scholarly journals Properties of a Wine Yeast Antagonist, Saccharomyces cerevisiae T206. A Review

2017 ◽  
Vol 23 (2) ◽  
Author(s):  
A.S. Vadasz ◽  
D.B. Franken ◽  
B.L. Govender ◽  
D.B. Jagganath ◽  
P. Govender ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Yeast Antagonist

scholarly journals Molecular Basis of Fructose Utilization by the Wine Yeast Saccharomyces cerevisiae: a Mutated HXT3 Allele Enhances Fructose Fermentation

2007 ◽  
Vol 73 (8) ◽  
pp. 2432-2439 ◽  
Author(s):  
Carole Guillaume ◽  
Pierre Delobel ◽  
Jean-Marie Sablayrolles ◽  
Bruno Blondin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Molecular Basis ◽  
Alcoholic Fermentation ◽  
Wine Yeast ◽  
Glycolytic Flux ◽  
Hexose Transporter ◽  
Wine Yeasts ◽  
Yeast Saccharomyces Cerevisiae ◽  
High Fructose ◽  
Fructose Fermentation

ABSTRACT Fructose utilization by wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. A Saccharomyces cerevisiae wine yeast able to ferment grape must sugars to dryness was found to have a high fructose utilization capacity. We investigated the molecular basis of this enhanced fructose utilization capacity by studying the properties of several hexose transporter (HXT) genes. We found that this wine yeast harbored a mutated HXT3 allele. A functional analysis of this mutated allele was performed by examining expression in an hxt1-7Δ strain. Expression of the mutated allele alone was found to be sufficient for producing an increase in fructose utilization during fermentation similar to that observed in the commercial wine yeast. This work provides the first demonstration that the pattern of fructose utilization during wine fermentation can be altered by expression of a mutated hexose transporter in a wine yeast. We also found that the glycolytic flux could be increased by overexpression of the mutant transporter gene, with no effect on fructose utilization. Our data demonstrate that the Hxt3 hexose transporter plays a key role in determining the glucose/fructose utilization ratio during fermentation.

Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains

2016 ◽  
Vol 81 (13) ◽  
pp. 1650-1668 ◽  
Author(s):  
M. A. Eldarov ◽  
S. A. Kishkovskaia ◽  
T. N. Tanaschuk ◽  
A. V. Mardanov
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Yeast Strains

DYNAMICS OF SACHAROMYCES CEREVISIAE YEAST CYTOMORPHOMETRIC CHARACTERISTIC CHANGES DURING FRUIT AND BERRY WORT FERMENTATION

2020 ◽  
pp. 401-403
Author(s):  
A. Shitova ◽  
I. Anisimova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Wine Yeast ◽  
Cell Area ◽  
Black Currant ◽  
Yeast Saccharomyces Cerevisiae ◽  
Sacharomyces Cerevisiae

The activity of wine yeast Saccharomyces cerevisiae used for black currant, cherry and cranberry fermentation was studied using cell area dynamics calculated by computer cytomorphometry method.

Biotransformation of green tea ( Camellia sinensis ) by wine yeast Saccharomyces cerevisiae

2020 ◽  
Vol 85 (2) ◽  
pp. 306-315
Author(s):  
Rui Wang ◽  
Jingcan Sun ◽  
Benjamin Lassabliere ◽  
Bin Yu ◽  
Shao Quan Liu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Wine Yeast ◽  
Yeast Saccharomyces Cerevisiae

scholarly journals Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine

2019 ◽  
Vol 7 (11) ◽  
pp. 492 ◽  
Author(s):  
Nadine Feghali ◽  
Warren Albertin ◽  
Edouard Tabet ◽  
Ziad Rizk ◽  
Angela Bianco ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Diversity ◽  
Alcoholic Fermentation ◽  
Sugar Content ◽  
Wine Yeast ◽  
Pilot Scale ◽  
White Wine ◽  
High Genetic Diversity ◽  
Volatile Acidity ◽  
Phenotypic Characterisation

The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.

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