Abstract: The present invention relates to a yeast strain used in the production of a fermented beverage, wherein the yeast strain is a hybrid obtained by a mass-mating hybridisation process between haploid spores selected from Saccharomyces cerevisiae strain Y927, strain Y115, strain WI011, strain WI017 and strain WI018, or wherein the yeast strain is an inbred strain of said hybrid. The present invention further relates to a yeast slurry, a method for brewing a fermented beverage, and a malt or tea-based beverage obtained on the basis of a fermentation process.

Abstract: The present invention relates to the field of biochemistry, particularly to the field of yeast fermentations and yeast biomass production, more particularly to modulation of oxidative respiration in yeast. In this application it is disclosed that increasing the respiratory activity in yeast cells reduces the lag phase when switching said yeast cells from glucose to other nutrients. Additionally, a new mutant yeast allele was found that significantly reduces the lag time. The means and methods described herein solve the problem of microbial growth arrest during industrial fermentations when yeasts have to switch to other nutrient sources and provide solutions for the troublesome yeast biomass production.

Abstract: The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to reduced aroma production during fermentation processes. The present invention provides mutant alleles and chimeric genes useful to develop yeast strains to limit acetate ester levels during fermentation. In addition, the invention also relates to the use of such yeast strains as well as of compounds for the production of fermented foods and liquids with reduced acetate ester levels.

Abstract: The present application relates to the field of yeast and, specifically, to the identification of yeast alleles that are involved in maximal alcohol accumulation and/or in tolerance to high alcohol levels. Preferably, the alcohol is ethanol. The identified alleles can be combined or stacked with each other to construe and/or select high alcohol tolerant yeasts, most notably Saccharomyces species.

Abstract: The invention relates to the use of inulinase for reducing FODMAP (Fermentable oligo-, di-, monosaccharides and polyols) content in wholemeal bread or whole-meal dough. The invention further relates to wholemeal yeast fermented bread with a FODMAP content of maximum 0.2 gram fructans per 50 g of bread on dry matter base. The invention relates to methods of preparing a wholemeal yeast fermented bread with reduced FODMAP content, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment and baking the dough. The invention further relates to methods of preparing a wholemeal dough with reduced FODMAP content in a wholemeal dough, comprising the steps of mixing wholemeal and inulinase into a dough, allowing the dough to ferment. Yeasts such as Kluyveromyces marxianus can be used as source of inulinase.

Abstract: The present invention relates to the field of fermentation, more particularly to ethanol production. Even more particularly the present invention relates to reduced aroma production during fermentation processes. The present invention provides mutant alleles and chimeric genes useful to develop yeast strains to limit acetate ester levels during fermentation. In addition, the invention also relates to the use of such yeast strains as well as of compounds for the production of fermented foods and liquids with reduced acetate ester levels.

Abstract: The present application relates to the field of yeast and, specifically, to the identification of yeast alleles that are involved in maximal alcohol accumulation and/or in tolerance to high alcohol levels. The alcohol may be, e.g., ethanol. The identified alleles can be combined or stacked with each other to construe and/or select high alcohol tolerant yeasts, most notably Saccharomyces species.