22 documents found, page 1 of 3

Intra-strain phenotypic and genomic variability of the commercial Saccharomyces...

The use of commercial Saccharomyces cerevisiae wine strains as fermentation starters has been extensively generalised over the past two decades. These strains are used by wineries every harvest in large quantities. We showed that such strains are disseminated from the winery and their permanence in nature induced genetic changes, not found among a control group of isolates that derived from clonal expansion of ...

Microevolutionary changes of commercial Saccharomyces cerevisiae strains recove...

The use of commercial Saccharomyces cerevisiae wine yeast strains as fermentation starters has been extensively generalised over the past two decades. These strains are used by wineries every harvest time in large quantities. Within our previous work we showed that such strains are disseminated from the winery [1] and their permanence in nature induced genetic changes that were not found among a control group o...

Genetic characterization of commercial Saccharomyces cerevisiae isolates recove...

The use of commercial S. cerevisiae wine strains as fermentation starters has been extensively generalized over the past two decades. Within our previous work we showed that such strains are disseminated from the winery and their permanence in nature induced genetic changes in comparison to the commercial “mother” strain. The objective of the present study was to evaluate genome variations among four isolates o...

Microevolutionary changes of commercial Saccharomyces cerevisiae strains recove...

The use of commercial Saccharomyces cerevisiae wine yeast strains as fermentation starters has been extensively generalised over the past two decades. These strains are used by wineries every harvest time in large quantities. Within our previous work we showed that such strains are disseminated from the winery [1] and their permanence in nature induced genetic changes that were not found among a control group o...

Comparative genomics of commercial Saccharomyces cerevisiae isolates recovered ...

The use of commercial Saccharomyces cerevisiae wine yeast strains as fermentation starters has been extensively generalised over the past two decades. These strains are used by wineries every year at the harvest time in large quantities. Within our previous work we showed that such strains are disseminated from the winery and can be recovered from locations in close proximity (10-200m) (Valero et al., 2005). Th...

Biodiversity of Saccharomyces yeast strains from grape berries of wine-producin...

The use of commercial wine yeast strains as starters has been extensively generalised over the past two decades. In this study, a large scale sampling plan was devised over a period of three years in three different vineyards in the south of France, to evaluate autochthonous wine yeast biodiversity in vineyards around wineries where active dry yeasts have been used as fermentation starters during more than 5 ye...

Genetic characterization of commercial saccharomyces cerevisiae isolates recove...

One hundred isolates of the commercial S. cerevisiae strain Zymaflore VL1 were recovered from spontaneous fermentations carried out with grapes collected from vineyards located close to wineries in the Vinho Verde Wine Region (Portugal). Isolates were differentiated based on their mitochondrial DNA restriction patterns and the evaluation of genetic polymorphisms was carried out by microsatellite analysis, inter...

Uso dei lieviti selezionati e biodiversità

Riassunto Negli ultimi due decenni è stato ampiamente generalizzato l’uso di ceppi commerciali di lieviti enologici come colture starter. I ceppi di lieviti enologici vengono rilasciati ogni anno nell’ambiente attorno agli stabilimenti enologici. Comunque, poco si sa circa il destino di quei ceppi nel vigneto. Per valutare l’abilità dei lieviti industriali, utilizzati come starter, di sopravvivere e diffondersi...

Utilisation de levures sélectionnées et biodiversité

Comparison of vineyard-associated Saccharomyces cerevisiae populations by micro...

The aim of the present study was to evaluate populational structures among fermenting S. cerevisiae populations. Analysis of six polymorphic microsatellite loci was performed in 468 S. cerevisiae isolates derived from a previous screening (using mtDNA RFLP or electrophoretic karyotyoing) of 2490 yeast strains obtained from spontaneous fermentations of grapes collected in three vineyards of the Vinho Verde Regio...