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.

The invention discloses a method for processing including manufacturing and/or packaging and/or preserving beverages, which includes the step of adding a suitable plant material or plant material blend to a substrate within a vessel so as to mitigate or reduce or prevent the manifestation of a specific beverage impediment. The beverages are non-fermented, or at least partially fermented alcohol, or reductive fermented alcohol (where oxidization during manufacture has been kept to a minimum), or at least partially de-alcoholised. The plant material or plant material blend functions as a biochemical active component and reserve pool (depot) within the beverage or vessel. The invention also discloses an arrangement for the processing and packaging of beverages.

The present invention relates to endoproteases. More particularly, the present invention relates to the use of endoproteases for reduction or elimination of beer haze.

A method of controlling attenuation in a fermentation process includes culturing a fungus in a medium to produce a fermented liquid and adding a killer toxin to the fermented liquid. The killer toxin is added in an amount effective to deactivate the fungus.

A method of controlling attenuation in a fermentation process includes culturing a fungus in a medium to produce a fermented liquid and adding a killer toxin to the fermented liquid. The killer toxin is added in an amount effective to deactivate the fungus.

A method of controlling attenuation in a fermentation process includes culturing a fungus in a medium to produce a fermented liquid and adding a killer toxin to the fermented liquid. The killer toxin is added in an amount effective to deactivate the fungus.

Disclosed is a composition including yeast cells and at least one polyphenols having a molecular weight above 620 Da, the polyphenols are adsorbed and retained in the cytoplasm of the yeast cell. The present disclosure also concerns using the composition in cosmetic, dermatological, nutritional and/or pharmaceutical fields, as well as in winemaking to protect the wine against oxidation, therefore preserving the wine quality, color and aromas, and as an alternative to ageing of wine on lees.

A minimally invasive device and method for suturing papillary muscles includes drawing a suture through a first papillary muscle using a needle, drawing the suture through a second papillary muscle, and tightening the suture to move at least one of the first papillary muscle and the second papillary muscle towards the other of the first papillary muscle and the second papillary muscle.

The present invention relates to a method for producing beer and beer-related beverages, wherein said method comprises adding catalase enzyme and antioxidant, preferably ascorbic acid, after mash boiling and/or during or after wort preparation and/or the fermentation phase and/or maturation and/or stabilization and/or pasteurization phases of the brewing process to improve the flavour and/or flavour stability of the finished beer. The catalase and antioxidant, preferably ascorbic acid, may additionally or alternatively be added to the finished beer itself.

The present disclosure discloses a flavin-containing monoamine oxidase MAO6.sup.sh capable of degrading biogenic amines and an application thereof, belonging to the technical field of molecular biology. The present disclosure provides a monoamine oxidase derived from Saccharopolyspora hirsuta, and achieves the expression of the monoamine oxidase in Escherichia coli. The present disclosure further provides an application of the monoamine oxidase in degradation of biogenic amines. Tryptamine, phenylethylamine and cadaverine can be effectively degraded by adding the monoamine oxidase to commercially available Huangjiu, the degradation rate is 33.76% or above, and the safety of fermented food is further improved.