Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

This objectives of this research were both to study and determine the best level of concentration of yeast Saccharomyces cereviseae and period of fermentation on the quality of tomi-tomi vinegar (Flacourtia inermis). A completely randomized experimental design with two factors of treatment was applied in this research. The first factor was concentration of yeast S. cereviseae having four levels of tretament, i.e.: without the addition of yeast 0.5, 1 and 1.5 g yeast. The second factor was period fermentation with 1, 2, 3, 4, and 5 weeks. The result indicated that the concentration of yeast S. cereviseae 1.5 g and period fermentation 5 week produced a good tomi-tomi vinegar with total acids 51.22%, total dissolved solids 8.35, total sugar 8.07% and pH 5.40.

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Improving Ethyl Acetate Production in Baijiu Manufacture by Wickerhamomyces anomalus and Saccharomyces cerevisiae Mixed Culture Fermentations

BioMed Research International ◽

10.1155/2019/1470543 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 4

Author(s):

Guangsen Fan ◽

Chao Teng ◽

Dai Xu ◽

Zhilei Fu ◽

Pengxiao Liu ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Ethyl Acetate ◽

Mixed Culture ◽

Nutrient Competition ◽

Acetate Production ◽

Mixed Fermentation ◽

Wickerhamomyces Anomalus ◽

Flavor Perception ◽

Positive Effect

Ethyl acetate content has strong influence on the style and quality of Baijiu. Therefore, this study investigated the effect of Saccharomyces cerevisiae Y3401 on the production of ethyl acetate by Wickerhamomyces anomalus Y3604. Analysis of cell growth showed that Y3401 influences Y3604 by nutrient competition and inhibition by metabolites, while the effect of Y3604 on Y3401 was mainly competition for nutrients. Mixed fermentation with two yeasts was found to produce more ethyl acetate than a single fermentation. The highest yield of ethyl acetate was 2.99 g/L when the inoculation ratio of Y3401:Y3604 was 1:2. Synergistic fermentation of both yeasts improved ethyl acetate production and increased the content of other flavor compounds in liquid and simulated solid-state fermentation for Baijiu. Saccharomyces cerevisiae had a positive effect on ethyl acetate production in mixed culture and provides opportunities to alter the aroma and flavor perception of Baijiu.

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Coffee (Coffea Arabica) Waste Management by Increasing the Quality of Its Crude Protein and Crude Fiber Content by Fermenting Using Rhizopus Oryzae and Saccharomyces Cerevisiae as Animal Feeds

SSRN Electronic Journal ◽

10.2139/ssrn.3185695 ◽

2018 ◽

Author(s):

Riki Saumi Nuryana ◽

Rachmat Wiradimadja ◽

Deny Rusmana ◽

Risma Rizkia Nurdianti

Keyword(s):

Saccharomyces Cerevisiae ◽

Waste Management ◽

Coffea Arabica ◽

Crude Protein ◽

Rhizopus Oryzae ◽

Fiber Content ◽

Crude Fiber ◽

Animal Feeds ◽

Crude Fiber Content

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PENGARUH KONSENTRASI STARTER Saccharomyces cerevisiae DAN LAMA FERMENTASI TERHADAP RENDEMEN DAN MUTU MINYAK KELAPA

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v10n3.2004.106-111 ◽

2020 ◽

Vol 10 (3) ◽

pp. 106

Author(s):

RINDENGAN BARLINA ◽

STEIVIE KAROUW ◽

PATRIK M. PASANG

Keyword(s):

Saccharomyces Cerevisiae ◽

Fatty Acid Content ◽

Coconut Oil ◽

National Standard ◽

Effective Technique ◽

Yield And Quality ◽

Randomized Design ◽

Completely Randomized Design ◽

Coconut Cream

Untuk mendapatkan cara pengolahan minyak kelapa yang lebih eisien dalam menghasilkan rendemen dan mutu yang tinggi dan tahan simpan serta aman dikonsumsi telah dilakukan penelitian pengaruh konsentrasi starter Saccharomyces cerevisiae dan lama fermentasi terhadap rendemen mutu minyak kelapa. Penelitian dilaksanakan di Laboratorium Balai Penelitian Tanaman Kelapa dan Palma Lain Manado dan Kebun Percobaan Mapanget sejak bulan Maret sampai Desember 2001. Penelitian menggunakan rancangan acak lengkap disusun secara faktorial, yaitu faktor A adalah konsentrasi starter Saccharomyces cerevisiae, terdiri dari 0%, 0.25%, 0.35%, 0.45% dan faktor B adalah lama fermentasi krim. terdiri dari 0 jam, 12 jam, dan 24 jam. Ulangan dilakukan sebanyak 2 kali. Hasil penelitian diperoleh rendemen minyak tertinggi 23.83% pada fermentasi krim selama 24 jam. Mutu minyak kelapa yang dihasilkan sebagai berikut kadar air 0.03 - 0.18%, asam lemak bebas 0.15 - 0.29%, warna bening dan bau harum/ normal, bilangan peroksida berkisar 0.20 - 0.40 meq/kg, mutu minyak kelapa tersebut memenuhi Standar Nasional Indonesia (SNI) 01-2902-1992.Kata kunci: Minyak kelapa, Saccharomyces cerevisiae, konsentrasi, fermentasi. rendemen, mutu ABCTRACT Effect of concentration of stater Saccharomyces cerevisiae and duration of fermentation on the content and quality of coconut oilResearch on the effect of concentration of starter Saccharomyces cerevisiae on the content and quality of coconut oil was conducted at the Laboratory of Indonesian Coconut and Palmae Research Institute (ICOPRI) and Mapanget Research Instalation from March to December 2001. The objective of the research was to find out the effective technique and processing of coconut oil. The research used a completely randomized design with 2 factors and 2 replications. Factor A was the concentration of starter Saccharomyces cerevisiae of 0%, 0.25%, 0.35%, 0.45% and factor B was duration of fermentation consist of 0 hour, 12 hours, and 24 hours. The results showed that the highest yield of coconut oil is 23.83% was obtained by fermented coconut cream for 24 hours. The coconut oil had good quality with moisture content about 0.03 to 0.18%, free fatty acid content about 0.15 to 0.29%, colorless, good smell and peroxide value about 0.20 - 0.40 mcq/kg, the quality of coconut oil fulfilled the requirements of Indonesian National Standard (Standar Nasional Indonesia/SNI 01-2902-1992).Key words: Coconut oil, Saccharomyces cerevisiae. concentration, fermentation, yield and quality

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Automated cryo-lamella preparation for high-throughput in-situ structural biology

10.1101/797506 ◽

2019 ◽

Author(s):

Genevieve Buckley ◽

Gediminas Gervinskas ◽

Cyntia Taveneau ◽

Hari Venugopal ◽

James C. Whisstock ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Structural Biology ◽

Focused Ion Beam ◽

Electron Tomography ◽

Ion Beam ◽

Automated Method ◽

Cellular Environment ◽

Transmission Electron

AbstractCryo-transmission electron tomography (cryo-ET) in association with cryo-focused ion beam (cryo-FIB) milling enables structural biology studies to be performed directly within the cellular environment. Cryo-preserved cells are milled and a lamella with a thickness of 200-300 nm provides an electron transparent window suitable for cryo-ET imaging. Cryo-FIB milling is an effective method, but it is a tedious and time-consuming process, which typically results in ~10 lamellae per day. Here, we introduce an automated method to reproducibly prepare cryo-lamellae on a grid and reduce the amount of human supervision. We tested the routine on cryo-preserved Saccharomyces cerevisiae and demonstrate that this method allows an increased throughput, achieving a rate of 5 lamellae/hour without the need to supervise the FIB milling. We demonstrate that the quality of the lamellae is consistent throughout the preparation and their compatibility with cryo-ET analyses.

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Effect of Different Ending Fermentation Technologies on Microbial-Stability of Italian Riesling Low Alcohol Sweet White Wine

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.393-395.1165 ◽

2011 ◽

Vol 393-395 ◽

pp. 1165-1168 ◽

Cited By ~ 5

Author(s):

Yan Cui ◽

Wen Lv ◽

Jin Fu Liu ◽

Bu Jiang Wang

Keyword(s):

Saccharomyces Cerevisiae ◽

Electrostatic Field ◽

Raw Materials ◽

White Wine ◽

Grape Variety ◽

Lethal Rate ◽

Microbial Stability ◽

Fermentation Technology ◽

Low Alcohol

In order to investigate effects of different ending fermentation technologies on microbial-stability and quality of low alcohol sweet white wine, with Italy Reasling grapes as raw materials, four ending fermentation technologies: single SO2 treatment, combined high voltage electrostatic field (HVEF)/SO2 treatment, combined ultrasound/SO2 treatment, and combined pasteurization/SO2 treatment were compared in yeasts lethality, enological parameters and sensory evaluation of the low-alcohol sweet white wines.The results showed that: the best ending fermentation technology was combined ultrasound (40Hz/20min)/SO2(40mg/L) treatment, which had higher total lethal rate of Saccharomyces cerevisiae, and the wines treated in this way were rich in typical Italy Reasling grape variety flavor and attractive aromas, with a pleasant fruity taste and microbial stability.

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Selenium-enriched Saccharomyces cerevisiae improves the meat quality of broiler chickens via activation of the glutathione and thioredoxin systems

Poultry Science ◽

10.1016/j.psj.2020.07.043 ◽

2020 ◽

Vol 99 (11) ◽

pp. 6045-6054

Author(s):

Lele Hou ◽

Huiling Qiu ◽

Peng Sun ◽

Lianqin Zhu ◽

Fu Chen ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Meat Quality ◽

Broiler Chickens

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UTILISING Zn AND Cu PRODUCT IN THE CORN MEAL SUBSTRATE AT Saccharomyces cerevisiae BIOPROCESS AND ITS IMPLEMENTATION ON INTERNAL QUALITY OF BROILER

Journal of the Indonesian Tropical Animal Agriculture ◽

10.14710/jitaa.34.4.236-240 ◽

2009 ◽

Vol 34 (4) ◽

Author(s):

T. Widjastuti ◽

A. Abun ◽

A. Destian ◽

S. Darana

Keyword(s):

Saccharomyces Cerevisiae ◽

Internal Quality ◽

Corn Meal

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The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Microorganisms ◽

10.3390/microorganisms8030323 ◽

2020 ◽

Vol 8 (3) ◽

pp. 323 ◽

Cited By ~ 1

Author(s):

Lanlan Hu ◽

Rui Liu ◽

Xiaohong Wang ◽

Xiuyan Zhang

Keyword(s):

Saccharomyces Cerevisiae ◽

Sensory Quality ◽

Ph Value ◽

Lower Amount ◽

Chemical Compositions ◽

Higher Alcohol ◽

Yeast Strains ◽

Fruit Wine ◽

Saccharomyces Yeast

Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseniaspora uvarum and Torulaspora delbrueckii) and S. cerevisiae on the sensory quality of citrus wine, the fermentation processes, the chemical compositions, and the sensory evaluations of citrus wines were analyzed. Compared with those of S. cerevisiae fermentation, co-fermentations produced high sensory qualities, and S. cerevisiae/H. opuntiae co-fermentation had the best sensory quality followed by Sc-Hu and Sc-Td co-fermentations. Additionally, all the co-fermentations had a lower amount of ethanol and total acidity, higher pH value, and higher content of volatile aroma compounds, especially the content of higher alcohol and ester compounds, than those of S. cerevisiae fermentation. Therefore, co-fermentations of the non-Saccharomyces yeast strains and S. cerevisiae could be employed to improve the sensory quality of citrus wines. These results would provide not only methods to improve the sensory quality of citrus wine, but also a valuable reference for the selection of non-Saccharomyces yeast strains for fruit wine fermentation.

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