Suočavajući se sa sve drastičnijim utjecajem klimatskih čimbenika na kemijski sastav grožđa, enologija traži i proučava nove metode u tehnologiji proizvodnje vina, posebice bijelih, kako bi očuvale primarne arome te postigla ravnoteža između alkoholne jakosti ukupne kiselosti. Kao jedno od rješenja nudi primjena ne- Saccharomyces kvasaca. U ovom istraživanju analiziran je utjecaj sekvencijalne ...

as a starting point for learning about S. cerevisiae and its cell types. This review is intended for people who are being exposed to the study of S. cerevisiae for the first time and also for specialists who work on other organisms such as filamentous fungi. There will be no attempt to be comprehensive, but considerable efforts to be comprehensible! The life cycle of S. cerevisiae and, in parti...

Simultaneous saccharification and co-fermentation (SSCF) of waste paper sludge to ethanol was investigated using two recombinant xylose-fermenting microbes: Zymomonas mobilis 8b and Saccharomyces cerevisiae RWB222. S. cerevisiae RWB222 produced over 40 g/L ethanol with a yield of 0.39 g ethanol/g carbohydrate on paper sludge at 37 degrees C, while similar titers and yields were achieved by Z. m...

BACKGROUND The yeast Saccharomyces cerevisiae, a promising host for lignocellulosic bioethanol production, is unable to metabolize xylose. In attempts to confer xylose utilization ability in S. cerevisiae, a number of xylose isomerase (XI) genes have been expressed heterologously in this yeast. Although several of these XI encoding genes were functionally expressed in S. cerevisiae, the need st...

O complexo respiratório bovino (CRB) é uma afecção multifatorial, a qual pode afetar os animais de qualquer idade, tendo maior impacto em bezerras. CRB iniciado por infecção viral que facilita o surgimento pneumonia bacteriana secundária, exacerbada. Os sinais clínicos incluem anorexia, prostração, aumento temperatura 39.2°C, dispneia, sons respiratórios anormais e secreção nasal, podendo evolu...

The popularity of non-alcoholic beers has been increasing over the past few years. Maltose-negative strains different genera are frequently used to obtain low alcohol content. S. cerevisiae hybrids with other Saccharomyces species offer interesting inherited flavour characteristics; however, their use in beer production is rare. In this work, we constructed six maltose-negative parental (modifi...

Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated research on useful strategies to reduce ethanol content beer. In this context, use of non-Saccharomyces yeasts produce low-alcohol or alcohol-free beer may provide an innovative approach market. our study, four wild yeasts, belonging Torulaspora delbrueckii, Candida zemplinina and Zygosaccharomyces bai...


 Rice wine is an alcoholic beverage of cereal produced as a result fermentation rice by selected yeasts isolated from different substrates. In this study the effects starter cultures on physico-chemical and sensory properties were investigated. The belong to six genera these are Saccharomyces, Kluveromyces, Schizosaccharomyces, Candida, Rhodotorula Geotrichum. species included S. cerevisi...

Abstract. Rizal S, Kustyawati ME, Suharyono AS, Suyarto VA. 2022. Changes of nutritional composition tempeh during fermentation with the addition Saccharomyces cerevisiae. Biodiversitas 23: 1553-1559. This study aimed to determine effect cerevisiae on changes in fermentation. The used a Completely Randomized Block Design two treatments and replications. first treatment was type inoculum 4 level...

BACKGROUND The introduction of yeast starter cultures consisting in a blend of Saccharomyces cerevisiae and non-Saccharomyces yeast strains is emerging for production of wines with improved complexity of flavor. The rational use of this approach is, however, dependent on knowing the impact that co-inoculation has in the physiology of S. cerevisiae. In this work the transcriptome of S. cerevisia...