Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]
, 2013 Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
A Borneman +52 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
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Journal of the Indonesian Tropical Animal Agriculture, 2020 An experiment was performed to investigate the probiotic effect of Saccharomyces boulardii and Saccharomyces cerevisiae on yield, antioxidant activity, and expression of interleukin-6 gene in Holstein calves.
S. Sabooni +4 more
doaj +1 more source
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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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
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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
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
core +1 more source
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
Epigenetics in Saccharomyces cerevisiae [PDF]
Cold Spring Harbor Perspectives in Biology, 2013 Saccharomyces cerevisiae provides a well-studied model system for heritable silent chromatin, in which a nonhistone protein complex--the SIR complex--represses genes by spreading in a sequence-independent manner, much like heterochromatin in higher eukaryotes.
Grunstein Michael, Gasser Susan M
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