Modification of the second PEP4-allele enhances citric acid stress tolerance during cultivation of an industrial rice wine yeast strain with one PEP4-allele disrupted

LWT ◽  
2021 ◽  
pp. 112286
Author(s):  
Hongbo Zhang ◽  
Feifei Shao ◽  
Jianhang Cong ◽  
Yan Huang ◽  
Minfang Chen ◽  
...  
Keyword(s):  
Citric Acid ◽  
Stress Tolerance ◽  
Yeast Strain ◽  
Acid Stress ◽  
Wine Yeast ◽  
Rice Wine ◽  
Wine Yeast Strain

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.

Pilot-scale evaluation the enological traits of a novel, aromatic wine yeast strain obtained by adaptive evolution

2012 ◽  
Vol 32 (2) ◽  
pp. 332-337 ◽  
Author(s):  
Axelle Cadière ◽  
Evelyne Aguera ◽  
Soline Caillé ◽  
Anne Ortiz-Julien ◽  
Sylvie Dequin
Keyword(s):  
Adaptive Evolution ◽  
Yeast Strain ◽  
Wine Yeast ◽  
Pilot Scale ◽  
Scale Evaluation ◽  
Wine Yeast Strain

The proteome of a wine yeast strain during fermentation, correlation with the transcriptome

2009 ◽  
Vol 107 (1) ◽  
pp. 47-55 ◽  
Author(s):  
T. Rossignol ◽  
D. Kobi ◽  
L. Jacquet-Gutfreund ◽  
B. Blondin
Keyword(s):  
Yeast Strain ◽  
Wine Yeast ◽  
Wine Yeast Strain
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