The development of mold of environmental origin in honey affects its quality and leads to its deterioration, so yeasts and molds counts have been used as an important indicator of hygiene levels during its processing, transportation and storage. The aim of this study was to evaluate the levels of yeasts and molds contamination and their correlation with moisture and acidity levels in Apis melli...

Strains of Hanseniaspora uvarum, Hanseniaspora guilliermondii and Saccharomyces cerevisiae were used as pure or mixed starter cultures in commercial medium, in order to compare their kinetic parameters and fermentation patterns. In pure and mixed cultures, yeasts presented similar ethanol yield and productivity. Pure cultures of H. uvarum and S. cerevisiae showed a specific growth rate of 0.38 ...

Yeasts with a high fructose consumption capability are very important for winemakers to solve problems associated with sluggish or stuck fermentations causing undesirable sweetness in wines. In the present study, we analyze the kinetics of glucose and fructose consumption during wine fermentations performed at low (12 degrees C) and high (28 degrees C) temperatures by twelve different yeast str...

The objective of this paper is to investigate the technological usefulness of selected industrial wine yeasts Saccharomyces cerevisiae and Saccharomyces bayanus and their intraand interspecific hybrids responsible for excessively acidic musts. The stability of yeast fermentation profiles in apple musts was assessed after 90–170 generations, following previous subculturing under aerobic or anaer...

Terpene profile of Muscat wines fermented by Saccharomyces species and hybrid yeasts was investigated. The amount of geraniol decreased in most wines with respect to the initial must except for Saccharomyces bayanus wines. On the other hand, alpha-terpineol amount was higher in wines fermented by Saccharomyces cerevisiae and hybrid yeasts. The amount of linalool was similar in all wines and com...

In nature, Saccharomyces yeasts manifest a number of adaptive responses to overcome adverse environments such as filamentation, invasive growth, flocculation and adherence to solid surfaces. Certain Saccharomyces wild yeasts, namely "flor yeasts," have also acquired the ability to form a buoyant biofilm at the broth surface. Here we report that mutations in a single gene, identified as FLO11, s...

Fungal cell walls contain β-glucan polysaccharides that stimulate immune responses when recognized by host immune cells. The fungal pathogen Histoplasma capsulatum minimizes detection of β-glucan by host cells through at least two mechanisms: concealment of β-glucans beneath α-glucans and enzymatic removal of any exposed β-glucan polysaccharides by the secreted glucanase Eng1. Histoplasma yeast...

The alcoholic fermentation of grape musts to wines is a rather complex process that involves the sequential development of microorganisms, mainly yeasts, but also filamentous fungi, lactic acid bacteria, etc. In the early stages of wine fermentation, several yeast species may be present but, as the alcohol concentration increases, Saccharomyces species progressively take over. The winemaking pr...

BACKGROUND Skin pigmentary changes of pityriasis versicolor may occur as either hyperpigmented or hypopigmented lesions, depending on the outcome of interactions between Malassezia yeasts and the skin, such as lipoperoxidation process, stimulus of inflammatory cell to melanocytes, and increased thickness of keratin layer. OBJECTIVE To investigate skin characteristic factors that enhance the s...

The evolutionary history of the characters underlying the adaptation of microorganisms to food and biotechnological uses is poorly understood. We undertook comparative genomics to investigate evolutionary relationships of the dairy yeast Geotrichum candidum within Saccharomycotina. Surprisingly, a remarkable proportion of genes showed discordant phylogenies, clustering with the filamentous fung...