The present disclosure concerns a method for the prevention of defective ageing white wines, wherein, during the preparation of said wine, yeast previously rich in glutathione is introduced into the must at the beginning of, during or after the alcoholic fermentation step, the yeast is a Saccharomyces cerevisiae strain deposited at Institut Pasteur, on 20 Feb. 2019 under accession number CNCM 1-5404. The present disclosure also concerns glutathione-rich Saccharomyces cerevisiae strain deposited at Institut Pasteur, on 20 Feb. 2019 under accession number CNCM 1-5404 as well as processes using the strain in active or inactivated forms for preserving wine. The present disclosure also concerns a glutathione-rich inactivated dry yeast comprising a first dipeptide having the formula C12H25N3O3 with a molecular weight of 259.3458 g/mole; and a second dipeptide having the formula C12H25N5O3 with a molecular weight of 287.3593 g/mole, as well as processes using the inactivated dry yeast for preserving wine.

Provided are aqueous fermentation feedstocks comprising glucose monomers at a concentration of less than 50 gram/Liter (g/L) of the total feedstock, water-soluble dextrose oligomers at a concentration in a range between 50 g/L and 300 g/L of the total feedstock; and water. Further provided are methods of production thereof and uses thereof in the production of single cell protein and/or ethanol.

A method of forming an ethanol fermentation enhancement mixture is provided and involves: hydrating a dried yeast with at least 0.1% Baclyte or a banana extract by volume, and a yeast growth media to produce a pre-fermentation mixture; and maintaining the pre-fermentation mixture at a temperature between 20° C. and 40° C. for between 30 minutes and 8 hours. Alternatively, the method involves: providing a solution of hydrated activated yeast; supplementing the solution of hydrated activated yeast with 0.1% to 25% BacLyte or banana extract by volume; and maintaining the solution of hydrated activated yeast at a temperature between 20° C. and 40° C. for between 30 minutes and 8 hours. A fermentation method involves preparing an ethanol enhancement mixture; adding the mixture to a bulk fermentation mixture containing a sugar source; and maintaining the bulk fermentation mixture at temperature of between 2° C. and 40° C. to allow fermentation of the sugar source to ethanol.

The present invention includes systems, methods and compositions for the generation of water-soluble cannabinoids in yeast, and other plant cell suspension cultures as well as novel water-soluble cannabinoid compounds. The present invention also includes compositions of matter that may contain one or more water-soluble cannabinoids.

The present invention provides an acid-tolerant Saccharomyces cerevisiae strain and use thereof. By using exogenously added malic acid as a stress, an acid-tolerant mutant S. cerevisiae strain MTPfo-4 is obtained by directed evolution screening in the laboratory, which tolerates a minimum pH of 2.44. The mutant strain MTPfo-4, tolerant to multiple organic acids, has an increased tolerance to exogenous malic acid of up to 86.6 g/L. The mutant strain MTPfo-4 obtained is further identified. The mutant strain grows stably and well, and can tolerate a variety of organic acids (lactic acid, malic acid, succinic acid, fumaric acid, citric acid, gluconic acid, and tartaric acid). It also has a strong tolerance to inorganic acids (HCl and H.sub.3PO.sub.4). This is difficult to achieve in the existing research and reports of S. cerevisiae. The strain is intended to be used as an acid-tolerant chassis cell factory for producing various short-chain organic acids.

A yeast strain producing glutathione (GSH) and aldehyde dehydrogenase, and more specifically, the yeast strains Saccharomyces cerevisiae Kwon P-1 KCTC13925BP, Saccharomyces cerevisiae Kwon P-2 KCTC14122BP, and Saccharomyces cerevisiae Kwon P-3 KCTC14123BP, which produce both glutathione and aldehyde dehydrogenase.

Disclosed is a method of producing lactic acid using a recombinant acid-resistant yeast with inhibited lactate metabolism and alcohol production. More specifically, disclosed are a recombinant acid-resistant yeast in which lactate consumption reaction is reduced and which is imparted with lactic-acid-producing ability to thereby exhibit improved lactic-acid-producing ability and reduced ethanol production, and a method of producing lactic acid using the same.

Methods of and system for growing and maintaining an optimized/ideal active yeast solution in the yeast tank and fermenter tank during the fermentation filling cycle are provided. A new yeast stage tank is used between the yeast tank and the fermenter tank allowing yeast to rapidly produce a huge amount of active young yeast cells for a fermenter during the filling period. A measurable and useful controlling factor, % DT/% Yeast by weight ratio (or “food” to yeast ratio), is used (e.g., % DT=glucose), which offers information on the health status of the yeast. The controlling factor is used to control the status of the yeast throughout the entire process.

Described herein are recombinant host organisms having an active arabinose fermentation pathway and further comprising a heterologous polynucleotide a heterologous polynucleotide encoding a L-xylulose reductase (LXR). Also described are processes for 5 producing a fermentation product, such as ethanol, from starch or cellulosic-containing material with the recombinant host organisms.

The present invention relates to a yeast strain used in the production of a fermented beverage, wherein the yeast strain is a hybrid obtained by a mass-mating hybridisation process between haploid spores selected from Saccharomyces cerevisiae strain Y927, strain Y115, strain WI011, strain WI017 and strain WI018, or wherein the yeast strain is an inbred strain of said hybrid. The present invention further relates to a yeast slurry, a method for brewing a fermented beverage, and a malt or tea-based beverage obtained on the basis of a fermentation process.