Non-saccharomyces yeasts - Open Access .click

Applied Microbiology and Biotechnology, 2013
Yeasts are the major producer of biotechnology products worldwide, exceeding production in capacity and economic revenues of other groups of industrial microorganisms. Yeasts have wide-ranging fundamental and industrial importance in scientific, food, medical, and agricultural disciplines (Fig. 1).
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Biotechnology of non-Saccharomyces yeasts—the ascomycetes

Applied Microbiology and Biotechnology, 2012
Saccharomyces cerevisiae and several other yeast species are among the most important groups of biotechnological organisms. S. cerevisiae and closely related ascomycetous yeasts are the major producer of biotechnology products worldwide, exceeding other groups of industrial microorganisms in productivity and economic revenues.
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The effect of non-Saccharomyces yeasts on biogenic amines in wine

Trends in Food Science & Technology, 2021
Abstract Background Excess biogenic amines (BAs) bring off-odor to wine and are harmful to human health. Mixed fermentation by non-Saccharomyces yeasts with Saccharomyces cerevisiae has been widely used to improving sensory properties of wine in winemaking.
Baoshi Wang +6 more
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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Applied Microbiology and Biotechnology, 2016
The conversion of fermentable sugars into alcohol during fermentation is the key process in the production of all alcoholic beverages. However, microbial activity during fermentation is considerably more complex than merely producing ethanol, usually involving the action of a great diversity of yeasts and bacteria and the production of metabolites that
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non-saccharomyces yeasts

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