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 …

Saccharomyces cerevisiae is the preferred microorganism for the production of bioethanol
from biomass. Industrial strain development for first-generation ethanol from sugar cane and …

Tolerance to high levels of ethanol is an ecologically and industrially relevant phenotype of
microbes, but the molecular mechanisms underlying this complex trait remain largely …

Background Non-conventional yeasts present a huge, yet barely exploited, resource of yeast
biodiversity for industrial applications. This presents a great opportunity to explore …

The field of bioethanol production has seen rapid advancements in the past few decades.
Despite the advancements, bioethanol production's recent trends cannot prove effective and …

Lager beer is the most consumed alcoholic beverage in the world. Its production process is
marked by a fermentation conducted at low (8 to 15° C) temperatures and by the use of …

Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest
China. Lactic acid bacteria (LAB) are the most appropriate strains because of their …

The stress imposed by ethanol to Saccharomyces cerevisiae cells are one of the most
challenging limiting factors in industrial fuel ethanol production. Consequently, the toxicity …

Selected strains of Saccharomyces cerevisiae are used for commercial bioethanol
production from cellulose and starch, but the high cost of exogenous enzymes for substrate …

Macroalgae (seaweeds) are a promising feedstock for the production of third generation
bioethanol, since they have high carbohydrate contents, contain little or no lignin and are …