Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8 belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

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Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

Food Chemistry ◽

10.1016/j.foodchem.2015.06.027 ◽

2016 ◽

Vol 190 ◽

pp. 848-855 ◽

Cited By ~ 37

Author(s):

María Berenguer ◽

Salud Vegara ◽

Enrique Barrajón ◽

Domingo Saura ◽

Manuel Valero ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Physicochemical Characterization ◽

Yeast Strains

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Note: Characterization of Yeast Strains on the Basis of Autolytic Activity and Volatile Compounds

Food Science and Technology International ◽

10.1177/1082013203009002005 ◽

2003 ◽

Vol 9 (2) ◽

pp. 95-99 ◽

Cited By ~ 5

Author(s):

J. M. Barcenilla ◽

P. J. Martín-Álvarez ◽

A. Vian ◽

R. Gonzalez

Keyword(s):

Saccharomyces Cerevisiae ◽

Volatile Compounds ◽

Indirect Selection ◽

Sparkling Wine ◽

Single Group ◽

Limited Effect ◽

Yeast Strains ◽

Autolytic Activity ◽

Selection For

Autolytic activity and the production of several major volatile compounds were studied for a set of 18 commercial and non-commercial Saccharomyces cerevisiæ strains isolated from sparkling wine, cider and sherry fermentations. No correlation was found between the autolytic capacity of the strains and isobutanol production levels, in contrast with results published by other authors for a limited number of S. cerevisiæ strains. The 18 strains were classified in three groups by cluster analysis; the variables that best discriminated the groups were related with autolysis, with a limited effect of the volatile compounds. All the commercial sparkling wine second fermentation strains appeared in the same group, which was characterized by the release of high amounts of proteins under conditions of accelerated autolysis. This could probably be explained by an indirect selection for efficient autolysis for these commercial strains. Most sherry and cider isolates appeared in a single group. Interestingly, one strain isolated from cider fermentation is grouped with sparkling wine commercial strains.

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Phenotypic evaluation and characterization of 21 industrial Saccharomyces cerevisiae yeast strains

FEMS Yeast Research ◽

10.1093/femsyr/foy001 ◽

2018 ◽

Vol 18 (1) ◽

Cited By ~ 5

Author(s):

In Iok Kong ◽

Timothy Lee Turner ◽

Heejin Kim ◽

Soo Rin Kim ◽

Yong-Su Jin

Keyword(s):

Saccharomyces Cerevisiae ◽

Yeast Strains

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Generating interspecific wine yeast hybrids for funky wines

Microbiology Australia ◽

10.1071/ma10086 ◽

2010 ◽

Vol 31 (2) ◽

pp. 86

Author(s):

Jennifer Bellon

Keyword(s):

Saccharomyces Cerevisiae ◽

Osmotic Stress ◽

Product Differentiation ◽

Interspecific Hybrid ◽

Ethanol Concentration ◽

Wine Yeast ◽

Low Ph ◽

Wine Production ◽

Yeast Strains ◽

High Ethanol

When we think of Saccharomyces cerevisiae, fermentation immediately comes to mind, but this is not the only trait that makes this yeast the organism of choice for bread, beer and wine production. The winemaking industry, for example, requires robust strains, capable of converting sugar to ethanol in challenging conditions; high osmotic stress and low pH in the initial grape must, followed by high ethanol concentration at the later stages of fermentation. Winemakers also look for ways of using fermentation to introduce aroma and flavour diversity to their wines as a means of improving style and for product differentiation. Choice of wine yeast from the plethora of strains available to winemakers is one way of achieving this, particularly with the new breed of interspecific hybrid yeast strains currently being generated.

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