Taxonomy, ecology, and genetics of the yeast Saccharomyces bayanus: A new object for science and practice

Наумов, Г. И.; Наумова, Е. С.; Мартыненко, Н. Н.; Masneuf‐Pomarède, Isabelle

doi:10.1134/s0026261711060154

Cited by 29 publications

(17 citation statements)

References 56 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…52 In contrast to this, S. bayanus var. uvarum exhibits low polymorphism in chromosome size 49 and also its mtDNA was found to be less polymorphic than that of S. cerevisiae. 49 Enological properties of S. bayanus are significantly different from those of S. cerevisiae, 37,53,55 especially regarding its high glycerol and succinic acid production and particular aroma profile (with …”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

“…uvarum strains in botrytized musts and fermentations. 49 While S. bayanus var. uvarum is a relatively rare wine yeast in most wine regions, its significant presence was confirmed in Tokaj, 31,38,50 Sauternes, 51 and Amarone 52,53 wines as well.…”

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

“…uvarum. 49 To accelerate and control the difficult fermentation process, yeast starter cultures have long been used in fermentation of Sauternes and BA/TBA, wines, as well as in the newer style botrytized wines. This practice is spreading in Tokaji Aszú fermentation too.…”

mentioning

confidence: 99%

See 2 more Smart Citations

Botrytized wines – current perspectives

Magyar¹,

Soós²

2016

IJWR

View full text Add to dashboard Cite

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

Section: Diversity Of Yeast and Bacterium Biota Of Botrytized Grapes mentioning

confidence: 99%

See 1 more Smart Citation

Botrytized wines – current perspectives

Magyar¹,

Soós²

2016

IJWR

View full text Add to dashboard Cite

“…As a starting point for studying growth pattern of yeast cells, Saccharomyces bayanus, the second most important yeast for basic and applied studied in scientific and breeding project [10], was selected for this research. S. bayanus multiplied by budding was grown by common cultivation in potato dextrose broth (PDB).…”

Section: A Saccharomyces Bayanusmentioning

confidence: 99%

Growth Pattern of Yeast Cells Studied under Line Optical Tweezers

Charrunchon¹,

Limtrakul²,

Chattham³

2013

IJAPM

View full text Add to dashboard Cite

Abstract-Cell growth and division has been of scientists' interest for over generations. Several mathematical models have been reported derived from conventional method of cell culture. Here we applied optical tweezers to guide cell division directionally. The patterns of Saccharonmyces Bayanus yeast growth was studied under 1064 nm line optical tweezers generated by time-shared multiple optical traps. Yeast growth was found following the path of the generated laser patterns in linear shape as a result of localized heating effect due to absorption at the focal point.The area of grown yeast cells as a function of time was measure through image processing. Mathematical model for the growth rate under line optical trap has been determined and discussed.

show abstract

“…Recently more and more S. bayanus var. uvarum strains isolated from wine environment have been identified (reviewed by NAumov et al, 2011).…”

Section: Identification Of the Yeast Strains By Ardra Analysismentioning

confidence: 99%

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

Csernus¹,

Pomazi²,

Magyar³

2014

Acta Alimentaria

View full text Add to dashboard Cite

Initiated by the Association "Wine Route of Etyek Wine District", the objectives of this study were to isolate and identify autochthonous yeast strains from local wines and to determine their oenologically important properties. The first aim of this work was to characterize the taxonomic and phenotypic diversity of the representative Saccharomyces yeast strains that dominate the spontaneous fermentations in this wine district. The results obtained by molecular ribotyping (ARDRA) revealed a strong dominance of S. cerevisiae, but S. bayanus var. uvarum was also present sporadically. Some of the natural isolates exhibited high volatile acid production or poor fermentation capacity, which imply a quality risk in spontaneous fermentations. Most of the isolates, however, displayed good oenological features during lab scale fermentations. As the second aim of this work, the most promising, selected strains were further tested for oenological properties in microvinification scale and, finally, in large scale fermentations. The analytical and sensory analysis proved that selected strains, including S. bayanus var. uvarum, can be used as local starter cultures, which may contribute to the typicality of the local wines in comparison with commercial starters.

show abstract

Taxonomy, ecology, and genetics of the yeast Saccharomyces bayanus: A new object for science and practice

Cited by 29 publications

References 56 publications

Botrytized wines – current perspectives

Botrytized wines – current perspectives

Growth Pattern of Yeast Cells Studied under Line Optical Tweezers

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

Contact Info

Product

Resources

About

Taxonomy, ecology, and genetics of the yeast Saccharomyces bayanus: A new object for science and practice

Cited by 29 publications

References 56 publications

Botrytized wines &ndash; current perspectives

Botrytized wines &ndash; current perspectives

Growth Pattern of Yeast Cells Studied under Line Optical Tweezers

Isolation, characterisation, and selection of wine yeast strains in Etyek-Buda wine district, Hungary

Contact Info

Product

Resources

About

Botrytized wines – current perspectives

Botrytized wines – current perspectives