New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
Sign Up to like & getrecommendations! Published in 2018 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-018-8861-4
Abstract: Non-Saccharomyces yeast species, naturally found in grape must, may impact wine quality positively or negatively. In this study, a mixture of five non-Saccharomyces species (Torulaspora delbrueckii, Metschnikowia spp., Starmerella bacillaris (formerly called Candida zemplinina), Hanseniaspora… read more here.
Keywords: grape; non saccharomyces; grape juice; saccharomyces species ... See more keywords
Frozen-dough baking potential of psychrotolerant Saccharomyces species and derived hybrids.
Sign Up to like & getrecommendations! Published in 2021 at "Food microbiology"
DOI: 10.1016/j.fm.2020.103640
Abstract: Despite Saccharomyces cerevisiae being a synonym for baker's yeast, the species does not perform well in all baking-related conditions. In particular, dough fermentation, or proofing, is compromised by the species' sensitivity to the low and… read more here.
Keywords: baking potential; dough baking; jurei arboricola; yeast ... See more keywords
Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species.
Sign Up to like & getrecommendations! Published in 2017 at "Molecular phylogenetics and evolution"
DOI: 10.1016/j.ympev.2017.02.008
Abstract: Horizontal gene transfer (HGT) in eukaryotic plastids and mitochondrial genomes is common, and plays an important role in organism evolution. In yeasts, recent mitochondrial HGT has been suggested between S. cerevisiae and S. paradoxus. However,… read more here.
Keywords: mitochondrial introgression; ancestral hybridization; introgression suggests; saccharomyces species ... See more keywords