Fast detection and identification of microorganisms is a challenging and significant feature
from industry to medicine. Standard approaches are known to be very time-consuming and …

Torulaspora delbrueckii has attracted interest in recent years, especially due to its
biotechnological potential, arising from its flavor-and aroma-enhancing properties when …

Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´ s
chemical composition and sensorial properties. In addition, new interest has been given to …

Wine is a particularly complex beverage resulting from the combination of several factors,
with yeasts being highlighted due to their fundamental role in its development. For many …

Beside a source of bioactive compounds, honey represents untapped-reservoir of beneficial
microbes. Next generation sequencing technology was applied to aid the discovery of newly …

With the rise of high-throughput sequencing technologies, a holistic view of genetic variation
within populations—through population genomics studies—appears feasible, although it …

Background Saccharomyces cerevisiae is a well-known popular model system for basic
biological studies and serves as a host organism for the heterologous production of …

Acetic acid tolerance of Saccharomyces cerevisiae is an important trait in sourdough
fermentation processes, where the accumulation of acid by the growth of lactic acid bacteria …

Introduction Mass spectrometry (MS)-based and nuclear magnetic resonance (NMR)
spectroscopic analyses play a key role in the field of metabolomics due to their important …

Saccharomyces cerevisiae is the most commonly used yeast in wine, beer, and bread
fermentations. However, Torulaspora delbrueckii has attracted interest in recent years due to …