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The cold-tolerant yeast Saccharomyces cerevisiae is industrially useful for lager fermentation, high-quality wine, and frozen dough production. S. cerevisiae Cheongdo is a recent isolate from frozen peach samples which has a good fermentation performance at low temperatures and desirable flavor profiles. Here, phenotype microarray was used to investigate industrial potentials of S. cerevisiae Cheongdo using 192 carbon sources. Compared to commercial wine yeast S. cerevisiae EC1118, Cheongdo showed significantly different growth rates on 34 substrates. The principal component analysis of the results highlighted that the better growth of Cheongdo on galactose than on EC1118 was the most significant difference between the two strains. The intact GAL4 gene and the galactose fermentation performance at a low temperatures suggested that S. cerevisiae Cheongdo is a promising host for industrial fermentation rich in galactose, such as lactose and agarose. [ABSTRACT FROM AUTHOR]

Non-conventional yeasts, i.e., the vast biodiversity beyond already well-established model systems such as I Saccharomyces cerevisiae, Candida albicans i and I Schizosaccharomyces pombe i and a few others, are a huge and untapped resource of organisms. This Special Issue on non-conventional yeasts adds to the effort to popularize novel yeasts and contains 10 papers covering a range of organisms and fields of application. Dairy industry effluents contain a lot of energy that can be retained and converted to bioethanol by these yeast with great efficiency. [Extracted from the article]