scholarly journals Saccharomyces yeast hybrids on the rise

Yeast ◽  
2021 ◽  
Author(s):  
Devin P. Bendixsen ◽  
João G. Frazão ◽  
Rike Stelkens
Keyword(s):  
Saccharomyces Yeast

Whole-genome sequencing exploitation analysis of non-Saccharomyces yeast Nakazawaea ishiwadae GDMCC 60786 and its physiological characterizations

2021 ◽  
Vol 41 ◽  
pp. 100982
Author(s):  
Wenrui Ma ◽  
Jiajun Yu ◽  
Xiaomeng Zhang ◽  
Shixin Guo ◽  
Fengjie Zhang ◽  
...  
Keyword(s):  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Whole Genome ◽  
Saccharomyces Yeast

scholarly journals Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 87
Author(s):  
María Laura Raymond Eder ◽  
Alberto Luis Rosa
Keyword(s):  
Yeast Species ◽  
Industrial Applications ◽  
Standard Laboratory ◽  
Saccharomyces Yeast

Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of isolated indigenous S. bacillaris strains worldwide, have recently been explored. In this review, we summarize relevant observations from studies conducted on standard laboratory and indigenous isolated S. bacillaris strains.

Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking

2021 ◽  
Vol 21 (3) ◽  
Author(s):  
João Drumonde-Neves ◽  
Ticiana Fernandes ◽  
Teresa Lima ◽  
Célia Pais ◽  
Ricardo Franco-Duarte
Keyword(s):  
Yeast Species ◽  
Starter Cultures ◽  
Biotechnological Applications ◽  
Major Focus ◽  
Wine Production ◽  
Sampling Studies ◽  
Volatile Acidity ◽  
Wine Sector ◽  
Saccharomyces Yeast ◽  
Saccharomyces Yeasts

ABSTRACT Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.

scholarly journals Influence of Microencapsulation on Fermentative Behavior of Hanseniaspora osmophila in Wine Mixed Starter Fermentation

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 112
Author(s):  
Grazia Alberico ◽  
Angela Capece ◽  
Gianluigi Mauriello ◽  
Rocchina Pietrafesa ◽  
Gabriella Siesto ◽  
...  
Keyword(s):  
Yeast Species ◽  
Starter Culture ◽  
Cell Immobilization ◽  
Mixed Fermentation ◽  
Wine Composition ◽  
Saccharomyces Yeast ◽  
Suitable System ◽  
Saccharomyces Yeasts ◽  
Fermentative Process

In recent years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts, several studies have been conducted on the use of controlled mixed fermentations with Saccharomyces and different non-Saccharomyces yeast species from the winemaking environment. To benefit from the metabolic particularities of some non-Saccharomyces yeasts, the management of a non-Saccharomyces strain in mixed fermentation is a crucial step, in particular the use of procedures addressed to increase the persistence of non-Saccharomyces strains during the fermentative process. The use of microencapsulation for cell immobilization might represent a strategy for enhancing the competitiveness of non-Saccharomyces yeasts during mixed fermentation. This study was aimed to assess the fermentative performance of a mixed starter culture, composed by a wild Hanseniaspora osmophila strain (ND1) and a commercial Saccharomyces cerevisiae strain (EC1118). For this purpose, free and microencapsulated cells of ND1 strain were tested in co-culture with EC1118 during mixed fermentations in order to evaluate the effect of the microencapsulation on fermentative behavior of mixed starter and final wine composition. The data have shown that H. osmophila cell formulation affects the persistence of both ND1 and EC1118 strains during fermentations and microencapsulation resulted in a suitable system to increase the fermentative efficiency of ND1 strain during mixed starter fermentation.

scholarly journals Рredominant microflora of natural and wastewaters of Lviv region

2020 ◽  
Vol 3 (2) ◽  
pp. 121-126
Author(s):  
I. Z. Koval ◽  
Keyword(s):  
Industrial Wastewater ◽  
Natural Waters ◽  
Petri Dish ◽  
Qualitative Composition ◽  
Nutrient Media ◽  
Wort Agar ◽  
Blue Green Algae ◽  
Microbiological Methods ◽  
Meat Peptone Agar ◽  
Saccharomyces Yeast

Quantitative and qualitative composition of microorganisms have been determined by the microbiological methods of the analysis of natural waters and industrial wastewater. It is shown that the dominant microflora of the studied waters are Diplococcus, Sarcina, Bacillus, Pseudomonas bacteria types, blue-green algae of Oscillatoria types, as well as Saccharomyces yeast types. Morphological, physiological and cultural characteristics of colonies grown on nutrient media were studied to identify microorganisms. The growth pattern of colonies of microorganisms on meat-peptone agar (for bacteria) and wort-agar (for yeast) in a Petri dish is shown.

scholarly journals Characterization of Technologically Utilized Saccharomyces Yeast

2015 ◽  
Vol 61 (6) ◽  
pp. 174-185 ◽  
Author(s):  
Katarína KRESCANKOVÁ ◽  
Jana KOPECKÁ ◽  
Miroslav NĚMEC ◽  
Dagmar MATOULKOVÁ
Keyword(s):  
Saccharomyces Yeast

Brewer's Saccharomyces yeast biomass: characteristics and potential applications

2010 ◽  
Vol 21 (2) ◽  
pp. 77-84 ◽  
Author(s):  
I.M.P.L.V.O. Ferreira ◽  
O. Pinho ◽  
E. Vieira ◽  
J.G. Tavarela
Keyword(s):  
Yeast Biomass ◽  
Potential Applications ◽  
Saccharomyces Yeast
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