Yeast species have been spontaneously participating in food production for millennia, but
the scope of applications was greatly expanded since their key role in beer and wine …

Nowadays, food lost by fungal contamination is one of the main safety problems for the
bakery industry. As the consumer is rejecting the use of regular food additives new methods …

Mycotoxins, toxic secondary metabolites produced by fungi, are important contaminants in
food and agricultural industries around the world. These toxins have a multidirectional toxic …

In recent years, nonconventional sources have been explored for the extraction of starch
due to their potential applications. Thus, this study investigates the potential of loquat seeds …

Aroma compounds are important in the food and beverage industry, as they contribute to the
quality of fermented products. Yeasts produce several aroma compounds during …

Insects represent a particularly interesting habitat in which to search for novel yeasts of
value to industry. Insect‐associated yeasts have the potential to have traits relevant to …

Despite the diverse functions of yeast, only a relatively homogenous group of
Saccharomyces cerevisiae yeasts is used in the baking industry. Much of the potential of the …

Yeasts are increasingly employed in synthetic biology as chassis strains, including
conventional and non-conventional species. It is still unclear how genomic evolution …

Background Xylitol, a five-carbon polyalcohol, is used in the food and pharmaceutical
industries and as a building block in the synthesis of high-value chemicals. It can be …

Kluyveromyces marxianus is a rapidly growing thermotolerant yeast that secretes a variety of
lytic enzymes, utilizes different sugars, and produces ethanol. The probiotic potential of this …