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Effect of Wine Yeast Monoculture Practice on the Biodiversity of Non-Saccharomyces Yeasts [PDF]

Journal of Applied Microbiology, 2004
The objective of this work was to study the effect of the use of Saccharomyces cerevisiae monocultures over the biodiversity of non-Saccharomyces yeasts in wine-producing areas in Chile.Microvinifications were carried out with grape musts of two areas. In one of them, the fermentation is carried out mainly in a spontaneous manner, whereas in the other ...
Claudio Martínez
exaly   +6 more sources

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Biotechnology of non-Saccharomyces yeasts—the basidiomycetes

Applied Microbiology and Biotechnology, 2013
Yeasts are the major producer of biotechnology products worldwide, exceeding production in capacity and economic revenues of other groups of industrial microorganisms. Yeasts have wide-ranging fundamental and industrial importance in scientific, food, medical, and agricultural disciplines (Fig. 1).
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Biotechnology of non-Saccharomyces yeasts—the ascomycetes

Applied Microbiology and Biotechnology, 2012
Saccharomyces cerevisiae and several other yeast species are among the most important groups of biotechnological organisms. S. cerevisiae and closely related ascomycetous yeasts are the major producer of biotechnology products worldwide, exceeding other groups of industrial microorganisms in productivity and economic revenues.
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Non-Saccharomyces yeasts in fermented beverages

Biotechnologies and Sustainable Development
Fermented beverages are drinks obtained through microbial fermentation and include both nonalcoholic products and widely consumed alcoholic beverages such as cider, beer, and wine. Their production is traditionally based on Saccharomyces cerevisiae strains, valued for their strong fermentative capacity and technological traits that ensure stable ...
Roman Golubi, Boris Morari, Silvia Nemteanu, Maria-Marcela Barbaros, Elena Albul   +4 more
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The Effect of Non-Saccharomyces and Saccharomyces Non-Cerevisiae Yeasts on Ethanol and Glycerol Levels in Wine

Fermentation, 2020
Non-Saccharomyces and Saccharomyces non-cerevisiae studies have increased in recent years due to an interest in uninoculated fermentations, consumer preferences, wine technology, and the effect of climate change on the chemical composition of grapes ...
Rocco Longo, Belinda Kemp
exaly   +1 more source

The effect of non-Saccharomyces yeasts on biogenic amines in wine

Trends in Food Science & Technology, 2021
Abstract Background Excess biogenic amines (BAs) bring off-odor to wine and are harmful to human health. Mixed fermentation by non-Saccharomyces yeasts with Saccharomyces cerevisiae has been widely used to improving sensory properties of wine in winemaking.
Baoshi Wang, Fengling Tan, Ruichao Chu, Guangyao Li, Linbo Li, Tianyou Yang, Mingxia Zhang   +6 more
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The impact of non-Saccharomyces yeasts in the production of alcoholic beverages

Applied Microbiology and Biotechnology, 2016
The conversion of fermentable sugars into alcohol during fermentation is the key process in the production of all alcoholic beverages. However, microbial activity during fermentation is considerably more complex than merely producing ethanol, usually involving the action of a great diversity of yeasts and bacteria and the production of metabolites that
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Exploring the phenotypic space of non-Saccharomyces wine yeast biodiversity

Food Microbiology, 2016
Tremendous microbial diversity exists in vineyards, and the potential to harness this diversity for novel mixed or pure starter cultures for wine fermentation has received significant attention in recent years. However, most studies are limited to a small subset of strains and species.
Debra, Rossouw, Florian F, Bauer
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Studies on acetate ester production by non-Saccharomyces wine yeasts

International Journal of Food Microbiology, 2001
A double coupling bioreactor system was used to fast screen yeast strains for the production of acetate esters. Eleven yeast strains were used belonging to the genera Candida, Hanseniaspora, Metschnikowia, Pichia, Schizosaccharomyces and Zygosacharomyces, mainly isolated from grapes and wine, and two wine Saccharomyces cerevisiae strains.
V, Rojas, J V, Gil, F, Piñaga, P, Manzanares   +3 more
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Selection of Distiller's Yeasts with Particular Respect to non-Saccharomyces Strains

Acta Biotechnologica, 1987
AbstractThe investigations demonstrate that in addition to Saccharomyces also strains Candida and Hansenula can be used for ethanol production. Their efficiences are at the standard level and the first phase of fermentation is considerably accelerated with results in suppression of bacterial contamination in cold mashing.
K. Laube, J. Wesenberg, P. Lietz
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