Results 31 to 40 of about 5,745 (213)

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   +1 more source

Differential paralog divergence modulates genome evolution across yeast species. [PDF]

PLoS Genetics, 2017
Evolutionary outcomes depend not only on the selective forces acting upon a species, but also on the genetic background. However, large timescales and uncertain historical selection pressures can make it difficult to discern such important background ...
Monica R Sanchez, Aaron W Miller, Ivan Liachko, Anna B Sunshine, Bryony Lynch, Mei Huang, Erica Alcantara, Christopher G DeSevo, Dave A Pai, Cheryl M Tucker, Margaret L Hoang, Maitreya J Dunham   +11 more
doaj   +1 more source

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary [PDF]

, 2014
Initiated by the Association “Wine Route of Etyek Wine District”, the objectives of this study were to isolate and identify autochthonous yeast strains from local wines and to determine their oenologically important properties. The first aim of this work
A. Pomázi, Antonelli A., Antunovics Z., Antunovics Z., Csoma H., Csurgai B., Fernandez-Espinar M.T., Giudici P., Hoffman C.S., I. Magyar, Ivannikova Y.V., Kurtzman C.P., Magyar I., Masneuf-Pomarède I., Massoutier C., Naumov G.I., Naumov G.I., Naumov G.I., Nguyen H.-V., Nguyen H.-V., Nguyen H.-V., O. Csernus, Pulvirenti A., Rebelein H., Replansky T., Sipiczki M., Sipiczki M., Szucs E., Vaughan-Martini A., Vaughan-Martini A., White T.J.   +30 more
core   +1 more source

GROWTH OF SACCHAROMYCES CEREVISIAE AND SACCHAROMYCES UVARUM IN A TEMPERATURE GRADIENT INCUBATOR [PDF]

Journal of the Institute of Brewing, 1977
A temperature gradient incubator has been used to determine the effect of temperature on the growth of strains of Saccharomyces cerevisiae and Saccharomyces uvarum (including lager brewing yeasts formerly classified as Saccharomyces carlsbergensis). The maximum temperatures for growth (Tmax) for all strains of S.
R. M. Walsh, P. A. Martin
openaire   +1 more source

Hybrids Saccharomyces cerevisiae X Saccharomyces bayanus var. uvarum having a high liberating ability of some sulfur varietal aromas of Vitis vinifera Sauvignon blanc wines

OENO One, 2002
We measured ability of some indigenous Saccharomyces bayanus var. uvarum wine yeasts to release volatile thiols from their S-cysteine conjugate precursors, odorous compounds responsible for the characteristic aroma of Sauvignon blanc wines.
Isabelle Masneuf-Pomarède, Marie-Laure Murat, Gennadi I. Naumov, Takatoshi Tominaga, Denis Dubourdieu   +4 more
doaj   +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

Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation

Microorganisms, 2021
The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections.
Martina Catallo, Fabrizio Iattici, Cinzia L. Randazzo, Cinzia Caggia, Kristoffer Krogerus, Frederico Magalhães, Brian Gibson, Lisa Solieri   +7 more
doaj   +1 more source

Effects of Biodynamic Vineyard Management on Yeast Community and Aroma Components in ‘Cabernet Sauvignon’ Wine [PDF]

Shipin Kexue, 2023
In order to explore the effects of biodynamic vineyard management on the yeast community structure and volatile aroma components during wine fermentation, Cabernet Sauvignon grapes from biodynamic (BD) and conventional (CV) vineyards were naturally ...
CHEN Xuelian, ZANG Wei, LIU Yu, JIANG Zhanzhan, PENG Shuai, WANG Jing
doaj   +1 more source

Saccharomyces eubayanus and Saccharomyces arboricola reside in North Island native New Zealand forests [PDF]

, 2016
Saccharomyces is one of the best-studied microbial genera but our understanding of the global distributions and evolutionary histories of its members is relatively poor.
Almeida, Bergstrom, Bing, Borneman, Cherry, Coton, Darling, Dashko, Di Cagno, Edgar, Esteve-Zarzoso, Ganga, García-Alcalde, Gayevskiy, Goddard, Goddard, Goddard, Goffeau, Guindon, Hagman, Hittinger, Hittinger, Hurles, Hyma, Johnson, Kearse, Knight, Kobayashi, Kurtzman, Lederer, Li, Libkind, Liti, Liti, McGovern, Naumov, Naumov, Naumov, Naumov, Peris, Pfeiffer, Piskur, Polz, Replansky, Rodríguez, Rokas, Rozpedowska, Salvado, Scannell, Serjeant, Sniegowski, Spring, Tsai, Wang, Wang, White, Zhang, Zhang   +57 more
core   +1 more source

Genome Sequencing and Comparative Analysis of Three Hanseniaspora uvarum Indigenous Wine Strains Reveal Remarkable Biotechnological Potential

Frontiers in Microbiology, 2020
A current trend in winemaking has highlighted the beneficial contribution of non-Saccharomyces yeasts to wine quality. Hanseniaspora uvarum is one of the more represented non-Saccharomyces species onto grape berries and plays a critical role in ...
Nicoletta Guaragnella, Nicoletta Guaragnella, Matteo Chiara, Angela Capece, Patrizia Romano, Rocchina Pietrafesa, Gabriella Siesto, Caterina Manzari, Graziano Pesole, Graziano Pesole   +9 more
doaj   +1 more source