The present invention relates to a yeast strain likely to be obtained by hybridizing a strain S1 with a strain S2, said yeast strain presenting, according to test A, the following characteristics: fermentation kinetics from 15 to 22 days at a temperature of 24? C.; and resistance with an alcoholic strength of more than or equal to 15% v/v; and a nitrogen requirement of less than or equal to 200 ppm,
to the method of producing this strain and to its use.

The present invention relates to a novel form of compressed yeast for direct inoculation in the fermentation of a fruit or vegetable substrate, e.g. for the fermentation of beverages, such as wine or beer. Especially, the present invention relates to compressed yeast with a dry matter content of between 35% and 90% (w/w), preferably in a frozen form, a method for producing a fermented beverage by direct inoculation of a fruit or vegetable substrate with the compressed yeast and a container comprising the compressed yeast.

Described herein are new approaches for the selection of S. cerevisiae strains with increased ethanol production from hydrolyzed starch derived sugars. An industrial production strain of Saccharomyces cerevisiae AS400 was subjected to positive selection of mutants resistant to toxic concentrations of oxythiamine, trehalose, 3-bromopyruvate, glyoxylic acid, and glucosamine. The selected mutants are characterized by 5-8% increase in ethanol yield (g g.sup.1 of consumed glucose) as compared to the parental industrial ethanol-producing strain. A multiple-step selection approach that consisted of the sequential selection using glyoxylic acid, glucosamine and bromopyruvate as selective agents resulted in a 12% increase in ethanol yield during fermentation on industrial media. These results indicate that the selection methods provided herein are useful for producing a variety of strains that are promising candidates for industrial ethanol production.

A method of manufacturing of a dry mixture of at least one yeast and/or yeast derivative and at least one bacteriophage, where the mixture being in the form of solid entities, and each solid entity is composed of at least one yeast and/or at least one yeast derivative and at least one bacteriophage and possibly at least one drying excipient, where the method is done by the mixing of at least one yeast and/or yeast derivative and at least one bacteriophage in suspension and the drying of this mixture. Also, a dry mixture of at least one yeast and/or yeast derivative and at least one bacteriophage, which is in the form of solid entities, where each solid entity is composed of at least one yeast and/or at least one yeast derivative and at least one bacteriophage and possibly at least one drying excipient and uses thereof.

Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme. Provided herein are genetically modified yeast cells that recombinantly express a glycosidase enzyme and/or an O-methyltransferase enzyme. Also provided are methods of producing fermented beverages and compositions comprising ethanol using the genetically modified yeast cells described herein.

Provided herein are genetically modified yeast cells that recombinantly expresses a gene encoding a mutant beta-lyase. Also provided are methods of producing fermented products and methods of producing ethanol.

The present disclosure discloses a Pichia kudriavzevii and a multifunctional complex microbial inoculant and use thereof, and belongs to the technical field of bioengineering. The Pichia kudriavzevii of the present disclosure has a degrading ability of lactic acid as high as 12.69 g.Math.L.sup.1, which is 2.04 times that of a type strain. At the same time, the strain can also metabolize ethanol and has an OD.sub.600 of 4.48 after fermentation in a sorghum juice medium at 30 C. and 200 rpm for 3 d. The Pichia kudriavzevii could completely consume 58 g.Math.L.sup.1 of glucose in the sorghum juice medium after 60 h of fermentation and produce 13.06 g.Math.L.sup.1 of ethanol. The Pichia kudriavzevii degrades lactic acid and can relieve a lactic acid pressure of a fermentation system and enable Saccharomyces cerevisiae to grow and metabolize to produce wine. In addition, the strain and the microbial inoculant thereof can inhibit the production of filamentous fungi and geosmin and have important use prospects for maintaining homeostasis of a fermentation system and food preservation.

Provided herein are genetically modified yeast cells that recombinantly expresses a gene encoding a mutant beta-lyase. Also provided are methods of producing fermented products and methods of producing ethanol.

A system and method for improved fermented beverage concentrate is described. One embodiment includes a method for producing a fermented beverage concentrate, the method comprising: fermenting a first fermentable aqueous product to produce a base product; and performing a nesting process on the base product, wherein the nesting process comprises: a concentration phase wherein at least a portion of the base product is passed through a separation system and a retentate is returned to the base product to produce a nesting solution, a water nest wherein water is added to at least a portion of the nesting solution and passed through the separation system, and a fermentable aqueous product nest wherein a second fermentable aqueous product is added to at least a portion of the nesting solution and passed through the separation system to increase the concentration of the nesting solution.