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

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Published: 25 May 2024
Last updated: 31 July 2025

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1

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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2

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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3

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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4

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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6

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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7

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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11

Vágvölgyi, C., J. Kucsera, and L. Ferenczy. "A physical method for separating Saccharomyces cerevisiae cells according to their ploidy." Canadian Journal of Microbiology 34, no. 9 (1988): 1102–4. http://dx.doi.org/10.1139/m88-194.

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A centrifugation technique, using genetically marked Saccharomyces cerevisiae strains, has been developed to separate Saccharomyces cerevisiae cells of different ploidy levels from exponential phase cultures. The method involves the conversion of yeast cells to protoplasts, the separation of the protoplasts on an osmotically stabilized Nycodenz gradient, and their regeneration. This type of selection may be of importance where selectable markers are not available.
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12

Peña Caballero, Vicente, Esperanza Paola Sánchez López, Bernardo Luis A. Sánchez Hernández, J. Marcelino Gutiérrez Villalobos, J. Luis Zárate Castrejón, and Pablo Antonio López Pérez. "Observer Design for Saccharomyces Cerevisiae Fermentations." Memorias del Congreso Nacional de Control Automático 7, no. 1 (2024): 428–33. https://doi.org/10.58571/cnca.amca.2024.073.

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The estimation of the states of a Saccharomyces cerevisiae (S. cerevisiae) biomass production process using glucose as carbon and energy source in CSTR-type bioreactor cultures was investigated. The biomass estimation was evaluated numerically by implementing the observer in the bioreactor model at a continuous regime. The observer was designed with two terms, one error proportional (Ke) and one sign type (Ksign(e)f(e)). The performance of the proposed observer was compared with the observer published by Bastin and Dochain. For different dilution rates, both observers showed equal performance
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13

Chasseriaud, Laura, Warren Albertin, Mélisande Blein-Nicolas, et al. "Physical Contact between Torulaspora delbrueckii and Saccharomyces cerevisiae Alters Cell Growth and Molecular Interactions in Grape Must." Beverages 9, no. 3 (2023): 81. http://dx.doi.org/10.3390/beverages9030081.

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The use of multi-starters in oenological conditions (Saccharomyces cerevisiae and non-Saccharomyces species) is becoming increasingly common. For the past ten years, the combination of Torulaspora delbrueckii and S. cerevisiae has been proposed to winemakers to improve the wine aromatic profile compared to pure inoculation with Saccharomyces cerevisiae. In this work, two commercial strains, T. delbrueckii Zymaflore® Alpha and S. cerevisiae Zymaflore® X5 (Laffort compagny, Floirac, France), were investigated in Sauvignon blanc must using a fermentor with a double compartment allowing for physic
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14

Larsson, C., G. Lid�n, C. Niklasson, and L. Gustafsson. "Calorimetric control of fed-batch cultures of Saccharomyces cerevisiae." Bioprocess Engineering 7, no. 4 (1991): 151–55. http://dx.doi.org/10.1007/bf00387410.

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15

Mattar, Jessy R., Mohammad F. Turk, Maurice Nonus, Nikolai I. Lebovka, Henri El Zakhem, and Eugene Vorobiev. "Stimulation of Saccharomyces cerevisiae Cultures by Pulsed Electric Fields." Food and Bioprocess Technology 7, no. 11 (2014): 3328–35. http://dx.doi.org/10.1007/s11947-014-1336-4.

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16

Dlangamandla, Nkosikho, Seteno Ntwampe, Justine Angadam, Boredi Chidi, and Maxwell Mewa-Ngongang. "Kinetic Parameters of Saccharomyces cerevisiae Alcohols Production Using Nepenthes mirabilis Pod Digestive Fluids-Mixed Agro-Waste Hydrolysates." Fermentation 5, no. 1 (2019): 10. http://dx.doi.org/10.3390/fermentation5010010.

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In this study, microbial growth kinetics and modeling of alcohols production using Saccharomyces cerevisiae were evaluated using different hydrolysates in a single pot (batch) system. Mixed agro-waste hydrolysates from different pre-treatment methods, i.e., N. mirabilis/CP and HWP/DAP/CP, were used as the sole nutrient source in the fermentations used to produce the alcohols of interest. The maximum Saccharomyces cerevisiae concentration of 1.47 CFU/mL (×1010) was observed with HWP/DAP/CP hydrolysates, with a relative difference of 21.1% when compared to the N. mirabilis/CP cultures; the produ
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17

Hu, Lujun, Xiaodie Chen, Rui Lin, et al. "Quality Improvement in Apple Ciders during Simultaneous Co-Fermentation through Triple Mixed-Cultures of Saccharomyces cerevisiae, Pichia kudriavzevii, and Lactiplantibacillus plantarum." Foods 12, no. 3 (2023): 655. http://dx.doi.org/10.3390/foods12030655.

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This study explored the effect of the combination of Saccharomyces yeast, non-Saccharomyces yeast (Pichia kudriavzevii), and Lactiplantibacillus plantarum during cider fermentation on physicochemical properties, antioxidant activities, flavor and aroma compounds, as well as sensory qualities. Ciders fermented with the triple mixed-cultures of these three species showed lower acid and alcohol content than those fermented with the single-culture of S. cerevisiae. The antioxidant activities were enhanced by the triple mixed-culture fermentation, giving a higher 1,1-diphenyl-2-picrylhydrazyl (DPPH
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18

Zhao, Kong-Nan, and Ian H. Frazer. "Saccharomyces cerevisiae Is Permissive for Replication of Bovine Papillomavirus Type 1." Journal of Virology 76, no. 23 (2002): 12265–73. http://dx.doi.org/10.1128/jvi.76.23.12265-12273.2002.

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ABSTRACT We recently demonstrated that Saccharomyces cerevisiae protoplasts can take up bovine papillomavirus type 1 (BPV1) virions and that viral episomal DNA is replicated after uptake. Here we demonstrate that BPV virus-like particles are assembled in infected S. cerevisiae cultures from newly synthesized capsid proteins and also package newly synthesized DNA, including full-length and truncated viral DNA and S. cerevisiae-derived DNA. Virus particles prepared in S. cerevisiae are able to convey packaged DNA to Cos1 cells and to transform C127 cells. Infectivity was blocked by antisera to B
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Eelderink-Chen, Zheng, Gabriella Mazzotta, Marcel Sturre, Jasper Bosman, Till Roenneberg, and Martha Merrow. "A circadian clock in Saccharomyces cerevisiae." Proceedings of the National Academy of Sciences 107, no. 5 (2010): 2043–47. http://dx.doi.org/10.1073/pnas.0907902107.

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Circadian timing is a fundamental biological process, underlying cellular physiology in animals, plants, fungi, and cyanobacteria. Circadian clocks organize gene expression, metabolism, and behavior such that they occur at specific times of day. The biological clocks that orchestrate these daily changes confer a survival advantage and dominate daily behavior, for example, waking us in the morning and helping us to sleep at night. The molecular mechanism of circadian clocks has been sketched out in genetic model systems from prokaryotes to humans, revealing a combination of transcriptional and
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20

Iattici, Fabrizio, Martina Catallo, and Lisa Solieri. "Designing New Yeasts for Craft Brewing: When Natural Biodiversity Meets Biotechnology." Beverages 6, no. 1 (2020): 3. http://dx.doi.org/10.3390/beverages6010003.

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Beer is a fermented beverage with a history as old as human civilization. Ales and lagers are by far the most common beers; however, diversification is becoming increasingly important in the brewing market and the brewers are continuously interested in improving and extending the range of products, especially in the craft brewery sector. Fermentation is one of the widest spaces for innovation in the brewing process. Besides Saccharomyces cerevisiae ale and Saccharomyces pastorianus lager strains conventionally used in macro-breweries, there is an increasing demand for novel yeast starter cultu
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Gray, Joseph V., Gregory A. Petsko, Gerald C. Johnston, Dagmar Ringe, Richard A. Singer, and Margaret Werner-Washburne. "“Sleeping Beauty”: Quiescence in Saccharomyces cerevisiae." Microbiology and Molecular Biology Reviews 68, no. 2 (2004): 187–206. http://dx.doi.org/10.1128/mmbr.68.2.187-206.2004.

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SUMMARY The cells of organisms as diverse as bacteria and humans can enter stable, nonproliferating quiescent states. Quiescent cells of eukaryotic and prokaryotic microorganisms can survive for long periods without nutrients. This alternative state of cells is still poorly understood, yet much benefit is to be gained by understanding it both scientifically and with reference to human health. Here, we review our knowledge of one “model” quiescent cell population, in cultures of yeast grown to stationary phase in rich media. We outline the importance of understanding quiescence, summarize the p
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D., V. Adegunloye, and O. Udenze D. "Effect of Fermentation on Production of Bioethanol from Peels of Cocoyam Using Aspergillus niger and Saccharomyces cerevisiae." Journal of Advances in Microbiology 4, no. 2 (2017): 1–8. https://doi.org/10.9734/JAMB/2017/34032.

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Bioethanol is an alternative to fossil fuel and it’s produced by fermentation of sugar components of plant materials. The effect of fermentation on production of bioethanol from peels of cocoyam using sequential mono-cultures and co-cultures of <em>Aspergillus niger</em> and <em>Saccharomyces cerevisiae</em>. Standard methods were used to carry out isolation, identification and analysis of the samples. Sixty grams of cocoyam peels was dried and ground; and was subjected to heat pretreatment. Direct fermentation of cocoyam peels to ethanol by sequential monocultures and co-cultures of <em>Asper
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Passeti, Tania Aguiar, Vinícius Crescêncio Queiroz, Roberto Lopes Almeida, Susana Nogueira Diniz, and Audrey de Souza Marquez. "Homeopathy on cultures of Saccharomyces cerevisiae and impact on fermentation." International Journal of High Dilution Research - ISSN 1982-6206 21, no. 1 (2022): 18. http://dx.doi.org/10.51910/ijhdr.v21i1.1179.

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Introduction: Studies have shown that homeopathy modulates the activity of both single-and multi-celled organisms; therefore, we propose a study into the action of Arnica Montana and S. cerevisiae fungus nosode on growth “in vitro”, and on the fermentation of S. cerevisiae on brewer’s wort. Methods: 250 µL of medication in 30% alcohol were placed in 5 mL of Sabouraud Broth (SB) or wort, with 20 µL of fungus ata McFarland standard of 0.5 and in a dilution of 1:100. Fungal growth was evaluated via spectrophotometry at 600 nm or a cell count in a Neubauer chamber in a kinetic of 1 to 5 days’ incu
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Kręgiel, Dorota, Ewelina Pawlikowska, Hubert Antolak, Urszula Dziekońska-Kubczak, and Katarzyna Pielech-Przybylska. "Exploring Use of the Metschnikowia pulcherrima Clade to Improve Properties of Fruit Wines." Fermentation 8, no. 6 (2022): 247. http://dx.doi.org/10.3390/fermentation8060247.

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Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines and accentuate their characteristics. This study examines the use of controlled mixed fermentations with the Metschnikowia pulcherrima clade, Saccharomyces cerevisiae Tokay, and non-conventional yeasts: Wickerhamomyces anomalus and Dekkera bruxellensis. We investigated the assimilation profiles, enzyme fingerprinting, and metabolic profiles of yeast species, both individually and in mixed systems. The chemical complexity of apple wines was improved
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Cheraiti, Naoufel, St�phane Guezenec, and Jean-Michel Salmon. "Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions." Applied and Environmental Microbiology 71, no. 1 (2005): 255–60. http://dx.doi.org/10.1128/aem.71.1.255-260.2005.

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ABSTRACT Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identi
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Arslan, Ebru, Zeynep Çelik, and Turgut Cabaroğlu. "Effects of Pure and Mixed Autochthonous Torulaspora delbrueckii and Saccharomyces cerevisiae on Fermentation and Volatile Compounds of Narince Wines." Foods 7, no. 9 (2018): 147. http://dx.doi.org/10.3390/foods7090147.

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The cultivar of Narince is a native white grape variety of Vitis vinifera, grown in Tokat city, the Mid-Black Sea Region of Anatolia. In this study, the effects of pure and mixed autochthonous Torulaspora delbrueckii-214 and Saccharomyces cerevisiae-1088 cultures on the fermentation behavior and aroma compounds of Narince wines were investigated. Volatile compounds formed in wines were extracted using a liquid–liquid extraction method and determined by GC-MS-FID. Narince grape must was fermented in duplicate, under the following three conditions. Two pure cultures of T. delbrueckii-214 and S.
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27

Jules, Matthieu, Jean François, and Jean Luc Parrou. "Autonomous oscillations in Saccharomyces cerevisiae during batch cultures on trehalose." FEBS Journal 272, no. 6 (2005): 1490–500. http://dx.doi.org/10.1111/j.1742-4658.2005.04588.x.

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VERDUYN, C., E. POSTMA, W. A. SCHEFFERS, and J. P. VAN DIJKEN. "Energetics of Saccharomyces Cerevisiae in Anaerobic Glucose-Limited Chemostat Cultures." Journal of General Microbiology 136, no. 3 (1990): 405–12. http://dx.doi.org/10.1099/00221287-136-3-405.

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Malinowski, Janusz J., Christine Lafforgue, and Gérard Goma. "Rheological behaviour of high density continuous cultures of Saccharomyces cerevisiae." Journal of Fermentation Technology 65, no. 3 (1987): 319–23. http://dx.doi.org/10.1016/0385-6380(87)90094-x.

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Abbott, Derek A., Erwin Suir, Giang-Huong Duong, Erik de Hulster, Jack T. Pronk, and Antonius J. A. van Maris. "Catalase Overexpression Reduces Lactic Acid-Induced Oxidative Stress in Saccharomyces cerevisiae." Applied and Environmental Microbiology 75, no. 8 (2009): 2320–25. http://dx.doi.org/10.1128/aem.00009-09.

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ABSTRACT Industrial production of lactic acid with the current pyruvate decarboxylase-negative Saccharomyces cerevisiae strains requires aeration to allow for respiratory generation of ATP to facilitate growth and, even under nongrowing conditions, cellular maintenance. In the current study, we observed an inhibition of aerobic growth in the presence of lactic acid. Unexpectedly, the cyb2Δ reference strain, used to avoid aerobic consumption of lactic acid, had a specific growth rate of 0.25 h−1 in anaerobic batch cultures containing lactic acid but only 0.16 h−1 in identical aerobic cultures.
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Nissen, Peter, and Nils Arneborg. "Characterization of early deaths of non- Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae." Archives of Microbiology 180, no. 4 (2003): 257–63. http://dx.doi.org/10.1007/s00203-003-0585-9.

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Maligoy, Mathieu, Myriam Mercade, Muriel Cocaign-Bousquet, and Pascal Loubiere. "Transcriptome Analysis of Lactococcus lactis in Coculture with Saccharomyces cerevisiae." Applied and Environmental Microbiology 74, no. 2 (2007): 485–94. http://dx.doi.org/10.1128/aem.01531-07.

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ABSTRACT The study of microbial interactions in mixed cultures remains an important conceptual and methodological challenge for which transcriptome analysis could prove to be the essential method for improving our understanding. However, the use of whole-genome DNA chips is often restricted to the pure culture of the species for which the chips were designed. In this study, massive cross-hybridization was observed between the foreign cDNA and the specific Lactococcus lactis DNA chip. A very simple method is proposed to considerably decrease this nonspecific hybridization, consisting of adding
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Fernández-Pacheco, Pilar, Carolina Cueva, María Arévalo-Villena, M. Victoria Moreno-Arribas, and Ana Briones Pérez. "Saccharomyces cerevisiae and Hanseniaspora osmophila strains as yeast active cultures for potential probiotic applications." Food & Function 10, no. 8 (2019): 4924–31. http://dx.doi.org/10.1039/c9fo00732f.

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This work allowed the evaluation of the gastrointestinal resistance of five yeasts (Saccharomyces and non-Saccharomyces) in order to assess some biotechnological characteristics linked to the potential probiotics.
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Rosini, Gianfranco. "Interaction between killer strains of Hansenula anomala var. anomala and Saccharomyces cerevisiae yeast species." Canadian Journal of Microbiology 31, no. 3 (1985): 300–302. http://dx.doi.org/10.1139/m85-056.

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The cross-reaction between 6 killer strains of Saccharomyces cerevisiae and 41 killer strains of Hansenula anomala var. anomala was examined. Fifteen strains of Hansenula killed one or more cultures of S. cerevisiae. None of the killer strains of H. anomala var. anomala was killed by S. cerevisiae killer strains or by killer strains of the same species. In S. cerevisiae different killer toxin and immunity systems were represented. Intraspecific killing activity was not found among the 41 strains of H. anomala var. anomala.
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Xu, Ahui, Yiwen Xiao, Zhenyong He, et al. "Use of Non-Saccharomyces Yeast Co-Fermentation with Saccharomyces cerevisiae to Improve the Polyphenol and Volatile Aroma Compound Contents in Nanfeng Tangerine Wines." Journal of Fungi 8, no. 2 (2022): 128. http://dx.doi.org/10.3390/jof8020128.

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This study attempted to improve the polyphenol and volatile aroma compound contents in Nanfeng tangerine wines using non-Saccharomyces yeast and Saccharomyces cerevisiae. The effects of fermentation with pure cultures of Candida ethanolica, Hanseniaspora guilliermondii and Hanseniaspora thailandica, as well as in sequential and mixed inoculations (1:1 or 1:100 ratio) with S. cerevisiae in Nanfeng tangerine wines were evaluated. C. ethanolica was found to produce the most polyphenols (138.78 mg/L) during pure fermentation, while H. guilliermondii produced the most volatile aroma compounds (442.
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Granata, Timothy, Cindy Follonier, Chiara Burkhardt, and Bernd Rattenbacher. "Methods for Oxygenation of Continuous Cultures of Brewer’s Yeast, Saccharomyces cerevisiae." Fermentation 7, no. 4 (2021): 282. http://dx.doi.org/10.3390/fermentation7040282.

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Maintaining steady-state, aerobic cultures of yeast in a bioreactor depends on the configuration of the bioreactor system as well as the growth medium used. In this paper, we compare several conventional aeration methods with newer filter methods using a novel optical sensor array to monitor dissolved oxygen, pH, and biomass. With conventional methods, only a continuously stirred tank reactor configuration gave high aeration rates for cultures in yeast extract peptone dextrose (YPD) medium. For filters technologies, only a polydimethylsiloxan filter provided sufficient aeration of yeast cultur
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Vos, Tim, Xavier D. V. Hakkaart, Hulster Erik A. F. de, Maris Antonius J. A. van, Jack T. Pronk, and Pascale Daran-Lapujade. "Maintenance-energy requirements and robustness of Saccharomyces cerevisiae at aerobic near-zero specific growth rates." Microbial Cell Factories 15, no. 1 (2016): 111. https://doi.org/10.1186/s12934-016-0501-z.

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<strong>Background: </strong> <i>Saccharomyces cerevisiae</i> is an established microbial platform for production of native and non-native compounds. When product pathways compete with growth for precursors and energy, uncoupling of growth and product formation could increase product yields and decrease formation of biomass as a by-product. Studying non-growing, metabolically active yeast cultures is a first step towards developing <i>S. cerevisiae</i> as a robust, non-growing cell factory. Microbial physiology at near-zero growth rates can be studied in retentostats, which are continuous-cult
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Phuong, Huong Thi, Yuki Ishiwata-Kimata, Yuki Nishi, Norie Oguchi, Hiroshi Takagi, and Yukio Kimata. "Aeration mitigates endoplasmic reticulum stress in Saccharomyces cerevisiae even without mitochondrial respiration." Microbial Cell 8, no. 4 (2021): 77–86. http://dx.doi.org/10.15698/mic2021.04.746.

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Saccharomyces cerevisiae is a facultative anaerobic organism that grows well under both aerobic and hypoxic conditions in media containing abundant fermentable nutrients such as glucose. In order to deeply understand the physiological dependence of S. cerevisiae on aeration, we checked endoplasmic reticulum (ER)-stress status by monitoring the splicing of HAC1 mRNA, which is promoted by the ER stress-sensor protein, Ire1. HAC1-mRNA splicing that was caused by conventional ER-stressing agents, including low concentrations of dithiothreitol (DTT), was more potent in hypoxic cultures than in aera
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Galonja-Coghill, Tamara, Ljiljana Kostadinovic, Gorica Cvijanovic, Jelena Boskovic, and Dzejn Parkin. "ELF electro-magnetic fields as stress factors in some yeasts and molds." Zbornik Matice srpske za prirodne nauke, no. 120 (2011): 147–53. http://dx.doi.org/10.2298/zmspn1120147g.

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The possibility of species targeted growth inhibition of three yeast (Candida albicans, Cryptococcus neoformans and Saccharomyces cerevisiae) and one mold species (Aspergillus fumigatus) by electromagnetic fields of certain characteristics was investigated. Cultures were exposed to sinusoidal 50 Hz fields, and 10, 40 and 70 mT magnetic components and 20 V/m electric component, for 30 minutes. Cell density in yeast cultures and germination time and rate in mold cultures were investigated.
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40

Goktas, Hamza, Demet Turali, Cansu Agan, and Osman Sagdic. "Effects of Ultrasound Application on the Improvement of Probiotic Properties and Antioxidant Activity of Kluyveromyces marxianus, Saccharomyces cerevisiae var. boulardii and Saccharomyces cerevisiae." Turkish Journal of Agriculture - Food Science and Technology 12, s2 (2024): 2282–91. https://doi.org/10.24925/turjaf.v12is2.2282-2291.7014.

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The objective of this study was to ascertain the impact of ultrasound application on the probiotic characteristics and antioxidant activity of yeasts. In this context, the pH changes, probiotic properties and antioxidant activities of K. marxianus (Km), S. boulardii (Sb) and S. cerevisiae (Sc) were determined by ultrasound application at different durations (5, 15, 30 and 60 minutes at 24 kHz). The lowest pH values were determined for cultures of Km (ultrasound non-applied K. marxianus), Sb-30 (30 min. ultrasound applied S. boulardii) and Sc-5 (5 min. ultrasound applied S. cerevisiae) as 4.48,
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Eldarov, Mikhail A., and Andrey V. Mardanov. "Metabolic Engineering of Wine Strains of Saccharomyces cerevisiae." Genes 11, no. 9 (2020): 964. http://dx.doi.org/10.3390/genes11090964.

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Modern industrial winemaking is based on the use of starter cultures of specialized wine strains of Saccharomyces cerevisiae yeast. Commercial wine strains have a number of advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of industrial winemaking technologies. For the highly competitive wine market with new demands for improved wine quality, it has become increasingly critical to develop new wine strains and winemaking technologies. Novel opportunities for precise wine strain engineering based on detailed knowledge of the molecular nature
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Vuralhan, Zeynep, Marcos A. Morais, Siew-Leng Tai, Matthew D. W. Piper, and Jack T. Pronk. "Identification and Characterization of Phenylpyruvate Decarboxylase Genes in Saccharomyces cerevisiae." Applied and Environmental Microbiology 69, no. 8 (2003): 4534–41. http://dx.doi.org/10.1128/aem.69.8.4534-4541.2003.

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ABSTRACT Catabolism of amino acids via the Ehrlich pathway involves transamination to the corresponding α-keto acids, followed by decarboxylation to an aldehyde and then reduction to an alcohol. Alternatively, the aldehyde may be oxidized to an acid. This pathway is functional in Saccharomyces cerevisiae, since during growth in glucose-limited chemostat cultures with phenylalanine as the sole nitrogen source, phenylethanol and phenylacetate were produced in quantities that accounted for all of the phenylalanine consumed. Our objective was to identify the structural gene(s) required for the dec
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Henry, Karl W., Joseph T. Nickels, and Thomas D. Edlind. "ROX1 and ERG Regulation in Saccharomyces cerevisiae: Implications for Antifungal Susceptibility." Eukaryotic Cell 1, no. 6 (2002): 1041–44. http://dx.doi.org/10.1128/ec.1.6.1041-1044.2002.

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ABSTRACT Yeasts respond to treatment with azoles and other sterol biosynthesis inhibitors by upregulating the expression of the ERG genes responsible for ergosterol production. Previous studies on Saccharomyces cerevisiae implicated the ROX1 repressor in ERG regulation. We report that ROX1 deletion resulted in 2.5- to 16-fold-lower susceptibilities to azoles and terbinafine. In untreated cultures, ERG11 was maximally expressed in mid-log phase and expression decreased in late log phase, while the inverse was observed for ROX1. In azole-treated cultures, ERG11 upregulation was preceded by a dec
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Shibayama, Kaito, Kozue Kondo, and Misa Otoguro. "Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of Indigenous Saccharomyces cerevisiae Strains." Microorganisms 12, no. 9 (2024): 1769. http://dx.doi.org/10.3390/microorganisms12091769.

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Japan has numerous vineyards with distinct geographical and climatic conditions. To the best of our knowledge, there is no comprehensive analysis of the diversity of yeasts associated with wine grapes from Japan. This study aimed to determine yeast diversity in wine grapes from four wine-producing regions in Japan and to evaluate the physicochemical characteristics of wines produced with indigenous Saccharomyces cerevisiae strains isolated from two regions. A total of 2648 strains were isolated from nine wine grape samples. MALDI-TOF MS and 26S rDNA sequence analyses revealed that the strains
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Hazelwood, Lucie A., Michael C. Walsh, Marijke A. H. Luttik, Pascale Daran-Lapujade, Jack T. Pronk, and Jean-Marc Daran. "Identity of the Growth-Limiting Nutrient Strongly Affects Storage Carbohydrate Accumulation in Anaerobic Chemostat Cultures of Saccharomyces cerevisiae." Applied and Environmental Microbiology 75, no. 21 (2009): 6876–85. http://dx.doi.org/10.1128/aem.01464-09.

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ABSTRACT Accumulation of glycogen and trehalose in nutrient-limited cultures of Saccharomyces cerevisiae is negatively correlated with the specific growth rate. Additionally, glucose-excess conditions (i.e., growth limitation by nutrients other than glucose) are often implicated in high-level accumulation of these storage carbohydrates. The present study investigates how the identity of the growth-limiting nutrient affects accumulation of storage carbohydrates in cultures grown at a fixed specific growth rate. In anaerobic chemostat cultures (dilution rate, 0.10 h−1) of S. cerevisiae, the iden
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Greeshma, K., C. D. Deokar, K. S. Raghuwanshi, and V. K. Bhalerao. "Morphological and Molecular Characterization of Isolated Probiotic Yeast." International Journal of Bio-resource and Stress Management 13, no. 5 (2022): 472–80. http://dx.doi.org/10.23910/1.2022.2948.

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The Experiment was conducted during 2019 in the research laboratory in the Department of Plant Pathology and Agricultural Microbiology, Post graduate Institute, Mahatma Phule Krishi Vidyapeet, Rahuri, Ahmednagar, Maharashtra, India. The objective of this study was to isolate and characterize probiotic yeast isolated using fermented jowar and bajra cereal grain flours for their efficacy as biocontrol agents. The yeast species isolated on Malt extract agar were morphologically and molecularly identified. The region obtained by PCR analysis with Internal transcribed spacer (ITS) specific primers
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Steele, D. F., and S. Jinks-Robertson. "An examination of adaptive reversion in Saccharomyces cerevisiae." Genetics 132, no. 1 (1992): 9–21. http://dx.doi.org/10.1093/genetics/132.1.9.

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Abstract Reversion to Lys+ prototrophy in a haploid yeast strain containing a defined lys2 frameshift mutation has been examined. When cells were plated on synthetic complete medium lacking only lysine, the numbers of Lys+ revertant colonies accumulated in a time-dependent manner in the absence of any detectable increase in cell number. An examination of the distribution of the numbers of early appearing Lys+ colonies from independent cultures suggests that the mutations to prototrophy occurred randomly during nonselective growth. In contrast, an examination of the distribution of late appeari
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48

Snoep, J. L., M. Mrwebi, J. M. Schuurmans, J. M. Rohwer, and M. J. Teixeira de Mattos. "Control of specific growth rate in Saccharomyces cerevisiae." Microbiology 155, no. 5 (2009): 1699–707. http://dx.doi.org/10.1099/mic.0.023119-0.

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In this contribution we resolve the long-standing dispute whether or not the Monod constant (KS), describing the overall affinity of an organism for its growth-limiting substrate, can be related to the affinity of the transporter for that substrate (KM). We show how this can be done via the control of the transporter on the specific growth rate; they are identical if the transport step has full control. The analysis leads to the counter-intuitive result that the affinity of an organism for its substrate is expected to be higher than the affinity of the enzyme that facilitates its transport. Ex
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49

Kompala, Dhinakar S. "Cybernetic modeling of spontaneous oscillations in continuous cultures of Saccharomyces cerevisiae." Journal of Biotechnology 71, no. 1-3 (1999): 267–74. http://dx.doi.org/10.1016/s0168-1656(99)00033-4.

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Fuge, E. K., E. L. Braun, and M. Werner-Washburne. "Protein synthesis in long-term stationary-phase cultures of Saccharomyces cerevisiae." Journal of Bacteriology 176, no. 18 (1994): 5802–13. http://dx.doi.org/10.1128/jb.176.18.5802-5813.1994.

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