Optimizing growth and biomass production of non- wine yeast starters by overcoming sucrose consumption deficiency.

The use of non- yeasts as starters in winemaking has increased exponentially in the last years. For instance, non-conventional yeasts have proven useful for the improvement of the organoleptic profile and biocontrol. Active dry yeast starter production has been optimized for , which may entail problems for the propagation of non- yeasts.

Closing nutrient loops in a maize rotation. Catch crops to reduce nutrient leaching and increase biogas production by anaerobic co-digestion with dairy manure.

Three catch crop species, ryegrass, forage rape and black oat, were grown between successive rotations of maize to reduce nitrogen leaching due to maize fertilization with digested dairy manure. Catch crops showed a high nutrient uptake, but with a wide range, depending on the year and the specie. Ensiling was shown to be a feasible storing method increasing catch crop methane production per hectare between 14-36% compared with fresh catch crop.

Basal catalase activity and high glutathione levels influence the performance of non-Saccharomyces active dry wine yeasts.

Non-Saccharomyces wine yeasts are useful tools for producing wines with complex aromas or low ethanol content. Their use in wine would benefit from their production as active dry yeast (ADY) starters to be used as co-inocula alongside S. cerevisiae.

Mortality rate in patients on methadone treatment and infected with the human immunodeficiency virus and/or the hepatitis C virus.

Letter to the editor.

Food-grade argan oil supplementation in molasses enhances fermentative performance and antioxidant defenses of active dry wine yeast.

The tolerance of the yeast Saccharomyces cerevisiae to desiccation is important for the use of this microorganism in the wine industry, since active dry yeast (ADY) is routinely used as starter for must fermentations. Both biomass propagation and dehydration cause cellular oxidative stress, therefore negatively affecting yeast performance. Protective treatments against oxidative damage, such as natural antioxidants, may have important biotechnological implications.