Neurohypophyseal Peptides and Ethanol Tolerance and Dependence

2015 ◽  
pp. 128-137 ◽  
Author(s):  
Gyula Szab� ◽  
G�bor L. Kov�cs ◽  
Gyula Telegdy
Keyword(s):  
Ethanol Tolerance

scholarly journals Oenological Potential of Autochthonous Saccharomyces cerevisiae Yeast Strains from the Greek Varieties of Agiorgitiko and Moschofilero

Beverages ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 27
Author(s):  
Dimitrios Kontogiannatos ◽  
Vicky Troianou ◽  
Maria Dimopoulou ◽  
Polydefkis Hatzopoulos ◽  
Yorgos Kotseridis
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Alcoholic Fermentation ◽  
Ethanol Tolerance ◽  
Random Amplified Polymorphic Dna ◽  
Yeast Strains ◽  
Rapd Pcr ◽  
Autochthonous Yeast ◽  
Polymerase Chain ◽  
Grape Varieties ◽  
H2s Production

Nemea and Mantinia are famous wine regions in Greece known for two indigenous grape varieties, Agiorgitiko and Moschofilero, which produce high quality PDO wines. In the present study, indigenous Saccharomyces cerevisiae yeast strains were isolated and identified from spontaneous alcoholic fermentation of Agiorgitiko and Moschofilero musts in order to evaluate their oenological potential. Random amplified polymorphic DNA-polymerase chain reaction (RAPD-PCR) recovered the presence of five distinct profiles from a total of 430 yeast isolates. The five obtained strains were evaluated at microvinifications trials and tested for basic oenological and biochemical parameters including sulphur dioxide and ethanol tolerance as well as H2S production in sterile grape must. The selected autochthonous yeast strains named, Soi2 (Agiorgitiko wine) and L2M (Moschofilero wine), were evaluated also in industrial (4000L) fermentations to assess their sensorial and oenological characteristics. The volatile compounds of the produced wines were determined by GC-FID. Our results demonstrated the feasibility of using Soi2 and L2M strains in industrial fermentations for Agiorgitiko and Moschofilero grape musts, respectively.

Acute and chronic ethanol tolerance: operant behaviour in naive and ethanol tolerant rats

1992 ◽  
Vol 107 (4) ◽  
pp. 511-516 ◽  
Author(s):  
Arto J. Hiltunen ◽  
Torbjörn U. C. Järbe
Keyword(s):  
Ethanol Tolerance ◽  
Chronic Ethanol ◽  
Operant Behaviour

Ethanol tolerance of immobilized brewers' yeast cells

1995 ◽  
Vol 43 (1) ◽  
pp. 18-24 ◽  
Author(s):  
S. Norton ◽  
K. Watson ◽  
T. D'Amore
Keyword(s):  
Ethanol Tolerance ◽  
Yeast Cells ◽  
Brewers Yeast

Effects of Lactobacillus plantarum on the ethanol tolerance of Saccharomyces cerevisiae

2021 ◽  
Vol 105 (6) ◽  
pp. 2597-2611
Author(s):  
Xianlin He ◽  
Bo Liu ◽  
Yali Xu ◽  
Ze Chen ◽  
Hao Li
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactobacillus Plantarum ◽  
Ethanol Tolerance

scholarly journals Large-scale robot-assisted genome shuffling yields industrial Saccharomyces cerevisiae yeasts with increased ethanol tolerance

2015 ◽  
Vol 8 (1) ◽  
pp. 32 ◽  
Author(s):  
Tim Snoek ◽  
Martina Picca Nicolino ◽  
Stefanie Van den Bremt ◽  
Stijn Mertens ◽  
Veerle Saels ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Large Scale ◽  
Ethanol Tolerance ◽  
Genome Shuffling ◽  
Robot Assisted

scholarly journals Selection for Ethanol Tolerance in Two Populations of Drosophila Melanogaster Segregating Alcohol Dehydrogenase Allozymes

1979 ◽  
Vol 32 (3) ◽  
pp. 387 ◽  
Author(s):  
John B Gibson ◽  
NigeI Lewis ◽  
MichaeI Adena ◽  
Susan R Wilson
Keyword(s):  
Drosophila Melanogaster ◽  
Alcohol Dehydrogenase ◽  
Ethanol Tolerance ◽  
Selection For ◽  
Two Populations

Selection for ethanol tolerance was equally successful in two populations of D. melanogaster in both of which the frequency of AdhF was 0�5 at the start of the experiment.

scholarly journals Honey Mead Fermentation from Thai Stingless Bee (Tetragonula leaviceps) Honey using Ethanol Tolerant Yeast

2021 ◽  
Vol 67 (5) ◽  
pp. 503-510
Author(s):  
Pimprapa Chaijak ◽  
Purimprach Sinkan ◽  
Santipap Sotha
Keyword(s):  
Ethanol Tolerance ◽  
Alcoholic Beverage ◽  
Invertase Activity ◽  
Stingless Bee ◽  
Ethanol Stress ◽  
Microbial Fermentation ◽  
Tolerance Level ◽  
Enrichment Technique ◽  
Selection Of

Honey mead is a well-known conventional alcoholic beverage made by microbial fermentation of diluted honey. The selection of prospective yeasts for inoculation of honey-must with regard to honey mead quality determines the quality of mead production. The yeast consortium tolerant to ethanol stress was selected for this study using an enrichment technique. The activity of the invertase enzyme and the level of ethanol tolerance have been investigated. Thai stingless bee honey was used as a substrate, and the selected ethanol tolerant yeast consortium was used for mead fermentation. The results revealed that the PP03 had the highest invertase activity of 75.13±9.16 U/mL and the highest ethanol tolerance level of 12%. This is the first study using an ethanol tolerant yeast consortium to ferment honey mead from Thai stingless bee honey.  

scholarly journals Large genome deletions reveal gene effects on ethanol tolerance in Saccharomyces cerevisiae

2019 ◽  
Vol 4 (6) ◽  
pp. 815-821
Author(s):  
Mingqiang Qiao ◽  
Yuzhen Wu ◽  
Quanli Liu ◽  
Yiming Chen ◽  
Haijin Xu ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Tolerance ◽  
Gene Effects ◽  
Large Genome
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