Although the budding yeast Saccharomyces cerevisiae is arguably one of the most well-
studied organisms on earth, the genome-wide variation within this species—ie, its “pan …

Some non-Saccharomyces yeasts, including Metschnikowia pulcherrima, have been
proposed as selected starters due to their contribution for the overall aroma and chemical …

The yeast species Brettanomyces bruxellensis is associated with important economic losses
due to red wine spoilage. The most common method to prevent and/or control B …

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 …

Succinic acid is a platform chemical that plays an important role as precursor for the
synthesis of many valuable bio-based chemicals. Its microbial production from renewable …

Schizosaccharomyces japonicus have been found as dominant yeast species coexisting
with Saccharomyces cerevisiae during late stages of spontaneous fermentation of local …

In this paper, a wild strain of Saccharomyces cerevisiae (W13) was studied for its OTA-
removal ability, growth pattern and alcoholic fermentation profile at two different …

During must fermentation by Saccharomyces cerevisiae strains thousands of volatile aroma
compounds are formed. The objective of the present work was to adapt computational …

Aiming to elucidate the roles that ecology and geography play in shaping the differentiation
of fermentative grape-associated Saccharomyces cerevisiae populations, several locations …

The maintenance of microbial species in different environmental conditions is associated
with adaptive microevolutionary changes that are shown here to occur within the …