Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Short-chain fatty acids are known modulators of host–microbe interactions and can affect
human health, inflammation, and outcomes of microbial infections. Acetate is the most …

Environmental conditions significantly impact the metabolism of Saccharomyces cerevisiae,
a Crabtree-positive yeast that maintains a fermentative metabolism in high-sugar …

Bioethanol has gained popularity in recent decades as an ecofriendly alternative to fossil
fuels due to increasing concerns about global climate change. However, economically …

One of the most prominent consequences of global climate warming for the wine industry is
a clear increase of the sugar content in grapes, and thus the alcohol level in wines. Among …

Aerobic fermentation was previously proposed to reduce the ethanol content of wine. The
main constraint found for Saccharomyces cerevisiae to be used under these conditions was …

One interesting strategy to address the increasing alcohol content of wines, associated with
climate change, is to reduce the ethanol yield during fermentation. Within this strategy, the …

The rising concern with the emission of greenhouse gases has boosted new incentives for
biofuels production, which are less polluting than fossil fuels. Special attention has been …

The recent isolation of the yeast Saccharomyces eubayanus has opened new avenues in
the brewing industry. Recent studies characterized the production of volatile compounds in a …

Metabolic engineering for high productivity and increased robustness is needed to enable
sustainable biomanufacturing of lactic acid from lignocellulosic biomass. Lactic acid is an …