Results 71 to 80 of about 2,880 (197)

Respiratory Adaptation of Anaerobically Grown Saccharomyces uvarum: Changes in Distribution of Enzymes [PDF]

Microbiology, 1984
SUMMARY: Subcellular fractionations using metrizamide density gradients revealed intermediary stages of respiratory adaptation of Saccharomyces uvarum grown anaerobically in the presence of the density label 16-bromo-9-hexadecenoic acid. Prior to adaptation, activities of malate dehydrogenase and oligomycin-sensitive ATPase were contained within a ...
Jenkins, R. O., Cartledge, T. G., Lloyd, D.   +2 more
openaire   +2 more sources

Comparative Profiling of Yeast Communities in Kefir Grains and Liquid Kefir Using ITS Amplicon Next‐Generation Sequencing

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Kefir is a fermented dairy beverage produced by a complex microbial consortium of bacteria and yeasts coexisting within a polysaccharide–protein matrix known as kefir grains. Although the bacterial communities are well‐characterized, the distribution of yeast taxa, specifically those transitioning into the fermented liquid phase, remains insufficiently
Kurniawan, Tiana Milanda, Sri Agung Fitri Kusuma, Jose Alberto Gallegos-Infante   +3 more
wiley   +1 more source

Genetic diversity study of the yeast Saccharomyces bayanus var. uvarum reveals introgressed subtelomeric Saccharomyces cerevisiae genes

, 2011
International audienceIntraspecies polymorphism of the yeast Saccharomyces bayanus var. uvarum was studied using the polymerase chain reaction with a microsatellite primer (GTG)5. Sixty-nine strains of different origins were analyzed.
Michailova, Yulia V., Naumova, Elena S., Yulia V. Michailova, Nikolay N. Martynenko, Naumov, Gennadi I., Isabelle Masneuf-Pomarède, Gennadi I. Naumov, Elena S. Naumova, Martynenko, Nikolay N., Masneuf-Pomarede, Isabelle   +9 more
core   +1 more source

Probiotic Yeasts and How to Find Them—Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts

Foods, 2023
One approach towards maintaining healthy microbiota in the human gastrointestinal tract is through the consumption of probiotics. Until now, the majority of probiotic research has focused on probiotic bacteria, but over the last few years more and more ...
Adam Staniszewski, Monika Kordowska-Wiater   +1 more
doaj   +1 more source

Use of Yeasts for the Biological Control of Toxigenic Aspergillus sp. Associated With Zea mays L.

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Zea mays “maize” is one of the most important staple foods for both humans and animals, but it is highly susceptible to pathogens such as toxigenic Aspergillus flavus. Yeasts, however, have the potential to control the growth and activity of toxigenic fungi, representing a viable and economical alternative for biocontrol.
Marilín Sánchez-Purihuamán, L. M. Córdova-Rojas, Junior Caro-Castro, Ada Barturen-Quispe, Segundo Vásquez-Llanos, Heber Robles-Castillo, Carmen Carreño-Farfán, Poulami Jha   +7 more
wiley   +1 more source

Nitrogen Preferences during Alcoholic Fermentation of Different Non-Saccharomyces Yeasts of Oenological Interest

Microorganisms, 2020
Non-Saccharomyces yeasts have long been considered spoilage microorganisms. Currently, oenological interest in those species is increasing, mostly due to their positive contribution to wine quality.
Helena Roca-Mesa, Sonia Sendra, Albert Mas, Gemma Beltran, María-Jesús Torija   +4 more
doaj   +1 more source

Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 23: Suitability of taxonomic units notified to EFSA until September 2025

EFSA Journal, Volume 24, Issue 1, January 2026.
Abstract The qualified presumption of safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of relevant knowledge and safety of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ), Ana Allende, Avelino Alvarez‐Ordóñez, Valeria Bortolaia, Sara Bover‐Cid, Alessandra De Cesare, Wietske Dohmen, Laurent Guillier, Liesbeth Jacxsens, Maarten Nauta, Lapo Mughini‐Gras, Jakob Ottoson, Luisa Peixe, Fernando Perez‐Rodriguez, Panagiotis Skandamis, Elisabetta Suffredini, Marianne Chemaly, Pier Sandro Cocconcelli, Pablo Salvador Fernández Escámez, Miguel Prieto Maradona, Amparo Querol, Lolke Sijtsma, Juan Evaristo Suarez, Ingvar Sundh, Fulvio Barizzone, Justine Dastouet, Nadya Doyle, Sandra Correia, Lieve Herman   +28 more
wiley   +1 more source

The effect of indigenous non-Saccharomyces yeasts on the volatile profile of Maraština wine: Monoculture versus sequential fermentation

Applied Food Research
Non-Saccharomyces yeasts are presented as a new promising tool in winemaking to enhance aroma complexity in fermentation with Saccharomyces yeasts.
Ana Boban, Urska Vrhovsek, Silvia Carlin, Vesna Milanović, Jasenka Gajdoš Kljusurić, Zvonimir Jurun, Irena Budić-Leto   +6 more
doaj   +1 more source

Antagonistic activity of two yeasts against Penicillium expansum in stone fruits

Journal of the Science of Food and Agriculture, Volume 105, Issue 15, Page 8878-8887, December 2025.
Abstract BACKGROUND Stone fruits are vulnerable to contamination by Penicillium expansum (PE), a patulin‐producing mould. The use of yeasts as biocontrol agents could be an effective strategy to combat this pathogen. This study evaluated the ability of Metschnikowia pulcherrima L672 (L672) and Pichia kudriavzevii L40 (L40) as biocontrol strategies on ...
Paula Tejero, Alicia Rodríguez, Alberto Martín, Sandra Olmo, Alejandro Hernández   +4 more
wiley   +1 more source

Whole‐Genome Sequencing and Phenotyping Reveal Specific Adaptations of Lachancea thermotolerans to the Winemaking Environment

Molecular Ecology, Volume 34, Issue 24, December 2025.
ABSTRACT Adaptation to the environment plays an essential role in yeast evolution as a consequence of selective pressures. Lachancea thermotolerans, a yeast related to fermentation and one of the current trends in wine technology research, has undergone an anthropisation process, leading to a notable genomic and phenomic differentiation.
Javier Vicente, Anne Friedrich, Joseph Schacherer, Kelle Freel, Domingo Marquina, Antonio Santos   +5 more
wiley   +1 more source