Isolation and characterization of Brewer's yeast variants with improved fermentation performance under high-gravity conditions

Article Abstract:

A successful strategy to obtain yeast variants with significantly improved fermentation capacity under high-gravity conditions is described. The study shows that proper selection conditions allow the isolation of variants of commercial brewer's yeast with superior fermentation characteristics useful to the beer and bioethanol industries.

Physiological aspects, Yeast fungi, Yeasts (Fungi)

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Genetic determinants of volatile-thiol release by saccharomyces cerevisiae during wine fermentation

Article Abstract:

Genes necessary for the synthesis of wine aroma components, even those present in small concentrations, can be identified by using a combination of genetic screens and advanced analytical chemistry. The results indicate that more than one enzyme encoded by the yeast genome plays a role in volatile-thiol release.

All Other Basic Organic Chemical Manufacturing, Food preparations, not elsewhere classified, All Other Miscellaneous Food Manufacturing, Industrial Organic Chemicals, Mercaptans, Brewers' Yeast, Brewer's yeast, Saccharomyces cerevisiae, Brewing, Thiols, Chemical properties

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