Conventional and Non-Conventional Yeasts in Beer Production [PDF]
Fermentation, 2018 The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast
Angela Capece +3 more
doaj +5 more sources
Unraveling the potential of non-conventional yeasts in biotechnology. [PDF]
FEMS Yeast Res, 2022 ABSTRACT Cost-effective microbial conversion processes of renewable feedstock into biofuels and biochemicals are of utmost importance for the establishment of a robust bioeconomy. Conventional baker's yeast Saccharomyces cerevisiae, widely employed in biotechnology for decades, lacks many of the desired traits for such bioprocesses like ...
Geijer C +2 more
europepmc +8 more sources
Adding Flavor to Beverages with Non-Conventional Yeasts [PDF]
Fermentation, 2018 Fungi produce a variety of volatile organic compounds (VOCs) during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products.
Davide Ravasio +6 more
doaj +7 more sources
Fermentation, 2021 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 yeast in baking is not as unique as previously thought decades ago.
Nerve Zhou +2 more
doaj +3 more sources
Antifungal activity of non-conventional yeasts against Botrytis cinerea and non-Botrytis grape bunch rot fungi [PDF]
Frontiers in Microbiology, 2022 Grapes harbour a plethora of non-conventional yeast species. Over the past two decades, several of the species have been extensively characterised and their contribution to wine quality is better understood.
Evelyn Maluleke +3 more
doaj +2 more sources
The genetics of non-conventional wine yeasts: current knowledge and future challenges
Frontiers in Microbiology, 2016 Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (
Isabelle eMasneuf-Pomarede +6 more
doaj +3 more sources
Brewing Efficacy of Non-Conventional Saccharomyces Non-cerevisiae Yeasts [PDF]
Beverages, 2021 Consumer demands for new sensory experiences have driven the research of unconventional yeasts in beer. While much research exists on the use of various common Saccharomyces cerevisiae strains as well as non-Saccharomyces yeasts, there exists a gap in ...
James Bruner, Andrew Marcus, Glen Fox
doaj +2 more sources
Genome and metabolic engineering in non-conventional yeasts: Current advances and applications [PDF]
Synthetic and Systems Biotechnology, 2017 Microbial production of chemicals and proteins from biomass-derived and waste sugar streams is a rapidly growing area of research and development. While the model yeast Saccharomyces cerevisiae is an excellent host for the conversion of glucose to ...
Ann-Kathrin Löbs +2 more
doaj +2 more sources
Enhancement of the gene targeting efficiency of non-conventional yeasts by increasing genetic redundancy. [PDF]
PLoS ONE, 2013 In contrast to model yeasts, gene targeting efficiencies of non-conventional yeasts are usually low, which greatly limits the research and applications of these organisms.
Zao Chen +5 more
doaj +2 more sources
Exploitation of Three Non-Conventional Yeast Species in the Brewing Process
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 +3 more sources