Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy
wine marriage. However, this relationship can be enriched by allowing 'wild'non …

The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to
wine fermentation has been debated extensively. These yeasts, naturally present in all wine …

S accharomyces cerevisiae is one of the most important model organisms and has been a
valuable asset to human civilization. However, despite its extensive use in the last 9,000 y …

Discovery, characterisation and use of novel yeast strains for winemaking is increasingly
regarded as a way for improving quality and to provide variation, including subtle …

Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts,
Second Edition extends and restructures its scope and content to include important …

Indigenous fermented foods and beverages play a major role in the diet of African people.
The predominant yeast species seen is Saccharomyces cerevisiae, involved in basically …

Aim: To investigate the microbiological and biochemical changes which occur in palm wine
during the tap** of felled oil palm trees. Methods and Results: Microbiological and …

Yeasts and moulds associated with the fermentation of maize dough during the processing
of the West African traditional food 'kenkey'were investigated. A mixed flora comprising …

Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in
grape must, at least before the onset of alcoholic fermentation (AF) which is usually …

Fermentation has been used for several thousand years as an effective and low-cost
resource to preserve the quality and safety of foods. Apart from this primary role …