The present research studied Saccharomyces cerevisiae yeasts isolated from Nero d'Avola grapes, collected in different areas of the Sicily region. RAPD-PCR analysis with M13 primer was used for preliminary discrimination among 341 S. cerevisiae isolates. Inoculated fermentations with S. cerevisiae strains, exhibiting different RAPD-PCR fingerprinting, revealed the impact of selected strains on ...

Abstract This study was aimed to produce pear cider (Perry), using small caliber pears cv Abate Fètel, fermented by Starmerella bacillaris and Saccharomyces cerevisiae in co-inoculated (COF) sequential (SEF) mixed cultures comparison with S. monoculture fermentation (AXF), evaluating the influence of yeast starter on Perry characteristics. The perries were re-fermented bottle strain EC1118. Dur...

Here, we summarize the composition and uses of Schizosaccharomyces pombe media and discuss key issues for consideration in the generation of S. pombe cultures. We discuss the concept of "culture memory," in which the growth state and stress experienced by a strain during storage, propagation, and starter culture preparation can alter experimental outcomes at later stages. We also describe the t...

Lactobacillus plantarum and Leuconostoc mesenteroides play a prominent role as functional starters and predominant isolates in the production of various types of antimicrobial compound-containing fermented foods, especially including kimchi. In the case of the bioactive cyclic dipeptides, their racemic diastereomers inhibitory to bacteria and fungi have been suggested to come solely from Lactob...

Some phenolic acids can either inhibit or stimulate the growth of Oenococcus oeni and other lactic acid bacteria (LAB) in wine. It has been observed that some LAB metabolism could have an influence on wine colour. In this article, relationships between LAB, malolactic fermentation (MLF) compounds are summarised; these important for selection to make starter cultures interest wineries terms its ...

The in-bottle fermentation of sparkling wines is currently triggered by few commercialized Saccharomyces cerevisiae strains. This lack of diversity in tirage yeast cultures leads to a prevalent uniformity in sensory profiles of the end products. The aim of this study has been to exploit the natural multiplicity of yeast populations in order to introduce variability in sparkling wines throughout...