4.7 Article

Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation

Related references

Note: Only part of the references are listed.
Article Nutrition & Dietetics

Safety Evaluation of Yeasts With Probiotic Potential

Pilar Fernandez-Pacheco et al.

Summary: This study evaluated the safety aspects of 20 yeast strains isolated from food environments with probiotic potential. Differentiation of Saccharomyces cerevisiae strains showed distinct genetic profiles compared to Saccharomyces boulardii. The evaluated strains demonstrated varying enzymatic activities and resistance to antibiotics, but sensitivity to antifungal agents, with one strain excluded for high production of tyramine.

FRONTIERS IN NUTRITION (2021)

Article Biotechnology & Applied Microbiology

Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations

Konstantina Giannakou et al.

Summary: The study explores a newly discovered yeast species, Saccharomyces jurei, and its potential applications in beverage fermentation. By creating novel non-GMO yeast hybrids, interesting flavor profiles for craft brewing and beverage industry are developed.

FOOD MICROBIOLOGY (2021)

Article Food Science & Technology

The effect of non-Saccharomyces yeasts on biogenic amines in wine

Baoshi Wang et al.

Summary: Excess biogenic amines in wine can cause off-odors and harm human health, while mixed fermentation of non-Saccharomyces yeasts with Saccharomyces cerevisiae is a common practice to enhance wine sensory properties. The ability of non-Saccharomyces yeasts to produce biogenic amines is species-specific, with studies showing that a combination of S. pombe and L. thermotolerans can significantly reduce biogenic amines levels in wine.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

Article Biochemistry & Molecular Biology

Overcoming stochastic variations in culture variables to quantify and compare growth curve data

Christopher W. Sausen et al.

Summary: Comparing growth is a classic microbiological technique that can provide various types of information. While collecting growth curve data can circumvent certain issues, the growth curves themselves are subject to stochastic variation in several variables. Hence, it is necessary to compile growth curve data into a quantitative format for statistical comparisons.

BIOESSAYS (2021)

Article Biotechnology & Applied Microbiology

Mixed-Culture Metagenomics of the Microbes Making Sour Beer

Renan Eugenio Araujo Piraine et al.

Summary: This study used deep sequencing to identify microorganisms in sour beers brewed by spontaneous and non-spontaneous methods. They identified various bacteria and fungi, with common species including Lactobacillus acetotolerans and Saccharomyces cerevisiae. The findings provide valuable information for understanding the sour beer fermentation process and brewing techniques.

FERMENTATION-BASEL (2021)

Review Biotechnology & Applied Microbiology

Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety

Ricardo Vejarano et al.

Summary: Commercial products based on non-Saccharomyces yeasts offer potential for enhancing wine quality through increased metabolites, improved aromatic profiles, and biocontrol against contaminating microorganisms. Studies show the ability of these yeasts as alternatives and complements to traditional S. cerevisiae in winemaking.

FERMENTATION-BASEL (2021)

Article Biochemistry & Molecular Biology

MEGA11 Molecular Evolutionary Genetics Analysis Version 11

Koichiro Tamura et al.

Summary: MEGA software, a mature tool for computational molecular evolution, has been enhanced with new additions for building timetrees of species, pathogens, and gene families using rapid relaxed-clock methods. These additions include methods for estimating divergence times, confidence intervals, and new options for tagging sequences with spatiotemporal sampling information. The enhancements aim to improve user experience, result quality, and the pace of biological discovery.

MOLECULAR BIOLOGY AND EVOLUTION (2021)

Review Biochemistry & Molecular Biology

Domestication of Industrial Microbes

Jan Steensels et al.

CURRENT BIOLOGY (2019)

Article Biotechnology & Applied Microbiology

Screening for the Brewing Ability of Different Non-Saccharomyces Yeasts

Yvonne Methner et al.

FERMENTATION-BASEL (2019)

Article Biotechnology & Applied Microbiology

Primary souring: A novel bacteria-free method for sour beer production

Kara Osburn et al.

FOOD MICROBIOLOGY (2018)

Article Food Science & Technology

Evaluation of non-Saccharomyces yeasts in the fermentation of wine, beer and cider for the development of new beverages

Alicia Gutierrez et al.

JOURNAL OF THE INSTITUTE OF BREWING (2018)

Review Biotechnology & Applied Microbiology

Conventional and Non-Conventional Yeasts in Beer Production

Angela Capece et al.

FERMENTATION-BASEL (2018)

Article Biotechnology & Applied Microbiology

Two Novel Strains of Torulaspora delbrueckii Isolated from the Honey Bee Microbiome and Their Use in Honey Fermentation

Joseph P. Barry et al.

FERMENTATION-BASEL (2018)

Review Microbiology

New kids on the block: emerging oleaginous yeast of biotechnological importance

Allison Yaguchi et al.

AIMS MICROBIOLOGY (2017)

Review Biotechnology & Applied Microbiology

New yeasts-new brews: modern approaches to brewing yeast design and development

B. Gibson et al.

FEMS YEAST RESEARCH (2017)

Article Biotechnology & Applied Microbiology

Development of Rapid Identification and Risk Analysis of Moniliella Spp. in Acidic Processed Foods

MOTOKAZU NAKAYAMA et al.

BIOCONTROL SCIENCE (2016)

Article Biochemistry & Molecular Biology

Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts

Brigida Gallone et al.

Article Biotechnology & Applied Microbiology

Terminal acidic shock inhibits sour beer bottle conditioning by Saccharomyces cerevisiae

Cody M. Rogers et al.

FOOD MICROBIOLOGY (2016)

Review Microbiology

Taming Wild Yeast: Potential of Conventional and Nonconventional Yeasts in Industrial Fermentations

Jan Steensels et al.

ANNUAL REVIEW OF MICROBIOLOGY, VOL 68 (2014)

Article Agriculture, Multidisciplinary

A Novel Approach for the Quantitation of Carbohydrates in Mash, Wort, and Beer with RP-HPLC Using 1-Naphthylamine for Precolumn Derivatization

Stefan Rakete et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Mathematical & Computational Biology

Isolation and characterization of ethanol tolerant yeast strains

Chiranjeevi Tikka et al.

BIOINFORMATION (2013)

Article Biotechnology & Applied Microbiology

Involvement of Vacuolar Sequestration and Active Transport in Tolerance of Saccharomyces cerevisiae to Hop Iso-alpha-Acids

Lucie A. Hazelwood et al.

APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2010)

Article Microbiology

Synonymy of the yeast genera Moniliella and Trichosporonoides and proposal of Moniliella fonsecae sp nov and five new species combinations

Carlos A. Rosa et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2009)

Article Biotechnology & Applied Microbiology

Isolation and characterization of ethanol-producing yeasts from fruits and tree barks

R. S. Rao et al.

LETTERS IN APPLIED MICROBIOLOGY (2008)

Article Biotechnology & Applied Microbiology

Diversity of salt response among yeasts

Laura Corte et al.

ANNALS OF MICROBIOLOGY (2006)

Article Food Science & Technology

The effects of osmotic pressure and ethanol on yeast viability and morphology

PL Pratt et al.

JOURNAL OF THE INSTITUTE OF BREWING (2003)

Article Biotechnology & Applied Microbiology

Formation of biogenic amines as criteria for the selection of wine yeasts

M Caruso et al.

WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY (2002)