On Saccharomyces cerevisiæ [PDF]
Annals and Magazine of Natural History, 1876 (1876). On Saccharomyces cerevisiae. Annals and Magazine of Natural History: Vol. 18, No. 104, pp. 187-189.
Manuel M. Rodriguez +1 more
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Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae. [PDF]
International Journal of Systematic and Evolutionary Microbiology, 2000 On the basis of genetic analysis, molecular karyotyping and sequence analyses of the 18S rRNA and internal transcribed spacer (ITS) region, three new Saccharomyces species are described, Saccharomyces cariocanus (with type strain NCYC 2890T), Saccharomyces kudriavzevii (with type strain NCYC 2889T) and Saccharomyces mikatae (with type strain NCYC 2888T)
Naumov, G.I. (author) +4 more
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The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
Microorganisms, 2023 Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide.
Sergi Maicas, José Juan Mateo
openaire +4 more sources
PCR-RFLP ITS-based analysis of wine yeast autochthonous strains isolated from different grape cultivars in Taman subregion [PDF]
E3S Web of Conferences, 2021 The studies present the results of morphological, cultural and genetic analysis of the ITS1-ITS4 region of the autochthonous yeast strains genome by using the HaeIII restriction enzyme.
Lobodina Elena +3 more
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The Biosensor based on electrochemical dynamics of fermentation in yeast Saccharomyces Cerevisiae [PDF]
Environmental Research, 2022, 2022 The zymase activity of the yeast Saccharomyces Cerevisiae is sensitive to environmental parameters and is therefore used as a microbiological sensor for water quality assessment, ecotoxicological characterization or environmental monitoring. Comparing to bacterial bioluminescence approach, this method has no toxicity, excludes usage of genetically ...
arxiv +1 more source
Quantifying the efficiency and biases of forest Saccharomyces sampling strategies [PDF]
, 2019 Saccharomyces yeasts are emerging as model organisms for ecology and evolution, and researchers need environmental Saccharomyces isolates to test ecological and evolutionary hypotheses.
Beijernick M. W. +6 more
core +2 more sources
Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine
Czech Journal of Food Sciences, 2017 The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can ...
Franc Čuš +2 more
doaj +1 more source
Mitochondrial DNA and temperature tolerance in lager yeasts [PDF]
, 2019 A growing body of research suggests that the mitochondrial genome (mtDNA) is important for temperature adaptation. In the yeast genus Saccharomyces, species have diverged in temperature tolerance, driving their use in high- or low-temperature ...
Baker, EmilyClare P +5 more
core +2 more sources
Membranes, 2022 Separation of cells from produced biomolecules is a challenging task in many biotechnological downstream operations due to deposit formation of the retained cells, affecting permeation of the target product.
Maria E. Weinberger, Ulrich Kulozik
doaj +1 more source
Identification of furfural resistant strains of Saccharomyces cerevisiae and Saccharomyces paradoxus from a collection of environmental and industrial isolates [PDF]
, 2015 Background Fermentation of bioethanol using lignocellulosic biomass as a raw material provides a sustainable alternative to current biofuel production methods by utilising waste food streams as raw material.
CE Wyman +25 more
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