An efficient method for isolating mating‐competent cells from bottom‐fermenting yeast using mating pheromone‐supersensitive mutants
Sign Up to like & getrecommendations! Published in 2018 at "Yeast"
DOI: 10.1002/yea.3291
Abstract: Crossbreeding is an effective approach to construct novel yeast strains with preferred characteristics; however, it is difficult to crossbreed strains of brewer's yeast, especially the bottom‐fermenting yeast Saccharomyces pastorianus, because of the relative inefficiency of… read more here.
Keywords: fermenting yeast; yeast strains; yeast; mating pheromone ... See more keywords
Identification of new ethanol-tolerant yeast strains with fermentation potential from central Patagonia.
Sign Up to like & getrecommendations! Published in 2021 at "Yeast"
DOI: 10.1002/yea.3662
Abstract: The quest for new wild yeasts has increasingly gained attention because of their potential ability to provide unique organoleptic characters to fermented beverages. In this sense, Patagonia offers a wide diversity of ethanol-tolerant yeasts and… read more here.
Keywords: fermentation potential; yeast strains; yeast; patagonia ... See more keywords
Isolation and molecular identification of industrially important enzyme producer yeasts from tree barks and fruits.
Sign Up to like & getrecommendations! Published in 2020 at "Archives of microbiology"
DOI: 10.1007/s00203-020-02104-6
Abstract: This study aimed to identify the yeast strains associated with the tree bark samples collected from the Aegean and Marmara regions and from rotten fruit samples. Fifty-one yeast strains were successfully isolated and screened for… read more here.
Keywords: industrially important; isolation molecular; tree barks; yeast strains ... See more keywords
Cachaça yeast strains: alternative starters to produce beer and bioethanol
Sign Up to like & getrecommendations! Published in 2018 at "Antonie van Leeuwenhoek"
DOI: 10.1007/s10482-018-1063-3
Abstract: This work was performed to verify the potential of yeast strains isolated from cachaça distilleries for two specific biotechnological applications: beer and bioethanol production. In the beer production, the strains were tested for characteristics required… read more here.
Keywords: beer bioethanol; production; yeast strains; bioethanol ... See more keywords
Novel marine yeast strains as plant growth-promoting agents improve defense in wheat (Triticum aestivum) against Fusarium oxysporum
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Plant Diseases and Protection"
DOI: 10.1007/s41348-021-00461-y
Abstract: Yeasts are multilateral opportunistic plant symbionts that can cause intrinsic changes in the metabolism of host plants, thereby increasing plant growth and activating plant defense against various diseases. Although yeasts isolated from soil and plants… read more here.
Keywords: yeast strains; growth; wheat; plant ... See more keywords
Microstructure and Molecular Vibration of Mannosylerythritol Lipids from Pseudozyma Yeast Strains.
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DOI: 10.1016/j.chemphyslip.2020.104969
Abstract: This work highlights microstructure and molecular vibration of mannosylerythritol lipids (MELs) from Pseudozyma aphidis B1 and Pseudozyma hubeiensis TS18 strains collected from brown algae and mangrove sediments. The scanning electron microscopy (SEM) shows the elongated… read more here.
Keywords: molecular vibration; vibration mannosylerythritol; microscopy; microstructure molecular ... See more keywords
Determination of phenol biodegradation pathways in three psychrotolerant yeasts, Candida subhashii A011, Candida oregonensis B021 and Schizoblastosporion starkeyi-henricii L012, isolated from Rucianka peatland
Sign Up to like & getrecommendations! Published in 2020 at "Enzyme and Microbial Technology"
DOI: 10.1016/j.enzmictec.2020.109663
Abstract: In this study, three psychrotolerant phenol-degrading yeast strains Candida subhashii (strain A011), Candida oregonenis (strain B021) and Schizoblastosporion starkeyi-henricii (strain L012) isolated from Rucianka peatland were examined to determine which alternative metabolic pathway for phenol… read more here.
Keywords: candida subhashii; yeast strains; phenol; phenol biodegradation ... See more keywords
Volatile organic compounds (VOCs) produced by biocontrol yeasts.
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DOI: 10.1016/j.fm.2019.01.008
Abstract: The Volatile organic compounds (VOCs) produced by biocontrol yeast strains which belong to the Wickerhamomyces anomalus, Metschnikowia pulcherrima, Aureobasidium pullulans and Saccharomyces cerevisiae species were identified by solid phase microextraction (SPME) coupled with Gas Chromatography-Mass… read more here.
Keywords: yeast strains; vocs produced; produced biocontrol; volatile organic ... See more keywords
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.01.036
Abstract: Production of sparkling wines involve a second alcoholic fermentation and contact with yeast less over an extended period of time, which influences the aroma composition and sensory quality of the resulting wines. Sparkling wines obtained… read more here.
Keywords: ethyl; sparkling wines; yeast strains; two yeast ... See more keywords
Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains.
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DOI: 10.1016/j.foodchem.2019.125831
Abstract: Two sets of nine ciders were made by cryo-extraction for two consecutive harvests combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) and three autochthonous Saccharomyces bayanus yeast strains. The type of… read more here.
Keywords: ciders made; apple; yeast strains; cryo extraction ... See more keywords
Oxidative stress resistance during dehydration of three non-Saccharomyces wine yeast strains.
Sign Up to like & getrecommendations! Published in 2019 at "Food research international"
DOI: 10.1016/j.foodres.2019.04.059
Abstract: The development of new fermented foods and beverages requires more and more the use of new dehydrated yeasts species. In this context, the non-Saccharomyces (NS) yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans are developed… read more here.
Keywords: dehydration; yeast strains; yeast; resistance ... See more keywords