Results 51 to 60 of about 5,745 (213)

Produção de álcoois superiores por linhagens de Saccharomyces durante a fermentação alcoólica Production of higher alcohols by Saccharomyces strains during alcoholic fermentation

Scientia Agricola, 1993
A produção de álcoois superiores pelas leveduras Saccharomyces cerevisiae M-300-A, Saccharomyces uvarum IZ-1904 e levedura de panificação (Saccharomyces cerevisiae) foi estudada em diversas condições de temperatura, concentração de sacarose, pH, fontes ...
L.E. Gutierrez
doaj   +1 more source

Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures

Microorganisms, 2023
The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes ...
Chiara Nasuti, Jennifer Ruffini, Laura Sola, Mario Di Bacco, Stefano Raimondi, Francesco Candeliere, Lisa Solieri   +6 more
doaj   +1 more source

Genome Sequence of the Native Apiculate Wine Yeast Hanseniaspora vineae T02/19AF [PDF]

, 2014
The use of novel yeast strains for winemaking improves quality and provides variety including subtle characteristic differences in fine wines. Here we report the first genome of a yeast strain native to Uruguay, Hanseniaspora vineae T02/19AF, which has ...
Aguilar, Pablo S., Berná, Luisa, Camesasca, Laura, Carrau, Francisco, Gaggero, Carina, Giorello, Facundo M., Greif, Gonzalo, Medina, Karina, Robello, Carlos, Salzman, Valentina   +9 more
core   +1 more source

Redox Interactions betweenSaccharomyces cerevisiaeandSaccharomyces uvarumin Mixed Culture under Enological Conditions [PDF]

Applied and Environmental Microbiology, 2005
ABSTRACTWine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a
Cheraïti, Naoufel, Guézenec, Stéphane, Salmon, Jean-Michel   +2 more
openaire   +3 more sources

Characterization of Sub-Regional Variation in Saccharomyces Populations and Grape Phenolic Composition in Pinot Noir Vineyards of a Canadian Wine Region

Frontiers in Genetics, 2020
Wine is a product of grape juice fermentation by yeast. Terroir is a term that encompasses all environmental factors and interactions at a specific geographical site, resulting in the development of regional-specific microbial strains and grape ...
Elaine Cheng, Jonathan T. Martiniuk, Jonah Hamilton, Garrett McCarthy, Garrett McCarthy, Simone Diego Castellarin, Vivien Measday   +6 more
doaj   +1 more source

Identification of some chromosomes of the brewing yeastSaccharomyces uvarum [PDF]

FEMS Microbiology Letters, 1988
Abstract Chromosomal DNA molecules of Saccharomyces uvarum and Saccharomyces cerevisiae were separated using Orthogonal Field Alteration Gel Electrophoresis (OFAGE). Hybridization with specific probes of S. cerevisiae chromosomes allowed the identification of seven chromosomes of S. uvarum.
L'Hote, Hervé, Dequin, Sylvie, Boutelet, Françoise   +2 more
openaire   +3 more sources

Strain-Dependent Contributions of Hanseniaspora uvarum Isolate to Apple Cider Fermentation, Chemical Composition and Aroma Complexity

Fermentation
Cider fermentation is strongly influenced by yeast metabolism, which determines both fermentation dynamics and aroma complexity. While Saccharomyces species remain the standard choice, increasing attention has been directed toward non-Saccharomyces ...
Marko Malićanin, Sandra Stamenković Stojanović, Jelena Stanojević, Stojan Mančić, Bojana Danilović, Ivana Karabegović   +5 more
doaj   +1 more source

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, Eladio Barrio, Javier Alonso-del-Real, María Lairón-Peris   +3 more
core   +1 more source

Deciphering the biosynthetic pathways of lichen acids

New Phytologist, Volume 250, Issue 3, Page 1784-1799, May 2026.
Summary Depsides and depsidones are polyketide‐derived lichen acids widely distributed in lichen thalli, yet the biosynthetic gene clusters (BGCs) responsible for their production remain poorly understood. To address this gap, we investigated the diversity and evolutionary relationships of polyketide BGCs in lichens.
Wonyong Kim, Tânia Keiko Shishido, Huong T. Pham, Kyo Bin Kang, Rundong Liu, Matti Wahlsten, Jérôme Collemare, Hyun Park, Soon‐Ok Oh, Hyung‐Ho Ha, Hangun Kim, Jae‐Seoun Hur   +11 more
wiley   +1 more source

Selection of Non-Saccharomyces Wine Yeasts for the Production of Leavened Doughs

Microorganisms, 2022
Background: Non-conventional yeasts (NCY) (i.e., non-Saccharomyces) may be used as alternative starters to promote biodiversity and quality of fermented foods and beverages (e.g., wine, beer, bakery products).
Teresa Zotta, Tiziana Di Renzo, Alida Sorrentino, Anna Reale, Floriana Boscaino   +4 more
doaj   +1 more source