There is an increasing trend toward understanding the impact of non-Saccharomyces yeasts on the winemaking process. Although Saccharomyces cerevisiae is the predominant species at the end of fermentation, it has been recognized that the presence of non-Saccharomyces species during alcoholic fermentation can produce an improvement in the quality and complexity of the final wines. A previous work...

The aim of this study is to investigate the possibility of Saccharomyces cerevisiae as an alternative adsorbent for phenol removal from aqueous solution .The Saccharomyces cerevisiae was characterised by Brunauer Emmett Teller (BET) and Fourier transform (FT-IR). Adsorption properties of Saccharomyces cerevisiae towards phenol were systematically investigated, including pH effect, adsorbent dos...

Application of cool temperatures were studied to encourage Metschnikowia pulcherrima P01A016 and Meyerozyma guilliermondii P40D002 prior inoculation Saccharomyces cerevisiae D254 lower ultimate ethanol concentrations achieved. Merlot grape must was distributed into 300 L temperature-controlled tanks inoculated with non-Saccharomyces yeasts three days before S. cerevisiae. For control fermentati...

<p>Excessive use of fossil fuels results in the rapid depletion non-renewable energy resources, a rise fuel cost, and an uncontrolled emission greenhouse gases which causes severe threat to environment. Bio-fuels are being scrutinized as substitutes for current high-pollutant obtained from conventional sources. To meet global demands, it becomes necessary find alternate source is bioethan...

Background and Aims The use of non-Saccharomyces yeast strains as starter cultures for wine production has become increasingly popular, particularly due to their positive effect on composition, colour, aroma flavour. Here, we characterise the volatile composition sensory profile Shiraz Cabernet Sauvignon wines produced with novel active dry preparations Metschnikowia pulcherrima compared that r...

Saccharomyces cerevisiae and its sibling species Saccharomyces paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations. The apparent ecological differentiation of these species is particularly striking in Europe where S. paradoxus is abundant in forests and S...

Yeast researchers need model systems for ecology and evolution, but the model yeast Saccharomyces cerevisiae is not ideal because its evolution has been affected by domestication. Instead, ecologists and evolutionary biologists are focusing on close relatives of S. cerevisiae, the seven species in the genus Saccharomyces. The best-studied Saccharomyces yeast, after S. cerevisiae, is S. paradoxu...

Saccharomyces cerevisiae plays a main role in the winemaking process, although other species, like Saccharomyces uvarum or Saccharomyces paradoxus, have been associated with must fermentations. It has been reported in recent years, that yeast hybrids of different Saccharomyces species might be responsible for wine productions. Although S. cerevisiae×Saccharomyces kudriavzevii hybrids have been ...

We tested 59 Greek patients with Behcet's Disease (BD) for serum anti-Saccharomyces cerevisiae antibodies. No increase of these antibodies was detected in the cases compared to 55 healthy unrelated blood donors from the same population. This finding is in contrast with the correlation between Saccharomyces cerevisiae antibodies and BD as reported in other populations. It seems that environmenta...

Saccharomyces cerevisiae is a commensal inhabiting the gastrointestinal tract of humans, considered important to maintain the normal homeostasis of the lower gastrointestinal tract. A vast majority of patients with AIDS and low CD4 counts present with manifestations involving the gastrointestinal tract in the form of oral thrush, oesophagitis, duodenitis, jejunitis, colitis, and protracted diar...