FEMS Yeast Research

Cover image for Vol. 14 Issue 8

Yeast & Food Microbiology


Yeast and Food Microbiology


For generations yeast has been used for production of food and alcoholic beverages. Despite this long usage there is, however, still much interest in how we through studies of yeast physiology at the mechanistic level further improve production of food and beverages. In order to illustrate many of these exciting developments we have assembled a virtual issue of papers published in FEMS Yeast Research on this topic.

Functional improvement of Saccharomyces cerevisiae to reduce volatile acidity in wine
Zongli Luo, Christopher J. Walkey, Lufiani L. Madilao, Vivien Measday and Hennie J.J. Van Vuuren

Unravelling genomic diversity of Zygosaccharomyces rouxii complex with a link to its life cycle
Lisa Solieri, Tikam Chand Dakal, Maria Antonietta Croce and Paolo Giudici

Salt and oxidative stress tolerance in Debaryomyces hansenii and Debaryomyces fabryi
Carmen Michán, Jose L. Martínez, María C. Alvarez, Martina Turk, Hana Sychrova and José Ramos

Novel wine yeast with mutations in YAP1 that produce less acetic acid during fermentation
Antonio G. Cordente, Gustavo Cordero-Bueso, Isak S. Pretorius and Christopher D. Curtin

Evaluation of yeasts obtained from Antarctic soil samples as biocontrol agents for the management of postharvest diseases of apple (Malus × domestica)
Silvana Vero, Gabriela Garmendia, M. Belén González, Oscar Bentancur and Michael Wisniewski

Influence of cellular fatty acid composition on the response of Saccharomyces cerevisiae to hydrostatic pressure stress
Jéssica M. de Freitas, Fernanda Bravim, David S. Buss, Elenice M. Lemos, A. Alberto R. Fernandes and Patricia M.B. Fernandes

A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production
Etjen Bizaj, Antonio G. Cordente, Jennifer R. Bellon, Peter Raspor, Chris D. Curtin and Isak S. Pretorius

Ultrastructural changes of sparkling wine lees during long-term aging in real enological conditions
Rebeca Tudela, Joan J. Gallardo-Chacón, Núria Rius, Elvira López-Tamames and Susana Buxaderas

Assessment of the yeast species composition of cocoa bean fermentations in different cocoa-producing regions using denaturing gradient gel electrophoresis
Zoi Papalexandratou and Luc De Vuyst

Dimorphic cycle in Candida citri sp. nov., a novel yeast species isolated from rotting fruit in Borneo
Matthias Sipiczki

The effect of fungicides on yeast communities associated with grape berries
Neža Čadež, Jure Zupan and Peter Raspor

Yeast species composition differs between artisan bakery and spontaneous laboratory sourdoughs
Gino Vrancken, Luc De Vuyst, Roel Van der Meulen, Geert Huys, Peter Vandamme and Heide-Marie Daniel