Genome annotation of a Saccharomyces sp. lager brewer's yeast [PDF]
Genomics Data, 2016 The genome of lager brewer's yeast is a hybrid, with Saccharomyces eubayanus and Saccharomyces cerevisiae as sub-genomes. Due to their specific use in the beer industry, relatively little information is available.
Patricia Marcela De León-Medina +7 more
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Yeast cell factories for fine chemical and API production [PDF]
Microbial Cell Factories, 2008 This review gives an overview of different yeast strains and enzyme classes involved in yeast whole-cell biotransformations. A focus was put on the synthesis of compounds for fine chemical and API (= active pharmaceutical ingredient) production employing
Glieder Anton, Pscheidt Beate
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Ecotoxicity of o-Chlorobenzylidene Malononitrile (CBM) and Toxicological Risk Assessment for SCLP Biological Cultures (Saccharomyces sp., Chlorella sp., Lactobacillus sp., Paramecium sp.) [PDF]
Toxics, 2023 Toxic substances used as chemical weapons present a number of particularities that affect the surrounding environment, having a wide range of action by disrupting the ecological balance: they may infect soil or air, or form aerosols through smoke or ...
Viorel Gheorghe +3 more
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Different brewing materials change the vertical distribution pattern of eukaryotic communities in Luzhou-flavor liquor pit muds [PDF]
Scientific ReportsThe impact of brewing materials on the spatial distribution of eukaryotic microbiota in pit muds (PMs) of Luzhou-flavor liquor was investigated using high-throughput sequencing of 18 S rDNA amplicons to compare the differences in eukaryotic microbiota ...
Mingyu Zhang +5 more
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Effects of Clavispora sp. co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry wine [PDF]
Frontiers in MicrobiologyBlueberry wines provide a nutrient-rich alternative to perishable fresh fruits. However, the flavor complexity and nutrition retention remain limited by traditional fermentation. In this study, a non-Saccharomyces yeast Clavispora sp. LM32 was introduced
Yan Ma +4 more
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Selection and identification of thermophilic yeast strains in leachate from the organic waste heap in Phu Luong district, Thai Nguyen province, Vietnam [PDF]
E3S Web of Conferences, 2023 The study was carried out to isolate and select useful thermophilic yeast strains in the process of organic domestic waste treatment in Phu Luong - Thai Nguyen.
Thi Hong Phuong Dang, Do Thi Tuyen
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Occurrence and Distribution of Strains of Saccharomyces cerevisiae in China Seas
Journal of Marine Science and Engineering, 2021 The yeast Saccharomyces cerevisiae has been widely applied in fermentation industries, chemical industries and biological research and it is widespread in different environments, especially in sugar-rich environments.
Bai-Chuan Tian +4 more
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Three new species of Saccharomyces sensu lato van der Walt from Yaku Island in Japan: Saccharomyces naganishii sp. nov., Saccharomyces humaticus sp. nov. and Saccharomyces yakushimaensis sp. nov. [PDF]
International Journal of Systematic and Evolutionary Microbiology, 2001 Three new yeast species were isolated from soil and partially decayed leaves in Yaku Island and Iriomote Island in the Nansei Islands of Japan. Based on DNA hybridization and physiological characters, these represent novel taxa. These are designated Saccharomyces naganishii sp. nov. (type strain IFO 10181T = CBS 8797T), Saccharomyces humaticus sp. nov.
K, Mikata +2 more
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A Phylogenetic Analysis of the Genus Saccharomyces Based on 18S rRNA Gene Sequences: Description of Saccharomyces kunashirensis sp. nov. and Saccharomyces martiniae sp. nov. [PDF]
International Journal of Systematic Bacteriology, 1997 A phylogenetic investigation of the ascomycetous yeast genus Saccharomyces was performed by using 18S rRNA gene sequence analysis. Comparative sequence analysis showed that the genus is phylogenetically very heterogeneous. Saccharomyces species were found to be phylogenetically interdispersed with members of other ascomycetous genera (e.g., the genera ...
S A, James +3 more
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The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines
Food Chemistry: X, 2020 The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae
Jean-Philippe Kanter +6 more
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