The role of yeasts in food and beverage production extends beyond the well-known bread,
beer and wine fermentations. Molecular analytical technologies have led to a major revision …

This review is an account of experiences of two research teams (from Italy to Spain); the
leading idea is the following: yeasts represent valuable sources in food science and …

The budding yeast, S accharomyces cerevisiae, is a leading system in genetics, genomics
and molecular biology and is becoming a powerful tool to illuminate ecological and …

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 …

Although the budding yeast Saccharomyces cerevisiae is arguably one of the most well-
studied organisms on earth, the genome-wide variation within this species—ie, its “pan …

Montepulciano d'Abruzzo is a native grape variety of Vitis vinifera L., grown in central Italy
and used for production of high quality red wines. Limited studies have been carried out to …

Yeast population used in industrial production of fuel-ethanol may vary according to the
plant process condition and to the environmental stresses imposed to yeast cells. Therefore …

Background Genome variability generates phenotypic heterogeneity and is of relevance for
adaptation to environmental change, but the extent of such variability in natural populations …

One thousand six hundred and twenty yeast isolates were obtained from 54 spontaneous
fermentations performed from grapes collected in 18 sampling sites of three vineyards …

Genetic analysis was performed on 45 commercial yeasts which are used in winemaking
because of their superior fermentation properties. Genome sizes were estimated by …