Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
core +1 more source
Revista Bases de la Ciencia, 2018 Se realizó el aislamiento e identificación de levaduras nativas de un viñedo de la especie Vitis vinifera variedad Malvasía blanca, en la Región Zuliana. Se muestrearon aséptica y aleatoriamente bayas y partes de la planta (hojas, raquis, corteza y suelo)
María Berradre +7 more
doaj +1 more source
Genome Sequence of the Native Apiculate Wine Yeast Hanseniaspora vineae T02/19AF [PDF]
, 2014 The use of novel yeast strains for winemaking improves quality and provides variety including subtle characteristic differences in fine wines. Here we report the first genome of a yeast strain native to Uruguay, Hanseniaspora vineae T02/19AF, which has ...
Aguilar, Pablo S. +9 more
core +1 more source
Effects of Biodynamic Vineyard Management on Yeast Community and Aroma Components in ‘Cabernet Sauvignon’ Wine [PDF]
Shipin Kexue, 2023 In order to explore the effects of biodynamic vineyard management on the yeast community structure and volatile aroma components during wine fermentation, Cabernet Sauvignon grapes from biodynamic (BD) and conventional (CV) vineyards were naturally ...
CHEN Xuelian, ZANG Wei, LIU Yu, JIANG Zhanzhan, PENG Shuai, WANG Jing
doaj +1 more source
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation [PDF]
, 2010 The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed.
Aponte, M +5 more
core +2 more sources
Identification and selection of non-Saccharomyces strains isolate from brazilian apple must
Ciência Rural, 2018 : This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders.
Giovana Arruda Moura Pietrowski +5 more
doaj +1 more source
Volatile codes: Correlation of olfactory signals and reception in Drosophila-yeast chemical communication. [PDF]
, 2015 Drosophila have evolved strong mutualistic associations with yeast communities that best support their growth and survival, resulting in the development of novel niches.
Hamby, Kelly +4 more
core +1 more source
Evolution of yeast biodiversity and volatile compounds during spontaneous fermentation of ‘Karasakiz’ grapes from different regions over two consecutive vintages [PDF]
Ciência e Técnica Vitivinícola, 2023 Spontaneous fermentation may produce complex and unique wines with geographical designations due to the region-specific yeast flora and variations in must characteristics. The current study focused on the yeast diversity and changes in volatile compounds
Çelebi-Uzkuç Nesrin Merve +2 more
doaj +1 more source
The Shared and Specific Genes and a Comparative Genomics Analysis within Three Hanseniaspora Strains
International Journal of Genomics, 2019 Kloeckera apiculata plays an important role in the inhibition of citrus postharvest blue and green mould diseases. This study was based on the previous genome sequencing of K. apiculata strain 34-9. After homologous comparison, scaffold 27 was defined as
Kai Chen +4 more
doaj +1 more source
Frontiers in Microbiology, 2020 Hanseniaspora, a predominant yeast genus of grape musts, includes sister species recently reported as fast evolving. The aim of this study was to investigate the genetic relationships between the four most closely related species, at the population level.
Méline Saubin +7 more
doaj +1 more source