ReviewMolecules (Basel, Switzerland)2021
Yeast Fermentation at Low Temperatures: Adaptation to Changing Environmental Conditions and Formation of Volatile Compounds.
Review in Molecules (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
26 citing papers in PubMed.
- Modulation of Polyunsaturated Fatty Acid Production and Nutritional Lipid Quality Indices inBiomolecules · 2026Article
- Gut yeasts accelerate chill coma recovery in Drosophila melanogaster.The Journal of experimental biology · 2026Article
- Enrichment of Wheat-Chia Bread with Hemp, and Buckwheat Flours andMolecules (Basel, Switzerland) · 2026Article
- Apple Pomace Fermented with Non-International journal of molecular sciences · 2026Article
- Impact of low aging temperature on the microbial and metabolic dynamics of rice wine during long-term storage.Current research in food science · 2026Article
- Influence of Fermentation Temperature andFoods (Basel, Switzerland) · 2025Article
- Isothermal microcalorimetry analysis of microencapsulated Yamadazyma mexicana LPa14: release and antifungal activity against Colletotrichum gloeosporioides.Archives of microbiology · 2025Article
- Pressure-Guided LSTM Modeling for Fermentation Quantification Prediction.Sensors (Basel, Switzerland) · 2025Article
- Microbial community structure analysis and screening of dominant strains in Guizhou white sour soup: enhancing safety, improving flavor, and shortening fermentation cycle.Food chemistry: X · 2025Article
- Nano-Tailored Triple Gas Sensor for Real-Time Monitoring of Dough Preparation in Kitchen Machines.Sensors (Basel, Switzerland) · 2025Article
- Non-Alcoholic Wines: Sensory Pleasantness and Health Benefits.Foods (Basel, Switzerland) · 2025Review
- Microbial communities from distinctFrontiers in fungal biology · 2025Article
- Mixed Culture of Yeast and Lactic Acid Bacteria for Low-Temperature Fermentation of Wheat Dough.Molecules (Basel, Switzerland) · 2024Article
- Multi-omics framework to reveal the molecular determinants of fermentation performance in wine yeast populations.Microbiome · 2024Article
- Exploring the Volatile Profile ofFoods (Basel, Switzerland) · 2024Article
- LowTempGAL: a highly responsive low temperature-inducible GAL system in Saccharomyces cerevisiae.Nucleic acids research · 2024Article
- Volatile Organic Compounds ofFoods (Basel, Switzerland) · 2024Article
- The effect of selected Non-Heliyon · 2024Article
- Polyextremophile engineering: a review of organisms that push the limits of life.Frontiers in microbiology · 2024Review
- A novel image-based method for simultaneous counting of Lactobacillus and Saccharomyces in mixed culture fermentation.Journal of industrial microbiology & biotechnology · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yeast plays a key role in the production of fermented foods and beverages, such as bread, wine, and other alcoholic beverages. They are able to produce and release from the fermentation environment large numbers of volatile organic compounds (VOCs). This is the reason for the great interest in the possibility of adapting these microorganisms to fermentation at reduced temperatures. By doing this, it would be possible to obtain better sensory profiles of the final products. It can reduce the addition of artificial flavors and enhancements to food products and influence other important factors of fermented food production. Here, we reviewed the genetic and physiological mechanisms by which yeasts adapt to low temperatures. Next, we discussed the importance of VOCs for the food industry, their biosynthesis, and the most common volatiles in fermented foods and described the beneficial impact of decreased temperature as a factor that contributes to improving the composition of the sensory profiles of fermented foods.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.