The present invention relates to methods for producing Saccharomyces strains that are capable of growth on xylose as a sole carbon source at a desired growth rate, (such as at least one generation per 48 hours), strains made by such methods, and Saccharomyces strains that grow at a growth rate of at least one generation per 48 hours using xylose as a sole carbon source for growth made by non-recombinant methods.

A method for contamination control when growing yeasts is provided. Bacterial contamination is controlled by using urea as the primary nitrogen source while simultaneously limiting the amount of nickel available to contaminating bacteria. Bacteria require nickel as a cofactor for urease enzymes in order to use urea for growth while yeasts do not require nickel as a cofactor for any enzymes. Nickel is limited by using titanium in plate heat exchangers instead of stainless steel. Ethyl carbamate is limited by using a carbon/nitrogen ratio that consumes all urea during fermentation and by separating co-products after fermentation and before distillation. Yeast recycling is performed by using either single-step or two-step centrifugation, without acid washing. This method enables yeast recycling with sugarcane ethanol and sugar beet ethanol production. This method also enables yeast recycling with corn ethanol and grain ethanol production with coproduct recovery after fermentation and before distillation.

The invention relates to a method for producing a microbial cell extract with improved functional properties. The invention further relates to a microbial cell extract obtained by or obtainable by said method. The invention further relates to the use of said microbial cell extract with improved functionality, with applications in gelation agents, thickening agents, foaming agents, emulsification agents, texturing agents and other suitable applications.

The present invention relates to a recombinant yeast cell for high yield protein expression. The invention further relates to cell culture involving the recombinant yeast cell, a method for preparing protein involving culturing the recombinant yeast cell and a use of the recombinant yeast cell.

The invention relates to a method for producing a microbial cell extract. The invention further relates to a microbial cell extract obtained by or obtainable by said method. The invention further relates to the use of said microbial cell extract, with applications in diet formulations for animals.

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.

A method for contamination control when growing yeasts is provided. Bacterial contamination is controlled by using urea as the primary nitrogen source while simultaneously limiting the amount of nickel available to contaminating bacteria. Bacteria require nickel as a cofactor for urease enzymes in order to use urea for growth while yeasts do not require nickel as a cofactor for any enzymes. Nickel is limited by using titanium in plate heat exchangers instead of stainless steel. Ethyl carbamate is limited by using a carbon/nitrogen ratio that consumes all urea during fermentation and by separating co-products after fermentation and before distillation. Yeast recycling is performed by using either single-step or two-step centrifugation, without acid washing. This method enables yeast recycling with sugarcane ethanol and sugar beet ethanol production. This method also enables yeast recycling with corn ethanol and grain ethanol production with coproduct recovery after fermentation and before distillation.

Described are compositions and methods relating to yeast cells having a genetic mutation that give rise to increased alcohol production. Such yeast is well-suited for use in alcohol production to reduce fermentation time and/or increase yields.

The present Invention relates to a beverage composition, preferably a fermented beverage composition, comprising gluconic acid and lactic acid, wherein the concentration ratio of gluconic acid to lactic acid is greater than 1, preferably between 2 to 10.

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.