Results 21 to 30 of about 5,745 (213)

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, Suprun Ivan, Ageeva Natalya, Al-Nakib Ekaterina   +3 more
doaj   +1 more source

Human-associated migration of Holarctic Saccharomyces uvarum strains to Patagonia [PDF]

Fungal Ecology, 2020
Our results show that the greatest S. uvarum population diversity worldwide is observed in Patagonia, where strains of this species can be isolated from industrial and traditional fermentations as well as from natural environments. This greater Patagonian diversity is due to the presence of strains belonging to two genetically differentiated ...
Gonzalez Flores, Melisa, Rodríguez, María Eugenia, Peris, David, Querol, Amparo, Barrio, Eladio, Lopes, Christian Ariel   +5 more
openaire   +4 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   +5 more sources

Influence of temperature and pH on S. bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters [PDF]

, 2005
The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines.
Serra, Audrey, Strehaiano, Pierre, Taillandier, Patricia   +2 more
core   +2 more sources

Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]

, 2019
Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine, Montet, Didier, Piro-Metayer, Isabelle, Tatsadjieu Ngoune, Leopold   +3 more
core   +1 more source

Metabolic Fates of L-Tryptophan in Saccharomyces uvarum (Saccharomyces carlsbergensis).

Chemical and Pharmaceutical Bulletin, 1991
The metabolism of L-tryptophan by Saccharomyces uvarum (carlsbergensis) was investigated by simultaneous measuring of fluxes through kynureninase, through transaminases and into protein using L-[methylene-14C] and L-[side chain-2,3-3H]tryptophan.
M, Shin, T, Shinguu, K, Sano, C, Umezawa
openaire   +3 more sources

Influence des produits de traitement de la vigne sur la microflore levurienne (*)

OENO One, 1976
Parmi les produits de traitement essayés à la vigne en 1975, c'est l'Euparène qui modifie le plus profondément la flore des levures. Pendant les 17 jours de contrôle de la fermentation, cette flore a été composée, en présence d'Euparène, de 57 p.
Simone Sapis-domercq, Alain Bertrand, Françoise Mur, Ch. Sarre   +3 more
doaj   +1 more source

Synthesis of Aroma Compounds as a Function of Different Nitrogen Sources in Fermentations Using Non-Saccharomyces Wine Yeasts

Microorganisms, 2022
Non-Saccharomyces yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to Saccharomyces cerevisiae, the biosynthetic pathways leading to aroma compound formation in ...
Jennifer Badura, Marko Medić, Niël van Wyk, Birgit Krause, Heike Semmler, Silvia Brezina, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn   +8 more
doaj   +1 more source

Selection and Characterization of Non-Saccharomyces Yeast Strains for Potential Use in Arabica and Conilon Coffee Fermentations. [PDF]

J Food Sci
ABSTRACT Customized fermentation approaches are necessary due to the differences in the characteristics of Coffea arabica (Arabica) and Coffea canephora (Conilon) coffees. Therefore, this work aimed to select and characterize new non‐Saccharomyces yeast strains with potential use as starter cultures for Arabica and Conilon coffee fermentation, using a ...
Martins PMM, Falcão IJ, Batista NN, Bernardes PC, Schwan RF.   +4 more
europepmc   +2 more sources

Metabolism of Tryptophan to Niacin in Saccharomyces uvarum.

Journal of Nutritional Science and Vitaminology, 1991
In Saccharomyces uvarum, the effect of metabolic intermediates of the tryptophan-NAD pathway on the niacin-production was investigated. Exogenously added kynurenine and 3-hydroxyanthranilic acid raised the content of total niacin of the cells 2-fold as compared to the control cells, although anthranilic acid and tryptophan were less effective ...
M, Shin, K, Sano, C, Umezawa
openaire   +3 more sources