Wine is a complex beverage, comprising thousands of metabolites that are produced
through the action of a plethora of yeasts and bacteria during fermentation of grape must …

Brettanomyces yeasts have gained popularity in many sectors of the biotechnological
industry, specifically in the field of beer production, but also in wine and ethanol production …

Metabolic engineering of Rhodosporidium toruloides, a robust lipid and caroteinoid
producer, is of great importance for oleochemicals and carotenoids production. However …

Dekkera bruxellensis is an industrial yeast mainly regarded as a contaminant species in
fermentation processes. In winemaking, it is associated with off-flavours that cause wine …

Microbial lipids produced by oleaginous microorganisms as raw materials for the production
of oleochemicals and biodiesel are sustainable while avoiding competition with food …

The ability to genetically manipulate microorganisms has been essential for understanding
their biology and metabolism. Targeted genome editing relies on highly efficient …

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

Advances, problems, and prospects of genetic transformation of fungi are described.
Features distinguishing fungi from other organisms are analyzed. Those features should be …

Gene replacement is one of the most essential approaches in construction of the genetically
modified yeast strains. However, the fidelity of gene targeting and the effort needed for …

Brettanomyces species, and particularly B. bruxellensis as the most studied representative,
are strongly linked to industrial fermentation processes. This association is considered either …