The frenemies within: viruses, retrotransposons and plasmids that naturally infect Saccharomyces yeasts
Sign Up to like & getrecommendations! Published in 2017 at "Yeast"
DOI: 10.1002/yea.3234
Abstract: Viruses are a major focus of current research efforts because of their detrimental impact on humanity and their ubiquity within the environment. Bacteriophages have long been used to study host–virus interactions within microbes, but it… read more here.
Keywords: frenemies within; retrotransposons plasmids; infect saccharomyces; within viruses ... See more keywords
Use of Non-Saccharomyces Yeasts in Berry Wine Production: Inspiration from Their Applications in Winemaking.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c07302
Abstract: Although berries (nongrape) are rich in health-promoting bioactive compounds, and their consumption is associated with a lower risk of diverse chronic diseases, only a fraction of the annual yield of berries is exploited and consumed.… read more here.
Keywords: wine production; berry wine; use non; saccharomyces yeasts ... See more keywords
Biomodulation of Physicochemical Parameters, Aromas, and Sensory Profile of Craft Beers by Using Non-Saccharomyces Yeasts
Sign Up to like & getrecommendations! Published in 2022 at "ACS Omega"
DOI: 10.1021/acsomega.2c01035
Abstract: Beer is an alcoholic beverage produced by the metabolism of yeasts and made from water, malt, and hops. In recent years, the interest in craft beers has increased considerably due to the demand for new… read more here.
Keywords: saccharomyces yeasts; craft; biomodulation physicochemical; beers using ... See more keywords
Saccharomyces cerevisiae accumulates GAPDH-derived peptides on its cell surface that induce death of non-Saccharomyces yeasts by cell-to-cell contact.
Sign Up to like & getrecommendations! Published in 2017 at "FEMS microbiology ecology"
DOI: 10.1093/femsec/fix055
Abstract: During wine fermentations, Saccharomyces cerevisiae starts to excrete antimicrobial peptides (AMPs) into the growth medium that induce death of non-Saccharomyces yeasts at the end of exponential growth phase (24-48 h). Those AMPs were found to… read more here.
Keywords: cell cell; death; non saccharomyces; saccharomyces yeasts ... See more keywords
Learning from eighty years of studies - a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking.
Sign Up to like & getrecommendations! Published in 2021 at "FEMS yeast research"
DOI: 10.1093/femsyr/foab017
Abstract: Non-Saccharomyces yeast species are nowadays recognized for their impact in wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector.… read more here.
Keywords: learning eighty; non saccharomyces; non; eighty years ... See more keywords
Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16418
Abstract: Recently, the use and commercial availability of non-Saccharomyces yeasts (NSY) in winemaking to reduce alcohol content have increased. However, research exploring the influence on sensory quality of the wine, particularly during storage, is limited. Therefore,… read more here.
Keywords: saccharomyces yeasts; pectinase; pectinase producing; non saccharomyces ... See more keywords
Genetic and phenotypic intraspecific variability of non‐Saccharomyces yeasts populations from La Rioja winegrowing region (Spain)
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Applied Microbiology"
DOI: 10.1111/jam.13341
Abstract: To determine the intraspecific genetic diversity within five non‐Saccharomyces yeast species and the diversity in phenotypic characteristic related to their technological properties. read more here.
Keywords: genetic phenotypic; phenotypic intraspecific; non saccharomyces; variability non ... See more keywords
Characterization of tolerance and multi-enzyme activities in non-Saccharomyces yeasts isolated from Vidal blanc icewine fermentation.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13027
Abstract: This work aim to study the tolerance and aroma-related enzymes activities of the non-Saccharomyces yeasts in Vidal blanc icewine from the Huanren region of China. The strains were identified by sequencing internal transcribed spacer (ITS)… read more here.
Keywords: activities non; icewine; non saccharomyces; tolerance ... See more keywords
Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile
Sign Up to like & getrecommendations! Published in 2017 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2017.02175
Abstract: Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and… read more here.
Keywords: nitrogen; non saccharomyces; sequential fermentation; volatile compounds ... See more keywords
Selection Process of a Mixed Inoculum of Non-Saccharomyces Yeasts Isolated in the D.O.Ca. Rioja
Sign Up to like & getrecommendations! Published in 2021 at "Fermentation"
DOI: 10.3390/fermentation7030148
Abstract: The use of non-Saccharomyces yeasts in sequential fermentations with S. cerevisiae has been proposed to improve the organoleptic characteristics involved in the quality of wine. The present study set out to select a non-Saccharomyces inoculum… read more here.
Keywords: non saccharomyces; inoculum; mixed inoculum; saccharomyces yeasts ... See more keywords
Diversity of Volatile Aroma Compound Composition Produced by Non-Saccharomyces Yeasts in the Early Phase of Grape Must Fermentation
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193088
Abstract: There is a lack of studies evaluating the metabolic contribution of non-Saccharomyces yeasts in early fermentation phases. This study aimed to investigate the volatile aroma profiles produced by various non-Saccharomyces yeasts just before sequential inoculation… read more here.
Keywords: saccharomyces yeasts; volatile aroma; yeasts early; grape must ... See more keywords