Unravelling the transcriptomic dynamics of Hyphopichia pseudoburtonii in co-culture with Botrytis cinerea.

Hyphopichia pseudoburtonii, is emerging as a potential biocontrol agent against various phytopathogens. These traits have been attributed to the production of various antifungal compounds in the presence of target pathogens. However, the broad molecular mechanisms involved in the antifungal activity are not yet understood.

The influence of Torulaspora delbrueckii on beer fermentation.

In this study, the effect of five different Torulaspora delbrueckii strains in combination with an ale type Saccharomyces cerevisiae on physical, chemical, microbiological, aroma composition, and sensory profiles of beer were examined. The ethyl alcohol content of produced beers ranged from 5.46% (v/v) to 5.

Antifungal activity of non-conventional yeasts against and non grape bunch rot fungi.

Grapes harbour a plethora of non-conventional yeast species. Over the past two decades, several of the species have been extensively characterised and their contribution to wine quality is better understood. Beyond fermentation, some of the species have been investigated for their potential as alternative biological tools to reduce grape and wine spoilage.

Non-Saccharomyces yeast for lowering wine alcohol levels: partial aeration versus standard conditions.

Non-Saccharomyces yeasts have been suggested for use in wine production for lowering alcohol content. In this study, 23 non-Saccharomyces yeasts were investigated in laboratory-scale trials using previously frozen grape must. Both aerated and standard fermentation conditions were investigated and the fermentations were co-inoculated with a commercial Saccharomyces cerevisiae reference yeast strain.

Effect of alcoholic and acetous fermentations on the phenolic acids of Kei-apple (Dovyalis caffra L.) fruit.

Background: The Kei apple is a tree found on the African continent. Limited information exists on the effect of alcoholic and acetous fermentation on the phytochemicals of Kei apple. The fruit has increased concentrations of l-malic, ascorbic, and phenolic acids among other compounds.

The Use of and to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production.

Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of and was assessed for antimicrobial activity against several yeasts () and fungi (, and ) associated with spoilage of fruit and fruit-derived beverages. The antagonistic properties of and were evaluated on cheap solidified medium (grape pomace extract) as well as on fruits (grapes and apples).

Characterisation of hybrid yeasts for the production of varietal Sauvignon blanc wine - A review.

The wine yeast Saccharomyces cerevisiae forms an integral part of wine production by converting relatively 'neutral' flavoured grape must into varietal aromatic wines. Additionally, non-Saccharomyces strains can be used with S. cerevisiae for the production of wines with more complexity.

Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production.

Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low water activity, high osmotic pressure and high acetic acid concentration. Consequently, the present study was aimed at improving the performance of a microbial consortium of non- yeast and acetic acid bacteria during balsamic-styled vinegar fermentation.

Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds.

Microbial spoilage causes food losses in the food industry and as such, the use of synthetic chemical preservatives is still required. The current study proposes the use of agro-waste, i.e.

Anthocyanins and polyphenols in Cabernet Franc wines produced with Saccharomyces cerevisiae and Torulaspora delbrueckii yeast strains: Spectrophotometric analysis and effect on selected sensory attributes.

Grapes and wine contain phenolics divided into non-flavonoid and flavonoid classes. Yeast modulates the phenolics of wine by adsorption onto yeast cell walls. This may be advantageous for colour and quality.

Mating of natural Saccharomyces cerevisiae strains for improved glucose fermentation and lignocellulosic inhibitor tolerance.

Natural Saccharomyces cerevisiae isolates from vineyards in the Western Cape, South Africa were evaluated for ethanol production in industrial conditions associated with the production of second-generation biofuels. The strains displayed high phenotypic diversity including the ability to grow at 45 °C and in the presence of 20% (v/v) ethanol, strain YI13. Strains HR4 and YI30 were inhibitor-tolerant under aerobic and oxygen-limited conditions, respectively.

Influence of Lachancea thermotolerans on cv. Emir wine fermentation.

The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co-cultured and sequential fermentations in cv. Emir grape must. Faster fermentation rates were observed in wine made with a pure culture of S.

Not your ordinary yeast: non-Saccharomyces yeasts in wine production uncovered.

Saccharomyces cerevisiae and grape juice are 'natural companions' and make a happy wine marriage. However, this relationship can be enriched by allowing 'wild' non-Saccharomyces yeast to participate in a sequential manner in the early phases of grape must fermentation. However, such a triangular relationship is complex and can only be taken to 'the next level' if there are no spoilage yeast present and if the 'wine yeast' - S.

Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains.

Forty-three South African Torulaspora delbrueckii yeast isolates from the ARC Infruitec-Nietvoorbij yeast culture collection, the T. delbrueckii type strain (CBS 1146), one reference T. delbrueckii strain (CBS 4663), two T.

A Geographically Diverse Collection of Schizosaccharomyces pombe Isolates Shows Limited Phenotypic Variation but Extensive Karyotypic Diversity.

The fission yeast Schizosaccharomyces pombe has been widely used to study eukaryotic cell biology, but almost all of this work has used derivatives of a single strain. We have studied 81 independent natural isolates and 3 designated laboratory strains of Schizosaccharomyces pombe. Schizosaccharomyces pombe varies significantly in size but shows only limited variation in proliferation in different environments compared with Saccharomyces cerevisiae.

The effect of scale on gene expression: commercial versus laboratory wine fermentations.

Molecular and cellular processes that are responsible for industrially relevant phenotypes of fermenting microorganisms are a central focus of biotechnological research. Such research intends to generate insights and solutions for fermentation-based industries with regards to issues such as improving product yield or the quality of the final fermentation product. For logistical reasons, and to ensure data reproducibility, such research is mostly carried out in defined or synthetic media and in small-scale fermentation vessels.