Abstract: The present disclosure concerns recombinant yeast host cells expressing heterologous enzymes for hydrolyzing flavor compounds glycosidically bound to a sugar molecule. The recombinant yeast host cells can be used in a subsequent production process to make alcoholic beverage products such as wines and beers.

Abstract: There is provided a method of treating hay for preventing and/or reducing heat damage in high moisture hay and as well to preserve the same, the method including adding to hay a hay preservative including a hay preserving and heat reducing effective amount of at least one enzyme having a chitinase activity, either alone or in combination with a hay preserving and heat reducing effective amount of a yeast of the genus Pichia or a bacteria of the genus Pediococcus. There is also provided a method of treating hay for preventing and/or reducing heat damage in high moisture hay and as well to preserve the same, the method including adding to hay a hay preservative including a hay preserving and heat reducing effective amount of yeast of the genus Pichia.

Abstract: The present disclosure provides a method for controlling a pest or protecting a plant from a pest, said method comprising contacting soil, a pest, a plant or a plant part with (a) at least one insecticide, acaricide and/or nematicide and (b) glycine betaine. The present disclosure further provides a method for enhancing the efficacy of at least one insecticide, acaricide and/or nematicide, said method comprising contacting soil, a pest, a plant or a plant part with (a) at least one insecticide, acaricide and/or nematicide and (b) glycine betaine.

Abstract: The present disclosure provides a method for accelerating decomposition of an organic or plant matter comprising contacting the organic or the plant matter with an effective amount of soluble yeast cell wall derivatives as an active ingredient for degrading the organic or plant matter to produce a decomposition product.

Abstract: There is provided a method for treating silage which includes adding to the silage a silage inoculant including a silage preserving effective amount of Lactobacillus hilgardii. The silage inoculant being effective to prevent or reduce aerobic spoilage.

Abstract: The present invention relates to a preparation for stabilizing fungal spores. The formulation comprises at least one glycerophospholipid and spores of a fungal microorganism.

Abstract: The present invention relates to a method for producing a composite fermentation substrate comprising a) Mixing of at least one thermoplastic with a starch containing, organic, granular or powdery, non-liquifiable growth medium; and b) Melt extruding the mixture obtained from a) into a desired shape. Furthermore, the invention relates to composite substrates produced according to the present method and a method for producing a microorganism, comprising (a) Providing a composite substrate according to the invention, (b) Inoculating the composite substrate with a microorganism to be cultivated; and (c) Incubating the composite substrate obtained from step (b) under controlled conditions.

Abstract: The present disclosure provides a method for improving the survival and viability of Streptomyces spp. spores on coated seeds.

Abstract: The present disclosure provides a new method for enhancing plant productivity and/for reducing leaf necrosis of plant grown hydroponically by using glycine betaine.

Abstract: Disclosed is a method and a composition for improving plant growth including applying to a plant, roots of a plant, soil or substrate, or seeds of plants inactive yeast and/or yeast derivatives and at least one nitrogen source.

Abstract: The present disclosure relates to compositions and methods for improving the ability of a population of biological agents or biological control agents to compete and survive in a field. By improving the population of biological agents, the population of agents is able to grow, compete with other microbial strains and fungi, and provide a greater protection from pathogens.

Abstract: There is provided a composition including parietal polysaccharides from at least one Candida species and parietal polysaccharides from at least one different yeast species. The composition can be used in modulating and/or stimulating immune responses in animal or human.

Abstract: The present disclosure concerns the use of a new combination for reducing the amount of fungicides required to control harmful fungal plant pathogens.

Abstract: The present disclosure concerns a new method of increasing the selenium content of plants by a soil application of a selenium-enriched yeast and at least one nitrogen source.

Abstract: The present disclosure relates to a seed of a plant, a seedling or a plant derived from the seed containing an increased internal concentration of glycine-betaine compared to untreated controls. The present disclosure further relates to a method to produce a ONO seed of a plant, a seedling or a plant derived from said seed containing an increased internal concentration of glycine-betaine which will confer to the seed, seedling or plant derived from said seed an enhanced germination potential and/or increased tolerance against various environmental stresses compared to untreated controls. The present disclosure further relates to uses of glycine-betaine for enhancing the germination potential of a seed and/or for increasing the tolerance of a seed against environmental stress. The present disclosure also relates to seedlings and plants, or parts thereof, derived from a seed of the present invention having an increased international concentration of glycine-betaine.

Abstract: The present disclosure relates to methods and compositions for fining fermentable beverages, such as alcoholic fermentable beverages, for example, wine, beer, lager, ale, cider, perry, spirit and liqueur. The compositions herein comprise a pectin and carrageenan which are used to treat the beverage prior to fermentation.

Abstract: 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).

Abstract: A spreading device, a powder-like mixture composition and a method for spreading the composition for control or prevent forest pathogens on tree stumps are disclosed.

Abstract: A composition and method for improving plant growth, wherein the composition includes at least one live strain of bacteria of the Lactobacillus rhamnosus species.

Abstract: The invention relates to a method for preparing a wine in such a way as to prevent the problems of defective ageing, according to which yeast which has been previously enriched in glutathione is introduced into the must at the beginning, during or following the alcoholic fermentation. Said enriched yeast contains more than 0.5% of glutathione, especially at least 1% of glutathione, and preferably at least 1.5% of glutathione, expressed in weight added to the weight of the dry substance of the yeast. The inventive method enables fresh white wines to be produced, which are more fruity with a more complex range of aromas. During the ageing of said wines, the freshness of the aromas is preserved and browning prevented. The invention also relates to a must which is enriched in glutathione by the introduction of enriched yeast, and to the wine produced in this way.