Active dry bakery yeast.

Molecular monitoring of wine fermentations conducted by active dry yeast strains.

A simple and rapid method of yeast strain characterization based on mitochondrial DNA restriction analysis was applied to the control of wine fermentations conducted by active dry yeast strains. This molecular approach allows us to understand several important aspects of this process, such as the role of the active dry yeast strain and that of the natural Saccharomyces cerevisiae flora during v...

Construction of Novel Saccharomyces cerevisiae Strains for Bioethanol Active Dry Yeast (ADY) Production

The application of active dry yeast (ADY) in bioethanol production simplifies operation processes and reduces the risk of bacterial contamination. In the present study, we constructed a novel ADY strain with improved stress tolerance and ethanol fermentation performances under stressful conditions. The industrial Saccharomyces cerevisiae strain ZTW1 showed excellent properties and thus subjecte...

Bakery Algorithms

An approach to proving higher level properties of distributed protocols is suggested here in which a proof consists of two stages: In the higher-level stage, abstract properties of system executions are assumed and their desired consequences are proved. At the lower-level stage these abstract properties are shown to hold in every execution of the protocol. The paper studies the Bakery Algorithm...

Impact of glutathione enriched Inactive Dry Yeast

From the bakery to the brain business: developing inducible yeast models of human neurodegenerative disorders.

In the last decade, the budding yeast Saccharomyces cerevisiae has been used as a model system to study the mechanisms of the human aging process and of age-associated neurodegenerative disorders such as Parkinson's, Huntington's, Alzheimer's, and amyotrophic lateral sclerosis. S. cerevisiae is a facultative aerobic, unicellular yeast, and despite their simplicity, yeast cells possess most of t...