Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays. Among the several alternative solutions currently under study, the use of non-conventional yeasts during fermentation holds good promise for contributing to relieve this problem. Non-Saccharomyces wine yeast species comprise a hi...

AIMS To analyse the genetic diversity and the dynamics of Saccharomyces strains in spontaneous fermentation in ciders. The effect of the cellar, harvest and cider-making technology were evaluated. METHODS AND RESULTS The ecology of spontaneous cider fermentations in the same cellar (Asturias) was studied for two consecutive harvests (2000 and 2001) by using mtDNA restriction analysis. Our res...

The yeast Saccharomyces are widely used to test ecological and evolutionary hypotheses. A large number of nuclear genomic DNA sequences are available, but mitochondrial genomic data are insufficient. We completed mitochondrial DNA (mtDNA) sequencing from Illumina MiSeq reads for all Saccharomyces species. All are circularly mapped molecules decreasing in size with phylogenetic distance from Sac...

The genus Saccharomyces currently includes eight species in addition to the model yeast Saccharomyces cerevisiae, most of which can be consistently isolated from tree bark and soil. We recently found sympatric pairs of Saccharomyces species, composed of one cryotolerant and one thermotolerant species in oak bark samples of various geographic origins. In order to contribute to explain the occurr...

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

High-throughput screens have begun to reveal the protein interaction network that underpins most cellular functions in the yeast Saccharomyces cerevisiae. How the organization of this network affects the evolution of the proteins that compose it is a fundamental question in molecular evolution. We show that the connectivity of well-conserved proteins in the network is negatively correlated with...

In this paper we review recent advances on the practice and theory of process control with particular emphasis to the operation of bioreactors. We present in detail a case-study on the modelling, model-based identification and adaptive control of fed-batch baker's yeast fermentation. 1. Practice and Theory of Process Control An Overview 1.

Objective: The objective of this study was to examine the toxic and wound-healing behaviours zinc oxide (ZnO) nanoparticles synthesized with an aqueous lysate sourdough (Saccharomyces cerevisiae) on L929 mouse fibroblast cells.Method: Zinc were by microwave method using Saccharomyces cerevisiae. Characterization ZnO accomplished Ultraviolet-Visible region spectroscopy (UV-Vis), SEM Zeta sizer. ...

Saccharomyces cerevisiae has been used for millennia in winemaking, but little is known about the selective forces acting on the wine yeast genome. We sequenced the complete genome of the diploid commercial wine yeast EC1118, resulting in an assembly of 31 scaffolds covering 97% of the S288c reference genome. The wine yeast differed strikingly from the other S. cerevisiae isolates in possessing...