Non-conventional yeast species for lowering ethanol content of wines [PDF]
Frontiers in Microbiology, 2016 Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays.
Maurizio eCiani +8 more
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Study of the Fermentation Characteristics of Non-Conventional Yeast Strains in Sweet Dough [PDF]
Foods, 2023 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 natural diversity of yeasts has not been explored, and the sensory complexity of ...
Evelyne Timmermans +8 more
doaj +4 more sources
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process [PDF]
Microorganisms, 2019 Consumers require high-quality beers with specific enhanced flavor profiles and non-conventional yeasts could represent a large source of bioflavoring diversity to obtain new beer styles.
Laura Canonico +4 more
doaj +4 more sources
Contributions of Adaptive Laboratory Evolution towards the Enhancement of the Biotechnological Potential of Non-Conventional Yeast Species [PDF]
Journal of Fungi, 2023 Changes in biological properties over several generations, induced by controlling short-term evolutionary processes in the laboratory through selective pressure, and whole-genome re-sequencing, help determine the genetic basis of microorganism’s adaptive
Ticiana Fernandes +3 more
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Engineering non-conventional yeast Rhodotorula toruloides for ergothioneine production [PDF]
Biotechnology for Biofuels and BioproductsBackground Ergothioneine (EGT) is a distinctive sulfur-containing histidine derivative, which has been recognized as a high-value antioxidant and cytoprotectant, and has a wide range of applications in food, medical, and cosmetic fields.
Ke Liu +7 more
doaj +4 more sources
Domestication signatures in the non-conventional yeast Lachancea cidri [PDF]
mSystems, 2023 Evaluating domestication signatures beyond model organisms is essential for a thorough understanding of the genotype-phenotype relationship in wild and human-related environments. Structural variations (SVs) can significantly impact phenotypes playing an
Pablo Villarreal +11 more
doaj +6 more sources
Organic Wastes as Feedstocks for Non-Conventional Yeast-Based Bioprocesses [PDF]
Microorganisms, 2019 Non-conventional yeasts are efficient cell factories for the synthesis of value-added compounds such as recombinant proteins, intracellular metabolites, and/or metabolic by-products. Most bioprocess, however, are still designed to use pure, ideal sugars,
Diem T. Hoang Do +2 more
doaj +7 more sources
Microbial terroir in Chilean valleys: Diversity of non-conventional yeast [PDF]
Frontiers in Microbiology, 2016 In this study, the presence of non-conventional yeast associated with vineyards located between latitudes 30ºS and 36ºS was examined, including the valleys of Limarí, Casablanca, Maipo, Colchagua, Maule and Itata.
Carla eJara +3 more
doaj +6 more sources
The Use of Non-Conventional Yeast in Sake Production [PDF]
MoleculesIn response to the growing interest in less conventional alcoholic beverages, this study aimed to identify novel yeast strains suitable for sake production, with a focus on their potential application in bioflavouring.
Agnieszka Wilkowska, Zuzanna Dzwonnik
doaj +2 more sources
Phenotypic landscape of non-conventional yeast species for different stress tolerance traits desirable in bioethanol fermentation [PDF]
Biotechnology for Biofuels, 2017 Background Non-conventional yeasts present a huge, yet barely exploited, resource of yeast biodiversity for industrial applications. This presents a great opportunity to explore alternative ethanol-fermenting yeasts that are more adapted to some of the ...
Vaskar Mukherjee +5 more
doaj +2 more sources