The conversion of coniferyl aldehyde to cinnamic acids by Saccharomyces cerevisiae under aerobic growth conditions was previously observed. Bacteria such as Pseudomonas have been shown to harbor specialized enzymes for converting coniferyl aldehyde but no comparable enzymes have been identified in S. cerevisiae. CALDH from Pseudomonas was expressed in S. cerevisiae. An acetaldehyde dehydrogenas...

Each wine growing region hosts unique communities of indigenous yeast species, which may enter fermentation and contribute to the final flavour profile wines. One these Saccharomyces uvarum, is typically described as a cryotolerant that produces relatively high levels glycerol rose-scented volatile compounds compared with cerevisiae, main in winemaking. Comparisons fermentative chemical propert...

Bu çalışmada, Verticillium dahliae’nın gelişimi üzerine bazı fungal (Trichoderma harzianum, Trichoderma virens, asperellum, viride) ve maya (Saccharomyces cerevisiae) biyolojik kontrol etmenleri ile vermikompost salisilik asit organik maddelerin etkisi araştırılmıştır. Çalışma in vitro vivo koşullarda yürüyülmüş vitro’da antagonizmin derecesi yüzde olarak engelleme oranı belirlenmiştir. In inhi...

Furfural produced during lignocellulose pretreatment to reduce the recalcitrance inhibits growth of Saccharomyces cerevisiae and reduces ethanol yield. To adverse effect furfural on S. cerevisiae, exogenous ergosterol was supplemented impact under stress studied. The lag phage shortened by 50%, maximum yield increased 158% with 50 mg/L supplementation 4 g/L stress. Flow cytometry analysis resul...

The yeast strain Hanseniaspora vineae TW15 derived from local wine grapes lacks sucrose fermentation ability, confers palatable aroma and taste in breads made dough with monosaccharides added instead of sucrose. In this study, was applied along the baking Saccharomyces cerevisiae to conventional containing liquid ability elevated increasing ratio S. cerevisiae, which synthesizes external invert...

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. c...

Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for fermentation cider to determine differences in aroma material, determination odor activity va...

We previously developed ethanol-tolerant P. kudriavzevii R-T3 (P.ku R-T3) mutant from its parental strain P.ku R-WT by evolutionary adaptation method. Hence, we further analyze the ethanol productivity of particular isolates in a monoculture and co-culture with industrial yeast Saccharomyces cerevisiae BY4741 at various inoculum ratio. Based on spot assay, R3 showed better cell viability under ...

Wine is produced by one of two methods: inoculated fermentation, where a commercially-produced, single Saccharomyces cerevisiae (S. cerevisiae) yeast strain is used; or the traditional spontaneous fermentation, where yeast present on grape and winery surfaces carry out the fermentative process. Spontaneous fermentations are characterized by a diverse succession of yeast, ending with one or mult...