Fossil fuels are a major contributor to climate change, and as the demand for energy
production increases, alternative sources (eg, renewables) are becoming more attractive …

Adaptive laboratory evolution (ALE) is an innovative approach for the generation of evolved
microbial strains with desired characteristics, by implementing the rules of natural selection …

Microbial transformations of cyclic hydrocarbons have received much attention during the
past three decades. Interest in the degradation of environmental pollutants as well as in …

Saccharomyces cerevisiae is traditionally used for alcoholic beverage and bioethanol
production; however, its performance during fermentation is compromised by the impact of …

In this investigation, we examined the effects of different unsaturated fatty acid compositions
of Saccharomyces cerevisiae on the growth-inhibiting effects of ethanol. The unsaturated …

Ethanol tolerance, ATPase activity and the lipid composition of the plasma membrane to
study potential relationship among them were examined in five different wine yeast strains …

Recently a number of studies have focused on the factors responsible for the occurrence of
stuck and sluggish fermentations. Results from these studies indicate that together with …

This study has highlighted the role of magnesium ions in the amelioration of the detrimental
effects of ethanol toxicity and temperature shock in a winemaking strain of Saccharomyces …

Saccharomyces cerevisiae strains having a broad range of substrate utilization, rapid
substrate consumption, and conversion to ethanol, as well as good tolerance to inhibitory …

For more than 6000 years, wine has been made from grape must simply by allowing the
yeasts, associated with grape berries, to ferment the sugars to ethanol, carbon dioxide, and …