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 +11 more
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Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition [PDF]
, 2017 Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality.
Amparo Querol +3 more
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Évaluation des ressources génétiques de l'espèce Saccharomyces Uvarum
, 2007 Isabelle Masneuf-Pomarede +5 more
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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
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 +5 more
doaj +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
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Screening of Hanseniaspora Strains for the Production of Enzymes with Potential Interest for Winemaking [PDF]
, 2015 Some non-Saccharomyces yeasts, including Hanseniaspora, participate in the first stages of wine fermentation. Besides their importance in the wine production process some of these yeasts have been described to be potential producers of hydrolytic enzymes
Arévalo +11 more
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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 +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
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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.
Christine Le Jeune +6 more
openalex +5 more sources