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This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var...
Minerality is certainly one of the most mysterious and most valuable tones of wine taste and it is very often associated with the concept of terroir. The isotachophoresis was used for determination of...
Some yeasts are involved in flavour development of dry-cured meat products showing a positive impact on the generation of volatile compounds. The aim of this work was to design a method of routine ana...
Paprika extract (50 to 100 μg/ml) obtained by suspending ground paprika seeds in water, adding ethanol (50%, v/v), and then filtering the suspension, inhibited the growth of film-forming yeasts (Kloec...
Biocontrol activities of different yeast species and strains isolated from grape/must/ wine environments have been compared to those of commercially available antagonistic yeast species of Candida o...
D-xylose is one of the most abundant pentose sugars in nature. To isolate oleaginous yeasts that can utilize xylose from diverse soil samples, soils from a litchi orchard, longan orchard, carambola or...
The synthesis of succinic acid in ethanol-containing media has been tested in 32 yeasts of different genera (Debaryomyces, Candida, Pichia, Saccharomyces, Torulopsis). The capability of succinic acid ...
In our previous publications, we have reported that extract of cocklebur containsan antibacterial substance. This substance was purified using silica gel column chromatography and TLC; it was dissolve...
Biltong, cabanossi, dry sausage, salami are typical intermediate moisture meats produced and consumed to a large extent in South Africa. A study was undertaken with the objective of isolating and iden...
The effect of ethanol on the passive proton influx and on leakage of compounds absorbing at 260 nm, as representatives of intracellular content, was studied on food spoilage yeasts such as Saccharomyc...
Yeast killer phenotype is not uniformly distributed within certain genera or even within some species. Salt has been described as enhancing killer action, especially in strains that have been isolated...
The population of wine yeasts during spontaneous must fermentation was characterized by direct 5.8S-ITS rDNA region amplification without previous plate isolation or enrichment. RFLP analysis was appl...
The budding yeast, Saccharomyces cerevisiae, has enjoyed a long and distinguished history in the fermention industry. Owing to its efficiency in producing alcohol, S. cerevisiae is, without doubt, the...
During alcoholic fermentation of must from dried grapes, yeasts are subjected to very high sugar concentrations, besides other environmental stresses, and they modify their metabolic behaviour giving ...
The study comprises an analysis of the yeast microbiota that participated in the spontaneous fermentation of crushed Wegierka Zwykla plum fruit, which is the raw material for slivovitz production in t...

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