Abstract
Yeast is still economically one of the most important microorganism employed on this planet. In addition, it is a eukaryote with a cellular structure similar to mammalian cells. Consequently, it has been extensively used as an �experimental eukaryote,� and many of the findings have been applied to medical research and molecular biology. My personal interest in yeast began with the use of yeast as an experimental organism, and this led to studies on its use in the brewing (and distilling) industry. In this context, I have studied areas such as flocculation, culture storage methods, genetic manipulation, wort sugar and amino acid/<br> peptide uptake, high-gravity brewing, and yeast stress effects.
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