Book ChapterDOI
Alcoholic beverage fermentations
D. R. Berry,J. C. Slaughter +1 more
- pp 25-39
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TLDR
It is now recognized that these two species are completely interfertile and should be considered as one, namely S. cerevisiae, rather than distinct species.Abstract:
Most alcoholic beverage fermentations are carried out using strains of the yeast Saccharomyces cerevisiae. Although traditionally brewers distinguished between ale yeast S. cerevisiae and lager yeast S. carlsbergensis, or S. uvarum as it was later called, it is now recognized that these two species are completely interfertile and should be considered as one, namely S. cerevisiae ([Gilliland, 1981]). However, this is not to say that lager yeasts do not have some distinctive features, since the ability of the classical lager yeast to produce α-galactosidase and metabolize melibiose is well established. Similarly, strains defined as S. diastaticus have a well-established ability to metabolize low-molecular-weight dextrins, since they possess a glucoamylase gene. However, these strains are now considered to be strains of S. cerevisiae rather than distinct species.read more
Citations
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Journal ArticleDOI
Yeast and its Importance to Wine Aroma - A Review
TL;DR: The importance of untapping the hidden wealth of indigenous yeast species present on grapes, and the selection and genetic development of yeast starter culture strains with improved flavour profiles are highlighted.
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Saccharomyces cerevisiae in the Production of Fermented Beverages
TL;DR: The growth, physiology and metabolism of Saccharomyces cerevisiae in alcoholic beverage fermentations are reviewed in this paper, with a focus on the secondary metabolites, such as higher alcohols, esters, carbonyls and sulphur compounds.
Journal ArticleDOI
The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation
D.E Zohre,Hüseyin Erten +1 more
TL;DR: The behavior of Kloeckera apiculata, Candida pulcherrima and Saccharomyces cerevisiae was studied with pure and mixed cultures in grape juice as discussed by the authors.
Book ChapterDOI
Production of Antioxidants, Aromas, Colours, Flavours, and Vitamins by Yeasts
TL;DR: Yeast and yeast-derived products contribute to food flavour and aroma in a number of ways as added ingredients or as biocatalysts that carry out fermentation or biotransformation of food components thereby yielding a variety of products with desirable features.
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Relations between elevated temperatures and fermentation behaviour of Kloeckera apiculata and Saccharomyces cerevisiae associated with winemaking in mixed cultures
TL;DR: Higher temperatures stimulated the production of higher alcohols but lowered the formation of esters and acetaldehyde in mixed cultures of Kloeckera apiculata and Saccharomyces cerevisiae in grape juice.
References
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Journal ArticleDOI
Life with 6000 Genes
André Goffeau,Bart Barrell,Howard Bussey,Ronald W. Davis,Bernard Dujon,Horst Feldmann,Francis Galibert,J D Hoheisel,Claude Jacq,Mark Johnston,Edward J. Louis,Hans-Werner Mewes,Yasufumi Murakami,Peter Philippsen,Hervé Tettelin,Stephen G. Oliver +15 more
TL;DR: The genome of the yeast Saccharomyces cerevisiae has been completely sequenced through a worldwide collaboration and provides information about the higher order organization of yeast's 16 chromosomes and allows some insight into their evolutionary history.
Journal ArticleDOI
Function and Regulation of Yeast Hexose Transporters
Sabire Özcan,Mark Johnston +1 more
TL;DR: These two regulatory pathways collaborate with other, less well-understood, pathways to ensure that yeast cells express the glucose transporters best suited for the amount of glucose available.
Book
Wine Microbiology and Biotechnology
TL;DR: Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology.
Journal ArticleDOI
The molecular genetics of hexose transport in yeasts
TL;DR: The further characterization of this multigene family of hexose transporters should help to elucidate the role of transport in yeast sugar metabolism, and exhibit different affinities for their substrates.
Proceedings Article
Classification of all putative permeases and other membrane multispanners of the Major Facilitator Superfamily encoded by the complete genome of Saccharomyces cerevisiae.
TL;DR: In this article, a computer-aided analysis was carried out of all members of the major facilitator superfamily (MFS), which typically consists of permeases with 12 transmembrane spans.