Yeasts, especially Saccharomyces cerevisiae, are one of the oldest organisms with broad spectrum of applications, owing to their unique genetics and physiology. Yeast extract, i.e. the product of yeast cells, is extensively used as nutritional resource in bacterial culture media. The aim of this study was to develop a simple, rapid and cost benefit process to produce the yeast extract. In this ...

agrobacterium tumefaciens is capable to transfer genes across kingdoms. it can genetically transform not only plant cells, but also many other bacterial, algal, fungal, animal and human cells. this depends on the interactions among a variety of both agrobacterium and host genes. inside the host cell, rad52 which is involved in dna repair is a key gene determining integration of t-dna by homolog...

The early death of two non-Saccharomyces wine strains (H. guilliermondii and H. uvarum) during mixed fermentations with S. cerevisiae was studied under enological growth conditions. Several microvinifications were performed in synthetic grape juice, either with single non-Saccharomyces or with mixed S. cerevisiae/non-Saccharomyces inocula. In all mixed cultures, non-Saccharomyces yeasts grew to...

Lignocellulose wastes are the most abundant residues on surface of earth. This project studies possibility ethanol production from a forestry waste. Wood Gmelina arborea were treated with dillute sulfuric acid to break down lignin component. Fermentation for was done using baker’s yeast (Saccharomyces cerevisiae ATCC 204508/S288c) 120 hours submerged fermentation, and pH, reducing sugar, specif...

The behaviour of the flocculent Kloeckera apiculata strain in coculture with the nonflocculent Saccharomyces cerevisiae strain, both yeasts isolated from wine, has been analyzed. Pure culture of Kloeckera apiculata (apiculate yeast) exhibits 75 % flocculation in the yeast extract/peptone/glucose (containing 20 g/L of glucose, YPG20) medium after 24-hour incubation at 28 °C. This yeast expresses...

several strains of saccharomyces cerevisiae were isolated from different sources. these strains were under taken for ethanol tolerance analysis and growth under stress condition. exponential phase to various concentrations of ethanol (2–26% v/v) for 1 h was used for isolation of resistant strains. viable cells were isolated and purified by inoculation of diluted samples on yeast extract peptone...

There is an increasing trend toward understanding the impact of non-Saccharomyces yeasts on the winemaking process. Although Saccharomyces cerevisiae is the predominant species at the end of fermentation, it has been recognized that the presence of non-Saccharomyces species during alcoholic fermentation can produce an improvement in the quality and complexity of the final wines. A previous work...

<p>Excessive use of fossil fuels results in the rapid depletion non-renewable energy resources, a rise fuel cost, and an uncontrolled emission greenhouse gases which causes severe threat to environment. Bio-fuels are being scrutinized as substitutes for current high-pollutant obtained from conventional sources. To meet global demands, it becomes necessary find alternate source is bioethan...

Background and Aims The use of non-Saccharomyces yeast strains as starter cultures for wine production has become increasingly popular, particularly due to their positive effect on composition, colour, aroma flavour. Here, we characterise the volatile composition sensory profile Shiraz Cabernet Sauvignon wines produced with novel active dry preparations Metschnikowia pulcherrima compared that r...