Oenological Characterization of Native Hanseniaspora uvarum Strains [PDF]
Fermentation, 2022 The utilization of native yeast strains associated with a distinct terroir for autochthonous grape types represents a novel trend in winemaking, contributing to the production of unique wines with regional character.
Stojan Mančić +6 more
doaj +4 more sources
Community assembly and aroma contribution of Hanseniaspora yeasts in spontaneous fermentation of Cabernet Sauvignon grapes from four regions in Northwest China [PDF]
Food Chemistry: XThis study investigated the community assembly and aroma contribution of Hanseniaspora yeasts during spontaneous fermentation of Cabernet Sauvignon grapes from four regions (Zhangye, Wuhai, Yinchuan, and Xianyang) in Northwest China.
Boyuan Fan +6 more
doaj +2 more sources
Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection [PDF]
FoodsThe spoilage of wine caused by Brettanomyces bruxellensis and Hanseniaspora uvarum poses a significant challenge for winemakers, necessitating the development of effective and reliable strategies to control the growth of these yeasts, such as grape must ...
Fatima El Dana +6 more
doaj +2 more sources
A Versatile Toolset for Genetic Manipulation of the Wine Yeast Hanseniaspora uvarum. [PDF]
Int J Mol Sci, 2023 Hanseniaspora uvarum is an ascomycetous yeast that frequently dominates the population in the first two days of wine fermentations. It contributes to the production of many beneficial as well as detrimental aroma compounds. While the genome sequence of the diploid type strain DSM 2768 has been largely elucidated, transformation by electroporation was ...
Heinisch JJ +3 more
europepmc +3 more sources
Hanseniaspora uvarum Attracts Drosophila suzukii (Diptera: Drosophilidae) With High Specificity. [PDF]
J Econ Entomol, 2022 Abstract Since the early phase of the intercontinental dispersal of Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), fermentation baits have been used for monitoring. Self-made lures and commercial products are often based on wine and vinegar.
Kleman I +4 more
europepmc +5 more sources
Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages [PDF]
Current Research in Food ScienceIn response to the growing need for functional beverages, this study aimed to harness yeast metabolism to optimize elderberry juice fermentation, targeting sugar reduction and enrichment of bioactive compounds with enhanced functional properties ...
Amir Shazad +7 more
doaj +2 more sources
Hand dermatitis with Hanseniaspora uvarum as a plausible causative agent. [PDF]
Postepy Dermatol Alergol, 2018 Jankowski M +3 more
europepmc +4 more sources
Shipin gongye ke-jiOne strain of Hanseniaspora uvarum YT-35 was screened from fermented sediment of wild cherry. Hanseniaspora uvarum YT-35 and commercial Saccharomyces cerevisiae were used as coculture for manufacture of fermented wild cherry beverage.
Chanyuan LI +7 more
doaj +2 more sources
Yeast-based attract-and-kill strategies for Drosophila suzukii management without disrupting honey bee activity. [PDF]
PLoS ONEAttract-and-kill strategies are effective, sustainable pest control methods. Formulations combining the insecticide spinosad, at a lower dose than conventional methods, with the Drosophila-associated yeast Hanseniaspora uvarum have shown promising ...
Claire Duménil +9 more
doaj +2 more sources
The Role of Glucose-6-phosphate Dehydrogenase in the Wine Yeast Hanseniaspora uvarum. [PDF]
Int J Mol SciHanseniaspora uvarum is the predominant yeast species in the majority of wine fermentations, which has only recently become amenable to directed genetic manipulation. The genetics and metabolism of H. uvarum have been poorly studied as compared to other yeasts of biotechnological importance.
Heinisch JJ +3 more
europepmc +3 more sources