Results 31 to 40 of about 5,988 (242)

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
openaire   +4 more sources

Wine aroma modification by Hanseniaspora uvarum: A multiple-step strategy for screening potential mixed starters

Food Chemistry: X, 2023
Hanseniaspora uvarum is a prevalent yeast species in vineyards. However, its application in grape wine fermentation remains limited. This study used culture-dependent and -independent approaches to investigate the dynamics of H.
Zhong Zhang, Huiqing Wang, Hongchuan Xia, Lijun Sun, Qingchen Zhang, Hui Yang, Junxiang Zhang   +6 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, Suprun Ivan, Ageeva Natalya, Al-Nakib Ekaterina   +3 more
doaj   +1 more source

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.
Lisa Solieri, Oreto Antúnez, José E. Pérez‐Ortín, Eladio Barrio, Paolo Giudici   +4 more
openalex   +5 more sources

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

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

Characterization of the killer toxin KTCf20 from wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts [PDF]

, 2018
Wickerhamomyces anomalus Cf20 secretes the killer toxin KTCf20 that inhibits several wine spoilage yeasts of the species Pichia guilliermondii, P. membranifaciens, Brettanomyces bruxellensis and Dekkera anomala.
Fernandez de Ullivarri, Miguel, Mendoza, Lucia Margarita, Raya, Raul Ricardo   +2 more
core   +1 more source

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

Genomic Exploration of the Hemiascomycetous Yeasts: 5. Saccharomyces bayanus var. uvarum [PDF]

FEBS Letters, 2000
Saccharomyces bayanus var. uvarum investigated here is the species closest to Saccharomyces cerevisiae. Random sequence tags (RSTs) allowed us to identify homologues to 2789 open reading frames (ORFs) in S. cerevisiae, ORFs duplicated in S. uvarum but not in S.
Elisabeth Bon, Cécile Neuvéglise, Serge Casarégola, François Artiguenave, Patrick Wincker, Michel Aigle, Pascal Durrens   +6 more
openalex   +4 more sources