11:15-13:00 / SESSION 8B: Yeasts in food and beverages. Industrial fermentations.

Main Speaker:

Carole Camarasa

HOW DO YEASTS MANAGE THE COMPLEX NITROGEN RESOURCE DURING WINE FERMENTATION?


Oral presentations:

María Cecilia Lerena:

CAN A THERMAL SHOCK PRODUCE STUCK OR SLUGGISH FERMENTATION IN OENOLOGICAL CONDITIONS?

Javier Alonso del Real:

DOMINANCE OF S. CEREVISIAE OVER S. KUDRIAVZEVII IN FERMENTATION IS A STRAIN DEPENDENT CONTACT MEDIATED RESPONSE RELATED TO ACCELERATION OF NUTRIENT CONSUMPTION

Francisco Carrau:

HANSENIASPORA VINEAE, A FRUIT EPIPHYTE YEAST THAT IS ADAPTED TO WINE FERMENTATION NICHES

Michelle E. Walker:

SULFATE TRANSPORT MUTANTS EFFECT HYDROGEN SULFIDE PRODUCTION DURING ALCOHOLIC FERMENTATION

Ramon Gonzalez:

[GAR+] PRIONS HARDLY EXPLAIN EITHER YEAST ADAPTATION TO, OR SLUGGISH WINE FERMENTATION

Florian F. Bauer:

THE WINE YEAST MICROBIAL ECOSYSTEM: FROM MOLECULAR MECHANISMS OF INTERACTIONS BETWEEN SPECIES TO SYNTHETIC ECOLOGY