scholarly journals Isolation and Characterization of Temperature and Ethanol Tolerant Strain of Saccharomyces cerevisiae Strains From Naturally Fermented Juices

2019 ◽  
Vol 16 (1) ◽  
pp. 97-103
Author(s):  
Sonia Kumari ◽  
Awadhesh K.Jha ◽  
Anil K Singh
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Temperature ◽  
Date Palm ◽  
Ethanol Tolerance ◽  
Stress Test ◽  
Temperature Tolerance ◽  
Microbial Count ◽  
Fermentative Capacity ◽  
Isolation And Characterization ◽  
Local Sources

Saccharomyces cerevisiae is common yeast of economic importance in food and brewing industries. This study aimed at isolating the yeast from local sources, viz. Toddy, Date palm toddy, Fermented dough, Fermented fruit juice of apple and orange and then characterized on the basis of their morphology, microbial count, temperature, ethanol tolerance, flocculation, and fermentative ability and on stress test, to see if they can serve as a sources for industrial purposes. Some of them were found to possess high temperature and ethanol tolerance ability, some had high flocculation and fermentative capacity and survived when subjected to various stress conditions. Saccharomyces cerevisiae isolated from these local sources can be used effectively in the bakery and brewing industries. The yeast isolated from date palm has ability to grow at low temperature, have high ethanol tolerance ability and high flocculation ability. Likewise yeast isolated from toddy has ability to grow at high temperature and also have good ethanol tolerance ability. The ability of yeast to flocculate have benefit of easy separation from the final product at the end of fermentation without filtration/centrifugation and it is a important source for bakers industry while yeast that have good ethanol tolerance ability and high temperature tolerance ability can be use in alcoholic industry from various sources.

scholarly journals Genetic basis of variation in heat and ethanol tolerance in Saccharomyces cerevisiae

2018 ◽  
Author(s):  
Linda Riles ◽  
Justin C. Fay
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Temperature ◽  
Amino Acid ◽  
Genetic Basis ◽  
Ethanol Tolerance ◽  
Temperature Tolerance ◽  
Single Amino Acid ◽  
Amino Acid Polymorphism ◽  
Fermentative Capacity ◽  
Single Amino Acid Polymorphism

ABSTRACTSaccharomyces cerevisiae has the capability of fermenting sugar to produce concentrations of ethanol that are toxic to most organisms. Other Saccharomyces species also have a strong fermentative capacity, but some are specialized to low temperatures, whereas S. cerevisiae is the most thermotolerant. Although S. cerevisiae has been extensively used to study the genetic basis of ethanol tolerance, much less is known about temperature dependent ethanol tolerance. In this study, we examined the genetic basis of ethanol tolerance at high temperature among strains of S. cerevisiae. We identified two amino acid polymorphisms in SEC24 that cause strong sensitivity to ethanol at high temperature and more limited sensitivity to temperature in the absence of ethanol. We also identified a single amino acid polymorphism in PSD1 that causes sensitivity to high temperature in a strain dependent fashion. The genes we identified provide further insight into genetic variation in ethanol and temperature tolerance and the interdependent nature of these two traits in S. cerevisiae.

CDC19 encoding pyruvate kinase is important for high-temperature tolerance in Saccharomyces cerevisiae

2012 ◽  
Vol 29 (2) ◽  
pp. 166-176 ◽  
Author(s):  
Suthee Benjaphokee ◽  
Preeyaporn Koedrith ◽  
Choowong Auesukaree ◽  
Thipa Asvarak ◽  
Minetaka Sugiyama ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
High Temperature ◽  
Pyruvate Kinase ◽  
Temperature Tolerance ◽  
High Temperature Tolerance

scholarly journals Profile of Volatile Compounds of On-Farm Fermented and Dried Cocoa Beans Inoculated with Saccharomyces cerevisiae KY794742 and Pichia kudriavzevii KY794725

Molecules ◽  
2021 ◽  
Vol 26 (2) ◽  
pp. 344
Author(s):  
Gilson Celso Albuquerque Chagas Junior ◽  
Nelson Rosa Ferreira ◽  
Eloisa Helena de Aguiar Andrade ◽  
Lidiane Diniz do Nascimento ◽  
Francilia Campos de Siqueira ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Volatile Compounds ◽  
Multivariate Analyses ◽  
High Capacity ◽  
Starter Cultures ◽  
Cocoa Beans ◽  
Pichia Kudriavzevii ◽  
Fermentative Capacity ◽  
Product Identity ◽  
On Farm

This study aimed to identify the volatile compounds in the fermented and dried cocoa beans conducted with three distinct inoculants of yeast species due to their high fermentative capacity: Saccharomyces cerevisiae, Pichia kudriavzevii, the mixture in equal proportions 1:1 of both species, and a control fermentation (with no inoculum application). Three starter cultures of yeasts, previously isolated and identified in cocoa fermentation in the municipality of Tomé-Açu, Pará state, Brazil. The seeds with pulp were removed manually and placed in wooden boxes for the fermentation process that lasted from 6 to 7 days. On the last day of fermentation, the almonds were packaged properly and placed to dry (36 °C), followed by preparation for the analysis of volatile compounds by GC-MS technique. In addition to the control fermentation, a high capacity for the formation of desirable compounds in chocolate by the inoculants with P. kudriavzevii was observed, which was confirmed through multivariate analyses, classifying these almonds with the highest content of aldehydes, esters, ketones and alcohols and low concentration of off-flavours. We conclude that the addition of mixed culture starter can be an excellent alternative for cocoa producers, suggesting obtaining cocoa beans with desirable characteristics for chocolate production, as well as creating a product identity for the producing region.

scholarly journals Sintering Activated Atomic Palladium Catalysts with High-Temperature Tolerance of ∼1,000°C

2020 ◽  
pp. 100287
Author(s):  
Nating Yang ◽  
Yonghui Zhao ◽  
Hao Zhang ◽  
Weikai Xiang ◽  
Yuhan Sun ◽  
...  
Keyword(s):  
High Temperature ◽  
Palladium Catalysts ◽  
Temperature Tolerance ◽  
High Temperature Tolerance

scholarly journals Selection of cowpea cultivars for high temperature tolerance: physiological, biochemical and yield aspects

2021 ◽  
Author(s):  
Juliane Rafaele Alves Barros ◽  
Miguel Julio Machado Guimarães ◽  
Rodrigo Moura e Silva ◽  
Maydara Thaylla Cavalcanti Rêgo ◽  
Natoniel Franklin de Melo ◽  
...  
Keyword(s):  
High Temperature ◽  
Temperature Tolerance ◽  
Cowpea Cultivars ◽  
High Temperature Tolerance ◽  
Selection Of

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.

scholarly journals Efficient utilization of date palm waste for the bioethanol production through Saccharomyces cerevisiae strain

2021 ◽  
Vol 9 (4) ◽  
pp. 2066-2074
Author(s):  
Arslan Ahmad ◽  
Summar A. Naqvi ◽  
Muhammad J. Jaskani ◽  
Muhammad Waseem ◽  
Ehsan Ali ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Date Palm ◽  
Bioethanol Production ◽  
Efficient Utilization ◽  
Date Palm Waste ◽  
Palm Waste
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