Together with acidifying lactic acid bacteria, yeasts play a key role in the production process
of sourdough, where they are either naturally present or added as a starter culture …

From a microbiological perspective, sourdough is to be considered as a specific and
stressful ecosystem, harboring yeasts and lactic acid bacteria (LAB), that is used for the …

Torulaspora delbrueckii has attracted interest in recent years, especially due to its
biotechnological potential, arising from its flavor-and aroma-enhancing properties when …

Yeasts have been involved in bread making since ancient times and have thus played an
important role in the history and nutrition of humans. Bakery‐associated yeasts have only …

In recent years, in line with consumer preferences and due to the effects of global climate
change, new trends have emerged in wine fermentation and wine technology. Consumers …

Saccharomyces cerevisiae is routinely used yeast in food fermentations because it
combines several key traits, including fermentation efficiency and production of desirable …

Saccharomyces cerevisiae remains the baker's yeast of choice in the baking industry.
However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of …

The yeast Torulaspora delbrueckii is associated with several human activities including
oenology, bakery, distillery, dairy industry, etc. In addition to its biotechnological …

In Brazilian savannas, stingless bees are associated with yeast communities composed
mainly of Starmerella species. This study aimed to establish the distribution of yeasts …

Wine is a particularly complex beverage resulting from the combination of several factors,
with yeasts being highlighted due to their fundamental role in its development. For many …