Biological control of postharvest diseases, utilizing wild species and strains of antagonistic
yeast species, is a research topic that has received considerable attention in the literature …

Wine fermentation has not significantly changed since ancient times and the most traditional
aspects are seen by the market as elements that uplift wine nuances and quality. In recent …

The most common fermented beverage, lager beer, is produced by interspecies hybrids of
the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager …

Higher alcohols and acetate esters are important flavour and aroma components in the food
industry. In alcoholic beverages these compounds are produced by yeast during …

Fermentation technology has a long history and low-temperature fermentation has now
become the focus of research. This paper reviews the mechanism and application of low …

The most important factor in winemaking is the quality of the final product and the new trends
in oenology are dictated by wine consumers and producers. Traditionally the red wine is the …

Fermented fruits and vegetables (FFVs) are not only rich in essential nutrients but also
contain distinctive flavors, prebiotics, and metabolites. Although omics techniques have …

Elucidation of temperature tolerance mechanisms in yeast is essential for enhancing cellular
robustness of strains, providing more economically and sustainable processes. We …

Yeast is widely used in the baking, biocontrol, brewing, and bio manufacturing industries. In
the baking industry alone, around two million tons of yeast are consumed worldwide every …

Recent developments in synthetic biology enable one-step implementation of entire
metabolic pathways in industrial microorganisms. A similarly radical remodelling of central …