Relevant bibliographies by topics / Saccharomyces cerevisiae – Cultures cellulaires

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  1. Journal articles
  2. Dissertations / Theses
  3. Book chapters
  4. Conference papers
  5. Reports

Academic literature on the topic 'Saccharomyces cerevisiae – Cultures cellulaires'

Author: Grafiati
Published: 25 May 2024
Last updated: 19 July 2025

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Journal articles on the topic "Saccharomyces cerevisiae – Cultures cellulaires"

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Alencar, Elvira Maria Bezerra de, Cristina Maria de Souza-Motta, Bruno Souza Walter, Rejane Maria Pessoa Santos, Olga Martins Marques, and Lusinete Aciole de Queiroz. "Fermentation capacity of Saccharomyces cerevisiae cultures." Brazilian Archives of Biology and Technology 52, no. 4 (2009): 819–24. http://dx.doi.org/10.1590/s1516-89132009000400004.

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This work aimed at the assessment of fermentative capacity of original diploid, monocellular haploid and recuperated diploid cultures of S. cerevisiae in sterilized sugar-cane wort. Twenty eight cultures were analyzed, four being original diploids (URM-4420, Itaiquara Ferment FIT, Lallemand Ferment FLA and Wild Ferment SEL); 12 monocellular haploids from original ones and 12 recuperated diploids from the monocells. The ethanol percentage ranged from 1.7 to 6.2% and the unfermentable reducing sugars from 0.45 to 0.50g/100mL. The highest ethanol percentages were produced by the monocellular cult
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Araújo, Ofelia Q. F., Maria Alice Z. Coelho, Isabel C. P. Margarit, Carlos A. Vaz-Junior, and Maria Helena M. Rocha-Leão. "Electrical stimulation of saccharomyces cerevisiae cultures." Brazilian Journal of Microbiology 35, no. 1-2 (2004): 97–103. http://dx.doi.org/10.1590/s1517-83822004000100016.

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ДЖАКИБАЕВА, Г. Т., А. К. САДАНОВ, Э. Т. ИСМАИЛОВА, et al. "EVALUATION OF THE INHIBITORY ACTIVITY OF COLLECTION YEAST CULTURES AGAINST THE CAUSATIVE AGENT OF BACTERIAL BURN ERWINIA AMYLOVORA." МИКРОБИОЛОГИЯ ЖӘНЕ ВИРУСОЛОГИЯ, no. 2(41) (June 12, 2023): 173–82. http://dx.doi.org/10.53729/mv-as.2023.02.11.

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В статье представлены результаты скрининга коллекционных культур дрожжей на антагонистическую активность против возбудителя бактериального ожога Erwinia amylovora. Из 36 исследованных штаммов дрожжей 4 культуры обладали ингибирующей активностью. К ним относятся: Torulopsis kefir var kumis №114 3, Kluyveromyces marxianus19, Torulopsis sphaerica№117, Saccharomyces cerevisiae (vini) 2 комплекс №20. Зоны подавления роста патогена у них составляли 22, 23,5, 22,5 и 26 мм, соответственно. Наибольшая антагонистическая активность была у штамма дрожжей Saccharomyces cerevisiae (vini) 2 комплекс №20. Ана
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Dimopoulou, Maria, Elli Goulioti, Vicky Troianou, et al. "Effect of Saccharomyces cerevisiae and Saccharomyces pastorianus Co-Inoculation on Alcoholic Fermentation Behavior and Aromatic Profile of Sauvignon Blanc Wine." Fermentation 8, no. 10 (2022): 539. http://dx.doi.org/10.3390/fermentation8100539.

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Enhancing the sensory profile of wines by exposing the aromas of the grape variety through the involvement of microorganisms has always been a challenge in winemaking. The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of different Saccharomyces species to Sauvignon blanc wine chemical composition and sensory profile. The Sauvignon blanc must has been inoculated with mixed and pure cultures of S. pastorianus and S. cerevisiae strains. For the mixed fermentation schemes, one strain of S. pastorianus has been inoculated with differen
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Vicky, Troianou, Dimopoulou Maria, Gosselin Yves, Dorignac Etienne, and Kotseridis Yorgos. "Comparison of the influence of Saccharomyces pastorianus to Saccharomyces cerevisiae and Saccharomyces bayanus inoculation ratio to oenological characteristics of Sauvignon Blanc wine." BIO Web of Conferences 68 (2023): 02031. http://dx.doi.org/10.1051/bioconf/20236802031.

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The aim of our work was to evaluate the impact of different fermentation schemes by using mixed and pure cultures of S. pastorianus and S. cerevisiae or S. bayanus. For the mixed fermentation schemes, one strain of S. pastorianus has been inoculated under different proportions (99%/1%, 97%/3%, 95%/5%, 90%/10% and 70%/30% w/w) in co-inoculation with two commercial strains of S. cerevisiae and one commercial Saccharomyces bayanus strain. The fermentation kinetics has been controlled by density measurement and classical oenological analyses were performed based on OIV analytical methods. The popu
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Domizio, Paola, Cristina Romani, Francesca Comitini, et al. "Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae." Annals of Microbiology 61, no. 1 (2010): 137–44. http://dx.doi.org/10.1007/s13213-010-0125-1.

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Nasuti, Chiara, Jennifer Ruffini, Laura Sola, et al. "Sour Beer as Bioreservoir of Novel Craft Ale Yeast Cultures." Microorganisms 11, no. 9 (2023): 2138. http://dx.doi.org/10.3390/microorganisms11092138.

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The increasing demand for craft beer is driving the search for novel ale yeast cultures from brewing-related wild environments. The focus of bioprospecting for craft cultures is to identify feral yeasts suitable to imprint unique sensorial attributes onto the final product. Here, we integrated phylogenetic, genotypic, genetic, and metabolomic techniques to demonstrate that sour beer during aging in wooden barrels is a source of suitable craft ale yeast candidates. In contrast to the traditional lambic beer maturation phase, during the aging of sour-matured production-style beer, different biot
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Saparbekova, A. A., A. S. Latif, and Z. R. Ahmedova. "SELECTION OF ACTIVE YEAST STRAINS FOR FERMENTED BEVERAGES FROM PLANT MATERIALS." REPORTS 6, no. 334 (2020): 49–55. http://dx.doi.org/10.32014/2020.2518-1483.135.

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Fresh juices obtained under sterile conditions, including pomegranate juice, cherries, cherries, red grapes, watermelon juice, beetroot juice, sugar cargo, as well as flushes from the surface of juice-containing berries growing in the Turkestan region were used as sources of yeast cultures. Of 180 isolated yeast species, the majority are Saccharomyces - 159, 71 pure cultures are the most typical for the region and suitable for fermentation. A subsequent study of the morphological characteristics of cells, physiological and biochemical properties, clarification of antagonistic activity, and res
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Grochowska, Sylwia, Włodzimierz Nowak, Małgorzata Lasik-Kurdyś, Robert Mikuła, and Jacek Nowak. "The effect of Saccharomyces cerevisiae on in vitro growth and fermentation of Selenomonas ruminantium and Megasphaera elsdenii." Roczniki Naukowe Polskiego Towarzystwa Zootechnicznego 13, no. 3 (2017): 9–22. http://dx.doi.org/10.5604/01.3001.0010.5453.

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Stimulation of lactate utilization by Selenomonas ruminantium and Megasphaera elsdenii may help in reducing problems associated with rumen acidosis. The objective of this study was to determine the effect of a Saccharomyces cerevisiae live culture and Saccharomyces cerevisiae fermentation products on in vitro growth and fermentation of lactate-utilizing ruminal bacteria, S. ruminantium (ATCC 19205) and M. elsdenii (ATCC 25940). The cultures were run for 0, 6, 12, 24 and 48 h under anaerobic conditions on a growth medium supplemented with a yeast live culture (SC) or with yeast fermentation pro
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Fiaux, Jocelyne, Z. Petek Çakar, Marco Sonderegger, Kurt Wüthrich, Thomas Szyperski, and Uwe Sauer. "Metabolic-Flux Profiling of the Yeasts Saccharomyces cerevisiae and Pichia stipitis." Eukaryotic Cell 2, no. 1 (2003): 170–80. http://dx.doi.org/10.1128/ec.2.1.170-180.2003.

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ABSTRACT The so far largely uncharacterized central carbon metabolism of the yeast Pichia stipitis was explored in batch and glucose-limited chemostat cultures using metabolic-flux ratio analysis by nuclear magnetic resonance. The concomitantly characterized network of active metabolic pathways was compared to those identified in Saccharomyces cerevisiae, which led to the following conclusions. (i) There is a remarkably low use of the non-oxidative pentose phosphate (PP) pathway for glucose catabolism in S. cerevisiae when compared to P. stipitis batch cultures. (ii) Metabolism of P. stipitis
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Dissertations / Theses on the topic "Saccharomyces cerevisiae – Cultures cellulaires"

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Chekireb, Djamel. "Culture de S. Cerevisiae à fortes concentrations cellulaires." Compiègne, 1986. http://www.theses.fr/1986COMPI048.

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Aldiguier, Anne-Sophie. "Activité bio-catalytique en haute densité cellulaire de Saccharomyces cerevesiae pour l'intensification de la production de bio-éthanol." Toulouse, INSA, 2006. http://www.theses.fr/2006ISAT0006.

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L'objectif est de quantifier le comportement dynamique de la levure Saccharomyces cerevisiae CBS 8066 en hautes densités cellulaires afin d'intensifier de façon rationnelle les productions microbiennes selon des critères industriels définis (titre, productivité, rendement). Nous avons développé un bioréateur continu bi-étagé avec recyclage cellulaire (BBRC) permettant de maîtriser de façon indépendante la concentration, l'environnement et l'état physiologique de la levure. Son originalité réside dans la gestion de l'activité microbienne via une boucle de recirculation entre les deux étages. L'
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Maligoy, Mathieu. "Analyse post-génomique des interactions cellulaires dans des écosystèmes modèles." Toulouse, INSA, 2008. http://eprint.insa-toulouse.fr/archive/00000231/.

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L’objectif était de caractériser les mécanismes d’interaction entre la bactérie lactique Lactococcus lactis et la levure Saccharomyces cerevisiae dans des écosystèmes modèles. Le comportement macro-cinétique de L. Lactis, analysé en co-culture avec la levure et en culture pure, semble indépendant de la présence de la levure. Par contre, la levure utilise ses propres produits de fermentation (éthanol, acétate), ainsi que le lactate produit par L. Lactis, pour prolonger sa croissance en aérobiose. Une méthode pour réduire les hybridations croisées sur les puces à ADN de L. Lactis lors de l’analy
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Thierie, Jacques. "Théorie et applications des systèmes polyphasiques dispersés aux cultures cellulaires en chémostat." Doctoral thesis, Universite Libre de Bruxelles, 2005. http://hdl.handle.net/2013/ULB-DIPOT:oai:dipot.ulb.ac.be:2013/211011.

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Les systèmes microbiologiques naturels (colonne d’eau), semi-naturels (station d’épuration), mais surtout industriels ou de laboratoire (bioréacteurs) sont communément représentés par des modèles mathématiques destinés à l’étude, à la compréhension des phénomènes ou au contrôle des processus (de production, par exemple).<p><p>Dans l’énorme majorité des cas, lorsque les cellules (procaryotes ou eucaryotes) mises en jeu dans ces systèmes sont en suspension, le formalisme de ces modèles non structurés traite le système comme s’il était homogène. Or, en toute rigueur, il est clair que cette approc
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Plourde, Owobi Lucile. "Recherche sur les fonctions des reserves de carbone (trehalose et glycogene) dans la dynamique cellulaire de la levure saccharomyces cerevisiae." Toulouse, INSA, 2000. http://www.theses.fr/2000ISAT0015.

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Le trehalose et le glycogene sont les sucres de reserve chez la levure, definis comme source de carbone et d'energie. Les concentrations intracellulaires dependent tres fortement des conditions de croissance (source de carbone, limitation nutritionnelle, stress, etc. ), et du mode de culture (regime respiratoire ou fermentaire, batch ou chemostat). L'objectif principal de cette these est de clarifier le role de ces reserves dans la dynamique de croissance. Dans un premier temps, la caracterisation physiologique de la souche de reference cen. Pk113-7d a mis en avant l'intime connexion entre l'a
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Yammine, Marie. "Caractérisation glycoprotéomique des mannoprotéines de la paroi cellulaire de la levure Saccharomyces cerevisiae : comparaison des parois natives et après fractionnement industriel." Electronic Thesis or Diss., Université de Lille (2018-2021), 2021. http://www.theses.fr/2021LILUR067.

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La paroi cellulaire de la levure est l'organite le plus externe de la cellule de la levure. Elle est composée d'une couche interne de polysaccharides, constituée de β-glucannes majoritairement réticulés à une quantité mineure de chitine, et à laquelle sont liées des mannoprotéines par des liaisons covalentes ou non. Les mannoprotéines forment la couche externe de la paroi cellulaire de la levure et sont considérées comme son deuxième composant le plus abondant. Les mannoprotéines de la paroi cellulaire de la levure sont des protéines fortement mannosylées par des O- glycannes simples courts et
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Tchalikian, Aurélie. "Caractérisation des protéines cellulaires interagissant avec l'intégrase du rétrotransposon Ty1 chez Saccharomyces cerevisiae." Paris 7, 2012. http://www.theses.fr/2012PA077006.

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Le rétrotransposon Tyl de Saccharomyces cerevisiae possède des analogies structurales et fonctionnelles avec les rétrovirus. Ces rétroéléments partagent notamment l'étape d'intégration, qui est catalysée par leur intégrase (IN) et ciblée vers des régions particulières du génome. Cette sélectivité d'intégration dépendrait d'une interaction entre leur IN et une ou plusieurs protéines cellulaires affines de l'ADN ou de la chromatine au site d'insertion. L'intégration de Tyl s'effectue dans une fenêtre d'une kilobase en amont des gènes transcrits par l'AR? polymérase III (Pol III) et dépend de la
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Zhang, Jing. "Development of Chlorella vulgaris and Saccharomyces cerevisiae in immobilized cultures." Thesis, université Paris-Saclay, 2020. http://www.theses.fr/2020UPASC034.

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Chlorella vulgaris (C. vulgaris) est un organisme modèle qui présente un potentiel commercial élevé dans le domaine de l'alimentation et de l'énergie, avec une faisabilité prouvée de cultures sous forme de biofilms et de co-culture de levures/microalgues pour la valorisation in situ du CO2 dans les processus biotechnologiques. Ce travail de doctorat se concentre sur les colonies immobilisées dans des cultures pures ou mixtes. Il vise une meilleure compréhension des interactions au sein des colonies et entre colonies, avec pour objectif ultime de comprendre et d'optimiser les co-cultures.Pour a
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Crapeau, Myriam. "Facteurs cellulaires déterminant la propagation du prion [URE3] dans la levure Saccharomyces cerevisiae." Thesis, Bordeaux 2, 2010. http://www.theses.fr/2010BOR21728/document.

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Une protéine prion peut adopter deux conformations distinctes, l’une cellulaire et l’autre prion. La conformation prion est le résultat de son agrégation en fibre amyloïde. Cette fibre est le support de l’information prion à partir duquel les isoformes cellulaires sont convertis en forme prion de façon autocatalytique. La transmission de l’information prion repose donc sur la transmission de cette fibre au cours des divisions cellulaires, qui est réalisée par de petits polymères. Ceux-ci sont le résultat d’un équilibre entre la fragmentation et la polymérisation de la fibre. Une perturbation d
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Portell, Canal Xavier. "Individual-based observations and individual-based simulations to study Saccharomyces cerevisiae cultures." Doctoral thesis, Universitat Politècnica de Catalunya, 2014. http://hdl.handle.net/10803/284741.

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Saccharomyces cerevisiae is one of the yeasts with major economic, social, and health significance in human culture. Depending on the growth conditions experienced by the cell, S. cerevisiae growth can proceed via fermentative, respirative, or respirofermentative metabolism. Scar formation, unequal division, a limited replicative lifespan, and increase in cell size commensurate with the cell's replicative age are individual characteristics of this yeast affecting the performance of bioprocesses. These characteristics increase the complexity of predictive models and introducing them with ease i
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Book chapters on the topic "Saccharomyces cerevisiae – Cultures cellulaires"

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Hamm, Duncan, and Bernardo Muñoz González. "Use of other species in winemaking, and their interaction with Saccharomyces cerevisiae." In New Advances in Saccharomyces [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.1003636.

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While Saccharomyces cerevisiae is recognized as the yeast species that completes the process of alcoholic fermentation during winemaking, the use of starter cultures from other species has become popular in recent years. Non-saccharomyces yeast cultures are now widely used for their bio-protective effects and/or the contribution they make to a wine’s sensory profile. Conversely, starters of wine lactic acid bacteria are also commonly utilized around the same time as commercial Saccharomyces cerevisiae, as an alternative to encouraging adventitious strains to proliferate. This could be either for initiating malolactic fermentation during alcoholic fermentation, or more recently for biological protection of musts prior to the fermentation process. The interactions between S. cerevisiae and other species are documented in the following chapter. The areas examined in more details include requirements of nutrients compared to S. cerevisiae, whether complimentary of symbiotic. Active bioprotective agents such as killer factors, the role of cell-to-cell contact, and the resultant effects on final wine composition when co-fermenting with S. cerevisiae is also discussed.
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Futcher, Bruce. "Analysis Of The Cell Cycle In Saccharomyces Cerevisiae." In The Cell Cycle. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199633951.003.0004.

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Abstract The basic mechanisms of cell-cycle control seem to be similar in all eukaryotes. The yeasts S. cerevisiae and Schizosaccharomyces pombe are two of the simplest and most powerful model systems for studying eukaryotic cell cycle control. Progress has been rapid, and the lessons learned have often been directly relevant to mammals and other eukaroyotes. Some methods useful for studying the yeast cell cycle are described here. However, these can be applied only in the context of the usual techniques of yeast molecular genetics and cell biology (I, 2). Similar methods for S. pumbe are described in Chapter 5, while methods for preparing synchronous cultures of both yeasts are described in Chapter 2.
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Creanor, J., and J. Toyne. "Preparation Of Synchronous Cultures Of The Yeasts, Saccharomyces Cerevisiae And Schizosaccharomyces Pombe." In The Cell Cycle. Oxford University PressOxford, 1994. http://dx.doi.org/10.1093/oso/9780199633951.003.0002.

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Abstract During the last 25 years a great deal of information has come from cell-cycle studies of yeast, and one of the essential tools has been the production of synchronous cultures. These cultures have been produced by a variety of techniques and the purpose of this chapter is to describe their use in the most frequently studied yeasts, Saccharomyces cerevisiae and Schizosaccharomyces pombe. The choice of method is usually determined by the available apparatus, by the cycle event or cellular component one is investigating, by the degree and duration of synchrony required, and, particularly in S. cerevisiae, by the compatibility of the methods available with particular strains.
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Akal, H. Ceren, Şebnem Öztürkoğlu Budak, and Atila Yetisemiyen. "Potential Probiotic Microorganisms in Kefir." In Microbial Cultures and Enzymes in Dairy Technology. IGI Global, 2018. http://dx.doi.org/10.4018/978-1-5225-5363-2.ch015.

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Probiotic microorganisms are defined as living microorganisms that provide health benefits on the host when administered in adequate amounts. The benefits include improvement of microbial balance immune system and oral health, provision of cholesterol-lowering effect, and antimicrobial activity against a wide variety of bacteria and some fungi. Kefir microbiota contains active living microorganisms. Many researches were carried out that potential probiotic bacteria such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus kefir, Lactobacillus kefiranofaciens, Leuconostoc mesenteroides, or yeasts like microorganisms such as Saccharomyces cerevisiae, Kluyveromyces lactis, and Kluyveromyces marxianus were isolated from kefir grains. This chapter presents the data both on the probiotic bacteria isolated from kefir grains or kefir and the probiotic properties of kefir produced with these microorganisms.
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Guillán, A., T. Lú Chau, E. Roca, M. J. Núñez, and J. M. Lema. "Plasmid stability in recombinant Saccharomyces cerevisiae expressing the EXG1 gene in free and immobilized cultures." In Progress in Biotechnology. Elsevier, 1998. http://dx.doi.org/10.1016/s0921-0423(98)80091-9.

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Conference papers on the topic "Saccharomyces cerevisiae – Cultures cellulaires"

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Fung, Tracy H., Gregory I. Ball, Sarah C. McQuaide, et al. "Microprinting of On-Chip Cultures: Patterning of Yeast Cell Microarrays Using Concanavalin-A Adhesion." In ASME 2004 International Mechanical Engineering Congress and Exposition. ASMEDC, 2004. http://dx.doi.org/10.1115/imece2004-60866.

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Microprinting has been demonstrated effective in the patterning of surface regions for trapping cells used within microfluidic devices. In this study a polydimethylsiloxane (PDMS) silicone elastomer stamp was microfabricated and used to microstamp concanavalin-A (con-A; protein that binds to yeast) on a glass surface. Yeast cells, Saccharomyces cerevisiae, were brought into contact with patterned con-A producing an array of yeast microscale culture in an ordered array identical to the printed pattern.
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Kolpakova, Valentina, Denis Kulikov, Ruzaliya Ulanova, Nikolay Lukin, and Irina Gaivoronskaya. "BIOCONVERSION OF CEREAL SERUM - A SECONDARY PRODUCT FOR PRODUCING PROTEIN CONCENTRATES FROM PEA AND CHICK PEAS." In GEOLINKS International Conference. SAIMA Consult Ltd, 2020. http://dx.doi.org/10.32008/geolinks2020/b1/v2/06.

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Studies on the bioconversion of whey water formed from chickpea and pea grains in the preparation of protein concentrates have been performed. The serum remaining after precipitation of the main part of the protein was subjected to a symbiotic transformation of Saccharomyces cerevisiae 121 and Geotrichum candidum 977 yeast cultures with the formation of protein-containing products with a mass fraction of protein (52.27-57.90% of DS) and a complementary amino acid composition. A microbial-plant concentrate was used as an additive in the feeding of Wistar laboratory rats. After 25 days of feedin
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Kulikov, Denis, Ruzaliya Ulanova, and Valentina Kolpakova. "COMPREHENSIVE BIOTECHNOLOGICAL APPROACH TO PROCESSING OF PEA FLOUR FOR FOOD AND FODDER PURPOSES." In GEOLINKS Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/geolinks2021/b1/v3/06.

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Investigations were carried out to optimize the growth parameters of the symbiosis of cultures of the yeast Saccharomyces cerevisiae 121 and the fungus Geotrichum candidum 977 on whey waters formed from pea flour as a secondary product in the production of protein concentrates after precipitation of proteins at the isoelectric point. The whey remaining after protein precipitation is bioconverted at optimal parameters of crop growth (pH of the medium, amount of inoculum, temperature) with the formation of microbial plant concentrate (MPC) for feed purposes. Serum cultures assimilated stachyose,
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Reports on the topic "Saccharomyces cerevisiae – Cultures cellulaires"

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Phisalaphong, Muenduen. Development of cell carrier for improved productivity of continuous ethanol fermentation by Saccharomyces cerevisiae. Chulalongkorn University, 2010. https://doi.org/10.58837/chula.res.2010.51.

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The production of a renewable energy from biomass, such as ethanol by fermentation, has received special attention as a consequence of the world energy crisis. Nowadays, gasohol E-10, a mixture of 10% ethanol and 90% gasoline has been widely used in vehicles in Thailand and there is an attempt to promote the use of E-20 or E-85 in the vehicles in the near future. Ethanol fermentation by conventional batch suffers from various constrains such as, low cell density and rather time consuming. Although continuous fermentation by suspended cell culture can be used to speed up the process, it is more
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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman, and Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, 2004. http://dx.doi.org/10.32747/2004.7587221.bard.

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Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichi
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