Torulaspora delbrueckii, frequently isolated from grape must and home-made bread doughs, has proven to be a superior choice to enhance wine and bread aromatic profiles. However, it exhibits a less robust fermentation performance than the commonly used S. cerevisiae. To improve fermentation efficiency and allow its implementation in innovative fermentation practices, we will elucidate its ecological interactions during fermentation, target its responses to stressors and optimize substrate use.
