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Journal articles on the topic 'Yeast strains'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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1

Diguță, Camelia Filofteia, Constanța Mihai, Radu Cristian Toma, Carmen Cîmpeanu, and Florentina Matei. "In Vitro Assessment of Yeasts Strains with Probiotic Attributes for Aquaculture Use." Foods 12, no. 1 (December 26, 2022): 124. http://dx.doi.org/10.3390/foods12010124.

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This study aimed to investigate in vitro the probiotic potential of three yeasts strains (BB06, OBT05, and MT07) isolated from agro-food natural sources. Screening was performed, including several functional, technological, and safety aspects of the yeast strains, in comparison to a reference Saccharomyces boulardii, to identify the ones with suitable probiotic attributes in aquaculture. The yeast strains were identified by 5.8S rDNA-ITS region sequencing as Metschnikowia pulcherrima OBT05, Saccharomyces cerevisiae BB06, and Torulaspora delbrueckii MT07. All yeast strains were tolerant to diff

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Hazra, Fahrizal. "Exploration of Pectin – Utilizing Yeast From Soil of Bogor and Wleri Fruit Orchards." Jurnal Hortikultura Indonesia 2, no. 1 (February 23, 2012): 43. http://dx.doi.org/10.29244/jhi.2.1.43-50.

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<p>There is a high demand on pectin–utilizing yeasts for industrial, agricultural and environmental purposes. Further exploration of yeast from various sources are important to enrich yeast culture collections. Nine yeast strains were isolated from various soil sources sampled based on biological sampling in Bogor and Central Java. Enriched media containing pectin as carbon sources was employed for isolation of the yeast. The isolated yeast were identified according to the methods described in monographs by Kreger – Van Rij (1984), Barnett et.al (2000), Guilliermond and Tanner (2006) . T

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Alkay, Z., E. Dertli, and M. Z. Durak. "Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey." Acta Alimentaria 50, no. 4 (November 15, 2021): 610–19. http://dx.doi.org/10.1556/066.2021.00150.

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Abstract In this study, 14 yeast cultures from 62 isolates from traditional sourdoughs collected from 6 different regions of Turkey were selected by FT-IR identification and characterised to reveal their probiotic properties. Four yeast strains were genotypically identified and compared with FT-IR identification. In all analyses, it was observed that mostly Saccaromyces cerevisiae strain exhibited high hydrophobicity, auto-aggregation feature, and all yeast isolates in this study showed tolerance to 0.3%, even salt concentration. In addition, all yeast strains were susceptible to anti-yeasts a

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4

Păucean, Man, Chiş, Mureşan, Pop, Socaci, Mureşan, and Muste. "Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality." Foods 8, no. 10 (September 26, 2019): 443. http://dx.doi.org/10.3390/foods8100443.

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Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast

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5

Chen, Pei-Hua, and Jui-Yu Chou. "Screening and Identification of Yeasts Antagonistic to Pathogenic Fungi Show a Narrow Optimal pH Range for Antagonistic Activity." Polish Journal of Microbiology 66, no. 1 (March 30, 2017): 101–6. http://dx.doi.org/10.5604/17331331.1234997.

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Microbes have evolved ways of interference competition to gain advantage over their ecological competitors. The use of secreted antagonistic compounds by yeast cells is one of the prominent examples. Although this killer behavior has been thoroughly studied in laboratory yeast strains, our knowledge of the antagonistic specificity of killer effects in nature remains limited. In this study, yeast strains were collected from various niches and screened for antagonistic activity against one toxin-sensitive strain of Saccharomyces cerevisiae and three pathogenic fungi. We demonstrate that some str

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Gargouri, Boutheina, Najla Mhiri, Fatma Karray, Fathi Aloui, and Sami Sayadi. "Isolation and Characterization of Hydrocarbon-Degrading Yeast Strains from Petroleum Contaminated Industrial Wastewater." BioMed Research International 2015 (2015): 1–11. http://dx.doi.org/10.1155/2015/929424.

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Two yeast strains are enriched and isolated from industrial refinery wastewater. These strains were observed for their ability to utilize several classes of petroleum hydrocarbons substrates, such asn-alkanes and aromatic hydrocarbons as a sole carbon source. Phylogenetic analysis based on the D1/D2 variable domain and the ITS-region sequences indicated that strains HC1 and HC4 were members of the generaCandidaandTrichosporon, respectively. The mechanism of hydrocarbon uptaking by yeast,Candida,andTrichosporonhas been studied by means of the kinetic analysis of hydrocarbons-degrading yeasts gr

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Castrillo, David, Noemi Neira, and Pilar Blanco. "Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain)." Fermentation 6, no. 3 (September 15, 2020): 89. http://dx.doi.org/10.3390/fermentation6030089.

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Yeast play an essential role in wine quality. The dynamics of yeast strains during fermentation determine the final chemical and sensory characteristics of wines. This study aims to evaluate the Saccharomyces cerevisiae strains diversity in organic wineries from Galicia (NW Spain). Samples from spontaneous fermentations were taken in five wineries over three consecutive years (2013 to 2015). The samples were transported to the laboratory and processed following standard methodology for yeast isolation. S. cerevisiae strains were differentiated by mDNA-RFLPs. A total of 66 different strains wer

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8

Yoshinaga, Masafumi, Stephanie How, Damien Blanco, Ian Murdoch, Matteo Grudny, Samantha Powers, Nelson Molina, Barry Rosen, and Aaron Welch. "Directed Evolution of Saccharomyces cerevisiae for Increased Selenium Accumulation." Microorganisms 6, no. 3 (August 6, 2018): 81. http://dx.doi.org/10.3390/microorganisms6030081.

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Selenium-enriched yeast (selenium yeast) are one of the most popular sources of selenium supplementation used in the agriculture and human nutritional supplements industries. To enhance the production efficiency of selenium yeast, we sought to develop a method to identify, and ultimately select for, strains of yeast with enhanced selenium accumulation capabilities. Selenite resistance of four genetically diverse strains of Saccharomyces cerevisiae was assayed in various conditions, including varying carbon sources, nitrogen sources, and phosphate amounts, and they were correlated with selenium

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Doan, Thi Kieu Tien, Thi Tuyet Nhung Do, Tri An Le, Hoang Hiep Tran, Thi Ngoc Mi Huynh, Ngoc Thanh Nguyen, and Xuan Phong Huynh. "Isolation and selection of yeasts from soursop Annona muricata for wine fermentation." Ministry of Science and Technology, Vietnam 63, no. 11 (November 25, 2021): 53–57. http://dx.doi.org/10.31276/vjst.63(11).53-57.

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Wine is a healthy drink and is becoming more diverse thanks to the substances with high biological activity and fully preserved the antioxidant capacity in the fruit after fermentation by yeast. This study aims to isolate yeasts that are capable of soursop fermentation. There were eight yeast strains isolated, in which five strains of yeasts NM1.1, NM1.2, NM2.1, NM3.1, NM3.2 are capable of fermenting soursop wine. Wine product after fermentation using strain NM1.1 with initial conditions of 22ºBrix, pH 4.5, supplemented yeast 1% (w/v) at room temperature (28-30ºC), in twelve-day, produced the

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Cheraiti, Naoufel, StÃ¯Â¿Â½phane 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 (January 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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Sapsirisuk, Sirawich, Pirapan Polburee, Wanlapa Lorliam, and Savitree Limtong. "Discovery of Oleaginous Yeast from Mountain Forest Soil in Thailand." Journal of Fungi 8, no. 10 (October 18, 2022): 1100. http://dx.doi.org/10.3390/jof8101100.

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As an interesting alternative microbial platform for the sustainable synthesis of oleochemical building blocks and biofuels, oleaginous yeasts are increasing in both quantity and diversity. In this study, oleaginous yeast species from northern Thailand were discovered to add to the topology. A total of 127 yeast strains were isolated from 22 forest soil samples collected from mountainous areas. They were identified by an analysis of the D1/D2 domain of the large subunit rRNA (LSU rRNA) gene sequences to be 13 species. The most frequently isolated species were Lipomyces tetrasporus and Lipomyce

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Ceccato-Antonini, Sandra Regina, Luiz Carlos Moreira Cremonini, and Christine Regenfuss. "'Killer' character of yeasts isolated from ethanolic fermentations." Scientia Agricola 56, no. 3 (July 1999): 631–35. http://dx.doi.org/10.1590/s0103-90161999000300017.

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The number of killer, neutral and sensitive yeasts was determined from strains isolated from substrates related to alcoholic fermentations. From 113 isolates, 24 showed killer activity against NCYC 1006 (standard sensitive strain), while 30 were sensitive to NCYC 738 (standard killer strain), and 59 had no reaction in assays at 25-27°C. Two wild yeast strains of Saccharomyces cerevisiae and one of Candida colliculosa were tested against 10 standard killer strains and one standard sensitive strain in a cell x cell and well-test assays at four different pHs. None of the isolates displayed strong

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Lhamo, Sonam, and Karma Dorji. "Comparative Study on Physio-chemical and Organoleptic Attributes of Apple Wine Fermented from Local and Imported Yeasts." Bhutanese Journal of Agriculture 4, no. 1 (February 24, 2021): 122–36. http://dx.doi.org/10.55925/btagr.21.4111.

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With home micro-brewing on the rise, use of local indigenous yeast in the fermentation process is a prevalent practice in the country. The indigenous strain found in locally processed yeast can impart certain desirable flavours and aromas to the fermented wine. Furthermore, the use of antioxidant-rich wild herbs in local yeasts is reported to enhance the nutritional value of the wine. However, local yeasts are home-made under dubious processing conditions and cannot afford the advantage of being in a pure uncontaminated microbial form, unlike the commercial strains. This might affect the ferme

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Yu, Zhi-Hai, Gui-Dan Huang, Xiao-Yan Huang, Jiang-Hua Pu, Jia-Sheng Wu, Li-Rong Yue, William James Hardie, Xiao-Zhu Liu, and Ming-Zheng Huang. "A Comparative Study of Yeasts for Rosa roxburghii Wine Fermentation." Fermentation 8, no. 7 (June 30, 2022): 311. http://dx.doi.org/10.3390/fermentation8070311.

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Wine produced by fermentation of Chestnut rose (Rosa roxburghii) hips, known as cili (Chinese-Mandarin), in Guizhou province, and other places in China is becoming popular but there is limited knowledge of suitable yeast strains for its production. In this study, we first investigated the oenological properties of six commercial S. cerevisiae yeast strains (X16, F33, SH12, GV107, S102, RMS2), one commercial Saccharomyces cerevisiae var. bayanus (S103), one commercial, non-Saccharomyces yeast strain, Torulaspora delbrueckii Prelude, and one indigenous S. cerevisiae strain, CZ, for cili wine fer

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15

CAI, SHIYU, and ABIGAIL B. SNYDER. "Thermoresistance in Black Yeasts Is Associated with Halosensitivity and High Pressure Processing Tolerance but Not with UV Tolerance or Sanitizer Tolerance." Journal of Food Protection 85, no. 2 (October 6, 2021): 203–12. http://dx.doi.org/10.4315/jfp-21-314.

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ABSTRACT Black yeasts can survive extreme conditions in food production because of their polyextremotolerant character. However, significant strain-to-strain variation in black yeast thermoresistance has been observed. In this study, we assessed the variability in tolerance to nonthermal interventions among a collection of food-related black yeast strains. Variation in tolerance to UV light treatment, high pressure processing (HPP), sanitizers, and osmotic pressure was observed within each species. The two strains previously shown to possess high thermotolerance, Exophiala phaeomuriformis FSL-

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Waymark, Christopher, and Annie E. Hill. "The Influence of Yeast Strain on Whisky New Make Spirit Aroma." Fermentation 7, no. 4 (December 14, 2021): 311. http://dx.doi.org/10.3390/fermentation7040311.

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Flavour in Scotch malt whisky is a key differentiating factor for consumers and producers alike. Yeast (commonly Saccharomyces cerevisiae) metabolites produce a significant amount of this flavour as part of distillery fermentations, as well as ethanol and carbon dioxide. Whilst yeast strains contribute flavour, there is limited information on the relationship between yeast strain and observed flavour profile. In this work, the impact of yeast strain on the aroma profile of new make spirit (freshly distilled, unmatured spirit) was investigated using 24 commercially available active dried yeast

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Caridi, A. "Selection of Calabrian strains of Saccharomyces sensu stricto for red wines." Acta Alimentaria 50, no. 4 (November 15, 2021): 565–73. http://dx.doi.org/10.1556/066.2021.00119.

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Abstract Phenolic compounds provide important quality attributes to red wines interacting with the organoleptic impact of wines. Yeast mannoproteins can interact with grape phenolic compounds, responsible for colour and antioxidant activity of wines. The aim of this work was to perform oenological characterisation and specific selection of Calabrian strains of Saccharomyces sensu stricto. Among the considered traits, the aptitude of the yeast to preserve grape pigments and colour intensity was included. Among the best six yeast strains – Sc2731, Sc2742, Sc2756, Sc2773, Sc2774, and Sc2823 – str

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Matti, Katrin, Beatrice Bernardi, Silvia Brezina, Heike Semmler, Christian von Wallbrunn, Doris Rauhut, and Jürgen Wendland. "Characterization of Old Wine Yeasts Kept for Decades under a Zero-Emission Maintenance Regime." Fermentation 6, no. 1 (January 11, 2020): 9. http://dx.doi.org/10.3390/fermentation6010009.

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All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at −80 °C. Keeping stocks at these low temperatures requires investments of several thousand kW/h per year. We have kept yeast stocks for several decades at room temperature on agar slants in glass reagent tubes covered with vaspar and sealed with cotton plugs. They were part of the Geisenheim Yeast Breeding Center stock collection that was started in

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Hua, Sui-Sheng T., James L. Baker, and Melanie Flores-Espiritu. "Interactions of Saprophytic Yeasts with anor Mutant of Aspergillus flavus." Applied and Environmental Microbiology 65, no. 6 (June 1, 1999): 2738–40. http://dx.doi.org/10.1128/aem.65.6.2738-2740.1999.

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ABSTRACT The nor mutant of Aspergillus flavus has a defective norsolorinic acid reductase, and thus the aflatoxin biosynthetic pathway is blocked, resulting in the accumulation of norsolorinic acid, a bright red-orange pigment. We developed a visual agar plate assay to monitor yeast strains for their ability to inhibit aflatoxin production by visually scoring the accumulation of this pigment of the nor mutant. We identified yeast strains that reduced the red-orange pigment accumulation in the normutant. These yeasts also reduced aflatoxin accumulation by a toxigenic strain of A. flavus. These

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Porras-Agüera, Moreno-García, Mauricio, Moreno, and García-Martínez. "First Proteomic Approach to Identify Cell Death Biomarkers in Wine Yeasts during Sparkling Wine Production." Microorganisms 7, no. 11 (November 8, 2019): 542. http://dx.doi.org/10.3390/microorganisms7110542.

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Apoptosis and later autolysis are biological processes which take place in Saccharomyces cerevisiae during industrial fermentation processes, which involve costly and time-consuming aging periods. Therefore, the identification of potential cell death biomarkers can contribute to the creation of a long-term strategy in order to improve and accelerate the winemaking process. Here, we performed a proteomic analysis based on the detection of possible apoptosis and autolysis protein biomarkers in two industrial yeast strains commonly used in post-fermentative processes (sparkling wine secondary fer

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Zhang, Jing, Wenting Shen, Zhiyuan Cai, Kaiyue Chen, Qi Ouyang, Ping Wei, Wei Yang, and Chunxiong Luo. "Microfluidic-Enabled Multi-Cell-Densities-Patterning and Culture Device for Characterization of Yeast Strains’ Growth Rates under Mating Pheromone." Chemosensors 10, no. 4 (April 8, 2022): 141. http://dx.doi.org/10.3390/chemosensors10040141.

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Yeast studies usually focus on exploring diversity in terms of a specific trait (such as growth rate, antibiotic resistance, or fertility) among extensive strains. Microfluidic chips improve these biological studies in a manner of high throughput and high efficiency. For a population study of yeast, it is of great significance to set a proper initial cell density for every strain under specific circumstances. Herein, we introduced a novel design of chip, which enables users to load cells in a gradient order (six alternatives) of initial cell density within one channel. We discussed several gui

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Ianieva, O. D., M. O. Fomina, T. V. Babich, G. P. Dudka, and V. S. Pidgorskyi. "Evaluation of Non-Conventional Yeasts Isolated from Rotten Wood for Hydrolytic Activities and Xylose Fermentation." Mikrobiolohichnyi Zhurnal 84, no. 4 (January 17, 2023): 88–97. http://dx.doi.org/10.15407/microbiolj84.04.088.

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Hydrolysis of lignocellulose to fermentable sugars and their subsequent conversion to ethanol remain great challenges in the biofuel industry. Rotten wood is first colonized by bacteria and molds that possess strong hydrolases. Yeasts are also an important group of microorganisms that may participate in wood hydrolysis. Decaying wood could provide a rich natural reservoir of yeasts possessing promising hydrolytic activities, including xylanases, cellulases, β-glucosidases, or abilities essential for the fermentation of pentose sugars derived from lignocellulose degradation, especially xylose.

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Tan, Mélissa, Yanis Caro, Juliana Lebeau, Alain Shum-Cheong-Sing, Jean Marie François, Thierry Regnier та Thomas Petit. "Screening for Volatile α-Unsaturated Ester-Producing Yeasts from the Feces of Wild Animals in South Africa". Life 12, № 12 (30 листопада 2022): 1999. http://dx.doi.org/10.3390/life12121999.

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α-unsaturated esters are fruity-aromatic compounds which are largely spread in the volatilome of many different fruits, but they are rarely found in the volatilome of yeasts. The yeast S. suaveolens has been recently shown to produce relatively high amounts of α-unsaturated esters and it appears to be an interesting model for the production of these compounds. This study aimed to isolate new α-unsaturated ester-producing yeasts by focusing on strains displaying a similar metabolism to S. suaveolens. While the production of α-unsaturated esters by S. suaveolens is believed to be closely related

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García, Esteve-Zarzoso, Crespo, Cabellos, and Arroyo. "Influence of Native Saccharomyces cerevisiae Strains from D.O. “Vinos de Madrid” in the Volatile Profile of White Wines." Fermentation 5, no. 4 (October 30, 2019): 94. http://dx.doi.org/10.3390/fermentation5040094.

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Yeasts during alcoholic fermentation form a vast number of volatile compounds that significantly influence wine character and quality. It is well known that the capacity to form aromatic compounds is dependent on the yeast strain. Thus, the use of native yeast strains, besides promoting biodiversity, encourages the conservation of regional sensory properties. In this work, we studied the volatile profile of Malvar wines fermented with 102 Saccharomyces cerevisiae yeast strains, isolated from vineyards and cellars belonging to the D.O. “Vinos de Madrid”. The wines elaborated with different S. c

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Chigusa, K., T. Hasegawa, N. Yamamoto, and Y. Watanabe. "Treatment of wastewater from oil manufacturing plant by yeasts." Water Science and Technology 34, no. 11 (December 1, 1996): 51–58. http://dx.doi.org/10.2166/wst.1996.0262.

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Nine strains of yeasts capable of decomposing oil were isolated in order to directly treat wastewater from oil manufacturing plants with no pretreatment. The oil decomposing ability of these yeast strains was evaluated in terms of lipase activity and β-oxidation activity. Since the mixture of the isolated yeasts was superior to any single strain in the oil removal rate, a pilot plant utilizing the mixed strains was operated at the soybean oil factory. Following a one year pilot plant operation, it was found that 10,000 mgℓ−1 of hexane extracts in the raw wastewater could be reduced by yeast tr

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de Figueiredo, Catarina M., Daniella H. Hock, Débora Trichez, Maria de Lourdes B. Magalhães, Mario L. Lopes, Henrique V. de Amorim, and Boris U. Stambuk. "High Foam Phenotypic Diversity and Variability in Flocculant Gene Observed for Various Yeast Cell Surfaces Present as Industrial Contaminants." Fermentation 7, no. 3 (July 24, 2021): 127. http://dx.doi.org/10.3390/fermentation7030127.

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Many contaminant yeast strains that survive inside fuel ethanol industrial vats show detrimental cell surface phenotypes. These harmful effects may include filamentation, invasive growth, flocculation, biofilm formation, and excessive foam production. Previous studies have linked some of these phenotypes to the expression of FLO genes, and the presence of gene length polymorphisms causing the expansion of FLO gene size appears to result in stronger flocculation and biofilm formation phenotypes. We performed here a molecular analysis of FLO1 and FLO11 gene polymorphisms present in contaminant s

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Into, Parichat, Ana Pontes, José Paulo Sampaio, and Savitree Limtong. "Yeast Diversity Associated with the Phylloplane of Corn Plants Cultivated in Thailand." Microorganisms 8, no. 1 (January 7, 2020): 80. http://dx.doi.org/10.3390/microorganisms8010080.

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The ecology and diversity of phylloplane yeasts is less well understood in tropical regions than in temperate ones. Therefore, we investigated the yeast diversity associated with the phylloplane of corn, an economically important crop in Thailand, by a culture-dependent method. Thirty-six leaf samples were collected and 217 yeast strains were isolated by plating leaf-washings. The strains were grouped by PCR-fingerprinting and representative strains were identified by analysis of the D1/D2 domain of the large subunit rRNA gene. In total, 212 strains were identified within 10 species in the Asc

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Yi, Xiunan, and Hal S. Alper. "Considering Strain Variation and Non-Type Strains for Yeast Metabolic Engineering Applications." Life 12, no. 4 (March 30, 2022): 510. http://dx.doi.org/10.3390/life12040510.

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A variety of yeast species have been considered ideal hosts for metabolic engineering to produce value-added chemicals, including the model organism Saccharomyces cerevisiae, as well as non-conventional yeasts including Yarrowia lipolytica, Kluyveromyces marxianus, and Pichia pastoris. However, the metabolic capacity of these microbes is not simply dictated or implied by genus or species alone. Within the same species, yeast strains can display distinct variations in their phenotypes and metabolism, which affect the performance of introduced pathways and the production of interesting compounds

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Eustace, Rosanne, and R. J. Thornton. "Selective hybridization of wine yeasts for higher yields of glycerol." Canadian Journal of Microbiology 33, no. 2 (February 1, 1987): 112–17. http://dx.doi.org/10.1139/m87-019.

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Wines that are lacking in body may be improved by the presence of greater amounts of glycerol. Wine yeast strains vary in their ability to produce glycerol. A programme of hybridizing yeast strains while selecting for increased production of glycerol was undertaken. Three generations of hybridization resulted in yeast strains which produced 10–11 g glycerol/L compared with 3.0–6.6 g/L produced by the wine yeast strains of the original breeding stock. Industrial-scale winemaking confirmed the ability of two hybrid strains to produce similar amounts of glycerol to those observed in laboratory-sc

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Lachance, Marc-André, Carlos A. Rosa, Enrique Javier Carvajal, Larissa F. D. Freitas, and Jane M. Bowles. "Saccharomycopsis fodiens sp. nov., a rare predacious yeast from three distant localities." International Journal of Systematic and Evolutionary Microbiology 62, Pt_11 (November 1, 2012): 2793–98. http://dx.doi.org/10.1099/ijs.0.043109-0.

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Three strains representing a novel yeast species were recovered as part of independent collections from flower-associated nitidulid beetles in Australia, Costa Rica and the Galapagos Islands, Ecuador. Analysis of the D1/D2 domains of the large subunit rRNA gene indicated that the species belongs to the genus Saccharomycopsis, although the formation of ascospores was not observed. The yeast is capable of necrotrophic parasitism by means of infection pegs when mixed with other yeasts or filamentous fungi. Of particular interest is the fact that despite the large distances separating the isolatio

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Kunicka-Styczyńska, A., and E. Pogorzelski. "l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines." Czech Journal of Food Sciences 27, Special Issue 1 (June 24, 2009): S228—S231. http://dx.doi.org/10.17221/1063-cjfs.

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Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diacetyl, glycerol, esters and polyphenols were presented. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl), GC (esters), colorimetrically (polyphenols) and enzymatically (L-malic acid, ethanol). Although the fermentation profiles of wines were characteristic for

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Nguyen Thu, Hoai, Hong Do Thi Thu, Cuong Ngo Cao, Thinh Do Tat, and V. N. Sereda. "Impact of black yeasts on the durability of polyurethane foam in tropical conditions in Vietnam." E3S Web of Conferences 169 (2020): 02007. http://dx.doi.org/10.1051/e3sconf/202016902007.

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Polyurethane (PU) is a material that is widely used in industries. However, tropical climatic conditions in Vietnam often make the durability of PU lower than temperate climatic conditions. One of the causes of this problem is the biodegradation of microorganisms. In this study, biological characteristics of black yeast on PU is evaluated, thereby, initially assessing the impact of black yeast on the durability of PU in tropical conditions. Ten strains of black yeast were isolated from used PU foam samples in Vietnam. These black yeast strains were tested for enzyme activity including: urease

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Gomes, Fátima de Cássia Oliveira, Roberta Amália de Carvalho Araújo, Patrícia Silva Cisalpino, Elizabeth Spangler Andrade Moreira, Carlos Leomar Zani, and Carlos Augusto Rosa. "Comparison between two selected Saccharomyces cerevisiae strains as fermentation starters in the production of traditional cachaça." Brazilian Archives of Biology and Technology 52, no. 2 (April 2009): 449–55. http://dx.doi.org/10.1590/s1516-89132009000200023.

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Two Saccharomyces cerevisiae strains were tested as the starter yeasts in a traditional cachaça distillery. The strains used were S. cerevisiae UFMG-A829, isolated from a cachaça fermentation process, and S. cerevisiae K1-V1116, obtained from the wine industry. The permanence of each strain in the fermentation must was determined by RAPD (Random Amplified Polymorphic DNA)-PCR, with primer M13. Both yeast strains were prevalent in the vats for approximately 30 days. Indigenous non-Saccharomyces and indigenous S. cerevisiae strains were isolated in lower counts during the fermentation period. In

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Tournas, VH, and EJ Katsoudas. "Effect of CaCl2 and Various Wild Yeasts From Plant Origin on Controlling Penicillium expansum Postharvest Decays in Golden Delicious Apples." Microbiology Insights 12 (January 2019): 117863611983764. http://dx.doi.org/10.1177/1178636119837643.

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The biocontrol potential of four wild yeast strains ( Meyerozyma guilliermondii – strain YS-1, Meyerozyma caribbica – strain YS-3, Cryptococcus albidus – strain YS-4, and Cryptococcus sp. – strain YS-5) against Penicillium expansum was studied in vivo (on Golden Delicious apples). The test yeasts were applied to the fruits alone as well as in combination with 2% CaCl2. Treated apples were stored at room temperature (~21°C) for up to 2 weeks or under refrigeration (3°C) for up to 2 months. Candida oleophila was used as positive biocontrol agent. Biocontrol activities were expressed as percentag

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De Bellis, Palmira, Carlo Rizzello, Angelo Sisto, Francesca Valerio, Stella Lonigro, Amalia Conte, Valeria Lorusso, and Paola Lavermicocca. "Use of a Selected Leuconostoc Citreum Strain as a Starter for Making a “Yeast-Free” Bread." Foods 8, no. 2 (February 13, 2019): 70. http://dx.doi.org/10.3390/foods8020070.

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The aim of this study was the characterization and selection of bacterial strains suitable for the production of a “yeast-free” bread. The strains Leuconostoc citreum C2.27 and Weissella confusa C5.7 were selected for their leavening and acidification capabilities and individually used as starters in bread-making tests. Liquid type-II sourdoughs, singly inoculated with the two selected strains, were characterized and employed for bread-making, through the set-up of a biotechnological protocol without the use of baker’s yeast as a leavening agent. Aiming to verify the ability of the selected st

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Zabukovec, Polona, Neža Čadež, and Franc Čuš. "Isolation and Identification of Indigenous Wine Yeasts and their Use in Alcoholic Fermentation." Food Technology and Biotechnology 58, no. 3 (August 11, 2020): 337–47. http://dx.doi.org/10.17113/ftb.58.03.20.6677.

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Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different wine growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during the process. Experimental approach. During spontaneous alcoholic fermentations the yeast population of non-Saccharomyces and Saccharomyces yeasts was sampled. We used eleven microsatellite markers to determine the genetic diversity of S. cerevisiae strains. In addition, different proportions of the i

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Graf, Barbara, Thomas Adam, Edith Zill, and Ulf B. Göbel. "Evaluation of the VITEK 2 System for Rapid Identification of Yeasts and Yeast-Like Organisms." Journal of Clinical Microbiology 38, no. 5 (2000): 1782–85. http://dx.doi.org/10.1128/jcm.38.5.1782-1785.2000.

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The new VITEK 2 system is a fully automated system dedicated to the identification and susceptibility testing of microorganisms. In conjunction with the VITEK ID-YST card the VITEK 2 system allows the identification of clinically important yeasts and yeast-like organisms in 15 h due to a sensitive fluorescence-based technology. The ID-YST card consists of 47 biochemical reactions. The database comprises 51 taxa, including newly described species. In this study we evaluated the reliability of the VITEK ID-YST card for the identification of yeasts and yeast-like organisms encountered in a clinic

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Thao, Pham Nguyen Phuong, Bui Thi Thanh Thuy, Le Bui Trung Trinh, and Nguyen My Phi Long. "Screening yeast strains for alcohol fermentation from the dried traditional yeast." ENGINEERING AND TECHNOLOGY 8, no. 1 (August 17, 2020): 92–105. http://dx.doi.org/10.46223/hcmcoujs.tech.en.8.1.908.2018.

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Methods to produce rice alcohol by dried traditional yeast are unstable because the yeast system in dried traditional yeast has depended on nature and not been controlled. In this study, a total of 15 different kinds of dried traditional yeast were prepared and screened. Each yeast strain was evaluated by analyzing its fermentation property and alcohol tolerance. There are 19 yeast strains were isolated and their growth conditions and ethanol producing properties were examined. Results showed that three strains S1, BT, BL3 grew and produced ethanol at temperature 28-30oC, and pH 5-5.5. Especia

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Luo, Shao Hua, Yong Wen Huang, An Chen, and Jia Ling Wang. "Domestication and Screening of Saccharomyces Cerevisiae Strain Resistant to Inhibitors in Lignocellulosic Hydrolysates by Acclimatizing Inhibitory." Applied Mechanics and Materials 448-453 (October 2013): 1581–86. http://dx.doi.org/10.4028/www.scientific.net/amm.448-453.1581.

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In order to find the strains which can produce high ethanol yield as well as tolerate inhibitors on the lignocellulosic hydrolysates for developing the renewable bioenergy, the sepecial yeast must be explored. After acclimatizing 23 days and using five different acclimation media with sequential increase in the concentration of inhibitory compounds , a kind ofsaccharomyces cerevisiaestrain resistant to inhibitors was obtained . When the yeast resistant to drug and the parent strain grew in the same media which contained several inhibitory compounds 3.2 g/L acetic acid , 0.8 g/L furfural , 0.4

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Eisikowitch, D., M. A. Lachance, P. G. Kevan, S. Willis, and D. L. Collins-Thompson. "The effect of the natural assemblage of microorganisms and selected strains of the yeast Metschnikowia reukaufii in controlling the germination of pollen of the common milkweed Asclepias syriaca." Canadian Journal of Botany 68, no. 5 (May 1, 1990): 1163–65. http://dx.doi.org/10.1139/b90-147.

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The yeast Metschnikowia reukaufii is a natural contaminant of nectar and is vectored to the flowers of the field milkweed Asclepias syriaca by insects, some of which are pollinators of the plants. In its natural habitat, the yeast inhibits the germination of the milkweed's pollen, which normally uses nectar in the stigmatic cavity for germination. This inhibition is irreversible after about 8 h of exposure to the yeasts. Two selected strains of the yeast were isolated and investigated for their effects on pollen germination in vitro. The two strains, and their mixture, affected pollen germinat

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Nitiema-Yefanova, Svitlana, Cokou Pascal Agbangnan Dossa, Virginie Gbohaïda, Rose Estelle Kanfon, Issiakou Mossi, and Buscotin Horax Beakou. "Fermented Parkia biglobosa seeds as a nitrogen source supplementation for bioethanol production from cashew apple juice." International Journal of Biological and Chemical Sciences 14, no. 9 (March 26, 2021): 3441–54. http://dx.doi.org/10.4314/ijbcs.v14i9.37.

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Nutritional requirements in the fermentation process are key parameters for optimal yeast development and ethanol production. Natural nutritional supplements rich in nitrogen, phosphorus, sulfur, and micro-elements can improve the performance of yeasts and offer a sustainable, cost-effective, and environmentally friendly alternative to synthetic chemicals. This study aimed at investigating the effect of a natural yeast nutrient (fermented Parkia biglobosa seeds) on bioethanol production from cashew apple juice by Saccharomyces cerevisiae. The proximate and mineral compositions of fermented see

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Nedyalkov, Petar, Maria Kaneva, Vesela Shopska, Rositsa Denkova, Georgi Kostov, Zapryana Denkova, Desislava Teneva, and Bogdan Goranov. "Yeast selection for non-alcoholic and low-alcoholic beverages based on wort." Food Science and Applied Biotechnology 2, no. 2 (October 10, 2019): 140. http://dx.doi.org/10.30721/fsab2019.v2.i2.61.

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A series of wort fermentations with eight yeast strains were carried out in laboratory conditions. The strains used were: Saccharomyces cerevisiae (2 strains), Saccharomyces diastaticus (3 strains), Saccharomyces carlsbergensis (1 strain), Saccharomyces lactis (1 strain), Saccharomyces sake gekkeikan (1 strain). Selection of yeast strains has been performed in order to study the possibilities for their aplication to obtain fermentable non-alcoholic and low-alcoholic beverages based on wort. Three yeast strains (two of Saccharomyces cerevisiae and one Saccharomyces diastaticus), were selected b

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Nagy, Edina, Marete Niss, Dénes Dlauchy, Nils Arneborg, Dennis Sandris Nielsen, and Gábor Péter. "Yarrowia divulgata f.a., sp. nov., a yeast species from animal-related and marine sources." International Journal of Systematic and Evolutionary Microbiology 63, Pt_12 (December 1, 2013): 4818–23. http://dx.doi.org/10.1099/ijs.0.057208-0.

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Five yeast strains, phenotypically indistinguishable from Yarrowia lipolytica and Yarrowia deformans, were recovered from different animal-related samples. One strain was isolated from a bacon processing plant in Denmark, two strains from chicken liver in the USA, one strain from chicken breast in Hungary and one from minced beef in Hungary. Comparisons of the sequences of their large subunit rRNA gene D1/D2 domain and the internal transcribed spacer (ITS) regions revealed that, despite their phenotypic similarity, they represent a novel yeast species of the Yarrowia clade with Y. deformans be

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Vadkertiová, Renáta, and Elena Sláviková. "Killer activity of yeasts isolated from the water environment." Canadian Journal of Microbiology 41, no. 9 (September 1, 1995): 759–66. http://dx.doi.org/10.1139/m95-105.

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The killer activity of 46 strains belonging to 12 yeast and yeast-like species isolated from water or sediment samples was studied. Only two strains of the genus Cryptococcus did not show killer activity. Killer activity of yeast-like species Aureobasidium pullulans, Hyphopichia burtonii and Geotrichum candidum, and yeast species Candida krusei and Candida lambica was low. Sporobolomyces salmonicolor, Cryptococcus laurentii and Cryptococcus albidus had better activity against basidiomycetous than ascomycetous species. Hansenula anomala strains showed good activity against Geotrichum candidum s

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Zhou, Nerve, Thandiwe Semumu, and Amparo Gamero. "Non-Conventional Yeasts as Alternatives in Modern Baking for Improved Performance and Aroma Enhancement." Fermentation 7, no. 3 (June 27, 2021): 102. http://dx.doi.org/10.3390/fermentation7030102.

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Saccharomyces cerevisiae remains the baker’s yeast of choice in the baking industry. However, its ability to ferment cereal flour sugars and accumulate CO2 as a principal role of yeast in baking is not as unique as previously thought decades ago. The widely conserved fermentative lifestyle among the Saccharomycotina has increased our interest in the search for non-conventional yeast strains to either augment conventional baker’s yeast or develop robust strains to cater for the now diverse consumer-driven markets. A decade of research on alternative baker’s yeasts has shown that non-conventiona

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Liu, Tian Ming, Hui Hui Wang, Ke Wang, Hui Wang, Xiu Bao Zhao, and Yu Qi Tang. "Enology Characteristics of Yeasts Saccharomyces cerevisiae and Hanseniaspora uvarum Selected for Chinese Original Wine." Advanced Materials Research 365 (October 2011): 233–39. http://dx.doi.org/10.4028/www.scientific.net/amr.365.233.

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The enology characteristics were studied by three yeast strains of pure and mixed cultures of Saccharomyces cerevisiae QM, ZYFJQ and Hanseniaspora uvarum YQY with Cabernet sauvignon grape,respectively, while the commercial Saccharomyces cerevisiae RC212 was made as a control, in order to screen excellent yeast strains or the combination of those for the original wine. Chemical indices of the wines by three stiains were analyzed including ethanol, total acidity, volatile acidity and residual reducing sugar. Flavor compounds in wines and in must were extracted by dichloromethane and identified b

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VEGAS, CARLOS, AMPARO I. ZAVALETA, PAMELA E. CANALES, and BRAULIO ESTEVE-ZARZOSO. "Yeasts Associated with Various Amazonian Native Fruits." Polish Journal of Microbiology 69, no. 3 (August 5, 2020): 251–61. http://dx.doi.org/10.33073/pjm-2020-027.

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Yeasts, commonly present on the surface of fruits, are of industrial interest for the production of enzymes, flavorings, and bioactive compounds, and have many other scientific uses. The Amazonian rainforest may be a good source of new species or strains of yeasts, but their presence on Amazonian fruits is unknown. The aim of this study was to identify and characterize yeasts isolated from Amazonian native fruits using molecular and phenotypic methods. In total, 81 yeast isolates were obtained from 10 fruits species. Rep-PCR showed 29 strain profiles. Using a combination of restriction-fragmen

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Kumla, Jaturong, Supakorn Nundaeng, Nakarin Suwannarach, and Saisamorn Lumyong. "Evaluation of Multifarious Plant Growth Promoting Trials of Yeast Isolated from the Soil of Assam Tea (Camellia sinensis var. assamica) Plantations in Northern Thailand." Microorganisms 8, no. 8 (August 1, 2020): 1168. http://dx.doi.org/10.3390/microorganisms8081168.

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Some soil microorganisms, especially bacteria and mycorrhizal fungi, play a role in the promotion of plant growth. However, plant growth promotion involving yeasts in soil has not yet been extensively investigated. This study aimed to isolate and identify yeast strains obtained from soils of the Assam tea plant (Camellia sinensis var. assamica) in northern Thailand and to investigate their plant growth promoting capabilities. A total of 42 yeast strains were obtained and identified by analysis of the D1/D2 domain of the large subunit ribosomal RNA gene. We identified 35 strains of six species

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Chreptowicz, Karolina, Jolanta Mierzejewska, Jana Tkáčová, Mateusz Młynek, and Milan Čertik. "Carotenoid-Producing Yeasts: Identification and Characteristics of Environmental Isolates with a Valuable Extracellular Enzymatic Activity." Microorganisms 7, no. 12 (December 4, 2019): 653. http://dx.doi.org/10.3390/microorganisms7120653.

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Sixteen cold-adapted reddish-pigmented yeast strains were obtained from environmental samples. According to the PCR-based detection of classical yeast markers combined with phylogenetic studies, the yeasts belong mainly to the genera Rhodotorula, Sporobolomyces and Cystobasidium, all within the subphylum Pucciniomycotina. All strains produced carotenoids within a 0.25–10.33 mg/L range under non-optimized conditions. Noteworthily, among them, representatives of the Cystobasidium genus were found; of particular value are the strains C. laryngis and C. psychroaquaticum, poorly described in the li

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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.

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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 co

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