Performance of non-conventional yeasts in co-culture with brewers’ yeast for steering ethanol and aroma production

Isolation and characterization of Lactobacillus helveticus DSM 20075 variants with improved autolytic capacity

(2017) Maciej Spus et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

(2016) Brigida Gallone et al.   CELL

High-throughput screening of a large collection of non-conventional yeasts reveals their potential for aroma formation in food fermentation

(2016) Amparo Gamero et al.   FOOD MICROBIOLOGY

Could non-Saccharomyces yeasts contribute on innovative brewing fermentations?

(2016) Rafael Felipe Basso et al.   FOOD RESEARCH INTERNATIONAL

Review: Pure non-Saccharomyces starter cultures for beer fermentation with a focus on secondary metabolites and practical applications

(2016) Maximilian Michel et al.   JOURNAL OF THE INSTITUTE OF BREWING

Large-scale robot-assisted genome shuffling yields industrial Saccharomyces cerevisiae yeasts with increased ethanol tolerance

(2015) Tim Snoek et al.   Biotechnology for Biofuels

S. cerevisiae × S. eubayanus interspecific hybrid, the best of both worlds and beyond

(2015) Marit Hebly et al.   FEMS YEAST RESEARCH

The application of non-Saccharomyces yeast in fermentations with limited aeration as a strategy for the production of wine with reduced alcohol content

(2015) A. Contreras et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations

(2015) Jan Steensels et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations

(2014) Jan Steensels et al.   Annual Review of Microbiology

Large-Scale Selection and Breeding To Generate Industrial Yeasts with Superior Aroma Production

(2014) Jan Steensels et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

(2014) Manuel Quirós et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Selection and characterization of a PatagonianPichia kudriavzeviifor wine deacidification

(2014) S.M. del Mónaco et al.   JOURNAL OF APPLIED MICROBIOLOGY

Increased esters and decreased higher alcohols production by engineered brewer’s yeast strains

(2013) Cui-Ying Zhang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Not your ordinary yeast: non-Saccharomycesyeasts in wine production uncovered

(2013) Neil P. Jolly et al.   FEMS YEAST RESEARCH

Fermentation characteristics of yeasts isolated from traditionally fermented masau (Ziziphus mauritiana) fruits

(2013) Loveness K. Nyanga et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

(2012) Hongjie Lei et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Biotechnology of non-Saccharomyces yeasts—the ascomycetes

(2012) Eric A. Johnson   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effect of mixed culture fermentations on yeast populations and aroma profile

(2012) Imma Andorrà et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Food fermentations: Microorganisms with technological beneficial use

(2011) François Bourdichon et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Genetic improvement of brewer’s yeast: current state, perspectives and limits

(2010) Sofie M. G. Saerens et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Influence ofWilliopsis saturnusyeasts in combination withSaccharomyces cerevisiaeon wine fermentation

(2010) H. Erten et al.   LETTERS IN APPLIED MICROBIOLOGY

Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces  yeasts in winemaking

(2009) Maurizio Ciani et al.   FEMS YEAST RESEARCH

Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine

(2008) Dong-Hwan Kim et al.   BIOTECHNOLOGY LETTERS