In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was ...

In this study, the presence of non-conventional yeast associated with vineyards located between latitudes 30 degrees S and 36 degrees S was examined, including the valleys of Limari, Casablanca, Maipo, Colchagua, Maule, ...

The search for new, biotechnologically useful yeast strains has been carried out in many research centers in the world. Sporobolomyces and Sporidiobolus are examples of such useful yeasts, that can be used as a source of ...

In the beginning there was yeast, and it raised bread, brewed beer, and made wine. After many not days but centuries and even millenia later, it was named Saccharomyces cerevisiae. After more years and centuries there was ...

We investigated mechanisms involved in the protection of zebrafish (Danio rerio) larvae by two probiotic candidate yeasts, Debaryornyces hansenii 97 (Dh97) and Yarrowia Iypolitica 242 (YI242), against a Vibrio anguillarum ...

The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been ...

En la elaboración de cerveza las levaduras cumplen un rol fundamental. Además de ser responsables de llevar a cabo la fermentación, generando principalmente etanol y dióxido de carbono, también son capaces de metabolizar ...

Traditional winemaking is carried out by spontaneous yeasts from the vineyard that persist throughout the alcoholic fermentation. This study examined the diversity of yeast species isolated from grape skin and musts of two ...