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  • 1
    Electronic Resource
    Electronic Resource
    Biosynthesis of sulphur amino acids in Saccharomyces cerevisiae (1976)
    Springer
    Archives of microbiology 108 (1976), S. 211-215 
    Details
    ISSN: 1432-072X
    Keywords: Sulphite production ; Saccharomyces ; Sulphite reductase ; Methionine requirement
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract A number of strains of Saccharomyces which produce sulphite by sulphate reduction were examined from an enzymatic and genetic point of view. There are a number of mechanisms that regulate this activity. All of these mechanisms involve the sulphite-reducing activity. In the strains examined, reduced function as a result of mutation in the Sr-locus (affecting H2S-NADP oxidoreductase EC 1.8.1.2), repression of biosynthesis of the enzyme because of a mutation below the specific locus, and inhibition of the enzyme by endogenous factors were found to be responsible. The production of sulphite can also be connected with a complex state of heterozygosity. It is probably this multiplicity of biochemical and genetic mechanisms that accounts for the frequency with which the production of sulphite is observed in wild strains in nature.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00428953
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  • 2
    Electronic Resource
    Electronic Resource
    Acetaldehyde production in Saccharomyces cerevisiae wine yeasts (1994)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 118 (1994), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract Eighty-six strains of Saccharomyces cerevisiae were investigated for their ability to produce acetaldehyde in synthetic medium and in grape must. Acetaldehyde production did not differ significantly between the two media, ranging from a few mg/l to about 60 mg/l, and was found to be a strain characteristic. The fermentation temperature of 30°C considerably increased the acetaldehyde produced. This study allowed us to assign the strains to different phenotypes: low, medium and high acetaldehyde producers. The low and high phenotypes differed considerably also in the production of acetic acid, acetoin and higher alcohols and can be useful for studying acetaldehyde production in S. cerevisiae, both from the technological and genetic point of view.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1994.tb06830.x
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  • 3
    Electronic Resource
    Electronic Resource
    Acetoin production in Saccharomyces cerevisiae wine yeasts (1993)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 108 (1993), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: Abstract One hundred strains of Saccharomyces cerevisiae were examined for the capacity to produce acetoin in synthetic medium and in grape must. The low production of acetoin was found to be the more common pattern in this species. Most strains exhibited a similar distribution in both media, production ranging from non-detectable amounts to 12 mg 1−1. Only four strains produced high quantities of acetoin, up to 29.5 mg l−1 in synthetic medium and up to 194.6 mg l−1 in grape must. This biometric study showed the existence of two phenotypes, “low and high acetoin production”, that could be selected for conferring a desirable flavour of the final product.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.1993.tb06067.x
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  • 4
    Electronic Resource
    Electronic Resource
    Biotechnological suitability of Saccharomycodes ludwigii for fermented beverages (1999)
    Springer
    World journal of microbiology and biotechnology 15 (1999), S. 451-454 
    Details
    ISSN: 1573-0972
    Keywords: Feijoa juice fermentation ; Saccharomycodes ludwigii ; secondary compounds
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Nineteen Saccharomycodes ludwigii strains were tested for the production of secondary products in grape must fermentation. A predominant metabolic pattern characterized by high production of isobutyl alcohol, acetoin and ethyl acetate was obtained. The occurrence of some strains producing enhanced amounts of these compounds suggests a potential utilization of this species for industrial applications. Feijoa juice was inoculated with a selected S'codes ludwigii strain in comparison to a control strain of S. cerevisiae and evaluation of the fermented products was carried out by 30 consumers with respect to the odour, flavour and taste. The sample fermented by S'codes ludwigii was characterized by a fresh odour with a fruity flavour, identified as flavour of apple and kiwi-fruit. This product was compared to apple juice, with a more acid taste. Despite the high concentrations of acetic acid, this beverage might be considered a potential summer refreshing drink, addressed to a target of consumers who prefer fruit drinks that leave a slightly acid and little sugary taste in the mouth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1008948623024
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  • 5
    Electronic Resource
    Electronic Resource
    Mutagenic effects of sulfur dioxide onSaccharomyces cerevisiae diploid strains (1981)
    Springer
    Cellular and molecular life sciences 37 (1981), S. 691-693 
    Details
    ISSN: 1420-9071
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Medicine
    Notes: Summary In resting cells of diploidSaccharomyces cerevisiae strains sulfur dioxide induces at very high frequency: a) respiratory deficinet mutants: b) mutants with altered methionine metabolism. In growing cells the following kinds of mutants appear: a) revertants for respiration; b) mutants altered in the methionine metabolism; c) SO2-resistants. It is suggested that sulfur dioxide acts as a selective agent through the induction SO2-resistant mutants
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01967926
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  • 6
    Electronic Resource
    Electronic Resource
    The flocculation of wine yeasts: biochemical and morphological characteristics inZygosaccharomyces — flocculation inZygosaccharomyces (1992)
    Springer
    Antonie van Leeuwenhoek 61 (1992), S. 317-322 
    Details
    ISSN: 1572-9699
    Keywords: flocculation ; proteinases ; SEM ; Zygosaccharomyces bailii ; Zygosaccharomyces fermentati
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The floc-forming ability of flocculent strains ofZygosaccharomyces bailii andZ fermentati, isolated from musts, was tested for susceptibility to proteinase and sugar treatments.Z. fermentati was found highly resistant to the proteolytic enzymes tested, whereasZ. baili was only trypsin-resistant. The inhibition of flocculation by sugars distinguished two types: inZ. fermentati flocculation was completely inhibited by mannose, inZ. bailli by various sugars. By SEM observation, the cell surface ofZygosaccharomyces revealed the presence of a column structure, resulting from fusion of vesicles present on the cell surface.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00713939
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  • 7
    Electronic Resource
    Electronic Resource
    The flocculation of wine yeasts: biochemical and morphological characteristics in Kloeckera apiculata (1996)
    Springer
    Antonie van Leeuwenhoek 69 (1996), S. 273-277 
    Details
    ISSN: 1572-9699
    Keywords: flocculation ; proteinases ; SEM ; TEM ; Koeckera apiculata ; wine yeast
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The floc-forming ability of flocculent strains of Kloeckera apiculata, isolated from musts, was tested for susceptibility to proteinase and sugar treatments. Three different flocculation phenotypes were discriminated by protease digestion, whereas the inhibition of flocculation by sugars distinguished two definite patterns: one mechanism of flocculation involved a galactose-specific protein and the other a broad-specificity lectin. SEM and TEM observation of the cell surface of two different Kloeckera strains revealed fine fibrils and a diffuse structure at the point of contact in one strain, and thick masses of mucus on the cell wall of the other strain.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00399616
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  • 8
    Electronic Resource
    Electronic Resource
    Metabolic characterization of Kloeckera apiculata strains from star fruit fermentation (1998)
    Springer
    Antonie van Leeuwenhoek 73 (1998), S. 321-325 
    Details
    ISSN: 1572-9699
    Keywords: Kloeckera apiculata ; by-products ; metabolic phenotypes ; star fruits
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract A total of 37 strains of Kloeckera apiculata was isolated during the spontaneous fermentation of star fruit must. Each strain was differentiated from the others on the basis of its capacity to produce acetaldehyde, ethyl acetate, higher alcohols, acetoin and acetic acid. All the strains were characterized by the low production of higher alcohols and the high production of ethyl acetate, whereas consistent differences in the production of acetaldehyde, acetoin and acetic acid served to differentiate star fruit apiculate strains into six different phenotypes, present at different stages of the fermentation process. The metabolic strain diversity found can be interpreted as a natural consequence of environmental conditions, which influenced the frequency and selection of specific apiculate strains. From the biotechnological point of view the different metabolic biotypes represent an important source of strains for potential use as starter cultures for star fruit fermentation.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1001560031009
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  • 9
    Electronic Resource
    Electronic Resource
    Secondary products formation as a tool for discriminating non-Saccharomyces wine strains (1997)
    Springer
    Antonie van Leeuwenhoek 71 (1997), S. 239-242 
    Details
    ISSN: 1572-9699
    Keywords: non-Saccharomyces ; secondary products ; strain biodiversity ; wine yeasts ; winemaking
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract A total of 78 strains of non-Saccharomyces yeasts were isolated: 30 strains of Kloeckera apiculata, 20 of Candida stellata, 8 of Candida valida and 20 of Zygosaccharomyces fermentati. The diversity of yeast species and strains was monitored by determining the formation of secondary products of fermentation, such as acetaldehyde, ethyl acetate and higher alcohols. Within each species, the strains were distinguishable in phenotypes through the production of different amounts of by-products. In particular, a great variability was found in C. stellata, where six different phenotypes were identified by means of the production of acetaldehyde, ethyl acetate, isobutanol and isoamyl alcohol. At different stages of the spontaneous fermentation different phenotypes of the non-Saccharomyces yeasts were represented, characterized by consistent differences in some by-products involved in the wine bouquet, such as acetaldehyde.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1023/A:1000102006018
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  • 10
    Electronic Resource
    Electronic Resource
    Genome renewal: A new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts (1994)
    New York, NY [u.a.] : Wiley-Blackwell
    Yeast 10 (1994), S. 1543-1552 
    Details
    ISSN: 0749-503X
    Keywords: Genome renewal ; wine yeast ; Saccharomyces cerevisiae ; homothallism ; Life and Medical Sciences ; Genetics
    Source: Wiley InterScience Backfile Collection 1832-2000
    Topics: Biology
    Notes: We have analyzed by genetic means 43 strains of Saccharomyces that had been isolated from fermenting grape musts in Italy. Twenty eight of these strains were isolated from 28 cellars in the Region of Emilia Romagna. The other 15 strains came from 5 fermentations at four cellars near the city of Arpino, which is located south and east of Rome.We found that 20 of the 28 strains from Emilia Romagna were heterozygous at from one to seven loci. The balance were, within the limits of our detection, completely homozygous. All these strains appeared to be diploid and most were homozygous for the homothallism gene (HO/HO). Spore viability varied greatly between the different strains and showed an inverse relation with the degree of heterozygosity.Several of the strains, and in particular those from Arpino, yielded asci that came from genetically different cells. These different cells could be interpreted to have arisen from a heterozygote that had sporulated and, because of the HO gene, yielded homozygous diploid spore clones. We propose that natural wine yeast strains can undergo such changes and thereby change a multiple heterozygote into completely homozygous diploids, some of which may replace the original heterozygous diploid. We call this process ‘genome renewal’.
    Additional Material: 4 Ill.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1002/yea.320101203
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