Exploitation of the biodiversity native wine yeast is a means modifying sensory characteristics wine. Samples from different regions in China were analysed to screen isolates as potential starter cultures. Through morphological and molecular biological analyses, we found six species, belonging four genera (Hanseniaspora, Saccharomyces, Rhodotorula Metschnikowia). These species subjected stress ...

PurposeThermodynamically, lactic acid and ethanol allow the best energy recovery among all common metabolites for methane production. The main objective of this work was to favor fermentation OFMSW better production.MethodsAs a first step, fermented using two different inocula: Yeast (Saccharomyces cerevisiae) anaerobic granular sludge from UASB wastewater treatment plant. naturally occurring m...

Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown u...

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. c...

Abundant coffee bean husk acquires an alternative source of fiber for livestock feed, but a high level the crude it became obstacle. Solid-state fermentation technology using lignocellulolytic fungi is known to be able improve nutritional quality feedstuff that have content. Its mechanism through degradation lignocellulose fraction and enhance protein This study aimed determine fermented with c...

This study was aimed to investigate the different effects of folic acid and/or saccharomyces cerevisiae on aspects Japanese quails. Eighty quail chicks were used, divided into four groups (20 each), first group control, treated with normal ration and drinking water. The second 2.5% in ration, third (5mg/L. water), whereas last both yeast as stated above. All treatments for seven weeks, then bir...

The study was carried out at the Post Harvest Technology, Department of Horticulture, SHUATS, Prayagraj (Uttar Pradesh) during year 2021 - 2022. consisted 6 different treatments and control comprising T0 Guava juice (1L) + yeast (0), T1 +yeast (0.5gm), T2 (1gm), T3 (2gm), T4 (3gm), T5 (4gm), T6 (5gm). fermented using Saccharomyces cerevisiae. This investigation laid in a completely randomized d...

The interest in new beer products, which has been growing for several years, forces technologists and brewers to look innovative raw materials, such as hops, sources of carbohydrates or yeast. aim the presented study was evaluate effect selected Saccharomyces (Saccharomyces paradoxus (CBS 7302), S. kudriavzevii 3774), cerevisiae (Safbrew T-58)) non-Saccharomyces yeast (W. anomalus 5759), Ha. uv...

The [URE3] prion of Saccharomyces cerevisiae is a self-propagating inactive form of the nitrogen catabolism regulator Ure2p. To determine whether the [URE3] prion is conserved in S. cerevisiae-related yeast species, we have developed genetic tools allowing the detection of [URE3] in Saccharomyces paradoxus and Saccharomyces uvarum. We found that [URE3] is conserved in S. uvarum. In contrast, [U...

Background and Purpose: Microorganism-based synthesis of nanostructures has recently been noted as a green method for the sustainable development of nanotechnology. Nowadays, there have been numerous studies on the emerging resistant pathogenic bacteria and fungal isolates, the probable inability of bacteria and fungi to develop resistance against silver nanoparticles’ (SNPs) antibacte...