Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]
, 2006 Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G. +2 more
core +3 more sources
Yeast, 2018 AbstractInterspecific hybrids among species in the Saccharomyces genus are frequently detected in anthropic habitats and can also be obtained easily in the laboratory. This occurs because the most important genetic barriers among Saccharomyces species are post‐zygotic.
Andrea Cecilia Origone +4 more
openaire +4 more sources
Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
Food Technology and Biotechnology, 2020 Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia.
Polona Zabukovec +2 more
doaj +1 more source
Molecular analysis of the genes involved in aroma synthesis in the species S. cerevisiae, S. kudriavzevii and S. bayanus var. uvarum in winemaking conditions. [PDF]
PLoS ONE, 2014 The Saccharomyces genus is the main yeast involved in wine fermentations to play a crucial role in the production and release of aromatic compounds. Despite the several studies done into the genome-wide expression analysis using DNA microarray technology
Amparo Gamero +3 more
doaj +1 more source
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
core +2 more sources
Fermentation, 2019 Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB) growth and wine flavor has not been extensively studied.
Heinrich Du Plessis +5 more
doaj +1 more source
Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the Genus Saccharomyces
Frontiers in Microbiology, 2019 Fermentations carried out at low temperatures (10–15°C) enhance the production and retention of flavor volatiles, but also increase the chances of slowing or arresting the process.
Estéfani García-Ríos +5 more
doaj +1 more source
Frontiers in Microbiology, 2023 The organoleptic profile and quality of wine are affected by the presence of different non-Saccharomyces species and strains. Therefore, the identification and characterization of non-Saccharomyces yeasts are the first step to understand their function ...
Ruirui Li +6 more
doaj +1 more source
Differential attraction of drosophilids to banana baits inoculated with Saccharomyces cerevisiae and Hanseniaspora uvarum within a Neotropical forest remnant [PDF]
, 2017 Background. Yeasts are a necessary requisite in the diet of most Drosophila species that, in turn, may vector their dispersal in natural environments.
Batista, Marcos R. D. +5 more
core +4 more sources
Indigenous yeast communities in the environment of ‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation [PDF]
, 2010 The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed.
Aponte, M +5 more
core +2 more sources