NHEJ) is the major repair …

Non-conventional yeasts are an excellent option for a number of different industrial
bioprocesses. They possess beneficial natural phenotypes, which translates to several …

The increasing fossil fuel scarcity has led to an urgent need to develop alternative fuels.
Currently microorganisms have been extensively used for the production of first-generation …

Brettanomyces bruxellensis, like its wine yeast counterpart Saccharomyces cerevisiae, is
intrinsically linked with industrial fermentations. In wine, B. bruxellensis is generally …

Dekkera bruxellensis is a non-conventional yeast normally considered a spoilage organism
in wine (off-flavours) and in the bioethanol industry. But it also has potential as production …

Recent studies have suggested a strong niche adaptation for Brettanomyces bruxellensis
strains according to human-related fermentation environments, including beer, wine and …

Background Xylanase can replace chemical additives to improve the volume and sensory
properties of bread in the baking. Suitable baking xylanase with improved yield will promote …

Yeast Dekkera/Brettanomyces bruxellensis is one of the most common contaminants in wine
industry, but also one of the most promising candidates for large-scale bioethanol …