Search results for "Wickerhamomyce"
showing 4 items of 14 documents
Krīta slimības izraisītāju identificēšana maizes ražošanas procesā
2018
Krīta slimība ir reāla problēma maizes ražošanā, rada agrīnu bojāšanos un zaudējumus - mīkstumā parādās balti pulverveidīgi ieslēgumi. Cēlonis ir milti, kuros atrodas raugi un pelējuma sēnes. Izejvielas, kuras izmanto maizes cepšanai satur barības vielas, kurām ir labvēlīga vide mikroorganismu attīstībai. Nevēlamie mikroorganismi uz maizes var nokļūt no gaisa, iekārtām, taras, transporta un personāla. Šis pētījums tika veikts, lai noskaidrotu vai maizes ražotnē SIA „xxx” sastopama krīta slimība un mikroorganismi, kas to izraisa, iegūstot paraugus no izejvielām un raksturīgākajām to atrašanās vietām. Veicot laboratorijas izmeklējumus, tika identificētas piecas maizes krīta slimības izraisītā…
Exploring the yeast biodiversity of green table olive industrial fermentations for technological applications
2011
In recent years, there has been an increasing interest in identifying and characterizing the yeast populations associated with diverse types of table olive elaborations because of the many desirable technological properties of these microorganisms. In this work, a total of 199 yeast isolates were directly obtained from industrial green table olive fermentations and genetically identified by means of a RFLP analysis of the 5.8S-ITS region and sequencing of the D1/D2 domains of the 26S rDNA gene. Candida diddensiae, Saccharomyces cerevisiae and Pichia membranifaciens were the most abundant yeast species isolated from directly brined Aloreña olives, while for Gordal and Manzanilla cultivars th…
Non-conventional yeasts from fermented honey by-products: Focus on Hanseniaspora uvarum strains for craft beer production
2021
The increasing interest in novel beer productions focused on non-Saccharomyces yeasts in order to pursue their potential in generating groundbreaking sensory profiles. Traditional fermented beverages represent an important source of yeast strains which could express interesting features during brewing. A total of 404 yeasts were isolated from fermented honey by-products and identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Zygosaccharomyces bailii, Zygosaccharomyces rouxii and Hanseniaspora uvarum. Five H. uvarum strains were screened for their brewing capability. Interestingly, Hanseniaspora uvarum strains showed growth in presence of ethanol and hop and a more rapid growth…
The yeastWickerhamomyces anomalusAS1 secretes a multifunctional exo-β-1,3-glucanase with implications for winemaking
2014
A multifunctional exo-β-1,3-glucanase (WaExg2) was purified from the culture supernatant of the yeast Wickerhamomyces anomalus AS1. The enzyme was identified by mass spectroscopic analysis of tryptic peptide fragments and the encoding gene WaEXG2 was sequenced. The latter codes for a protein of 427 amino acids, beginning with a probable signal peptide (17 aa) for secretion. The mature protein has a molecular mass of 47 456 Da with a calculated pI of 4.84. The somewhat higher mass of the protein in SDS–PAGE might be due to bound carbohydrates. Presumptive disulphide bridges confer a high compactness to the molecule. This explains the apparent smaller molecular mass (35 kDa) of the native enz…