Search results for " Saccharomyces"

showing 10 items of 42 documents

Influenza di lieviti diversi sulla composizione e sul profilo sensoriale di vini Catarratto

2013

Catarratto Saccharomyces cerevisiae Saccharomyces bayanus composti volatili analisi sensorialeSettore AGR/15 - Scienze E Tecnologie Alimentari
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Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybr…

2008

The effects of temperature, pH and sugar concentration (50% glucose + 50% fructose) on the growth parameters of Saccharomyces cerevisiae T73, S. kudriavzevii IFO 1802T and the hybrid strain S. cerevisiae × S. kudriavzevii W27 were studied by means of response surface methodology based in a central composite circumscribed design. Lag phase could not be properly modelled in the wine model system, where yeasts started the fermentation in few hours after inoculation. In the case of the maximum specific growth rate (μ max), the temperature was the most important variable for three yeasts, although the effects of sugar concentration (in T73 and W27) and pH (W27 and 1802) were also significan…

Central composite designSaccharomyces cerevisiaeWineFructoseSaccharomyces cerevisiaeBiologyModels BiologicalMicrobiologySaccharomycesFood scienceResponse surface methodologySugarFermentation in winemakingChimeraTemperatureGeneral MedicineHydrogen-Ion Concentrationbiology.organism_classificationcentral composite design; hybrid yeast; response surface; Saccharomyces cerevisiae; Saccharomyces kudriavzevii; wine fermentationYeastGlucoseBiochemistryFermentationFermentationSaccharomyces kudriavzeviiFood Science
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Influenza della natura dei nutrienti azotati sull’attività di due ceppi di lievito nella vinificazione di uve bianche prodotte in Sicilia

2008

Chardonnay Catarratto Saccharomyces cerevisiae derivati di lievito diammonio fosfato composti volatili di fermentazione analisi sensorialeSettore AGR/15 - Scienze E Tecnologie Alimentari
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Effect of the natural winemaking process applied at industrial level on the microbiological and chemical characteristics of wine.

2013

The composition of yeast and lactic acid bacteria (LAB) communities and the chemical evolution of the large-scale commercial vinification of Catarratto IGT Sicilia, carried out under the biological regime, was followed from grape harvest until bottling. Simultaneously to the maximum growth of yeasts, LAB counts reached high level of concentration (6-7 log CFU mL(-1)) during the first steps of the alcoholic fermentation. Yeast identification was determined applying different molecular methods. The highest species biodiversity was observed on grape and must samples taken soon after pressing. Saccharomyces cerevisiae was detected at dominant concentrations during the entire winemaking process.…

Chemical analysiColony Countved/biology.organism_classification_rank.speciesColony Count MicrobialCatarratto grapevine; Chemical analysis; Lactic acid bacteria; Lactobacillus plantarum; Natural wine; Saccharomyces cerevisiae; Sicily; Spontaneous fermentation; Yeasts; Biodiversity; Colony Count Microbial; Ethanol; Fermentation; Italy; Lactobacillaceae; Leuconostoc; Phenols; Vitis; Volatile Organic Compounds; Wine; Yeasts; Food-Processing IndustryBioengineeringWineLactic acid bacteria; Yeasts; Lactobacillus plantarum; Saccharomyces cerevisiae; Chemical analysis; Spontaneous fermentation; Catarratto grapevine; Sicily; Natural wineLactobacillus hilgardiiSaccharomyces cerevisiaeEthanol fermentationSpontaneous fermentationApplied Microbiology and BiotechnologyMicrobialPhenolsYeastsMaceration (wine)Lactic acid bacteriaLeuconostocChemical analysisVitisFood scienceFood-Processing IndustrySicilyWinemakingCatarratto grapevineVolatile Organic CompoundsbiologyEthanolved/biologyfood and beveragesSettore AGR/15 - Scienze E Tecnologie AlimentariBiodiversitybiology.organism_classificationYeastBiochemistryItalyLeuconostoc mesenteroidesLactobacillaceaeFermentationNatural wineFermentationLactobacillus plantarumLeuconostocBiotechnologyLactobacillus plantarumSettore AGR/16 - Microbiologia AgrariaJournal of bioscience and bioengineering
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Indigenous yeast communities in the environment of ‘‘Rovello bianco’’ grape variety and their use in commercial white wine fermentation

2009

The indigenous yeast communities associated with several vineyard habitats were analysed. Wild yeasts were isolated, differentiated at strain level and identified. A phylogenetic tree based on partial 26S rRNA genes was constructed. The strains were characterized and the indigenous Saccharomyces cerevisiae GR1 was then used to carry out a vinification process and compared with a commercial yeast. Wines obtained were subjected to chemical and sensory analysis. The comparison between the two products highlighted differences due to the fer- menting strains employed. The vineyard environment was found to strongly influence the composition of yeast communities, thus, confirming the theory of ‘te…

Fermentation in winemakingWinebiologyAscomycotaPhylogenetic treeBirds Grape variety ‘‘Rovello bianco’’ or ‘‘Greco muscio’’ PCR-DGGE Saccharomyces cerevisiae Vineyard environment Wild yeasts Wine fermentationPhysiologySaccharomyces cerevisiaefood and beveragesGeneral Medicinebiology.organism_classificationApplied Microbiology and BiotechnologyVineyardYeastBirds Grape variety ‘‘Rovello bianco’’ or ‘‘Greco muscio’’ PCR-DGGEBotanyFermentationBiotechnologySettore AGR/16 - Microbiologia Agraria
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Fermentazioni miste Candida – Saccharomyces per la produzione di vini rossi con maggiore contenuto di glicerolo

2011

Fermentazioni miste Candida – SaccharomycesSettore AGR/15 - Scienze E Tecnologie Alimentari
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GC-MS as a tool to study the aromatic profiles of Candida zemplinina/ Saccharomyces cerevisiae mixed fermentation wines

2013

GC-MS aromatic profiles wines Candida zemplinina Saccharomyces cerevisiae mixed fermentationSettore AGR/15 - Scienze E Tecnologie Alimentari
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PARTIAL SEQUENCING OF THE BETA-GLUCOSIDASE-ENCODING GENE FROM YEAST STRAINS ISOLATED FROM MUSTS AND WINES

2008

The aim of the present work was the identification of the gene encoding for β-glucosidase and its partial sequencing in the strainsPichia anomala AL112,Hanseniaspora uvarum Y8 andSaccharomyces cerevisiae AL41. To this aim degenerated primers, designed on the basis of aminoacid similarities of four known yeast β-glucosidases, have been used in PCR amplifications. An expected fragment of about 200 bp was amplified from all the DNAs, cloned and sequenced. Sequence homology demonstrated for the first time the presence of a β-glucosidase encoding gene inHanseniaspora uvarum andSaccharomyces cerevisiae.

GeneticsBETA-GLUCOSIDASEbiologyPichia anomalaAscomycotaGENE PARTIAL SEQUENCINGSaccharomyces cerevisiaeSICILIAN MUSTSbiology.organism_classificationHanseniasporaSettore BIO/19 - Microbiologia GeneraleApplied Microbiology and BiotechnologyYeastGENE PARTIAL SEQUENCING; BETA-GLUCOSIDASE; SICILIAN MUSTSDNA glycosylaseβ-glucosidase gene partial sequencing Hanseniaspora uvarum Pichia anomala Saccharomyces cerevisiaeGenePichia
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Physiological properties of some yeast strains

2006

Twenty yeast strains have recently been isolated in pure cultures from natural and industrial sources and identified based mainly on physiological properties. The majority of the strains (15) are alcohologenic belonging to the genus Saccharomyces and comprise two brewer's (beer) yeast strains (S. carlsbergensis= S. uvarum A and B), two baker's yeast strains (S. cerevisiae CA and CP), one spirit yeast strain (S. cerevisiae CF) and ten wine yeast strains (S. cerevisiae var. ellipsoideus = S. ellipsoideus 1, 3, 4, 6, 8 and 9; S. oviformis 2, 5 and 7; and S. uvarum 10). The other 5 yeast strains belong to different species: Kloeckera apiculate, Candida mycoderma (Mycoderma vini), Pichia membran…

Genus SaccharomycesCarbohydratesfood and beveragesBiologyYeast strainRhodotorulabiology.organism_classificationGeneral Biochemistry Genetics and Molecular BiologyYeastMicrobiologyYeast in winemakingNeurologyAlcoholsYeastsFermentationFood MicrobiologyFood microbiologyFermentationCell ShapePichia membranaefaciensGeneral Environmental ScienceActa Biologica Hungarica
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Yeasts Isolated from the Alcoholic Fermentation ofAgave duranguensisDuring Mezcal Production

2013

Mezcal is a spirit produced in some regions of Mexico. In the state of Durango, mezcal is produced via traditional fermentation of the Agave duranguensis plant. To better understand traditional fermentation processes, it is necessary to know which yeast species are present in fermentations in different producer regions. The aim of this research was to study yeasts involved in traditional mezcal fermentation in Durango, Mexico, and investigate the phylogeny of the native Saccharomyces cerevisiae strains involved in this process. The 5.8S-ITS genomic region was analyzed to identify strains present in the fermentation process samples in this study. To differentiate strains belonging to the gen…

Genus SaccharomycesbiologyMicroorganismSaccharomyces cerevisiaefood and beveragesEthanol fermentationbiology.organism_classificationAgaveApplied Microbiology and BiotechnologyYeastPhylogeneticsBotanyFermentationFood ScienceBiotechnologyFood Biotechnology
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