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Journal articles on the topic 'Saccharomyces cerevisiae'

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Author: Grafiati
Published: 4 June 2021
Last updated: 7 July 2024

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1

Marinov, Luka, Ana Jeromel, Ivana Tomaz, Darko Preiner, and Ana Marija Jagatić Korenika. "Učinak sekvencijalne fermentacije s kvascima Lachancea thermotelerans i Torulaspora delbrueckii na kemijski sastav vina ´Malvazija istarska´." Glasnik zaštite bilja 44, no. 4 (July 12, 2021): 56–66. http://dx.doi.org/10.31727/gzb.44.4.8.

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Suočavajući se sa sve drastičnijim utjecajem klimatskih čimbenika na kemijski sastav grožđa, enologija traži i proučava nove metode u tehnologiji proizvodnje vina, posebice bijelih, kako bi se očuvale primarne arome te postigla ravnoteža između alkoholne jakosti i ukupne kiselosti. Kao jedno od rješenja nudi se primjena ne- Saccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencijalne inokulacije komercijalnih sojeva Torulospora delbrueckii i Lachancea thermotolerans sa sojem kvasca Saccharomycem cerevisiae na vino ´Malvazija istarska´. Istraživanje je obuhvatilo inokulacije mošta s ne-Saccharomyces kvascima, a 48 h kasnije i sa sojem S. cerevisae te kontrolnu varijantu isključivo sa S. cerevisae. Ne-Saccharomyces kvasci utjecali su značajno na koncentraciju alkohola, mliječne kiseline te pH vrijednost. Fermentacija sa S. cerevisiae utjecala je na višu koncentraciju ukupnih aromatskih spojeva u vinu. Intenziteti boje i mirisa najbolje su ocijenjeni u kontrolnom uzorku, a metodom redoslijeda najbolje je rangirana ´Malvazija´ iz tretmana T. delbrueckii/ S. cerevisiae.
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2

Vaštík, Peter, Daniela Šmogrovičová, Valentína Kafková, Pavol Sulo, Katarína Furdíková, and Ivan Špánik. "Production and characterisation of non-alcoholic beer using special yeast." KVASNY PRUMYSL 66, no. 5 (October 15, 2020): 336–44. http://dx.doi.org/10.18832/kp2019.66.336.

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Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and Saccharomyces eubayanus as well as the parent yeasts of the hybrid were studied for potential use for non-alcoholic beer production. The hybrid yeast, its Saccharomyces cerevisiae W303-1A G418R parent and Saccharomycodes ludwigii were not able to metabolise maltose during Durham tube tests. Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta metabolised maltose, however, showed limited ethanol production. Parameters, volatile and non-volatile organic compounds of beers produced by the studied yeast were analysed and compared to a beer produced by bottom fermented brewer’s yeast Saccharomyces pastorianus.
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3

Kelly, Amy C., and Reed B. Wickner. "Saccharomyces cerevisiae." Prion 7, no. 3 (May 2013): 215–20. http://dx.doi.org/10.4161/pri.24845.

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4

Elias-Arnanz, Montserrat, Antoine A. Firmenich, and P. Berg. "Saccharomyces cerevisiae." MGG Molecular & General Genetics 252, no. 5 (1996): 530. http://dx.doi.org/10.1007/s004380050260.

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5

Belda, Ignacio, Javier Ruiz, Antonio Santos, Nïel Van Wyk, and Isak S. Pretorius. "Saccharomyces cerevisiae." Trends in Genetics 35, no. 12 (December 2019): 956–57. http://dx.doi.org/10.1016/j.tig.2019.08.009.

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6

THAMMASITTIRONG, SUTTICHA NA-RANONG, THADA CHAMDUANG, UMAPORN PHONROD, and KLANARONG SRIROTH. "Ethanol Production Potential of Ethanol-Tolerant Saccharomyces and Non-Saccharomyces Yeasts." Polish Journal of Microbiology 61, no. 3 (2012): 219–21. http://dx.doi.org/10.33073/pjm-2012-029.

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Four ethanologenic ethanol-tolerant yeast strains, Saccharomyces cerevisiae (ATKU132), Saccharomycodes ludwigii (ATKU47), and Issatchenkia orientalis (ATKU5-60 and ATKU5-70), were isolated by an enrichment technique in yeast extract peptone dextrose (YPD) medium supplemented with 10% (v/v) ethanol at 30°C. Among non-Saccharomyces yeasts, Sd. ludwigii ATKU47 exhibited the highest ethanol-tolerance and ethanol production, which was similar to S. cerevisiae ATKU132. The maximum range of ethanol concentrations produced at 37°C by S. cerevisiae ATKU132 and Sd. ludwigii ATKU47 from an initial D-glucose concentration of 20% (w/v) and 28% (w/v) sugarcane molasses were 9.46-9.82% (w/v) and 8.07-8.32% (w/v), respectively.
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7

Wee, Hyun-Jeong, Sae-Byuk Lee, Kyu-Taek Choi, Ji-Yeon Ham, Soo-Hwan Yeo, and Heui-Dong Park. "Characteristics of freeze-concentrated apple cider fermented using mixed culture of non-Saccharomyces and Saccharomyces cerevisiae Fermivin." Korean Journal of Food Preservation 25, no. 6 (October 30, 2018): 730–41. http://dx.doi.org/10.11002/kjfp.2018.25.6.730.

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8

Zhang, Da Wei, Wenbin Dong, Lei Jin, Jie Zhang, and Yuan Chang Jin. "Isolation of Saccharomyces cerevisiae YDJ05 from the Spontaneous Fermentation Pear Wine and Study of the Yeast Growth Dynamics during the Association Fermentation." Advanced Materials Research 156-157 (October 2010): 266–71. http://dx.doi.org/10.4028/www.scientific.net/amr.156-157.266.

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Five preponderant yeast strains (YDJ01, YDJ02, YDJ03, YDJ04 and YDJ05) were isolated from the spontaneous fermentation pear wine as source of yeast for wine making from pear. Ethanol yield of YDJ05 was the highest and its using rapidity of the sugar was the most quickly. YDJ05 was identified as Saccharomyces cerevisiae and named Saccharomyces cerevisiae YDJ05. In addition, the fermentation dynamics of three yeast strains (Saccharomyces cerevisiae YDJ05, “Angle” yeast and Saccharomyces cerevisiae GIM2.39) were studied including single fermentation and associated fermentation. The fermentative behavior of three strains changed in association fermentations (Saccharomyces cerevisiae YDJ05 and “Angle” yeast, Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39). Results indicated that the qualities of pear wines made from association fermentations were better than that of single fermentations. The pear wine fermented associated by Saccharomyces cerevisiae YDJ05 and Saccharomyces cerevisiae GIM2.39 was the best in quality by sensory evaluation among all pear wines whose ethanol concentration was 10.3% (v/v). Saccharomyces cerevisiae YDJ05 and mai could be excellent potential source of strains.
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9

Musiyaka, V. K., A. A. Gladun, V. V. Sarnackaya, and R. I. Gvozdyak. "Antimutagenic activity of Saccharomyces cerevisiae strains." Biopolymers and Cell 16, no. 4 (July 20, 2000): 284–88. http://dx.doi.org/10.7124/bc.000573.

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10

Utama, Cahya Setya, Bambang Sulistiyanto, and Bhakti Etza Setiani. "Profil Mikrobiologis Pollard yang Difermentasi dengan Ekstrak Limbah Pasar Sayur pada Lama Peram yang Berbeda." Jurnal Agripet 13, no. 2 (October 1, 2013): 26–30. http://dx.doi.org/10.17969/agripet.v13i2.816.

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Profile microbiological of pollard fermented with extract of waste vegetable market in different long ripened ABSTRACT. The purpose of fermentation is to produce a product (material feed) that have nutritional content, texture and better biological availability, while it also can reduce the anti-nutritional. Microorganisms are often used as probiotics in feed is kind of Lactobacillus sp and Saccharomyces cerevisiae. Microorganisms are able to produce secondary metabolites such as β -glucan, mannan oligosaccharides and anti-cancer. Very familier as probiotic Lactobacillus among humans or livestock , while saccharomyces cerevisiae have specific characteristics in animal feed because of its ability to produce glutamic acid which can increase feed palatability. Grant Saccharomyces cerevisie can enhance digest protein and fiber, such as cellulose and hemicellulose , with Sacaromyces cerevisiea supplementation can increase the rate of short-chain fatty acids in cecum and suppresses the growth of bacteria from the Enterobacteriaceae species. Observing the above, needed an activity to find additional engineering efforts antibiotics as a source of natural probiotic , prebiotic and synbiotic on the particular poultry and livestock in general, to take advantage of the waste as a probiotic supplement that naturally produced feed additives to support healthy organic livestock production and economically.
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Larassati, Dyah Putri, Maria Erna Kustyawati, Dewi Sartika, and Suharyono AS. "Efek Fermentasi Basah Menggunakan Kultur Saccharomyces cerevisiae Terhadap Sifat Kimia dan Sensori Kopi Robusta (Coffea canephora)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 4 (December 30, 2021): 449. http://dx.doi.org/10.23960/jtep-l.v10i4.449-458.

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High levels of caffeine in Robusta coffee beans can be reduced by Wet coffee fermentation. Saccharomyces cerevisiae an excellent hydrolytic enzyme producer has important role in food fermentation. This study aims to determine the interaction between the addition of Saccharomyces cerevisiae and fermentation time on the chemical and sensory properties of the coffee produced. This research was conducted using a complete randomized block design factorial with two factors. The first factor is was the coffee fermentation time (T) consisting of four levels, 12(T1), 24(T2), 36(T3) and 48(T4) hours. The second factor was the addition of Saccharomyces cerevisiae culture consisting of three levels, without the addition of culture (S0), addition of 1% S. cerevisiae culture (S1), and the addition of 3% S. cerevisiae culture (S2). Further data analysis was done by using the Orthogonal Polynomial test. The best results in this study was the addition of 1% Saccharomycess cerevisiae and 48 hours of fermentation time producing the ground coffee with a water content of 6.43%, an ash content of 4.49%, a taste score of 3.17 (rather typical of coffee), a score aroma of 2.83 (somewhat typical of coffee), overall acceptance of 3.00 (somewhat typical of coffee), caffeine content of 23463.58 mg / kg and chlorogenic acid of 31769.80 mg. It can be concluded that S.cerevisiae cultured in wet coffee fermentation reduced the caffeine level of Robusta coffee and was a potential culture used for wet coffee fermentation. Keywords: coffee fermentation, fermentation time, Robusta, Saccharomyces cerevisiae
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12

Gromozova, E. N., T. L. Kachur, S. I. Voychuk, and M. S. Kharchuk. "Research of Metachromatic Reaction of Saccharomyces cerevisiae." Mikrobiolohichnyi Zhurnal 78, no. 3 (May 30, 2016): 45–51. http://dx.doi.org/10.15407/microbiolj78.03.045.

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13

McFarland, L. V. "Saccharomyces boulardii Is Not Saccharomyces cerevisiae." Clinical Infectious Diseases 22, no. 1 (January 1, 1996): 200–201. http://dx.doi.org/10.1093/clinids/22.1.200.

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14

Malianti, Lezita, and Nova Lestari. "KANDUNGAN NUTRISI LIMBAH BIJI DURIAN (Durio zibethinus Murr) YANG DIFERMENTASI DENGAN RAGI TAPE (Saccharomyces cerevisiae) DAN RAGI TEMPE (Rhizopus oligosporus)." Jurnal Inspirasi Peternakan 1, no. 2 (July 25, 2021): 121–29. http://dx.doi.org/10.36085/jinak.v1i2.1826.

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 Pemanfaatan limbah yang belum mempunyai nilai ekonomis, berlimpah dan mengandung gizi relatif baik bahkan dapat mengurangi pencemaran lingkungan adalah tindakan bijaksana.  Biji durian adalah salah satu limbah yang cenderung meresahkan masyarakat disaat musim buah durian. Namun pemanfaatannya sebagai sumber pakan masih sangat terbatas. Hal ini disebabkan rendahnya kualitas gizi biji durian merupakan faktor pembatas dalam pemanfaatanya sebagai pakan ternak. biji durian harus diolah terlebih dahulu agar nilai gizinya meningkat. Penelitian ini bertujuan untuk mengetahui pengaruh fermentasi dengan beberapa level Saccharomyces cerevisiae dan Rhizopus oligosporus terhadap peningkatan kualitas nutrisi tepung biji durian.Penelitian ini dilaksanakan pada Bulan Februari-November 2018 di Desa Sri Kuncoro Kabupaten Bengkulu Tengah, analisa Proksimat dilakukan di Laboratorium Nutrisi dan Bahan Makanan Ternak Universitas Bengkulu serta analisa Asam Amino dilakukan Laboratorium Terpadu Institut Pertanian Bogor. Rancangan percobaan yang digunakan adalah Rancangan Acak Lengkap (RAL) dengan 5 perlakuan dan 4 ulangan.  Steel dan Torrie (1991), dengan perlakuan yang diujikan sebagai berikut : F0 (kontrol) = Tepung Biji Durian Kukus; FS 0,5 = Fermentasi dengan  0,5 % Saccharomyces cerevisiae; FS 0,75 = Fermentasi dengan  0,75 % Saccharomyces cerevisiae; FR 0,5 = Fermentasi dengan  0,5 % Rhizopus oligosporus; FR 0,75  = Fermentasi dengan  0,75 % Rhizopus oligosporus. parameter yang diamati adalah asam amino, protein kasar, kadar air, bahan kering, bahan organik, serat kasar, lemak kasar dan abu tepung biji durian yang difermentasi dengan Saccharomyces cerevisiae dan Rhizopus oligosporus pada lama penyimpanan 48 jam.Hasil penelitian menunjukkan bahwa perlakuan fermentasi tepung limbah biji durian dengan ragi tape (Saccharomyces cerevisiae) dan ragi tempe (Rhizopus oligosporus) tidak mengganggu kandungan nutrisi hanya terjadi penurunan pada nilai serat kasar. Hasil terbaik yang menunjukkan perubahan nilai nutrisi yaitu pada perlakuan dengan menggunakan ragi tape 0,75% mengacu pada kemampuan menguraikan serat kasar. Kata Kunci : Limbah Biji Durian, Fermentasi, Saccharomyces cerevisiae, Rhizopus oligosporus,
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15

Adt, Isabelle, Achim Kohler, Sabine Gognies, Julien Budin, Christophe Sandt, Abdelkader Belarbi, Michel Manfait, and Ganesh D. Sockalingum. "FTIR spectroscopic discrimination of Saccharomyces cerevisiae and Saccharomyces bayanus strains." Canadian Journal of Microbiology 56, no. 9 (September 2010): 793–801. http://dx.doi.org/10.1139/w10-062.

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In this study, we tested the potential of Fourier-transform infrared absorption spectroscopy to screen, on the one hand, Saccharomyces cerevisiae and non-S. cerevisiae strains and, on the other hand, to discriminate between S. cerevisiae and Saccharomyces bayanus strains. Principal components analysis (PCA), used to compare 20 S. cerevisiae and 21 non-Saccharomyces strains, showed only 2 misclassifications. The PCA model was then used to classify spectra from 14 Samos strains. All 14 Samos strains clustered together with the S. cerevisiae group. This result was confirmed by a routinely used electrophoretic pattern obtained by pulsed-field gel electrophoresis. The method was then tested to compare S. cerevisiae and S. bayanus strains. Our results indicate that identification at the strain level is possible. This first result shows that yeast classification and S. bayanus identification can be feasible in a single measurement.
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16

Латиф, А. С., А. А. САПАРБЕКОВА, З. Р. Ахмедова, Г. Калдыбекова, and Г. О. Кантуреева. "STUDY OF MICROBIAL ADHESION TO SOLVENTS AND RESISTANCE OF aboriginal STRAINS Saccharomyces cerevisiae to different pH values." МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, no. 2(41) (June 12, 2023): 208–19. http://dx.doi.org/10.53729/mv-as.2023.02.14.

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Из 180 штаммов дрожжей Saccharomyces cerevisiae, выделенных из различных растительных субстратов, по предварительно изученным технологическим параметрам, такие как скорость сбраживания и органолептическим показателям ферментированных фруктовых соков отобрано 15 штаммов. Отобранные штаммы изучены на способность к выживанию при низких значениях рН и обладающих высокой микробной адгезией к органическим растворителям. Семь штаммов дрожжей (BB-5, BB-32, VSs-2, Az- 12, Al-06, Gl-8, Ab-13) показали наиболее высокий процент по микробной адгезии к органическим растворителям. Самая высокая толерантность к низким значениям pH=3 с индексом роста> 90% обнаружена у 4 штаммов, идентифицированных как Saccharomyces cerevisiae Al-06 (из винограда), Saccharomyces cerevisiae Gl -8 (из сока сахарного сарго), Saccharomyces cerevisiae BB-5 (из сока вишни) и Saccharomyces cerevisiae Az- 12 (из гранатового сока). Эти штаммы демонстрируют лучшие характеристики, а один из протестированных штаммов Saccharomyces cerevisiae Az- 12 потенциально может использоваться для производства пищевых добавок, функциональных пищевых напитков, а также в качестве пробиотика для терапевтических целей. From 180 strains of Saccharomyces cerevisiae yeast isolated from various plant substrates, 15 strains were selected according to previously studied technological parameters such as digestion rate and organoleptic characteristics of fermented fruit juices. The selected strains were tested for their ability to survive at low pH values and having high microbial adhesion to organic solvents. Seven strains (BB-5, BB-32, VSs-2, Az-12, Al-06, Gl-8, Ab-13) showed a higher percentage of microbial adhesion to organic solvents. The highest tolerance to low pH=3 with a growth index >90% was found in 4 strains identified as Saccharomyces cerevisiae Al-06 (from grapes), Saccharomyces cerevisiae Gl-8 (from sugar sargo juice), Saccharomyces cerevisiae BB-5 (from cherry juice) and Saccharomyces cerevisiae Az-12 (from pomegranate juice). These strains show the best characteristics, and one of the tested strains of Saccharomyces cerevisiae Az-12 has the potential to be used for the production of nutritional supplements, functional food drinks, and also as a probiotic for therapeutic purposes.
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17

Evdokimova, N. V., V. P. Novikova, and A. I. Khavkin. "Saccharomyces cerevisiae (boulardii) and the gut microbiota." Voprosy detskoj dietologii 21, no. 2 (2023): 45–51. http://dx.doi.org/10.20953/1727-5784-2023-1-45-51.

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The human intestine is a complex ecosystem inhabited by bacteria, fungi, archaea, and viruses. However, the study of the intestinal microbiome attracts the most attention because of the abundance of bacteria. At the same time, given the diversity of microorganisms belonging to different kingdoms and coexisting in the same biotopes, studying only bacteria is a way to misunderstand the complexity of the processes occurring in the digestive tract. In this context, it is relevant to study the fungi inhabiting the digestive tract as participants in physiological and pathological processes in the host organism, as well as the therapeutic possibilities of individual representatives of the fungus kingdom. In this regard, of particular interest is Saccharomyces boulardii, a type of fungus that has a multifaceted effect on the human immune system, inhibiting the growth of bacterial pathogens and modulating the permeability of the digestive tract mucosa, which determines its active use as a probiotic in acute and chronic gastrointestinal diseases. Key words: Saccharomyces boulardii, probiotics, inflammatory bowel diseases, diarrhea, antibiotic-associated diarrhea, irritable bowel syndrome
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18

Onetto, Cristobal A., Anthony R. Borneman, and Simon A. Schmidt. "Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts." Fermentation 7, no. 3 (August 24, 2021): 165. http://dx.doi.org/10.3390/fermentation7030165.

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The use of non-Saccharomyces yeast species generally involves sequential or co-inoculation of a Saccharomyces cerevisiae strain to complete fermentation. While most studies have focused on characterising the impact that S. cerevisiae has on the growth and metabolic activity of these non-Saccharomyces species, microbial interactions work reciprocally. Antagonism or competition of non-Saccharomyces species against S. cerevisiae has been shown to impact subsequent fermentation performance. To date, it remains unclear whether these negative interactions are strain specific. Hence, characterisation of strain-specific responses to co-inoculation would enable the identification of specific S. cerevisiae strain/non-Saccharomyces combinations that minimise the negative impacts of sequential fermentation on fermentation performance. The competitive fitness response of 93 S. cerevisiae strains to several non-Saccharomyces species was simultaneously investigated using a barcoded library to address this knowledge gap. Strain-specific fitness differences were observed across non-Saccharomyces treatments. Results obtained from experiments using selected S. cerevisiae strains sequentially inoculated after Metschnikowia pulcherrima and Torulaspora delbrueckii were consistent with the competitive barcoded library observations. The results presented in this study indicate that strain selection will influence fermentation performance when using non-Saccharomyces species, therefore, appropriate strain/yeast combinations are required to optimise fermentation.
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Cross, Fred, Leland H. Hartwell, Catherine Jackson, and James B. Konopka. "Conjugation in Saccharomyces cerevisiae." Annual Review of Cell Biology 4, no. 1 (November 1988): 429–55. http://dx.doi.org/10.1146/annurev.cb.04.110188.002241.

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20

Grunstein, M., and S. M. Gasser. "Epigenetics in Saccharomyces cerevisiae." Cold Spring Harbor Perspectives in Biology 5, no. 7 (July 1, 2013): a017491. http://dx.doi.org/10.1101/cshperspect.a017491.

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21

Jin, Yu-Lai, and R. Alex Speers. "Flocculation of Saccharomyces cerevisiae." Food Research International 31, no. 6-7 (August 1998): 421–40. http://dx.doi.org/10.1016/s0963-9969(99)00021-6.

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22

Souza Goebel, Cristine, Flávio de Mattos Oliveira, and Luiz Carlos Severo. "Infección por Saccharomyces cerevisiae." Revista Iberoamericana de Micología 30, no. 3 (July 2013): 205–8. http://dx.doi.org/10.1016/j.riam.2013.03.001.

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23

Wimmer, Zdenĕk, Tomás̆ Macek, Ales̆ Svatos̆, and David Šaman. "Bioreductions by Saccharomyces cerevisiae." Journal of Biotechnology 26, no. 2-3 (November 1992): 173–81. http://dx.doi.org/10.1016/0168-1656(92)90005-t.

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24

KOVAC, L. "Calcium and Saccharomyces cerevisiae." Biochimica et Biophysica Acta (BBA) - General Subjects 840, no. 3 (July 5, 1985): 317–23. http://dx.doi.org/10.1016/0304-4165(85)90211-9.

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25

Lechner, Johannes, and Jennifer Ortiz. "The Saccharomyces cerevisiae kinetochore." FEBS Letters 389, no. 1 (June 24, 1996): 70–74. http://dx.doi.org/10.1016/0014-5793(96)00563-7.

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Jang, In-Taek, Young-Hun Kim, Min-Gu Kang, Sung-Hun Yi, Sung-Il Lim, and Jong-Soo Lee. "Production of Tyrosinase Inhibitor from Saccharomyces cerevisiae." Korean Journal of Mycology 40, no. 1 (April 1, 2012): 60–64. http://dx.doi.org/10.4489/kjm.2012.40.1.060.

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Hidayat, Muhammad Thamrin. "PENGARUH PEMAPARAN KOLKHISIN TERHADAP TERBENTUKNYA JUMLAH DNA DAN VIABILITAS Saccharomyces cerevisiae." Bioma : Jurnal Biologi dan Pembelajaran Biologi 6, no. 1 (May 5, 2021): 58–72. http://dx.doi.org/10.32528/bioma.v6i1.4820.

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Penelitian ini adalah penelitian eksperimental laboratoris. Tujuan penelitian untuk melihat pengaruh pemaparan kolkhisin terhadap terbentuknya jumlah DNA dan viabilitas Saccharomyces cerevisiae. Konsentrasi kolkhisin yang digunakan adalah 0 ppm,1ppm, 2 ppm, dan 3 ppm, sedang waktu lama pemaparan tiap kelompok 48 jam, 72 jam, dan 96 jam. Untuk menghitung jumlah sel Saccharomyces cerevisiae baik yang terpapar kolkhisin maupun tidak terpapar dengan menggunakan mikroskop cahaya biasa. Hasilnya jumlah sel Saccharomyces cerevisiae tidak berbeda nyata. Sedangkan untuk melihat adanya pertambahan jumlah DNA dengan menggunakan spektrofotometry UV. Hasilnya pada perendaman 2 ppm dengan lama waktu 48 jam menunjukkan peningkatan terbentuknya jumlah DNA. Kesimpulan hasil penelitian ini bahwa tidak ada pengaruh lama perendaman terhadap viabilitas sel Saccharomyces cerevisiae dan perendaman sel Saccharomyces cerevisiae menyebabkan terjadinya jumlah DNA bertambah atau juga di sebut terjadi poliploidisasi.
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Winans, Matthew J. "Yeast Hybrids in Brewing." Fermentation 8, no. 2 (February 18, 2022): 87. http://dx.doi.org/10.3390/fermentation8020087.

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Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science. Consequently, modern understanding of brewer’s yeast has undergone significant refinement over the last few decades. This publication presents a condensed summation of Saccharomyces species dynamics with an emphasis on the relationship between; traditional Saccharomyces cerevisiae ale yeast, S. pastorianus interspecific hybrids used in lager production, and novel hybrid yeast progress. Moreover, introgression from other Saccharomyces species is briefly addressed. The unique history of Saccharomyces cerevisiae and Saccharomyces hybrids is exemplified by recent genomic sequencing studies aimed at categorizing brewing strains through phylogeny and redefining Saccharomyces species boundaries. Phylogenetic investigations highlight the genomic diversity of Saccharomyces cerevisiae ale strains long known to brewers for their fermentation characteristics and phenotypes. The discovery of genomic contributions from interspecific Saccharomyces species into the genome of S. cerevisiae strains is ever more apparent with increasing research investigating the hybrid nature of modern industrial and historical fermentation yeast.
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Dai, Shu Juan, Dong Qin Zhou, De Zhou Wei, and Shu Yong Yang. "Mechanism of Adsorbing Cadmium in Electroplating Wastewater by Water-Washing Waste Saccharomyces cerevisiae." Advanced Materials Research 183-185 (January 2011): 314–18. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.314.

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The function mechanism of water-washing waste saccharomyces cerevisiae and cadmium in electroplating wastewater was studied by desorption by washing experiment，chemiscal modification experiment and XPS analysis of water-washing saccharomyces cerevisiae pre-adsorbing and post-adsorbing cadmium. The desorption by washing experiment result show that chemiscal adsorption is the main adsorption form; phsicalffunt chemiscal modification experiment result show –NH2 –COOH was important groups of water-washing saccharomyces cerevisiae effecting on cadmium, XPS analysis result show that effect on water-washing saccharomyces cerevisiae and cadmiun was not only on the surface but also in the cells.
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Chlebicz-Wójcik, Agnieszka, Katarzyna Śliżewska, and Adriana Nowak. "Probiotic properties of Saccharomyces cerevisiae ŁOCK 0119 yeast." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 120, no. 3 (2019): 196–209. http://dx.doi.org/10.15193/zntj/2019/120/308.

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Probiotics including their combinations with prebiotics known as synbiotics have been extensively studied as an alternatives to antibiotic growth promoters commonly used in livestock breeding. Among many microorganisms that may be useful for their host, the Saccharomyces cerevisiae yeast exhibits probiotic potential. The objective of the research study was to select a S. cerevisiae strain suitable for use as a probiotic in newly developed synbiotic preparations for monogastric animals (poultry, swine). The survivability of yeast strains in the presence of bile salts and under low-pH conditions varied and after 4 h of incubation it ranged from 66 to 94 % and from 68 to 97 %, respectively. The S. cerevisiae ŁOCK 0119 strain was characterised by the highest survival rate; the number of live cells of this strain was reduced not more than 9 % after 4 h of incubation under the fixed conditions. Also, this strain exhibited hydrophilic properties and a strong auto- and co-aggregation potential. The selected yeast strain aggregated with pathogenic bacteria (Salmonella spp., Listeria monocytogenes) to a varying degree ranging between 40 and 75 %. The S. cerevisiae ŁOCK 0119 strain inhibited the adhesion of pathogens to the Caco-2 cells, whereby the adhesion of morbific bacteria attachment was reduced to a varying degree (15 ÷ 37 %). Based on the results obtained, it was concluded that the selected S. cerevisiae yeast strain had beneficial properties since it was able to survive during gastrointestinal passage, to colonize the intestines and to reduce the growth of pathogenic microbiota.
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BARBULESCU, Iuliana Diana, Corina DUMITRACHE, Camelia Filofteia DIGUTA, Mihaela BEGEA, Petruta Mihaela MATEI, Mihai FRINCU, Simona Ioana MARCULESCU, et al. "EVOLUTION AT THE MICROFERMENTER LEVEL OF THE GROWTH DYNAMICS OF Saccharomyces cerevisiae AND Starmella bacillaris YEASTS WITH POTENTIAL FOR USE IN WINEMAKING AT THE PIETROASA WINERY." AgroLife Scientific Journal 11, no. 2 (December 31, 2022): 9–16. http://dx.doi.org/10.17930/agl202221.

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The grape surface hosts a complex community of yeast Saccharomyces and non-Saccharomyces species responsible for spontaneous alcoholic fermentation in wine industry. The yeast strains used for this study were isolated from ‘Tămâioasă Românească’ and ‘Busuioacă de Bohotin’ grape varieties from Pietroasa vineyard, and the isolates were identified through a molecular method. Identification of yeast strains through the BLASTn analysis of the 5.8S-ITS region revealed that PFE5 strain showed the best sequence match to Saccharomyces cerevisiae (98% similarity) and PFE15 strain to Starmerella bacillaris (99.78% similarity), respectively. In this first micro-pilot study, the differences between Sacharomyces and non-Saccharomyces yeasts in batch (for Starmella bacillaris) and fed-batch fermentation system (for S. cerevisae) and how these regimes influence the culture growth were assessed. The applied fed-batch process was capable for producing two times more S. cerevisae yeast biomass than Starmella bacillaris through a batch process. In addition, the yield of S. cerevisiae converting the substrate into biomass was 42.3%, almost double compared to the yield of Starmella bacillaris. Moreover, the cell wet weight (WCW) for S. cerevisae was 32.5 g/L and for Starmella bacillaris 15.35 g/L, respectively. Both yeast biomass will be used at Pietroasa winery for inoculation separately or mixed as co-culture for ‘Tămâioasă Românească’ and ‘Busuioacă de Bohotin’ grape juice.
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Zhu, Xiaolin, Yurena Navarro, Albert Mas, María-Jesús Torija, and Gemma Beltran. "A Rapid Method for Selecting Non-Saccharomyces Strains with a Low Ethanol Yield." Microorganisms 8, no. 5 (May 1, 2020): 658. http://dx.doi.org/10.3390/microorganisms8050658.

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The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non-Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non-Saccharomyces yeasts with low ethanol yield is required due to the broad diversity of these yeasts. In this study, we proposed a rapid method for selecting strains with a low ethanol yield from forty-five non-Saccharomyces yeasts belonging to eighteen species. Single fermentations were carried out for this rapid selection. Then, sequential fermentations in synthetic and natural must were conducted with the selected strains to confirm their capacity to reduce ethanol compared with that of Saccharomyces cerevisiae. The results showed that ten non-Saccharomyces strains were able to reduce the ethanol content, namely, Hanseniaspora uvarum (2), Issatchenkia terricola (1), Metschnikowia pulcherrima (2), Lachancea thermotolerans (1), Saccharomycodes ludwigii (1), Torulaspora delbrueckii (2), and Zygosaccharomyces bailii (1). Compared with S. cerevisiae, the ethanol reduction of the selected strains ranged from 0.29 to 1.39% (v/v). Sequential inoculations of M. pulcherrima (Mp51 and Mp FA) and S. cerevisiae reduced the highest concentration of ethanol by 1.17 to 1.39% (v/v) in synthetic or natural must. Second, sequential fermentations with Z. bailii (Zb43) and T. delbrueckii (Td Pt) performed in natural must yielded ethanol reductions of 1.02 and 0.84% (v/v), respectively.
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Pejin, Dusanka, Irena Dosanovic, Stevan Popov, Zvonimir Suturovic, Jovana Rankovic, Sinisa Dodic, Jelena Dodic, and Vesna Vucurovic. "Influence of dough freezing on Saccharomyces cerevisiae metabolism." Zbornik Matice srpske za prirodne nauke, no. 113 (2007): 293–301. http://dx.doi.org/10.2298/zmspn0713293p.

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The need to freeze dough is increasing in bakery production. Frozen dough can be stored for a long time without quality change. The capacity of bakery production can be increased in this way, and in the same time, the night shifts can be decreased. Yeast cells can be damaged by freezing process resulting in poor technological quality of dough after defrostation (longer fermentation of dough). The influence of frozen storage time of dough on survival percentage of Saccharomyces cerevisiae was investigated. Dough samples were taken after 1, 7, 14 and 28 days of frozen storage at -20?C. After defrosting, at room temperature, samples were taken from the surface and the middle part of dough (under aseptic conditions), and the percentage of living S. cerevisiae cells was determined. During frozen storage of dough, the number of living S. cerevisiae decreased. After 28 days of frozen storage, the percentage of live cells on the surface and inside the dough was 53,1% and 54,95%, respectively. The addition of k-carragenan to dough increased the percentage of living cells in the middle part of dough up to 64,63%. Pure cultures, isolated from survived S. cerevisia cells in frozen dough by agar plates method (Koch's method), were multiplied in optimal liquid medium for yeasts. The content of cytochromes in S. cerevisiae cells was determined by spectrophotometric method. The obtained results showed that the content of cytochromes in survived S. cerevisiae cells was not affected by dough freezing process. Growth rate and fermentative activity (Einchor's method) were determined in multiplied cells.
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Amelia, Fivi Amelia, Endah Rita Sulistya Dewi, and Ipah Budi MInarti. "PRODUKSI BIOETANOL DARI LIMBAH BONGGOL NANAS MADU DENGAN VARIASI KONSENTRASI Saccharomyces cerevisiae DALAM PEMBUATAN HAND SANITIZER." Jurnal Ilmiah Teknosains 7, no. 2/Nov (November 16, 2021): 39–44. http://dx.doi.org/10.26877/jitek.v7i2/nov.10000.

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Penelitian ini bertujuan untuk menganalisis kadar bioetanol dari limbah bonggol nanas madu dengan variasi konsentrasi Saccharomyces cerevisiae dalam pembuatan hand sanitizer serta implementasinya sebagai modul pembelajaran. Penelitian ini menggunakan Rancangan Acak Lengap (RAL), dengan 3 perlakuan dan 4 kali ulangan sehingga diperoleh percobaan sebanyak 12 kali. Jumlah takaran yang digunakan dalam penelitian ini yaitu 1:2, dimana bonggol buah nanas 150 gram ditambahkan dengan aquadest sebanyak 300 ml. Hasil penelitian menunjukan tidak adanya pengaruh variasi konsentrasi Saccharomyces cerevisiae terhadap kadar alkohol bioetanol bonggol nanas madu ditolak, dimana Fhitung (0,33) ˂ Ftabel 5% (5,14) dan Ftabel 1% (5,29). Kesimpulan dari penelitian ini adalah perlakuan variasi konsentrasi Saccharomyces cerevisiae tidak berpengaruh nyata terhadap kadar alkohol bioetanol bonggol nanas madu. Kadar alkohol bioetanol bonggol nanas madu tertinggi pada perlakuan konsentrasi Saccharomyces cerevisiae 1,5 gram dengan kadar alkohol 1,883% dan kadar alkohol terendah pada perlakuan konsentrasi Saccharomyces cerevisiae 2,0 gram dengan kadar alkohol 1,748%.
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Ribeiro, Bruna Paloma, Brener Mangnabosco Marra, Edson Roma Nucci, Demian Patrick Fabiano, Carla Cristina Araújo Parreira, and Welberth Santos Laizo. "Imobilização de microrganismos em esferas de carragena." Conjecturas 23, no. 2 (February 23, 2023): 273–89. http://dx.doi.org/10.53660/conj-2384-23d03.

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Neste trabalho foi realizado a imobilização dos microrganismos Saccharomyces pastorianus e Saccharomyces cerevisiae na esfera de carragena realizando a atividade de fermentação através do açúcar mascavo, cristal e sacarose. O melhor açúcar utilizado é sacarose devido seu alto consumo de açúcar (81,82% e 72,72 %). Em relação aos microrganismos pode-se notar que Saccharomyces pastorianus tiveram maior porcentagem de consumo de açúcar (81,82%) nas esferas de carragena com a levedura (0,3g) e as que continham apenas esferas de carragena. Ressaltando que as que continham Saccharomyces cerevisiae também teve um alto consumo de açúcar (72,72%) nas esferas de carragena com levedura (0,3g e 0,45g), com as que continham apenas esferas de carragena e levedura (0,3g). Devido o englobamento da Saccharomyces cerevisiae pode-se notar uma interação maior com todos os testes demonstrando que a mesma tem uma interação melhor com a sacarose. Tais resultados indicam a imobilização celular em esferas de carragena como uma técnica promissora para a manutenção das culturas de Saccharomyces pastorianus e Saccharomyces cerevisiae.
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Simatupang, Veronika Meiyuina, and Ramlan Silaban. "Bioethanol Levels from Corn Cob Waste: Effect of Fermentation Time and Saccharomyces cerevisiae Yeast Amount (Zea mays)." Indonesian Journal of Chemical Science and Technology (IJCST) 5, no. 2 (August 2, 2022): 63. http://dx.doi.org/10.24114/ijcst.v5i2.37448.

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This study aims to determine the highest levels of bioethanol produced through the fermentation process, by looking at the effect of variations in the amount of Saccharomyces cerevisiae, immobilization, and fermentation time, as well as the effect of the amount of Saccharomyces cerevisiae and fermentation time on the ethanol content produced. The highest ethanol content was 39.5 percent in the bioethanol test, with the amount of Saccharomyces cerevisiae 8 grams and fermentation time of 9 days. The treatment given to the number of immobilized Saccharomyces cerevisiae cells and the length of time of fermentation had a major effect on the ethanol content produced, as shown by Anova.
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B, Thamilmaraiselvi, Steffi PF, Sathammaipriya N, and Sangeetha K. "Low cost pretreatment of lignocellulosic waste by white rot fungi for ethanol production using Saccharomyces cerevisiae." International Journal of Research in Pharmaceutical Sciences 9, no. 1 (March 11, 2018): 18. http://dx.doi.org/10.26452/ijrps.v9i1.1152.

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Saccharomyces cerevisiae is a species of yeast. It has been instrumental in winemaking, baking, and brewing since ancient times. The present study was performed to produce lignin degrading enzymes to degrade lignocellulosic substrates and to produce ethanol using Saccharomyces cerevisiae by performing FTIR method. The yeast culture Saccharomyces cerevisiae was isolated and screened for the production of lignolytic enzymes. Then it was pretreated to produce lignocellulosic substrates. Lignocellulosic materials are considered the most abundant renewable resource available for the production of ethanol by FTIR method. The present study concluded the utilization of lignocellulosic biomass for ethanol production in future. Keywords: Saccharomyces cerevisiae; Lignocellulosic; Ethanol; FTIR
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Pejin, Dusanka, and Vesna Vasic. "Influence of organic acids and organochlorinated insecticides on metabolism of Saccharomyces cerevisiae." Zbornik Matice srpske za prirodne nauke, no. 108 (2005): 207–15. http://dx.doi.org/10.2298/zmspn0508207p.

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Saccharomyces cerevisiae is exposed to different stress factors during the production: osmotic, temperature, oxidative. The response to these stresses is the adaptive mechanism of cells. The raw materials Saccharomyces cerevisiae is produced from, contain metabolism products of present microorganisms and protective agents used during the growth of sugar beet for example the influence of acetic and butyric acid and organochlorinated insecticides, lindan and heptachlor, on the metabolism of Saccharomyces cerevisiae was investigated and presented in this work. The mentioned compounds affect negatively the specific growth rate, yield, content of proteins, phosphorus, total ribonucleic acids. These compounds influence the increase of trechalose and glycogen content in the Saccharomyces cerevisiae cells.
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STRATFORD, M., P. MORGAN, and A. H. ROSE. "Sulphur Dioxide Resistance in Saccharomyces cerevisiae and Saccharomycodes ludwigii." Microbiology 133, no. 8 (August 1, 1987): 2173–79. http://dx.doi.org/10.1099/00221287-133-8-2173.

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40

Tronchoni, Jordi, Estéfani García-Ríos, Jose Manuel Guillamón, Amparo Querol, and Roberto Pérez-Torrado. "Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking." F1000Research 6 (May 15, 2017): 679. http://dx.doi.org/10.12688/f1000research.11550.1.

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Background: Although Saccharomyces cerevisiae is the most frequently isolated species in wine fermentation, and the most studied species, other species and interspecific hybrids have greatly attracted the interest of researchers in this field in the last few years, given their potential to solve new winemaking industry challenges. S. cerevisiae x S. kudriavzevii hybrids exhibit good fermentative capabilities at low temperatures, and produce wines with smaller alcohol quantities and larger glycerol quantities, which can be very useful to solve challenges in the winemaking industry such as the necessity to enhance the aroma profile. Methods: In this study, we performed a transcriptomic study of S. cerevisiae x S. kudriavzevii hybrids in low temperature winemaking conditions. Results: The results revealed that the hybrids have acquired both fermentative abilities and cold adaptation abilities, attributed to S. cerevisiae and S. kudriavzevii parental species, respectively, showcasing their industrially relevant characteristics. For several key genes, we also studied the contribution to gene expression of each of the alleles of S. cerevisiae and S. kudriavzevii in the S. cerevisiae x S. kudriavzevii hybrids. From the results, it is not clear how important the differential expression of the specific parental alleles is to the phenotype of the hybrids. Conclusions: This study shows that the fermentative abilities of S. cerevisiae x S. kudriavzevii hybrids at low temperatures do not seem to result from differential expression of specific parental alleles of the key genes involved in this phentoype.
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Tronchoni, Jordi, Estéfani García-Ríos, Jose Manuel Guillamón, Amparo Querol, and Roberto Pérez-Torrado. "Transcriptomic analysis of Saccharomyces cerevisiae x Saccharomyces kudriavzevii hybrids during low temperature winemaking." F1000Research 6 (September 12, 2017): 679. http://dx.doi.org/10.12688/f1000research.11550.3.

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Background: Although Saccharomyces cerevisiae is the most frequently isolated species in wine fermentation, and the most studied species, other species and interspecific hybrids have greatly attracted the interest of researchers in this field in the last few years, given their potential to solve new winemaking industry challenges. S. cerevisiae x S. kudriavzevii hybrids exhibit good fermentative capabilities at low temperatures, and produce wines with smaller alcohol quantities and larger glycerol quantities, which can be very useful to solve challenges in the winemaking industry such as the necessity to enhance the aroma profile. Methods: In this study, we performed a transcriptomic study of S. cerevisiae x S. kudriavzevii hybrids in low temperature winemaking conditions. Results: The results revealed that the hybrids have acquired both fermentative abilities and cold adaptation abilities, attributed to S. cerevisiae and S. kudriavzevii parental species, respectively, showcasing their industrially relevant characteristics. For several key genes, we also studied the contribution to gene expression of each of the alleles of S. cerevisiae and S. kudriavzevii in the S. cerevisiae x S. kudriavzevii hybrids. From the results, it is not clear how important the differential expression of the specific parental alleles is to the phenotype of the hybrids. Conclusions: This study shows that the fermentative abilities of S. cerevisiae x S. kudriavzevii hybrids at low temperatures do not seem to result from differential expression of specific parental alleles of the key genes involved in this phenotype.
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Belloch, Carmela, Roberto Pérez-Torrado, Sara S. González, José E. Pérez-Ortín, José García-Martínez, Amparo Querol, and Eladio Barrio. "Chimeric Genomes of Natural Hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii." Applied and Environmental Microbiology 75, no. 8 (February 27, 2009): 2534–44. http://dx.doi.org/10.1128/aem.02282-08.

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ABSTRACT Recently, a new type of hybrid resulting from the hybridization between Saccharomyces cerevisiae and Saccharomyces kudriavzevii was described. These strains exhibit physiological properties of potential biotechnological interest. A preliminary characterization of these hybrids showed a trend to reduce the S. kudriavzevii fraction of the hybrid genome. We characterized the genomic constitution of several wine S. cerevisiae × S. kudriavzevii strains by using a combined approach based on the restriction fragment length polymorphism analysis of gene regions, comparative genome hybridizations with S. cerevisiae DNA arrays, ploidy analysis, and gene dose determination by quantitative real-time PCR. The high similarity in the genome structures of the S. cerevisiae × S. kudriavzevii hybrids under study indicates that they originated from a single hybridization event. After hybridization, the hybrid genome underwent extensive chromosomal rearrangements, including chromosome losses and the generation of chimeric chromosomes by the nonreciprocal recombination between homeologous chromosomes. These nonreciprocal recombinations between homeologous chromosomes occurred in highly conserved regions, such as Ty long terminal repeats (LTRs), rRNA regions, and conserved protein-coding genes. This study supports the hypothesis that chimeric chromosomes may have been generated by a mechanism similar to the recombination-mediated chromosome loss acting during meiosis in Saccharomyces hybrids. As a result of the selective processes acting during fermentation, hybrid genomes maintained the S. cerevisiae genome but reduced the S. kudriavzevii fraction.
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Călugăr, Paul Cristian, Teodora Emilia Coldea, Carmen Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Simona Codruța Hegheș, and Elena Mudura. "Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties." Agronomy 13, no. 10 (September 27, 2023): 2485. http://dx.doi.org/10.3390/agronomy13102485.

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This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz. Analytical techniques (HPLC-RID, HPLC-VWD, GC/MS, GC/FID, HPLC-DAD ESI+) were employed to analyze glucides, organic acids, volatile compounds, amino acids and phenolic compounds, respectively. Statistical analysis and and PCA were conducted to assess the correlations among samples based on the compounds identified. In the mixed fermentations, such as Saccharomyces cerevisiae + Lactobacillus plantarum and Saccharomyces cerevisiae + Oenococcus oeni, the amount of lactic acid was higher compared to the other samples, thus proving the effectiveness of malolactic fermentation simultaneous to alcoholic fermentation. The fermentation of Saccharomyces cerevisiae + Pichia kluyveri resulted in the formation of greater amounts of certain volatile compounds. Moreover, the sensory analysis revealed that Saccharomyces cerevisiae + Pichia kluyveri distinguished apple-like, fruity and floral notes. This study suggests that the simultaneous inoculation of Saccharomyces and non-Saccharomyces yeasts results in a more complex-flavored cider. The mixed fermentation of yeast and lactic acid bacteria is a sustainable method given the shortened fermentation duration and can be successfully applied in the cider industry.
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Huang, Mingzheng, Xiaozhu Liu, Xin Li, Xiaofang Sheng, Tingting Li, Weiyuan Tang, Zhihai Yu, and Yuanmeng Wang. "Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines." Molecules 27, no. 22 (November 21, 2022): 8097. http://dx.doi.org/10.3390/molecules27228097.

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Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H. uvarum–Saccharomyces cerevisiae mixed fermentation was used to ferment Rosa roxburghii Tratt, blueberry fruit wine, and plum fruit wines using either a co-inoculated or a sequentially inoculated approach. The three fruit wines’ volatile aroma characteristics were analyzed by headspace–solid-phase microextraction–gas chromatography-mass spectrometry (HS–SPME–GC–MS). The results showed that the mixed inoculation of H. uvarum and S. cerevisiae reduced the alcoholic content of Kongxinli fruit wine. Moreover, H. uvarum–S. cerevisiae fermented Rosa roxburghii Tratt, blueberry, and plum fruit wines and further enriched their flavor compounds. The overall flavor characteristics of sequentially inoculated fruit wines differed significantly from those fermented with S. cerevisiae alone, although several similarities were also observed. Sequential inoculation of H. uvarum and S. cerevisiae positively affected the mellowness of the wine and achieved a better harmony of the overall wine flavors. Therefore, H. uvarum–Saccharomyces cerevisiae mixed fermentation can improve the complexity of the wines’ aromatic composition and empower them with a unique identity. In particular, H. uvarum–Saccharomyces cerevisiae blueberry wine produced by mixed fermentation had the widest variety and content of aroma compounds among the fermented wines. Therefore, H. uvarum–Saccharomyces cerevisiae mixed-fermentation inoculation in the three fermented fruit wines significantly increased the aroma compound variety and content, thus, enriching their aroma richness and complexity. This study is the first comparative evaluation of the aroma characteristics of different fruit wines fermented with a mixed inoculation of H. uvarum and S. cerevisiae and provides a preliminary guide for these fruit wines produced with non-Saccharomyces yeast.
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Hu, Lanlan, Rui Liu, Xiaohong Wang, and Xiuyan Zhang. "The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae." Microorganisms 8, no. 3 (February 26, 2020): 323. http://dx.doi.org/10.3390/microorganisms8030323.

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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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Lovatti, Suzane de Souza, Sandro Vandermuren Griffo, and Marcela Ferreira Paes. "Saccharomyces pastorianus." Genética na Escola 14, no. 2 (May 4, 2019): 116–23. http://dx.doi.org/10.55838/1980-3540.ge.2019.325.

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O consumo de cerveja faz parte do dia- -a-dia de grande parte da população adulta brasileira, de forma que as cervejas do tipo lager (no qual se inclui o estilo Pilsen) permanecem sendo as mais consumidas. As cervejas do tipo lager são obtidas a temperaturas entre 8 e 15°C, por meio de um processo de fermentação conduzido por leveduras da espécie Saccharomyces pastorianus. A herança genética desta espécie provém da já conhecida S. cerevisiae e da recém-descoberta S. eubayanus. As leveduras do tipo lager subdividem-se em dois grupos: Saaz e Frohberg. Suas características são reflexos das diferentes proporções dos genomas provenientes de S. cerevisiae e S. eubayanus entre os dois grupos.
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Suprayogi, Wara Pratitis Sabar. "INKORPORASI SULFUR DALAM PROTEIN ONGGOK MELALUI TEKNOLOGI FERMENTASI MENGGUNAKAN SACCHAROMYCES CEREVISIAE." Caraka Tani: Journal of Sustainable Agriculture 25, no. 1 (November 3, 2017): 33. http://dx.doi.org/10.20961/carakatani.v25i1.15530.

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<p>This research was conducted to determine the influence of incubation time and dose of sulphur in organik fermentation with Saccharomyces cerevisiae. This resech was in vitro at Laboratory Animal Nitrition. Departement Animal of Science, Agriculture Fakulty, Sebelas Maret University. This research was condukted for 3 month. The material were used cassava fermented with fungi Saccharomyces cerevisiae. And and the treatment of dose sulphur at 0 and 1500 mg/kg of substrate (water content 60%), time incubatin 2, 3 and 4 day. The result of experiment were analysed using completely randomozed design faktorial 2x3 and each treatment is repeated 3 time. The results of variance analysis showed that cassava fermented with Saccharomyces cerevisia with 3 day incubation time and addition of sulfur 1500 mg/kg can increase organic matter and protein content of biomassa fermentation significantly (p&lt;0,05)but the level of crude fiber showed non significanly effects.</p>
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Zabukovec, Polona, Neža Čadež, and Franc Čuš. "Isolation and Identification of Indigenous Wine Yeasts and their Use in Alcoholic Fermentation." Food Technology and Biotechnology 58, no. 3 (August 11, 2020): 337–47. http://dx.doi.org/10.17113/ftb.58.03.20.6677.

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Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different wine growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during the process. Experimental approach. During spontaneous alcoholic fermentations the yeast population of non-Saccharomyces and Saccharomyces yeasts was sampled. We used eleven microsatellite markers to determine the genetic diversity of S. cerevisiae strains. In addition, different proportions of the indigenous strains of S. cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris were tested for their possible use in inoculated AF by monitoring the course of alcoholic fermentation and measuring the content of aroma compounds in wine. Results and conclusions. Sequencing of the ITS regions of ribosomal DNA showed that of 64 isolates 46 strains represent S. cerevisiae and 18 strains belong to non-Saccharomyces yeasts. The identified non-Saccharomyces yeast species were H. uvarum, Pichia kudriavzevii, Saturnispora diversa and S. bacillaris. The dendrogram grouped S. cerevisiae strains into 14 groups. The number of S. cervisiae strains isolated from the musts was 10 (Posavje), 11 (Podravje) and 25 (Primorska vine-growing region). On the other hand, the inoculated AF, in which the native S. cerevisiae strain predominated over H. uvarum and S. bacillaris, gave the most promising result due to the highest alcohol content, the lowest acetic acid concentration and the significantly higher concentrations of volatile thiols (3MHA and 3MH), 2-methylpropanol, 2-methylbutanol, 3-methylbutanol and 2-phenyl ethanol in the wine produced. Novelty and scientific contribution. We confirmed the potential use of indigenous S. cerevisiae and non-Saccharomyces yeasts in inoculated AFs, which allows the positive properties of the yeast strains to be expressed and good quality wines to be produced. Thus, the results are encouraging for winemakers to create different wine styles associated with a particular terroir using indigenous yeasts.
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49

Chibueze Izah, Sylvester. "Growth Pattern of Saccharomyces cerevisiae in Cassava Mill Effluents." Journal of Plant and Animal Ecology 1, no. 2 (October 2, 2018): 10–15. http://dx.doi.org/10.14302/issn.2637-6075.jpae-18-2349.

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Nigeria is the world leading producer of cassava. During processing of gari from cassava tuber large volume of effluents are discharged in the environment which is toxic to the environment and some of its associated biota. This study evaluated the growth pattern of Saccharomyces cerevisiae in cassava mill effluents. The Saccharomyces cerevisiae was isolated from palm wine following standard microbiological procedure. The Saccharomyces cerevisiae was inoculated into the sterile effluents and incubated for 15 days. At every 3days interval, 1ml of the effluents was obtained from the medium and the population density determined. Results of the growth showed that the population of Saccharomyces cerevisiae were 0.00 x 106 cfu/ml at day 0 (without inoculum), which rose to 2.88 x 106 cfu/ml at day 3, 272.67 x 106 cfu/ml at day 12 and decline slightly at day 15 (13.57 x 106 cfu/ml). There was significant variations (P<0.05) among the various period of study. The study showed that the growth of Saccharomyces cerevisiae in the effluent was optimum at day 12, then after the density began to decline.
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50

Islammagomedova, Elvira A., Eslanda A. Khalilova, Rasul Z. Gasanov, Aida A. Abakarova, and Dinara A. Aliverdieva. "The Resistance of Yeast Saccharomyces Cerevisiae to Extreme Conditions." UNIVERSITY NEWS. NORTH-CAUCASIAN REGION. NATURAL SCIENCES SERIES, no. 2 (210) (June 28, 2021): 113–18. http://dx.doi.org/10.18522/1026-2237-2021-2-113-118.

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The resistance of the yeast Saccharomyces cerevisiae DAW-3а and Y-503 to the conditions of extreme values of pH, NaCl, temperature has been studied. Under different cultivation modes, the rounded shape of DAW-3a cells is pre-served and this parameter Y-503 changes. Under conditions of different pH values and 30°C, the maximum sizes of cells and giant colonies of the polyploid Y-503 strain were found in comparison with the haploid DAW-3a; at 37°C, the advantage of Y-503 was not observed and the colony sizes of both strains were practically the same. The reaction of the strains to critical concentrations of NaCl in the medium was identical: a decrease in the size of cells and colonies was found; change in the shape, surface, color and structure of colonies. Under conditions of the simultaneous influence of an elevated temperature of 37°C, a wide range of pH and 5 % NaCl, the cell size decreased slightly; under neutral and alkaline conditions of cultivation, a slightly greater tolerance of yeast to salt stress was established; a decrease in the size of giant colonies was found, while the maximum size of the studied strains was noted at pH 11.0, the minimum at pH 3.0. The study of the tolerance of the yeast S. cerevisiae DAW-3a and Y-503 to extreme factors is of particular interest in connection with the possibility of using stress-resistant strains in biotechnological processes.
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