Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation. The nitrogen requirement of Saccharomyces cerevisiae metabolism has been described in detail. However, the YAN preferences of non-Saccharomyces yea...

The present study uses a mathematical-empirical approach to estimate the cardinal growth temperature parameters (T(min), the temperature below which growth is no longer observed; T(opt), the temperature at which the μ(max) equals its optimal value; μ(opt), the optimal value of μ(max); and T(max), the temperature above which no growth occurs) of 27 yeast strains belonging to different Saccharomy...

The Saccharomyces sensu stricto group encompasses species ranging from the industrially ubiquitous yeast Saccharomyces cerevisiae to those that are confined to geographically limited environmental niches. The wealth of genomic data that are now available for the Saccharomyces genus is providing unprecedented insights into the genomic processes that can drive speciation and evolution, both in th...

We sequenced the genome of Saccharomyces cerevisiae IR-2, which is a diploid industrial strain with flocculation activity and the ability to efficiently produce bioethanol. The approximately 11.4-Mb draft genome information provides useful insights into metabolic engineering for the production of bioethanol from biomass.

in this study, the effect of several species of fermenting yeast and fermentation conditions (periodic aeration and temperature) on quality parameters of non-alcoholic beer is assessed. yeast starters with different inoculation percent were added separately into wort with determined gravity. wort was fermented for 48 h in different temperatures under aerobic condition or periodic aeration (ever...

Sugar beet molasses is one of the important by products in sugar industry, it dark brown to black colored and rich source various polysaccharides. So, can be used production ethanol by Saccharomyces cerevisiae. Data showed that 2% inoculums size was best all tested for media. Where alcohol 4.6 ml /100 media with economic coefficient 53.7% yield 46.1%. Also, incubation periods were...

Bacanora is a Mexican distilled beverage made from agave, similar to tequila and mescal, produced with an artisanal process. Therefore the organoleptic characteristics of different bacanora vary highly. The aim this study was characterize select native yeast involved in process fermentation. An initial pre-selection based upon phenotypic 580 strains done, then fermentation agave juice, some whi...

Lignocellulose wastes are the most abundant residues on surface of earth. This project studies possibility ethanol production from a forestry waste. Wood Gmelina arborea were treated with dillute sulfuric acid to break down lignin component. Fermentation for was done using baker’s yeast (Saccharomyces cerevisiae ATCC 204508/S288c) 120 hours submerged fermentation, and pH, reducing sugar, specif...

Phylogenetic studies of yeast nuclear RNase P RNA genes have shown a striking conservation of secondary structure for the Saccharomyces and Schizosaccharomyces RNase P RNAs, yet much of the primary sequence and many substructures vary among the RNAs examined. To investigate which sequences and structural features can be varied and still allow function in a heterologous organism, RNase P genes f...