A diversity study of Saccharomycopsis fibuligera in rice wine starter nuruk, reveals the evolutionary process associated with its interspecies hybrid
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DOI: 10.1007/s12275-017-7115-y
Abstract: The amylolytic yeast Saccharomycopsis fibuligera is the predominant yeast in the starter product, nuruk, which is utilized for rice wine production in South Korea. Latest molecular studies explore a recently developed interspecific hybridization among stains… read more here.
Keywords: saccharomycopsis fibuligera; genome strains; hybrid strains; rice wine ... See more keywords
Virulence of Lecanicillium spp. (Hypocreales: Cordycipitaceae) hybrid strains against various biological stages of the greenhouse whitefly, Trialeurodes vaporariorum (Hemiptera: Aleyroidae)
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DOI: 10.1080/09583157.2020.1771281
Abstract: ABSTRACT Three parental strains of Lecanicillium spp. and eleven hybrid strains previously obtained by protoplast fusion were evaluated for their virulence to different life stages of Trialeurodes vaporariorum. Egg treatment yielded no statistically significant difference… read more here.
Keywords: trialeurodes vaporariorum; mortality; virulence lecanicillium; lecanicillium spp ... See more keywords
Impact of yeast breeding for elevated glycerol production on fermentative activity and metabolite formation in chardonnay wine
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DOI: 10.21548/21-2-2218
Abstract: Glycerol in wine originates mainly as a by-product during fermentation by yeast and is thought to add to the body and smooth mouth-feel. We evaluated the properties of Chardonnay wine produced using various wine yeast… read more here.
Keywords: wine yeast; yeast strains; glycerol; yeast ... See more keywords