Determination of Growth and Glycerol Production Kinetics of a Wine Yeast Strain Saccharomyces cerevisiae Kalecik 1 in Different Substrate Media

2005 ◽  
Vol 21 (6-7) ◽  
pp. 1303-1310 ◽  
Author(s):  
Seda Karasu Yalçin ◽  
Zekiye Yeşim Özbaş
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Wine Yeast ◽  
Glycerol Production ◽  
Production Kinetics ◽  
Wine Yeast Strain ◽  
Kinetics Of

scholarly journals Ethanol-Independent Biofilm Formation by a Flor Wine Yeast Strain of Saccharomyces cerevisiae

2010 ◽  
Vol 76 (12) ◽  
pp. 4089-4091 ◽  
Author(s):  
Severino Zara ◽  
Michael K. Gross ◽  
Giacomo Zara ◽  
Marilena Budroni ◽  
Alan T. Bakalinsky
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethyl Acetate ◽  
Biofilm Formation ◽  
Yeast Strain ◽  
Wine Yeast ◽  
Wine Yeast Strain ◽  
Acetic Acids

ABSTRACT Flor strains of Saccharomyces cerevisiae form a biofilm on the surface of wine at the end of fermentation, when sugar is depleted and growth on ethanol becomes dependent on oxygen. Here, we report greater biofilm formation on glycerol and ethyl acetate and inconsistent formation on succinic, lactic, and acetic acids.

scholarly journals Draft Genome Sequence of the Wine Yeast Strain Saccharomyces cerevisiae I-328

2018 ◽  
Vol 6 (5) ◽  
Author(s):  
Andrey V. Mardanov ◽  
Alexey V. Beletsky ◽  
Mikhail A. Eldarov ◽  
Tatiana N. Tanashchuk ◽  
Svetlana A. Kishkovskaya ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genome Sequence ◽  
Yeast Strain ◽  
Draft Genome ◽  
Wine Yeast ◽  
Draft Genome Sequence ◽  
Comparative Genomic ◽  
Yeast Strains ◽  
Wine Yeast Strain ◽  
Genomic Studies

ABSTRACT Saccharomyces cerevisiae I-328 is a yeast strain used for production of sherry-like wine in Russia. Here we report the draft genome sequence of this strain, which will facilitate comparative genomic studies of yeast strains used for winemaking.

scholarly journals FSY1, a horizontally transferred gene in the Saccharomyces cerevisiae EC1118 wine yeast strain, encodes a high-affinity fructose/H+ symporter

Microbiology ◽  
2010 ◽  
Vol 156 (12) ◽  
pp. 3754-3761 ◽  
Author(s):  
Virginie Galeote ◽  
Maïté Novo ◽  
Madalena Salema-Oom ◽  
Christian Brion ◽  
Elisabete Valério ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Carbon Source ◽  
Yeast Strain ◽  
Sole Carbon Source ◽  
Wine Yeast ◽  
Wine Fermentation ◽  
Sugar Uptake ◽  
Facilitated Diffusion ◽  
High Affinity ◽  
Wine Yeast Strain

Transport of glucose and fructose in the yeast Saccharomyces cerevisiae plays a crucial role in controlling the rate of wine fermentation. In S. cerevisiae, hexoses are transported by facilitated diffusion via hexose carriers (Hxt), which prefer glucose to fructose. However, utilization of fructose by wine yeast is critically important at the end of fermentation. Here, we report the characterization of a fructose transporter recently identified by sequencing the genome of the commercial wine yeast strain EC1118 and found in many other wine yeasts. This transporter is designated Fsy1p because of its homology with the Saccharomyces pastorianus fructose/H+ symporter Fsy1p. A strain obtained by transformation of the V5 hxt1-7Δ mutant with FSY1 grew well on fructose, but to a much lesser extent on glucose as the sole carbon source. Sugar uptake and symport experiments showed that FSY1 encodes a proton-coupled symporter with high affinity for fructose (K m 0.24±0.04 mM). Using real-time RT-PCR, we also investigated the expression pattern of FSY1 in EC1118 growing on various carbon sources. FSY1 was repressed by high concentrations of glucose or fructose and was highly expressed on ethanol as the sole carbon source. The characteristics of this transporter indicate that its acquisition could confer a significant advantage to S. cerevisiae during the wine fermentation process. This transporter is a good example of acquisition of a new function in yeast by horizontal gene transfer.

scholarly journals Saccharomyces cerevisiae Signature Genes for Predicting Nitrogen Deficiency during Alcoholic Fermentation

2007 ◽  
Vol 73 (16) ◽  
pp. 5363-5369 ◽  
Author(s):  
A. Mendes-Ferreira ◽  
M. del Olmo ◽  
J. García-Martínez ◽  
E. Jiménez-Martí ◽  
C. Leão ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Strain ◽  
Alcoholic Fermentation ◽  
Nitrogen Deficiency ◽  
Wine Yeast ◽  
Pcr Analysis ◽  
Signature Genes ◽  
Reverse Transcription Pcr ◽  
Genome Wide ◽  
Wine Yeast Strain

ABSTRACT Genome-wide analysis of the wine yeast strain Saccharomyces cerevisiae PYCC4072 identified 36 genes highly expressed under conditions of low or absent nitrogen in comparison with a nitrogen-replete condition. Reverse transcription-PCR analysis for four of these transcripts with this strain and its validation with another wine yeast strain underlines the usefulness of these signature genes for predicting nitrogen deficiency and therefore the diagnosis of wine stuck/sluggish fermentations.

scholarly journals Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality

Foods ◽  
2019 ◽  
Vol 8 (10) ◽  
pp. 443 ◽  
Author(s):  
Păucean ◽  
Man ◽  
Chiş ◽  
Mureşan ◽  
Pop ◽  
...  
Keyword(s):  
Yeast Strain ◽  
Wine Yeast ◽  
Wheat Bread ◽  
Bakery Products ◽  
Total Polyphenols ◽  
White Wheat ◽  
Yeast Strains ◽  
Wine Yeast Strain ◽  
Nutritional Qualities ◽  
Beer Yeast

Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast—a wine yeast strain and a beer yeast strain—commercialized for their aromatic properties were used. Both aromatic yeast strains revealed good performance on fermenting pseudocereal substrates. Utilization of the obtained preferment in white wheat breadmaking led to bread with higher protein, fibres, mineral, total polyphenols content, with specific texture and aroma profile and high consumers’ acceptability.

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