Results 1 to 10 of about 5,745 (213)

Functional Analysis of the FZF1 Genes of Saccharomyces uvarum [PDF]

Frontiers in Microbiology, 2018
Being a sister species of Saccharomyces cerevisiae, Saccharomyces uvarum shows great potential regarding the future of the wine industry. The sulfite tolerance of most S. uvarum strains is poor, however.
Xiaozhen Liu, Xiaozhen Liu, Xiaoping Liu, Zhiming Zhang, Ming Sang, Xiaodong Sun, Chengzhong He, Peiyao Xin, Hanyao Zhang   +8 more
doaj   +5 more sources

A Unique Saccharomyces cerevisiae × Saccharomyces uvarum Hybrid Isolated From Norwegian Farmhouse Beer: Characterization and Reconstruction [PDF]

Frontiers in Microbiology, 2018
An unknown interspecies Saccharomyces hybrid, “Muri,” was recently isolated from a “kveik” culture, a traditional Norwegian farmhouse brewing yeast culture (Preiss et al., 2018). Here we used whole genome sequencing to reveal the strain as an allodiploid
Kristoffer Krogerus, Kristoffer Krogerus, Richard Preiss, Richard Preiss, Brian Gibson   +4 more
doaj   +9 more sources

Novel Saccharomyces uvarum x Saccharomyces kudriavzevii synthetic hybrid with enhanced 2-phenylethanol production [PDF]

Microbial Cell Factories
Background Over the last two decades, hybridization has been a powerful tool used to construct superior yeast for brewing and winemaking. Novel hybrids were primarily constructed using at least one Saccharomyces cerevisiae parent.
Karolina Drężek, Zsuzsa Antunovics, Agnieszka Karolina Grabiec   +2 more
doaj   +4 more sources

An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery. [PDF]

PLoS ONE, 2021
Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is
Garrett C McCarthy, Sydney C Morgan, Jonathan T Martiniuk, Brianne L Newman, Stephanie E McCann, Vivien Measday, Daniel M Durall   +6 more
doaj   +2 more sources

Understanding the role of GRE3 in the erythritol biosynthesis pathway in Saccharomyces uvarum and its implication in osmoregulation and redox homeostasis [PDF]

Microbial Biotechnology, 2023
Erythritol is produced in yeasts via the reduction of erythrose into erythritol by erythrose reductases (ERs). However, the genes codifying for the ERs involved in this reaction have not been described in any Saccharomyces species yet. In our laboratory,
Sonia Albillos‐Arenal, Romain Minebois, Amparo Querol, Eladio Barrio   +3 more
doaj   +2 more sources

Convergent adaptation of Saccharomyces uvarum to sulfite, an antimicrobial preservative widely used in human-driven fermentations. [PDF]

PLoS Genetics, 2021
Different species can find convergent solutions to adapt their genome to the same evolutionary constraints, although functional convergence promoted by chromosomal rearrangements in different species has not previously been found.
Laura G Macías, Melisa González Flores, Ana Cristina Adam, María E Rodríguez, Amparo Querol, Eladio Barrio, Christian Ariel Lopes, Roberto Pérez-Torrado   +7 more
doaj   +2 more sources

Differences in Enzymatic Properties of the Saccharomyces kudriavzevii and Saccharomyces uvarum Alcohol Acetyltransferases and their Impact on Aroma-Active Compounds Production [PDF]

Frontiers in Microbiology, 2016
Higher alcohols and acetate esters belong to the most important yeast secondary metabolites that significantly contribute to the overall flavour and aroma profile of fermented products.
Jiri eStribny, Amparo eQuerol, Roberto ePérez-Torrado   +2 more
doaj   +2 more sources

The impact of simultaneous inoculation with Torulaspora delbrueckii and Hanseniaspora uvarum combined with Saccharomyces cerevisiae on chemical and sensory quality of Sauvignon blanc wines

Frontiers in Microbiology
Non-Saccharomyces yeasts have great potential in improving wine quality, showing personality characteristics, and highlighting the terroir of wine. In this study, we evaluated the impact of simultaneous inoculation with the non-Saccharomyces yeasts ...
Linbo Li, Chenyang Yuan, Lei Zhang, Ruichao Chu, Qingquan Yu, Jian Cai, Tianyou Yang, Mingxia Zhang   +7 more
exaly   +3 more sources

Influence of indigenous non-Saccharomyces yeast strains on the physicochemical and sensory properties of wine fermentation: a promising approach to enhancing wine quality [PDF]

Frontiers in Cellular and Infection Microbiology
This study explores the potential of indigenous non-Saccharomyces yeasts isolated from Vitis vinifera L. grape skins to improve the quality of regional wines by enhancing their physicochemical and sensory characteristics.
Sathivel Thivijan, Sathivel Thivijan, Sathivel Thivijan, Dayani Pavalakumar, Dayani Pavalakumar, Chathuri J. Gunathunga, Chathuri J. Gunathunga, Lanka J. S. Undugoda, Pathmalal M. Manage, Ruwani N. Nugara, Pasan C. Bandara, Kasun M. Thambugala, Kasun M. Thambugala, Kasun M. Thambugala, Fahad Al-Asmari, Itthayakorn Promputtha   +15 more
doaj   +2 more sources

The Antioxidant Capacity and Flavor Diversity of Strawberry Wine Are Improved Through Fermentation with the Indigenous Non-Saccharomyces Yeasts Hanseniaspora uvarum and Kurtzmaniella quercitrusa [PDF]

Foods
The production of strawberry wine is an effective strategy for addressing the significant economic losses caused by strawberry spoilage. In recent years, there has been an increase in consumer demand for quality and flavor diversity in fruit wines ...
Ruipeng Wang, Bo Yang, Saihong Jia, Yiwei Dai, Xinping Lin, Chaofan Ji, Yingxi Chen   +6 more
doaj   +2 more sources