The present disclosure concerns a process for obtaining a variant yeast strain capable of producing less ethanol in an alcoholic fermentation process than its corresponding ancestral strain. The variant yeast strain is obtained by culturing the ancestral strain in the presence of increasing concentrations of a salt capable of causing an hyperosmotic stress to the ancestral yeast strain. The present disclosure also concerns variant yeast strain obtained from this process (for example the variant yeast strain deposited at Institut Pasteur, on Jan. 9, 2014, under accession number CNCM I-4832, the variant yeast strain deposited at Institut Pasteur, on Oct. 18, 2012 under accession number CNCM I-4684, the variant yeast strain deposited at Institut Pasteur, on Oct. 18, 2012 under accession number CNCM I-4685 and/or the variant yeast strain deposited at Institut Pasteur on Jan. 28, 2015 under accession number CNCM I-4952) as well as processes using the variant yeast strain (wine fermentation for example).

Disclosed herein are a microorganism growth inhibitor including allulose-containing saccharides and a fermented alcoholic beverage comprising the same.

The method comprises a step for culturing microorganisms and a fermentation step. The apparatus comprises two compartments (5 6), one for each step of the method, and the two are separated by a filtering barrier (8), which allows circulation of the medium to be fermented.

The present invention relates to the production of fermented fruit beverages, such as wine and cider, with a reduced level of alcohol. Specifically, the present invention is directed to a method for producing a beverage with a reduced content of alcohol comprising using reverse inoculation or co-inoculation of homofermentative or facultative heterofermentative lactic acid bacterium strain and a yeast strain.

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.

The invention concerns a strain of Saccharomyces bayanus subsp. uvarum identified as SERIUS and deposited at the DBVPG with deposit number 36P. The invention further concerns the use of the strain of Saccharomyces bayanus subsp. uvarum identified as SERIUS (DBVPG 36P) as a food inoculate in the production of foods obtained through alcoholic fermentation, and a selection method for yeast strains of the group Saccharomyces adapted to alcoholic fermentation, particularly of grape, consisting of an isolation step for such yeasts from flowers.

This invention disclosed a method for preparing low-sugar vegetable and fruit enzyme product comprising obtaining a fruit or/and vegetable as a material; fermenting the material for at least three times sequentially, and producing an enzyme product, wherein the first fermentation is yeast fermentation, the second fermentation is acetic acid bacteria fermentation and the third fermentation is lactic acid bacteria fermentation; and the sugar content of the enzyme product is less than 5 wt %, especially, in a predetermined fermentation condition, the sugar content of the enzyme product is less than 2.5 wt %.

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 invention discloses a strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 2016785 producing high concentration of -phenylethanol according to the present invention was deposited in China Center for Type Culture Collection (CCTCC) on Dec. 26, 2016 with the accession number OF CCTCC NO: M 2016785. The strain of the present invention has the high -phenylethanol production capacity, and is applied in the fermentation of Huangjiu, the fermentation of cooking wine, the brewing of vinegar, the fermentation of soybean sauce and the fermentation of Baijiu, in which the content of -phenylethanol can reach 410 mg/L, 450 mg/L, 300 mg/L, 200 mg/L, 110 mg/L and 370 mg/L respectively, and effectively increases the concentration of the flavor substance such as 2-phenylethyl acetate. The yeast strain of the present invention has good fermentation performance, obviously improves the -phenylethanol content in the fermented product, and improves the quality of the fermented product, and thus has broad application prospects.

The present invention is directed to a generic methodology for preparing wines and other beverages having reduced ethanol content, where said wines or beverages may be sweet, dry or demi-sec beverages. The methodology comprises different fermentation stages, wherein wine yeasts Pichia anomala y Saccharomyces sp. are used. The present invention teaches a methodology, in which yeast groups are used, and said groups are capable of generating several yields of ethanol production by controlling critical variables in the production of an organoleptically acceptable wine through a minor intervention in the aromatic compounds and the final product, resulting in a wine of similar features to those ones available in the market, which has the antioxidant properties and the quality of traditional wines, with lower alcoholic content.