Relevant bibliographies by topics / Saccharomyces sp

Contents

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

Academic literature on the topic 'Saccharomyces sp'

Author: Grafiati
Published: 4 June 2021
Last updated: 3 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Saccharomyces sp.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Saccharomyces sp"

1

Mikata, K., K. Ueda-Nishimura, and T. Hisatomi. "Three new species of Saccharomyces sensu lato van der Walt from Yaku Island in Japan: Saccharomyces naganishii sp. nov., Saccharomyces humaticus sp. nov. and Saccharomyces yakushimaensis sp. nov." International Journal of Systematic and Evolutionary Microbiology 51, no. 6 (November 1, 2001): 2189–98. http://dx.doi.org/10.1099/00207713-51-6-2189.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

JAMES, S. A., J. CAI, I. N. ROBERTS, and M. D. COLLINS. "A Phylogenetic Analysis of the Genus Saccharomyces Based on 18S rRNA Gene Sequences: Description of Saccharomyces kunashirensis sp. nov. and Saccharomyces martiniae sp. nov." International Journal of Systematic Bacteriology 47, no. 2 (April 1, 1997): 453–60. http://dx.doi.org/10.1099/00207713-47-2-453.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Chi, Zhenming, and Zirong Liu. "Inositol-mediated invertase secretion in Saccharomyces sp. W4." Enzyme and Microbial Technology 21, no. 6 (November 1997): 463–67. http://dx.doi.org/10.1016/s0141-0229(97)00025-2.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

VAUGHAN-MARTINI, A., S. BARCACCIA, and P. POLLACCI. "Saccharomyces rosinii sp. nov., a New Species of Saccharomyces Sensu Lato (van der Walt)." International Journal of Systematic Bacteriology 46, no. 2 (April 1, 1996): 615–18. http://dx.doi.org/10.1099/00207713-46-2-615.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Chung, Hyun-Chae, Bo Young Jeong, and Gi Dong Han. "Optimum conditions for combined application of Leuconostoc sp. and Saccharomyces sp. to sourdough." Food Science and Biotechnology 20, no. 5 (October 31, 2011): 1373–79. http://dx.doi.org/10.1007/s10068-011-0189-0.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Tian, Bai-Chuan, Guang-Lei Liu, Zhe Chi, Zhong Hu, and Zhen-Ming Chi. "Occurrence and Distribution of Strains of Saccharomyces cerevisiae in China Seas." Journal of Marine Science and Engineering 9, no. 6 (May 29, 2021): 590. http://dx.doi.org/10.3390/jmse9060590.

Full text
Abstract:
The yeast Saccharomyces cerevisiae has been widely applied in fermentation industries, chemical industries and biological research and it is widespread in different environments, especially in sugar-rich environments. However, little is known about the occurrence, distribution and roles of S. cerevisiae in marine environments. In this study, only 10 strains among all the yeasts isolated from different marine environments belonged to S. cerevisiae. It was found that most of the strains of S. cerevisiae in marine environments occurred in guts, the surface of marine fish and mangrove trees. In contrast, they were not found in seawater and sediments. All the strains of S. cerevisiae isolated from the marine environments had a lower ability to produce ethanol than the highly alcohol-producing yeast Saccharomyces sp. W0 isolated from fermented rice, but the strains 2E00400, 2E00558, 2E00498, 2E00723, 2E00724 could produce higher concentrations of ethanol than any other marine-derived strains of S. cerevisiae obtained in this study. However, some of them had higher ethanol tolerance and higher trehalose content than Saccharomyces sp. W0. In particular, ethanol tolerance of the yeast strain 2E00498 was higher than that of Saccharomyces sp. W0. This may be related to the harsh marine environments from which they were isolated. Such yeast strains with higher alcohol tolerance could be used to further improve the alcohol tolerance of Saccharomyces sp. W0.
APA, Harvard, Vancouver, ISO, and other styles
7

B. C., Obasi, Whong C. M. Z., Ameh J. B., and Ella E. E. "Microbiological Quality Assessment of Commercially and Laboratory Prepared Orange Juice." Journal of Biotechnology Research, no. 52 (February 15, 2019): 19–27. http://dx.doi.org/10.32861/jbr.52.19.27.

Full text
Abstract:
Orange juice has become one of the most widely accepted natural beverages due to its invigorating flavours, source of quick energy in the form of natural sugars and its nutrient which support the growth of acid tolerant bacteria, yeasts and moulds. Present investigation was conducted to study the microbiological examination of commercially and freshly prepared orange juices. Freshly prepared orange juices were pasteurised, carbonated, concentrated and chemically treated with a preservative (sodium metabisulphite) and stored under, freezer, refrigeration and ambient temperature for 90 days. The pH ranged from 3.0 to 4.5 for the commercially, fresh and stored samples respectively. The total bacterial load ranged from 1.6x105 to 3.6x106 and the total yeast cell counts ranged from 1.7x104 to 4.8x106 cfu/ml for the commercially, freshly and stored samples. Twenty-two microbial species including 5 bacterial isolates, 6 yeast isolates and 11 isolates of mould were isolated from the orange juices. The bacterial isolates identified from the samples were Bacillus megaterium, Bacillus cereus, Bacillus pantothenticus, Bacillus aeruginosa and Escherichia coli. The fungal isolates were Saccharomyces cerevisiae, Saccharomyces rouxii, Saccharomyces telluris, Blastomyces sp, Aspergillus sp, Mycelia sp, Chrysosporium sp, and Trichoderma sp. Among the bacterial isolates, Bacillus sp was the predominant, while the fungi Saccharomyces sp and Mycelia sp were the predominant fungi and accounted for five out of 11 isolates. The isolates of bacteria, yeasts and moulds appear to be persistent throughout the period of this study and could be used as indicators of microbial quality. A safe microbial load and reduction in contamination of orange juice /fruit juices can be achieved by combination of processing methods such as chemical preservatives with pasteurisation,concentration with carbonation under controlled microbiological environments such as freezer and refrigeration temperatures.
APA, Harvard, Vancouver, ISO, and other styles
8

De León-Medina, Patricia Marcela, Ramiro Elizondo-González, Luis Cástulo Damas-Buenrostro, Jan-Maarten Geertman, Marcel Van den Broek, Luis Jesús Galán-Wong, Rocío Ortiz-López, and Benito Pereyra-Alférez. "Genome annotation of a Saccharomyces sp. lager brewer's yeast." Genomics Data 9 (September 2016): 25–29. http://dx.doi.org/10.1016/j.gdata.2016.05.009.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

Allen, Martin J., Dennis R. Voelker, and Robert J. Mason. "Interactions of Surfactant Proteins A and D with Saccharomyces cerevisiae and Aspergillus fumigatus." Infection and Immunity 69, no. 4 (April 1, 2001): 2037–44. http://dx.doi.org/10.1128/iai.69.4.2037-2044.2001.

Full text
Abstract:
ABSTRACT Surfactant proteins A (SP-A) and D (SP-D) are members of the collectin family of calcium-dependent lectins and are important pulmonary host defense molecules. Human SP-A and SP-D and rat SP-D bind to Aspergillus fumigatus conidia, but the ligand remains unidentified. To identify a fungal ligand for SP-A and/or SP-D, we examined the interactions of the proteins with Saccharomyces cerevisiae. SP-D but not SP-A bound yeast cells, and EDTA inhibited the binding. SP-D also aggregated yeast cells and isolated yeast cell walls. Treating yeast cells to remove cell wall mannoprotein did not reduce SP-D binding, and SP-D failed to aggregate chitin. However, SP-D aggregated yeast glucan before and after treatment with a β(1→3)-glucanase, suggesting a specific interaction between the collectin and β(1→6)-glucan. In support of this idea, SP-D-induced yeast aggregation was strongly inhibited by pustulan [a β(1→6)-linked glucose homopolymer] but was not inhibited by laminarin [a β(1→3)-linked glucose homopolymer]. Additionally, pustulan but not laminarin strongly inhibited SP-D binding to A. fumigatus. The pustulan concentration for 50% inhibition of SP-D binding to A. fumigatus is 1.0 ± 0.3 μM glucose equivalents. Finally, SP-D showed reduced binding to the β(1→6)-glucan-deficient kre6 yeast mutant. Taken together, these observations demonstrate that β(1→6)-glucan is an important fungal ligand for SP-D and that glycosidic bond patterns alone can determine if an extended carbohydrate polymer is recognized by SP-D.
APA, Harvard, Vancouver, ISO, and other styles
10

Grčić, N., R. Oliveira, and ACP Dias. "Antioxidant evaluation of Helichrysum sp. and Santolina sp. extracts on Saccharomyces cerevisiae cell model." Planta Medica 81, S 01 (December 14, 2016): S1—S381. http://dx.doi.org/10.1055/s-0036-1596310.

Full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Saccharomyces sp"

1

Kurz, Tomas. "Mathematically based management of Saccharomyces sp. batch propagations and fermentations." [S.l.] : [s.n.], 2002. http://deposit.ddb.de/cgi-bin/dokserv?idn=967532078.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Vieira, Marla Regina, Júnior Renato Wendhausen, and Universidade Regional de Blumenau Programa de Pós-Graduação em Química. "Estudo da biorredução de compostos carbonílicos por linhagens de Saccharomyces cerevisiae sp. /." reponame:Biblioteca Digital de Teses e Dissertações FURB, 2006. http://www.bc.furb.br/docs/TE/2006/311118_1_1.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Vital, Stefania. "Relações tróficas entre Saccharomyces cerevisiae e Lactobacillus sp. nas condições da fermentação alcoólica industrial." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16122013-150236/.

Full text
Abstract:
Historicamente o Brasil tem marcado importante presença no setor sucroalcoleiro devido a fatos como o Programa Nacional do Álcool (Pró-álcool) e mais recentemente a tecnologia dos carros flex. Esses fatos somados aos problemas da utilização de uma matriz energética não renovável, cara e muito poluente como o petróleo, trazem a importância de aperfeiçoar a atividade no país. No entanto, diversos fatores afetam a fermentação e reduzem o rendimento fermentativo, como a entrada de contaminantes no processo e a pemanência deles, através de problemas como a qualidade da matéria prima e práticas como o processo de \"Melle-Boinot, respectivamente. Estudos anteriores revelam que grande parte desses contaminantes são do grupo chamado de bactérias láticas e que essas apresentam duas maneiras distintas de metabolizar os açúcares (homofermentativas e heterofermentativa), sendo que o tipo presente influencia em outros fatores importantes como a produção de glicerol por parte das leveduras. Além disso, acredita-se que as heterofermentativas sejam favorecidas pelas condições impostas na dorna fermentativa. Nesse contexto, o presente trabalho objetiva fazer um levantamento do tipo metabólico predominante das bactérias láticas contaminantes de destilarias brasileiras, além de entender melhor as relações existentes entre esses microrganismos e as leveduras. Para isso, foram isoladas 221 bactérias de destilarias e testadas quanto ao tipo metabólico. Adicionalmente, 2 bactérias foram escolhidas (I8 e I9), identificadas e testadas em ensaios de fermentação em conjunto com as leveduras PE-2 e Mauri, sob condições que simulam o processo industrial. Foram testados cinco tratamentos (PE-2; PE-2+I8; PE-2+I9; Mauri; Mauri+I8 e Mauri+I9), com 3 repetições cada e um total de 5 reciclos fermentativos. Ao final de cada reciclo fermentativo, amostras foram retiradas para análises químicas e microbiológicas. Os resultados revelam que, embora as hetero sejam mais agressivas e predominem em relação às homo quando simulamos o processo industrial dentro do laboratório, diferentemente do que se pensava, não ocorre essa predominância dentro da destilaria, já que 51,3% dos isolados eram homo e 48,69% eram hetero. Além disso os resultados também mostraram que todas as bactérias homo identificadas pertenciam à espécie Lactobacillus plantarum, enquanto as hetero à espécie L. fermentum, o que de acordo com dados anteriores da literatura sugerem que possa haver uma divisão de tipos metabólicos por espécie. Ao analisarmos os metabólitos de ambos os microrganismos vemos que houve menor produção de glicerol por parte das leveduras quando elas estavam em cultivo conjunto com as bactérias homofermentativas, mesmo em comparação com o controle (sem contaminação) o que pode ser explicado pelo fato de ter havido produção de succinato exclusivamente nos tratamentos com a I8 (homo). Ou seja, como as bactérias homo produzem quantidades muito superiores de ácido lático se compararmos com as heterofermentativas, as leveduras foram estimuladas a excretarem mais ácido succínico, desviando o metabolismo da produção massiva de glicerol.
Brazil has been historically very present in ethanol industry because some facts as National Alcohol Program (\"Pro-Alcohol\") and more recently the flex fuel car technology. These facts, added to the problems of using petroleum that is a non-renewable energy source, very expensive and polluting, bring the importance of improving brazilian activity. However, several factors affect the fermentation and reduce alcoholic yields, as the entry of contaminants into the process and their permanency because, for example, the quality of raw materials and everyday practices as \"Melle-Boinot\" process, respectively. Previous studies have shown that many of these contaminants are called lactic acid bacteria, which have two distinct ways to metabolize sugars (homofermentative and heterofermentative), and the type present could influence important factors such as glycerol production by yeasts. Additionally, it is believed that the hetero bacteria are favored by the fermentative industrial conditions. In this context, this work aims to survey the predominant metabolic type of lactic acid bacteria contaminants in brazilian distilleries, and understand the relationship between this microorganisms and yeasts. For that, we isolated 221 bacteria from distilleries and tested their metabolic type. In addition, two strains were chosen (I8 and I9), identified and tested with PE- 2 and Mauri yeasts under industrial process simulating conditions. By this mean, we have 6 treatments (PE-2; PE-2+I8; PE-2+I9; Mauri; Mauri+I8 and Mauri+I9) with 3 replicates each one and a total of 5 cell recycling fermentation. At the end of each recycle, samples were taken for chemical and microbiological analysis. The results showed that, although the heterofermentative are more aggressive and dominant in relation to homo when we simulate the industrial process in the laboratory, unlike previously thought, we can not find this predominance in distilleries, since 51,3% of the isolates were homo and 48,69% were hetero. In addition, the results also showed that all the homo bacteria identify was a Lactobacillus plantarum, while all the hetero identify was a L. fermentum, which according to previous literature, suggests that should exist a division of metabolic types by species. When analyzing the metabolites of both microorganisms we see that there was less glycerol production by the yeast when they were growing together with homofermentative bacteria, even in comparison with the control (without contamination) which might be explained by the fact that there was only succinate production in treatments with homo (I8). In other words, homofermentative bacteria produce much higher amounts of lactic acid when compared with hetero, so yeast cells were stimulated to excrete more succinic acid and take the metabolism away from glycerol mass production.
APA, Harvard, Vancouver, ISO, and other styles
4

Llaubères, Rose-Marie. "Les Polysaccharides sécrétés dans les vins par Saccharomyces cerevisiae et Pediococcus sp." Grenoble 2 : ANRT, 1988. http://catalogue.bnf.fr/ark:/12148/cb376153040.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

Llaubères, Rose-Marie. "Les polysaccharides sécrétés dans les vins par Saccharomyces cerevisiae et Pediococcus sp." Bordeaux 2, 1988. http://www.theses.fr/1988BOR20045.

Full text
Abstract:
Les polysaccharides sécrétés dans les milieux fermentés par Saccharomyces cerevisiae et Pediococcus sp. Ont été peu étudiés. L'objet de ces travaux est une meilleure connaissance de la nature chimique et des propriétés de ces macromolécules glucidiques qui interviennent dans la structure colloïdale des vins. La mise au point d'une méthode analytique rapide et reproductible de dosage chromatographique des polysaccharides a permis d'établir des cinétiques de production en milieu modèle et dans les vins au cours de la fermentation alcoolique et de la conservation sur biomasse levurienne. La quantité de polysaccharides sécrétés (plusieurs centaines de milligrammes par litre) dépend de la souche de levure, de la température de fermentation, des conditions d'agitation du milieu et de la durée de conservation sur lies. La précipitation par un sel d'ammonium quaternaire ou la chromatographie d'affinité permettent de séparer une mannoprotéine majoritaire d'un complexe glucomannoprotéine. La mannoprotéine exocellulaire possède une structure moléculaire analogue à celle de la mannoprotéine constitutive de la paroi. La libération des polysaccharides levuriens peut être expliquée par les activités β -(1→3) - glucanase pariétales de la levure. L'application pratique de ces résultats concerne l'élevage des vins blancs secs de garde en barrique sur lies totales. Les polysaccharides sécrétés par certaines souches de bactéries lactiques appartenant au genre Pediococcus, responsables d'une augmentation de viscosité, sont des β-D-glucanes. Les quantités libérées dépendent de la nature et de la concentration de la source carbonée choisie comme substrat énergétique. Ces polysaccharides ont un poids moléculaire moyen de 800 000. Leur structure moléculaire a été étudiée par perméthylation, spectrométrie de masse, résonance magnétique nucléaire du carbone 13, dégradation de Smith et hydrolyse enzymatique spécifique par une exo β - (1→3) - glucanase. L'hypothèse de structure proposée est celle d'un β - (1→3 : 1→2) - glucane.
APA, Harvard, Vancouver, ISO, and other styles
6

Lehmkuhl, Ana Lúcia, Júnior Renato Wendhausen, and Universidade Regional de Blumenau Programa de Pós-Graduação em Química. "Biorredução da 4-aminoacetofenona catalisada por células de Saccharomyces cerevisiae sp. em sistemas bifásicos /." reponame:Biblioteca Digital de Teses e Dissertações FURB, 2006. http://www.bc.furb.br/docs/TE/2006/312593_1_1.pdf.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Phowchinda, Oranut. "Fermentation alcoolique par saccharomyces cerevisiae : utilisation d'un substrat carboné complexe : contamination du procédé par Brettanomyces sp." Toulouse, INPT, 1994. http://www.theses.fr/1994INPT048G.

Full text
Abstract:
Les mecanismes fondamentaux de la fermentation alcoolique par saccharomyces cerevisiae sont actuellement bien connus. Cependant, la mise en uvre a l'echelle industrielle de ce procede se heurte souvent a certaines difficultes liees a une mauvaise connaissance du comportement des levures sur des milieux complexes et non steriles. Cette etude aborde ces deux types de problemes, dans le cadre de la valorisation energetique du sorgho sucrier. Dans une premiere partie, le comportement de saccharomyces cerevisiae sur divers sucres pris separement ou un melange est analyse. Il est mis en evidence que l'hydrolyse du saccharose peut constituer une etape limitante du procede lorsque sa concentration initiale est elevee. Les problemes lies au levain sont egalement abordes: il est montre que le recyclage de la biomasse peut etre envisage sans perte de viabilite sur quatre cycles successifs. La deuxieme partie est consacree a l'etude d'une contamination du procede de fermentation alcoolique souvent observee sur sites industriels. L'agent contaminant est identifie comme une levure brettanomyces, et ses conditions de developpement sont analysees. L'etude de laboratoire permet de reproduire la contamination et d'analyser les mecanismes (effet killer, role de l'acide acetique, competition) regissant les relations entre les deux genres levuriens saccharomyces et brettanomyces. Deux hypotheses sont finalement proposees et debouchent sur des regles de conduite du procede
APA, Harvard, Vancouver, ISO, and other styles
8

Fregonesi, Adriana de Andrade. "Adesão de celulas de Saccharomyces SP. em materiais inorganicos para a produção de etanol." [s.n.], 1998. http://repositorio.unicamp.br/jspui/handle/REPOSIP/250457.

Full text
Abstract:
Orientador: Ines Joekes
Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Química
Made available in DSpace on 2018-07-24T21:36:51Z (GMT). No. of bitstreams: 1 Fregonesi_AdrianadeAndrade_M.pdf: 2846046 bytes, checksum: 2a2cec9457ac7fbcf97ba47e29276740 (MD5) Previous issue date: 1998
Mestrado
APA, Harvard, Vancouver, ISO, and other styles
9

Vilela, Elke Simoni Dias. "Obtenção e caracterização de derivados da biomassa de levedura (Saccharomyces sp.) : propriedades nutritivas e funcionais." [s.n.], 2000. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255686.

Full text
Abstract:
Orientador: Valdemiro Carlos Sgarbieri
Dissertação (mestrado) - Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-07-26T22:55:30Z (GMT). No. of bitstreams: 1 Vilela_ElkeSimoniDias_M.pdf: 29142541 bytes, checksum: f3425a2cbc4c9d5ea1b40ff750505296 (MD5) Previous issue date: 2000
Resumo: o objetivo geral deste trabalho foi avaliar as propriedades funcionais e nutritivas do autolisado e extrato de levedura após a otimização do processamento da biomassa para a obtenção dos produtos a serem avaliados (levedura íntegra seca - LI, autolisado total - ATe extrato de levedura - Ex). A levedura íntegra utilizada foi a do gênero Saccharomyces sp. proveniente de cervejarias (resíduo) que possui um sabor acentuadamente amargo. O trabalho consistiu em quatro etapas, sendo que na primeira procurou-se otimizar os processos de obtenção de autolisado e extrato que foram analisados para composição centesimal, perfil de aminoácidos, composição mineral e perfil de ácidos graxos. Na composição centesimal os resultados foram: proteínas (46% - 61%), sendo o maior valor para o extrato e o menor para o autolisado; fibra total (2,7 - 25%), sendo o menor valor para o extrato e o maior para o autolisado; minerais ( 6,8 - 12,5%), sendo o menor valor para o autolisado e o maior para o extrato. O perfil de aminoácidos essenciais apresentou concentrações superiores ao padrão de referência da FAO/WHO para o extrato e levedura íntegra, sendo que para o autolisado os aminoácidos sulfurados totais representaram 85% do padrão de referência. A composição em minerais revelou que o autolisado e o extrato atendem, em boa parte ou no todo, as recomendações de ingestão diária. Os derivados de levedura apresentaram um bom perfil de ácidos graxos essenciais sem grandes variações nas concentrações de ácidos graxos saturados e insaturados, comparados com a levedura íntegra. Na segunda etapa realizou-se o primeiro ensaio com ratos cujo objetivo foi determinar o valor nutritivo da proteína na levedura e seus derivados. Não houve diferença estatística quanto aos índices PER e NPR quando a comparação foi feita entre os produtos de levedura, sendo que todos apresentaram valores inferiores ao da caseína ¿Observação: O resumo, na íntegra poderá ser visualizado no texto completo da tese digital.
Abstract: The general objective of this investigation was to evaluate the functional and nutritive properties of the yeast autolysate and yeast extract afier processing of the yeast biomass to obtain the products (dehydrated yeast cells - LI, total autolysate - AT, and yeast extract - Ex). The yeast cells utilized was a Saccharomyces sp. originated in breweries as a residue and possessing a strong bitter fiavor. Practically the work was divided in four phases. The first phase consisted in the optimization of the processes for obtaining autolysate and extract from dehydrated yeast cells which were characterized for proximate percent composition, amino acids, mineraIs and fatty acids profiles. Percent compositionwas as follows:proteins (46 - 61%), the highest value for the extract and the lowest for the autolysate; total fiber (2.7 - 25%), the lowest value for the extract and the highest for the autolysate; mineraIs (6.8 - 12.5%), the lowest value for the autolysate and the highest for the extract. The essential amino acids profile showed concentrations higher than the FAO/WHO reference pattem for the extract and yeast unbroken cells; for the autolysate total sulfur amino acids was 85% of the reference standard. Mineral composition revealed that the autolysate and the extract fulfill, in a whole or in part, the recommendations of dai1yintake. The yeast derivatives presented good essential fatty acids profiles and no great variations were detected between saturated and unsatured acids, compared with the whole yeast cells. In the second phase the first rat assay was performed for determining the protein nutritive value for the whole yeast cells and derivatives. No statistical differences were found for the PER and NPR among the yeast products which produced lower values than the casein values ...Note: The complete abstract is available with the full electronic digital thesis or dissertations.
Mestrado
Mestre em Engenharia de Alimentos
APA, Harvard, Vancouver, ISO, and other styles
10

Zuzuarregui, Miró Aurora. "Caracterización fisiológica y molecular de cepas vínicas Saccharomyces sp. Influencia en su comportamiento durante la vinificación." Doctoral thesis, Universitat de València, 2005. http://hdl.handle.net/10803/9527.

Full text
Abstract:
La transformación del mosto de uva en vino es un proceso microbiológico complejo aunque la fermentación alcohólica es llevada a cabo generalmente por cepas de Saccharomyces.El uso de inóculos de cepas preseleccionadas es frecuente en bodega dado que la cepa iniciadora se impone sobre las indígenas proporcionando ventajas encaminadas a una mayor producción y a una mejora de la calidad. El empleo de cultivos iniciadores hace necesario el establecimiento de criterios de selección de cepas con características deseables para su uso industrial. Además, el conocimiento en profundidad de la biología de estas levaduras permite el diseño de estrategias de mejora genética encaminadas a una mejora del proceso y/o de la calidad.C1. Caracterización fisiológica de cepas de Saccharomyces sp.: Estudio de la relación entre comportamiento fermentativo y resistencia a estrés.Se estudió el comportamiento fermentativo de diferentes cepas vínicas y se determinó su sensibilidad a diferentes condiciones de estrés demostrándose que existe una correlación estadísticamente significativa entre la capacidad de consumo de azúcares en condiciones de vinificación y la sensibilidad a dos condiciones de estrés, el oxidativo y el causado por adición de etanol.Los ensayos de resistencia a estrés pueden ser utilizados como criterios de selección de cepas con buen poder de fermentación. C2. Expresión de genes de respuesta a estrés durante la vinificación.Se analizó el perfil de expresión de genes de respuesta a estrés en diferentes condiciones de vinificación y en cepas con diferente comportamiento fermentativo. En cuanto a condiciones se ha visto que al inicio de la vinificación existe una influencia del pH del mosto y de la temperatura de incubación en la expresión de los genes analizados. En cuanto a expresión diferencial entre cepas se ha observado que las cepas con problemas fermentativos leves muestran en algunas fases de la vinificación y en algunos de los genes analizados niveles de expresión inferiores al resto de las cepas. En las cepas con problemas fermentativos graves el perfil de expresión es muy particular en varios de los genes mostrando algunos de ellos niveles máximos y mantenidos. A la vista de los resultados la correcta expresión de genes de respuesta a estrés parece importante para una adecuada adaptación de las levaduras a las condiciones de vinificación.C3. Expresión global en cepas con diferente comportamiento fermentativo durante la entrada en fase de crecimiento estacionaria.Se comparó la expresión génica (mediante micromatrices de DNA) y proteica (mediante electroforesis bidimensional) de una cepa con buen comportamiento fermentativo y otra cepa con leves problemas de vinificación. Así, se han podido determinar algunos factores moleculares que podrían explicar las diferencias fisiológicas entre estas dos cepas como aspectos relacionados con metabolismo de carbohidratos, con oxidación de compuestos orgánicos, con metabolismo del ergosterol y con respuesta a estrés. Además, se han observado diferencias de expresión de otros genes y proteínas que pueden ser relevantes para el uso industrial de estas levaduras.C4. Aplicaciones biotecnológicas. Se ensayó el comportamiento de las cepas en mostos naturales y partiendo de levadura seca activa demostrándose un comportamiento muy similar al que se había observado en vinificaciones con mosto sintético y con levaduras procedentes de cultivos líquidos.En segundo lugar se contruyeron cepas auxótrofas para uracilo de manera que se pueda estudiar el efecto de manipulaciones genéticas. Así, se puede ensayar la sobreexpresión de genes que mejoren la capacidad fermentativa en la cepa incapaz de completar el proceso de manera que no es necesario recurrir a condiciones limitantes de vinificación.
Must grape transformation into wine is a complex microbiological process although the alcoholic fermentation is mainly carried out by Saccharomyces strains. The use of preselected wine yeasts commercially available as active dry yeast is frequent since the initiator strain prevails on the natives providing advantages directed to a greater production and quality improvement. The use of this methodology makes necessary the establishment of criteria of wine yeast selection with desirable characteristics for its industrial use. In addition, a depth knowledge of the biology of these yeasts allows the design of genetic manipulation directed to an improvement of the process and/or a better quality of the final product. In this PHD project different wine yeast were characterized in order to obtain strains with different capabilities to conduct the vinification process. The resistance of these strains to different stress conditions was tested and we found a statistically significant correlation between the fermentative behaviour and the resistance to stress conditions. Later on we studied the molecular response of some of these yeasts analysing gene expression (RT-PCR quantitative and semi quantitative, micro arrays, macro arrays) and protein profiles (two-dimensional electrophoresis). With these studies it has been possible to determine some molecular factors that could explain the physiological differences between the strains like aspects related to carbohydrate metabolism, oxidation of organic compounds, metabolism of ergosterol and stress response. In addition, differences in the expression of other genes and proteins could be relevant for the industrial use of these strains. Finally, we tested the fermentative behaviour of these strains in conditions that try to mimic those which are found in the winery (natural must, active dry yeast) obtaining similar results to the previous experiments (synthetic must, liquid culture). Moreover we introduced an autotrophy in one of the strains with fermentative problems so it is possible to study the overexpression of genes which can improve the fermentative behaviour in non-limiting conditions.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Saccharomyces sp"

1

Pavón Oro, Alequis Tomás. Efecto proapoptótico y antimetastásico en líneas tumorales humanas colorrectales de una proteína secretada por la bacteria Rizosférica Antártica Bacillus sp. K2I17. Universidad Autónoma de Chile, 2019. http://dx.doi.org/10.32457/20.500.12728/87432019dcbm4.

Full text
Abstract:
El cáncer es la segunda causa de muerte en el mundo, y específicamente en Chile el cáncer colorrectal es el único que presenta un aumento sostenido de la mortalidad en la última década. La búsqueda de nuevos agentes quimioterapeúticos anticancerígenos ha propuesto a los microorganismos extremófilos como una fuente potencial para obtener moléculas citotóxicas, que induzcan apoptosis en las células tumorales. Las condiciones extremas del continente antártico y las presiones selectivas por el espacio y los nutrientes que se producen entre los microorganismos del rizobioma de la planta Deschampsia antarctica Desv sugirieron como hipótesis que las bacterias rizosféricas aisladas en la Antártica secretan al sobrenadante de cultivo moléculas bioactivas que inhiben la invasión y proliferación de líneas tumorales humanas de origen colorrectal mediante un mecanismo apoptótico. En este sentido, el objetivo general del trabajo fue identificar y caracterizar a moléculas bioactivas con acción antinvasiva y antiproliferativa, además, determinar el mecanismo inhibitorio de la proliferación en líneas tumorales humanas de origen colorrectal. Los resultados del primer objetivo específico demostraron que los sobrenadantes de cultivo de los aislados rizosféricos antárticos K2 y MI disminuyeron la viabilidad de la línea celular de adenocarcinoma colorrectal LoVo en el ensayo de reducción metabólica del MTT. Además, como los sobrenadantes no tuvieron efecto en la viabilidad de las bacterias E. coli y Staphylococcus aureus, y tampoco en los hongos unicelulares Candida albicans y Saccharomyces cerevisiae, el resultado indicó que la actividad antiproliferativa fue selectiva hacia la línea celular LoVo.
APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Saccharomyces sp"

1

James, Charles M., P. Dias, and Assad E. Salman. "The use of marine yeast (Candida sp.) and bakers’ yeast (Saccharomyces cerevisiae) in combination with Chlorella sp. for mass culture of the rotifer Brachionus plicatilis." In Rotifer Symposium IV, 263–68. Dordrecht: Springer Netherlands, 1987. http://dx.doi.org/10.1007/978-94-009-4059-8_35.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Stewart, Graham G. "Review: Genetic Manipulation of Saccharomyces sp. That Produce Ethanol, Related Metabolites/Enzymes and Biomass." In Reference Module in Food Science. Elsevier, 2019. http://dx.doi.org/10.1016/b978-0-08-100596-5.21102-5.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Saccharomyces sp"

1

Wiradana, Putu Angga, Ida Bagus Gede Darmayasa, and Ngurah Intan Wiratmin. "The Test of Saccharomyces sp. Potential Filtrate to Inhibit The Growth of Aspergillus flavus FNCC6109 Broiler Chicken Concentrate Feed Model." In 2nd International Conference Postgraduate School. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0007546405320536.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Saccharomyces sp' for particular source types:
Journal articles Dissertations / Theses
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography