Lipids function not only as the major structural components of cell membranes, but also as
molecular messengers that transduce signals to trigger downstream signaling events in the …

Wine fermentation has not significantly changed since ancient times and the most traditional
aspects are seen by the market as elements that uplift wine nuances and quality. In recent …

Low-temperature fermentation is considered to enrich the aroma of wine. The metabolism of
Saccharomyces cerevisiae responding to low temperatures is intricate and this complexity is …

Saccharomyces pastorianus lager-brewing yeasts have descended from natural hybrids of
S. cerevisiae and S. eubayanus. Their alloploidy has undoubtedly contributed to successful …

Fermentation temperature (FT) is one of the most critical factors, which can be used to
control the growth conditions of S. cerevisiae to obtain excellent final products in …

In this study, we presented the first metabolome time course analysis performed among a set
of S. uvarum, S. kudriavzevii and S. cerevisiae strains under winemaking conditions …

Production of carotenoids and lipids by Rhodotorula toruloides CBS 14 cultivated on wheat
straw hydrolysate was investigated. An ultra-high-performance liquid chromatography …

Responsible for plasma membrane structure maintenance in eukaryotic organisms, sterols
are essential for yeast development. The role of two sterol sources in Saccharomyces …

Temperature is one of the most important parameters affecting the length and rate of
alcoholic fermentation and final wine quality. Wine produced at low temperature is often …

The production of transgenic fungi is a routine process. Currently, it is possible to insert
genes from other fungi, viruses, bacteria and even animals, albeit with low efficiency, into the …