Curcumin Enhances Alcoholic Fermentation in Yeast by Promoting Osmotic Stress Adaptation
Yukiko Nakase, Sora Kim, Keita Sakaue, Yukiko Sugimoto, Taisuke Seike, Mutsumi Watanabe, Takayuki Tohge, Yuichi Morozumi, Daisuke Watanabe
This study shows curcumin enhances alcoholic fermentation in yeast under high-glucose osmotic stress by promoting stress adaptation and metabolic shifts.
bioRxiv · Sep 13, 2026 · PreprintMicrobiology