Industries in which ethanol is the primary product of a Saccbaromyces fermentation (ie,
breweries, wineries, distilleries, and sake producers) have evolved over a period of several …

Yeasts are without doubt the most important group of microorganisms commercially
exploited by man. Their industrial significance has been due very largely to the capacity of …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

Biologists use a system of identification based on the degree of physical and physiological
similarity between organisms known as taxonomy. Early attempts at classifi cation involved …

The ethanol tolerance mechanism in yeasts is not very well understood. This may result from
the complex inhibitory mechanisms of ethanol, the lack of a universally accepted definition …

Several microbial species associated with wine were challenged against increasing
concentrations of dimethyl dicarbonate (DMDC). The concentration inducing complete cell …

Preservation technologies for winemaking have relied mainly on the addition of sulfur
dioxide (SO2), in consequence of the large spectrum of action of this compound, linked to …

Publisher Summary This chapter discusses ethanol toxicity and ethanol tolerance in yeasts.
The inhibition by ethanol of growth and fermentation in S. cerevisiae and related yeasts is …

Natural fermentation by indigenous yeast and the use of selected pure culture and active dry
yeasts is compared. The introduction of active dry yeasts in the US and Europe beginning in …

A number of factors affecting yeast fermentation performance have been investigated. These
include the mode of substrate feeding, nutrient supplementation, temperature, osmotic …