Yeast Strain Optimization for Enological Applications

2019 ◽  
Author(s):  
David José Moreira Ferreira ◽  
Jessica Noble
Keyword(s):  
Yeast Strain ◽  
Strain Optimization

Kinetics of Organic Carbon Consumption by Yeast Strain UY7

2011 ◽  
Vol 47 (1) ◽  
pp. 1-7
Author(s):  
WATARU TAKATSUJI ◽  
YOSHINOBU YAMAGIWA ◽  
KENJI FURUKAWA
Keyword(s):  
Organic Carbon ◽  
Yeast Strain ◽  
Carbon Consumption ◽  
Kinetics Of

scholarly journals Isolation of omnipotent suppressors in an [eta+] yeast strain.

Genetics ◽  
1990 ◽  
Vol 124 (3) ◽  
pp. 505-514 ◽  
Author(s):  
J A All-Robyn ◽  
D Kelley-Geraghty ◽  
E Griffin ◽  
N Brown ◽  
S W Liebman
Keyword(s):  
Yeast Strain ◽  
Guanidine Hydrochloride ◽  
Wild Type ◽  
Translational Fidelity ◽  
Genetic Analyses ◽  
Mendelian Factor ◽  
Nonsense Codons

Abstract Omnipotent suppressors decrease translational fidelity and cause misreading of nonsense codons. In the presence of the non-Mendelian factor [eta+], some alleles of previously isolated omnipotent suppressors are lethal. Thus the current search was conducted in an [eta+] strain in an effort to identify new suppressor loci. A new omnipotent suppressor, SUP39, and alleles of sup35, sup45, SUP44 and SUP46 were identified. Efficiencies of the dominant suppressors were dramatically reduced in strains that were cured of non-Mendelian factors by growth on guanidine hydrochloride. Wild-type alleles of SUP44 and SUP46 were cloned and these clones were used to facilitate the genetic analyses. SUP44 was shown to be on chromosome VII linked to cyh2, and SUP46 was clearly identified as distinct from the linked sup45.

scholarly journals Influence of L. thermotolerans and S. cerevisiae Commercial Yeast Sequential Inoculation on Aroma Composition of Red Wines (Cv Trnjak, Babic, Blatina and Frankovka)

Fermentation ◽  
2020 ◽  
Vol 7 (1) ◽  
pp. 4
Author(s):  
Ana-Marija Jagatić Korenika ◽  
Ivana Tomaz ◽  
Darko Preiner ◽  
Marina Lavrić ◽  
Branimir Šimić ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Isoamyl Alcohol ◽  
Starter Cultures ◽  
Geranyl Acetate ◽  
Red Wines ◽  
Wine Quality ◽  
Volatile Phenol ◽  
Sequential Inoculation ◽  
Commercial Yeast ◽  
The Impact

Even though Saccharomyces cerevisiae starter cultures are still largely used nowadays, the non-Saccharomyces contribution is re-evaluated, showing positive enological characteristics. Among them, Lachancea thermotolerans is one of the key yeast species that are desired for their contribution to wine sensory characteristics. The main goal of this work was to explore the impact of L. thermotolerans commercial yeast strain used in sequential inoculation with S. cerevisiae commercial yeast on the main enological parameters and volatile aroma profile of Trnjak, Babić, Blatina, and Frankovka red wines and compare it with wines produced by the use of S. cerevisiae commercial yeast strain. In all sequential fermented wines, lactic acid concentrations were significantly higher, ranging from 0.20 mg/L in Trnjak up to 0.92 mg/L in Frankovka wines, while reducing alcohol levels from 0.1% v/v in Trnjak up to 0.9% v/v in Frankovka wines. Among volatile compounds, a significant increase of ethyl lactate and isobutyl acetate, geraniol, and geranyl acetate was detected in all wines made by use of L. thermotolerans. In Babić wines, the strongest influence of sequential fermentation was connected with higher total terpenes and total ester concentrations, while Trnjak sequentially fermented wines stood up with higher total aldehyde, volatile phenol, and total lactone concentrations. Control wines, regardless of variety, stood up with higher concentrations of total higher alcohols, especially isoamyl alcohol. The present work contributed to a better understanding of the fermentation possibilities of selected non-Saccharomyces strains in the overall red wine quality modeling.

scholarly journals Conditional lethality of a yeast strain expressing human RHOA in place of RHO1.

1994 ◽  
Vol 91 (20) ◽  
pp. 9317-9321 ◽  
Author(s):  
H. Qadota ◽  
Y. Anraku ◽  
D. Botstein ◽  
Y. Ohya
Keyword(s):  
Yeast Strain

scholarly journals The influence of yeast strain on the oxidative stability of beer

2021 ◽  
Author(s):  
David Jenkins ◽  
Sue James ◽  
Frieda Dehrmann ◽  
Katherine Smart ◽  
David Cook
Keyword(s):  
Oxidative Stability ◽  
Yeast Strain

scholarly journals High Foam Phenotypic Diversity and Variability in Flocculant Gene Observed for Various Yeast Cell Surfaces Present as Industrial Contaminants

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 127
Author(s):  
Catarina M. de Figueiredo ◽  
Daniella H. Hock ◽  
Débora Trichez ◽  
Maria de Lourdes B. Magalhães ◽  
Mario L. Lopes ◽  
...  
Keyword(s):  
Biofilm Formation ◽  
Yeast Strain ◽  
Phenotypic Diversity ◽  
Strain Engineering ◽  
Fuel Ethanol ◽  
Invasive Growth ◽  
Foam Formation ◽  
Yeast Strains ◽  
Length Polymorphisms ◽  
Contaminant Yeast

Many contaminant yeast strains that survive inside fuel ethanol industrial vats show detrimental cell surface phenotypes. These harmful effects may include filamentation, invasive growth, flocculation, biofilm formation, and excessive foam production. Previous studies have linked some of these phenotypes to the expression of FLO genes, and the presence of gene length polymorphisms causing the expansion of FLO gene size appears to result in stronger flocculation and biofilm formation phenotypes. We performed here a molecular analysis of FLO1 and FLO11 gene polymorphisms present in contaminant strains of Saccharomyces cerevisiae from Brazilian fuel ethanol distilleries showing vigorous foaming phenotypes during fermentation. The size variability of these genes was correlated with cellular hydrophobicity, flocculation, and highly foaming phenotypes in these yeast strains. Our results also showed that deleting the primary activator of FLO genes (the FLO8 gene) from the genome of a contaminant and highly foaming industrial strain avoids complex foam formation, flocculation, invasive growth, and biofilm production by the engineered (flo8∆::BleR/flo8Δ::kanMX) yeast strain. Thus, the characterization of highly foaming yeasts and the influence of FLO8 in this phenotype open new perspectives for yeast strain engineering and optimization in the sugarcane fuel-ethanol industry.

scholarly journals Evaluation of a Brazilian Fuel Alcohol Yeast Strain for Scotch Whisky Fermentations

2009 ◽  
Vol 115 (3) ◽  
pp. 198-207 ◽  
Author(s):  
H. Berbert de Amorim Neto ◽  
B. K. Yohannan ◽  
T. A. Bringhurst ◽  
J. M. Brosnan ◽  
S. Y. Pearson ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Fuel Alcohol ◽  
Scotch Whisky
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