ArticleFoods (Basel, Switzerland)2025
Evaluation of Stress Tolerance and Fermentation Performance in Commercial Yeast Strains for Industrial Applications.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- Systematic process optimization for enhanced biosynthesis of 2-phenylethanol using Candida sorboxylosa.Bioprocess and biosystems engineering · 2026Article
- Lactic Acid Bacteria for Fungal Control and Shelf-Life Extension in Fresh Pasta: Mechanistic Insights and Clean-Label Strategies.Molecules (Basel, Switzerland) · 2026Review
- Development of a Functional Loog-Pang Starter Using Selected Yeast and Fungal Strains for Black Glutinous Rice Sato Fermentation.TheScientificWorldJournal · 2026Article
- Probiotic Yeast and How to Use Them-Combining Traditions and New Waves in Fermented Beverages.Foods (Basel, Switzerland) · 2025Article
- The Response Characteristics of OneJournal of fungi (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
This study evaluates the stress tolerance and metabolic adaptability of twelve yeast strains, including eleven commercial strains from Wyeast Laboratories and one prototrophic laboratory strain, under industrially relevant conditions. Yeast strains were assessed for their fermentation performance and stress responses under glucose limitation, osmotic stress, acid stress, elevated ethanol concentrations, and temperature fluctuations. Results revealed significant variability in glucose consumption, ethanol production, and stress tolerance across strains. ACY34 and ACY84 demonstrated the highest fermentation efficiency, while ACY19 exhibited exceptional stress resilience, excelling under multiple stress conditions such as osmotic and ethanol stress. The findings highlight strain-specific performance, with some strains suited for high-yield fermentation and others excelling under challenging environmental conditions. These results provide critical insights for selecting and optimizing yeast strains tailored to specific industrial fermentation processes, contributing to improved productivity and product quality in food and beverage production.
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Registered trials
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