Relevant bibliographies by topics / Candida zemplinina

Academic literature on the topic 'Candida zemplinina'

Author: Grafiati
Published: 10 March 2023

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Journal articles on the topic "Candida zemplinina"

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Russo, Pasquale, Maria Tufariello, Raffaela Renna, Mariana Tristezza, Marco Taurino, Lorenzo Palombi, Vittorio Capozzi, Carlo G. Rizzello, and Francesco Grieco. "New Insights into the Oenological Significance of Candida zemplinina: Impact of Selected Autochthonous Strains on the Volatile Profile of Apulian Wines." Microorganisms 8, no. 5 (April 26, 2020): 628. http://dx.doi.org/10.3390/microorganisms8050628.

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In this investigation, we explored the oenological significance of Candida zemplinina (syn. Starmerella bacillaris) isolates from Apulian grape musts. Moreover, we provide the first evidence of the impact of different C. zemplinina strains on the wine aromatic properties tested as monocultures. We described the diversity of C. zemplinina strains isolated from grapes and the variability of ‘volatile’ phenotypes associated with this intraspecific variability. Thirty-three isolates were characterized at strain level by PCR-based approach and, among these, 16 strains were identified and then tested by microfermentation tests carried out in grape must. Analyzed strains were low producers of acetic acid and hydrogen sulphide, not able to decarboxylate a panel of representative amino acids, whereas they showed fructophilic character and significant glycerol production. Volatile profiles of produced wines were investigated by gas chromatography–mass spectrometry. The Odor Activity Values of all molecules were calculated and 12 compounds showed values above their odor thresholds. Two selected strains (35NC1 and 15PR1) could be considered as possible starter cultures since they were able to positively affect the sensory properties of obtained wine. This report firstly supplies evidence on the strain-specific impact of different C. zemplinina strains on the final aroma of produced wines.
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Raymond Eder, María Laura, and Alberto Luis Rosa. "Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris." Fermentation 7, no. 2 (June 1, 2021): 87. http://dx.doi.org/10.3390/fermentation7020087.

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Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of isolated indigenous S. bacillaris strains worldwide, have recently been explored. In this review, we summarize relevant observations from studies conducted on standard laboratory and indigenous isolated S. bacillaris strains.
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Tofalo, Rosanna, Maria Schirone, Sandra Torriani, Kalliopi Rantsiou, Luca Cocolin, Giorgia Perpetuini, and Giovanna Suzzi. "Diversity of Candida zemplinina strains from grapes and Italian wines." Food Microbiology 29, no. 1 (February 2012): 18–26. http://dx.doi.org/10.1016/j.fm.2011.08.014.

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Pfliegler, Walter P., Enikő Horváth, Zoltán Kállai, and Matthias Sipiczki. "Diversity of Candida zemplinina isolates inferred from RAPD, micro/minisatellite and physiological analysis." Microbiological Research 169, no. 5-6 (May 2014): 402–10. http://dx.doi.org/10.1016/j.micres.2013.09.006.

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Magyar, Ildikó, Diána Nyitrai-Sárdy, Annamária Leskó, Andrea Pomázi, and Miklós Kállay. "Anaerobic organic acid metabolism of Candida zemplinina in comparison with Saccharomyces wine yeasts." International Journal of Food Microbiology 178 (May 2014): 1–6. http://dx.doi.org/10.1016/j.ijfoodmicro.2014.03.002.

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Estela-Escalante, W. D., S. Rosales-Mendoza, M. Moscosa-Santillán, and J. E. González-Ramírez. "Evaluation of the fermentative potential of Candida zemplinina yeasts for craft beer fermentation." Journal of the Institute of Brewing 122, no. 3 (July 2016): 530–35. http://dx.doi.org/10.1002/jib.354.

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Capece, Angela, Deborah De Fusco, Rocchina Pietrafesa, Gabriella Siesto, and Patrizia Romano. "Performance of Wild Non-Conventional Yeasts in Fermentation of Wort Based on Different Malt Extracts to Select Novel Starters for Low-Alcohol Beers." Applied Sciences 11, no. 2 (January 15, 2021): 801. http://dx.doi.org/10.3390/app11020801.

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Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts to produce low-alcohol or alcohol-free beer may provide an innovative approach for the beer market. In our study, four wild non-Saccharomyces yeasts, belonging to Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bailii species, were tested in mixed fermentation with a wild selected Saccharomyces cerevisiae strain as starters for fermentation of different commercial substrates used for production of different beer styles (Pilsner, Weizen and Amber) to evaluate the influence of the fermentative medium on starter behaviour. The results obtained showed the influence of non-Saccharomyces strains on the ethanol content and organoleptic quality of the final beers and a significant wort–starter interaction. In particular, each starter showed a different sugar utilization rate in each substrate, in consequence of uptake efficiency correlated to the strain-specific metabolic pathway and substrate composition. The most suitable mixed starter was P4-CZ3 (S. cerevisiae–C. zemplinina), which is a promising starter for the production of low-alcohol beers with pleasant organoleptic characteristics in all the tested fermentation media.
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Magyar, Ildikó, and Tamás Tóth. "Comparative evaluation of some oenological properties in wine strains of Candida stellata, Candida zemplinina, Saccharomyces uvarum and Saccharomyces cerevisiae." Food Microbiology 28, no. 1 (February 2011): 94–100. http://dx.doi.org/10.1016/j.fm.2010.08.011.

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9

Rantsiou, Kalliopi, Paola Dolci, Simone Giacosa, Fabrizio Torchio, Rosanna Tofalo, Sandra Torriani, Giovanna Suzzi, Luca Rolle, and Luca Cocolin. "Candida zemplinina Can Reduce Acetic Acid Produced by Saccharomyces cerevisiae in Sweet Wine Fermentations." Applied and Environmental Microbiology 78, no. 6 (January 13, 2012): 1987–94. http://dx.doi.org/10.1128/aem.06768-11.

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ABSTRACTIn this study we investigated the possibility of usingCandida zemplinina, as a partner ofSaccharomyces cerevisiae, in mixed fermentations of must with a high sugar content, in order to reduce its acetic acid production. Thirty-fiveC. zemplininastrains, which were isolated from different geographic regions, were molecularly characterized, and their fermentation performances were determined. Five genetically different strains were selected for mixed fermentations withS. cerevisiae. Two types of inoculation were carried out: coinoculation and sequential inoculation. A balance between the two species was generally observed for the first 6 days, after which the levels ofC. zemplininastarted to decrease. Relevant differences were observed concerning the consumption of sugars, the ethanol and glycerol content, and acetic acid production, depending on which strain was used and which type of inoculation was performed. Sequential inoculation led to the reduction of about half of the acetic acid content compared to the pureS. cerevisiaefermentation, but the ethanol and glycerol amounts were also low. A coinoculation with selected combinations ofS. cerevisiaeandC. zemplininaresulted in a decrease of ∼0.3 g of acetic acid/liter, while maintaining high ethanol and glycerol levels. This study demonstrates that mixedS. cerevisiaeandC. zemplininafermentation could be applied in sweet wine fermentation to reduce the production of acetic acid, connected to theS. cerevisiaeosmotic stress response.
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Sipiczki, M. "Candida zemplinina sp. nov., an osmotolerant and psychrotolerant yeast that ferments sweet botrytized wines." INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY 53, no. 6 (November 1, 2003): 2079–83. http://dx.doi.org/10.1099/ijs.0.02649-0.

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Dissertations / Theses on the topic "Candida zemplinina"

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ROMBOLI, YURI. "Health promoting compounds in sangiovese wines." Doctoral thesis, 2015. http://hdl.handle.net/2158/983389.

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The aim of this work was to investigate on the factors affecting the accumulation of different health promoting compounds in Sangiovese wines. In particular, the attention was focused on the incidence of several variables able to influence grape composition and the role of yeasts during wine fermentation. Health promoting compounds here studied included grape derived molecules (anthocyanins, flavonols and flavan-3-ol monomers) as well as higher alcohol produced by yeasts (tyrosol, hydroxytyrosol and tryptophol).
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