Results 11 to 20 of about 2,880 (197)

Saccharomyces uvarum, a proper species withinSaccharomycessensu stricto [PDF]

FEMS Microbiology Letters, 2000
Saccharomyces uvarum is proposed as a proper species within the complex Saccharomyces sensu stricto. Molecular characteristics including the similarity of the restriction profile of the non-transcribed spacer 2 (NTS2) and of the D1/D2 sequences of the rDNA, as well as other genotypic and phenotypic characteristics confirm that this group of strains is ...
Pulvirenti, A., Nguyen, H.V., Caggia, C., Giudici, P., Rainieri, S., Zambonelli, C.   +5 more
core   +6 more sources

Saccharomyces uvarum, a distinct group withinSaccharomyces sensu stricto [PDF]

FEMS Microbiology Letters, 1999
A natural subgroup (that we refer to as Saccharomyces uvarum) was identified, within the heterogeneous species Saccharomyces bayanus. The typical electrophoretic karyotype, interfertility of hybrids between strains, distinctive sugar fermentation pattern, and uniform fermentation characteristics in must, indicated that this subgroup was not only highly
S. RAINIERI, C. ZAMBONELLI, E. JOHON HALLSWORT, PULVIRENTI, Andrea, GIUDICI, Paolo   +4 more
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Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines

Molecules, 2022
Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H.
Mingzheng Huang, Xiaozhu Liu, Xin Li, Xiaofang Sheng, Tingting Li, Weiyuan Tang, Zhihai Yu, Yuanmeng Wang   +7 more
doaj   +2 more sources

Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid [PDF]

International Journal of Food Microbiology, 2015
Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S.
Pérez Torrado, Roberto, González, Sara Susana, Combina, Mariana, Barrio, Eladio, Querol, Amparo   +4 more
openaire   +7 more sources

Microsatellite analysis ofSaccharomyces uvarumdiversity [PDF]

FEMS Yeast Research, 2016
Considered as a sister species of Saccharomyces cerevisiae, S. uvarum is, to a lesser extent, an interesting species for fundamental and applied research studies. Despite its potential interest as a new gene pool for fermenting agents, the intraspecific molecular genetic diversity of this species is still poorly investigated.
Masneuf-Pomarede, Isabelle, Salin, Franck, Börlin, Marine, Coton, Emmanuel, Coton, Monika, Jeune, Christine Le, Legras, Jean-Luc   +6 more
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The population genomics of Saccharomyces cerevisiae and Saccharomyces uvarum in New Zealand vineyards

, 2021
The Saccharomyces cladeis a taxon of yeast, both wild and domesticated, which are capable of producing ethanol via fermentation, and have been utilised for this by humanity. This thesis uses whole-genome sequence data from over 200 novel isolates of two species – the predominantly domesticated Saccharomyces cerevisiae, and the partially domesticated ...
Peter Higgins (17159839)
openaire   +4 more sources

Mitochondrial inheritance and fermentative : oxidative balance in hybrids between Saccharomyces cerevisiae and Saccharomyces uvarum

Yeast, 2008
AbstractBreeding between Saccharomyces species is a useful tool for obtaining improved wine yeast strains, combining fermentative features of parental species. In this work, 25 artificial Saccharomyces cerevisiae × Saccharomyces uvarum hybrids were constructed by spore conjugation.
SOLIERI, lisa, ANTÚNEZ O, PÉREZ ORTÍN JE, BARRIO E, GIUDICI, Paolo   +4 more
openaire   +5 more sources

Characterization of natural hybrids ofSaccharomyces cerevisiaeandSaccharomyces bayanusvar.uvarum [PDF]

FEMS Yeast Research, 2007
Nine yeast strains were isolated from spontaneous fermentations in the Alsace area of France, during the 1997, 1998 and 1999 grape harvests. Strains were characterized by pulsed-field gel electrophoresis, PCR-restriction fragment length polymorphism (RFLP) of the MET2 gene, delta-PCR, and microsatellite patterns.
Le Jeune, Christine, Lollier, Marc, Demuyter, Catherine, Erny, Claude, Legras, Jean-Luc, Aigle, Michel, Masneuf-Pomarede, Isabelle   +6 more
openaire   +5 more sources

The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for the industrial wine production

Frontiers in Microbiology, 2016
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising
Mariana eTristezza, Maria eTufariello, Vittorio eCapozzi, Giuseppe eSpano, Giovanni eMITA, Francesco eGrieco   +5 more
doaj   +2 more sources

Saccharomyces eubayanusandSaccharomyces uvarumassociated with the fermentation ofAraucaria araucanaseeds in Patagonia [PDF]

FEMS Yeast Research, 2014
Mudai is a traditional fermented beverage, made from the seeds of the Araucaria araucana tree by Mapuche communities. The main goal of the present study was to identify and characterize the yeast microbiota responsible of Mudai fermentation as well as from A. araucana seeds and bark from different locations in Northern Patagonia.
Rodríguez, María Eugenia, Pérez Través, Laura, Sangorrin, Marcela Paula, Barrio, Eladio, Lopes, Christian Ariel   +4 more
openaire   +5 more sources