scholarly journals Growth Kinetics for the Selection of Yeast Strains for Fermented Beverages

2017 ◽  
Author(s):  
Dalia E. Miranda Castilleja ◽  
Jesús A. Aldrete Tapia ◽  
Sofía M. Arvizu Medrano ◽  
Montserrat Hernández Iturriaga ◽  
Lourdes Soto Muñoz ◽  
...  
Keyword(s):  
Growth Kinetics ◽  
Fermented Beverages ◽  
Yeast Strains ◽  
Selection Of

scholarly journals SELECTION OF ACTIVE YEAST STRAINS FOR FERMENTED BEVERAGES FROM PLANT MATERIALS

2019 ◽  
Vol 3 (51) ◽  
pp. 73-79
Author(s):  
A. S. Latif ◽  
◽  
A. A. Saparbekova ◽  
G. R. Bekbossynova ◽  
Z. R. Ahmedova ◽  
...  
Keyword(s):  
Plant Materials ◽  
Fermented Beverages ◽  
Yeast Strains ◽  
Selection Of

scholarly journals Characterization and selection of functional yeast strains during sourdough fermentation of different cereal wholegrain flours

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Michela Palla ◽  
Massimo Blandino ◽  
Arianna Grassi ◽  
Debora Giordano ◽  
Cristina Sgherri ◽  
...  
Keyword(s):  
Yeast Strains ◽  
Selection Of

scholarly journals Isolation and Characterization of Live Yeast Cells from Ancient Vessels as a Tool in Bio-Archaeology

mBio ◽  
2019 ◽  
Vol 10 (2) ◽  
Author(s):  
Tzemach Aouizerat ◽  
Itai Gutman ◽  
Yitzhak Paz ◽  
Aren M. Maeir ◽  
Yuval Gadot ◽  
...  
Keyword(s):  
Ancient Dna ◽  
Residue Analysis ◽  
Fermented Food ◽  
Yeast Cells ◽  
Fermented Beverages ◽  
Isolation And Characterization ◽  
Yeast Strains ◽  
Novel Approach ◽  
Clay Matrix

ABSTRACTAncient fermented food has been studied based on recipes, residue analysis, and ancient-DNA techniques and reconstructed using modern domesticated yeast. Here, we present a novel approach based on our hypothesis that enriched yeast populations in fermented beverages could have become the dominant species in storage vessels and their descendants could be isolated and studied today. We developed a pipeline of yeast isolation from clay vessels and screened for yeast cells in beverage-related and non-beverage-related ancient vessels and sediments from several archaeological sites. We found that yeast cells could be successfully isolated specifically from clay containers of fermented beverages. The findings that genotypically the isolated yeasts are similar to those found in traditional African beverages and phenotypically they grow similar to modern beer-producing yeast strongly suggest that they are descendants of the original fermenting yeast. These results demonstrate that modern microorganisms can serve as a new tool in bio-archaeology research.IMPORTANCESo far, most of the study of ancient organisms has been based mainly on the analysis of ancient DNA. Here we show that it is possible to isolate and study microorganisms—yeast in this case—from ancient pottery vessels used for fermentation. We demonstrate that it is highly likely that these cells are descendants of the original yeast strains that participated in the fermentation process and were absorbed into the clay matrix of the pottery vessels. Moreover, we characterized the isolated yeast strains, their genomes, and the beer they produced. These results open new and exciting avenues in the study of domesticated microorganisms and contribute significantly to the fields of bio- and experimental archaeology that aim to reconstruct ancient artifacts and products.

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

2016 ◽  
Vol 197 ◽  
pp. 373-381 ◽  
Author(s):  
Florin Vararu ◽  
Jaime Moreno-García ◽  
Cătălin-Ioan Zamfir ◽  
Valeriu V. Cotea ◽  
Juan Moreno
Keyword(s):  
Aroma Compounds ◽  
Starter Cultures ◽  
Yeast Strains ◽  
Commercial Yeast ◽  
Selection Of

scholarly journals Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

2014 ◽  
Vol 181 ◽  
pp. 85-91 ◽  
Author(s):  
Manuel Quirós ◽  
Virginia Rojas ◽  
Ramon Gonzalez ◽  
Pilar Morales
Keyword(s):  
Yeast Strains ◽  
Saccharomyces Yeast ◽  
Selection Of

scholarly journals Selection of yeast strains for bioethanol production from UK seaweeds

2015 ◽  
Vol 28 (2) ◽  
pp. 1427-1441 ◽  
Author(s):  
Emily T. Kostas ◽  
Daniel A. White ◽  
Chenyu Du ◽  
David J. Cook
Keyword(s):  
Bioethanol Production ◽  
Yeast Strains ◽  
Selection Of

Selection of thermotolerant yeast strains for biomass production from sudanese molasses

1980 ◽  
Vol 2 (2) ◽  
pp. 61-66 ◽  
Author(s):  
E. T. A. El Sheikh Idris ◽  
D. R. Berry
Keyword(s):  
Biomass Production ◽  
Thermotolerant Yeast ◽  
Yeast Strains ◽  
Selection Of

scholarly journals Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

2014 ◽  
Vol 43 (3) ◽  
pp. 489-500 ◽  
Author(s):  
O. Csernus ◽  
A. Pomázi ◽  
I. Magyar
Keyword(s):  
Wine Yeast ◽  
Yeast Strains ◽  
Selection Of

scholarly journals SELECTION OF AUTOCHThONOUS sACCHAROMYCES AND NON-sACCHAROMYCES YEASTS STRAINS ACCORDING TO THEIR EXTRACELLULAR ENZIMATIC ACTIVITY

2020 ◽  
Vol 1 (1) ◽  
pp. 119-124
Author(s):  
Elena Brȋnduşe ◽  
Marian Ion ◽  
Cǎtǎlina Loredana Nedelcu ◽  
Lidia Fȋciu ◽  
Adrian Pantazi
Keyword(s):  
Protease Activity ◽  
Extracellular Enzymes ◽  
Secondary Compounds ◽  
Wine Production ◽  
Selective Media ◽  
Yeast Strains ◽  
Intense Activity ◽  
Saccharomyces Yeasts ◽  
Selection Of

The aim of the present study was to investigate the production of extracellular enzymes in a number of twenty six autochtonous Saccharomyces and nonSaccharomyces strains selected in Dealu Mare region for wine production. The strains were screened for the production of extracellular b-glucosidase, esterase, pectinase and protease activity by inoculation the yeast strains onto selective media. All Saccharomyces tested strains showed at least two enzymatic activities while nonSaccharomyces strains showed activity at least for one enzyme. The weakest activity was recorded in case of β-glucosidase. Most of the tested strains exhibit more or less intense activity for polygalacturonase/pectinase and protease. This study put into evidence the potential of autochtonous and especially of non-Saccharomyces strains as source of production of secondary compounds which can play an important role in improving the quality of wines.

Optimizing the selection process of yeast starter cultures by preselecting strains dominating spontaneous fermentations

2009 ◽  
Vol 55 (3) ◽  
pp. 326-332 ◽  
Author(s):  
Andrea Pulvirenti ◽  
Sandra Rainieri ◽  
Silvio Boveri ◽  
Paolo Giudici
Keyword(s):  
Selection Process ◽  
Starter Culture ◽  
Pilot Scale ◽  
Starter Cultures ◽  
Internal Transcribed Spacer Region ◽  
Time Saving ◽  
Yeast Strains ◽  
Spontaneous Fermentations ◽  
Wine Strain ◽  
Selection Of

We propose an efficient and time-saving strategy for starter culture selection. Our approach is based on the accomplishment of 3 phases: (i) the selection of yeast strains dominating spontaneous fermentations, (ii) the selection among the dominant strains of those showing the best technological characteristics, and (iii) the final selection among good technological strains of those showing the desired qualitative traits. We applied this approach to wine fermentations, even though the same strategy has the potential to be employed for the selection of any type of starter culture. We isolated and identified yeast strains at the mid- and final stages of 6 spontaneous fermentations carried out in 3 different Spanish wineries. We identified all strains as Saccharomyces cerevisiae by restriction fragment length polymorphism of the ribosomal DNA internal transcribed spacer region, and subsequently distinguished each strain by analyzing the polymorphism of the inter-δ regions. Strains that were detected both at the mid- and final stages of the fermentation were considered dominant. Four dominant strains were finally selected and tested in pilot-scale fermentation, and their performance was compared with that of a commercial wine strain. All dominant strains showed good fitness and resulted suitable to be employed as starter cultures. One of the dominant strains isolated in this study is currently commercialized.

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