Over 600 million years ago, animals evolved from a unicellular or colonial organism whose
cell (s) captured bacteria with a collar complex, a flagellum surrounded by a microvillar …

Brewing beer involves microbial activity at every stage, from raw material production and
malting to stability in the package. Most of these activities are desirable, as beer is the result …

The yeast Saccharomyces cerevisiae has been an essential component of human
civilization because of its long global history of use in food and beverage fermentation …

Kombucha is a traditional low-alcoholic beverage made from sugared tea and transformed
by a complex microbial consortium including yeasts and acetic acid bacteria (AAB). To study …

The probiotic yeast, Saccharomyces boulardii (Sb) is known to be effective against many
gastrointestinal disorders and antibiotic-associated diarrhea. To understand molecular basis …

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

The biorefinery concept, consisting in using renewable biomass with economical and
energy goals, appeared in response to the ongoing exhaustion of fossil reserves. Bioethanol …

The release of heavy metals into the environment, mainly as a consequence of
anthropogenic activities, constitutes a worldwide environmental pollution problem. Unlike …

Saccharomyces cerevisiae is the main biotechnological tool for the production of Baker's or
Brewer's biomasses, largely applied in beverage and fermented‐food production. Through …

BACKGROUND Beer quality is mainly defined by its colour, foamability and foam stability,
which are influenced by the chemical composition of the product such as proteins …