Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications
Popular Abstract in English Our exploitation of yeasts, dating back to the Neolithic period, in fermented and baked foods remains deeply routed in societies due to their cultural and economic importance. Due to the long intimate relationship with yeasts, Saccharomyces cerevisiae, the “baker’s yeast” remains the organism of choice. However, there is an enormous biodiversity of other yeasts, termed Abstract: For millennia, the “yeast” Saccharomyces cerevisiae remains by far the most extensively studied and exploited yeast in food and industrial applications. A number of researches and developments have been done since the establishment of the biochemical function of yeast by Louis Pasteur in 1860, however modern lifestyles often connected to food related health trends demand new and innovati