Comparative structural and functional analysis of the PGU1 protein from Saccharomyces bayanus with other Saccharomyces species

Chennupati, Vidyasagar

doi:10.6026/97320630018464

Cited by 2 publications

(1 citation statement)

References 21 publications

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“…The main product of wild-type S. cerevisiae is ethanol, and traditional S. cerevisiae strains have good fermentation performance, are well tolerated under anaerobic conditions, and can ferment sugars to produce high ethanol yields and production rates [20]. S. cerevisiae has a short growth cycle and an efficient sugar conversion capacity; competes for limited nutrient capacity; is a dominant strain in fermentation; is rich in nutrients such as proteins, amino acids, vitamins, and bioactive substances; and promotes the production of volatile aroma components such as esters, alcohols, terpenoids, and volatile thiol substances using its metabolic activities [21,22]. S. cerevisiae has synergistic effects with other yeasts to improve wine quality and shape rich aromas together with other yeasts [23].…”

Section: Dynamic Changes Of Fungal Floramentioning

confidence: 99%

Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines

Hu,

Su,

Zhou

et al. 2023

Fermentation

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Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blueberry. In the present study, ITS1-ITS2 region sequencing analysis was performed using Illumina MiSeq high-throughput technology to sequence fermented blueberry wine samples of three Vaccinium ashei varieties, Gardenblue, Powderblue, and Britewell, from the Majiang appellation in Guizhou province to analyze the trends of fungal communities and the diversity of compositional structures in different periods of blueberry wine fermentation. The study’s results revealed that 114 genera from seven phyla were detected in nine samples from different fermentation periods of blueberry wine. The main fungal phyla were Ascomycota, Basidiomycota, Kickxellomycota, Chytridiomycota, and Olpidiomycota. The main fungal genera were Hanseniaspora, Saccharomyces, unidentified, Aureobasidium, Penicillium, Mortierella, Colletotrichum, etc. Hanseniaspora was dominant in the pre-fermentation stage of blueberry wine, accounting for more than 82%; Saccharomyces was the dominant genera in the middle and late fermentation stages of blueberry wine, with Saccharomyces accounting for more than 72% in the middle of fermentation and 93% in the late fermentation stage. This study screened indigenous flora for the natural fermentation of blueberry wine in the Majiang production area of Guizhou, improved the flavor substances of the blueberry wine, highlighted the characteristics of the production area, and made the blueberry wine have the characteristic flavor of the production area.

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Section: Dynamic Changes Of Fungal Floramentioning

confidence: 99%

Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines

Hu,

Su,

Zhou

et al. 2023

Fermentation

View full text Add to dashboard Cite

show abstract

Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines

Hu,

Su,

Zhou

et al. 2023

Preprint

View full text Add to dashboard Cite

Microflora play an important role in the fermentation of blueberry wine, influencing the flavor and nutrient formation. Commercial yeasts give blueberry wines an average flavor profile that does not highlight the specific aroma and origin of the blueberry. In the present study, ITS1-ITS2 region sequencing analysis was performed using Illumina MiSeq high-throughput technology to sequence fermented blueberry wine samples of three Vaccinium ashei varieties, Gardenblue, Powderblue, and Britewell, from the Majiang appellation in Guizhou province to analyze the trends of fungal communities and the diversity of compositional structures in different periods of blueberry wine fermentation. The study's results revealed that 114 genera from 7 phyla were detected in 9 samples from different fermentation periods of blueberry wine. The main fungal phyla were Ascomycota, Basidiomycota, Kickxellomycota, Chytridiomycota, and Olpidiomycota. The main fungal genera were Hanseniaspora, Saccharomyces, unidentified, Aureobasidium, Penicillium, Mortierella, Colletotrichum, etc. Hanseniaspora was dominant in the pre-fermentation stage of blueberry wine, accounting for more than 82%; Saccharomyces was the dominant genera in the middle and late fermentation stages of blueberry wine, with Saccharomyces accounting for more than 72% in the middle of fermentation and 93% in the late fermentation stage. This study screened indigenous flora for the natural fermentation of blueberry wine in the Majiang production area of Guizhou, improved the flavor substances of the blueberry wine, highlighted the characteristics of the production area, and made the blueberry wine have the characteristic flavor of the production area.

show abstract

Comparative structural and functional analysis of the PGU1 protein from Saccharomyces bayanus with other Saccharomyces species

Cited by 2 publications

References 21 publications

Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines

Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines

Study on the Dynamics of Microflora during Natural Fermentation of Different Blueberry Wines

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