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PubMed2006

Biodiversity of Saccharomyces yeast strains from grape berries of wine-producing areas using starter commercial yeasts.

The use of commercial wine yeast strains as starters has grown extensively over the past two decades. In this study, a large-scale sampling plan was devised over a period of 3 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 for more than 5 years. Seventy-two spontaneous fermentations were completed from a total of 106 grape samples, and 2160 colonies were isolated. Among these, 608 Saccharomyces strains were identified and 104 different chromosomal patterns found. The large majority of these (91) were found as unique patterns, indicating great biodiversity. There were differences in biodiversity according to the vineyard and year, showing that the biodiversity of Saccharomyces strains is influenced by climatic conditions and specific factors associated with the vineyards, such as age and size. Strains that were terroir yeast candidates were not found. The biodiversity of S. cerevisiae strains after harvest was similar to that in the early campaign; moreover, a temporal succession of S. cerevisiae strains is shown. This fact, together with the differences in biodiversity levels verifies that other factors were more important than commercial yeast utilization in the biodiversity of the vineyard.

Biodiversity↗
PubMed1964

D-ARABITOL PRODUCTION BY ENDOMYCOPSIS CHODATI.

Endomycopsis chodati in an aerated fermentation produced d-arabitol in yields of 35 to 40% of the sugar supplied. Glucose, mannose, and sucrose were suitable substrates. A synthetic medium was developed for the fermentation that showed that nitrogen in the medium must be limiting to obtain high yields of arabitol. Excess phosphate also tended to lower arabitol yields, although the effect was not so great as with nitrogen. Pilot plant-size fermentations were made in which all the nutrients were supplied by blackstrap molasses and urea. Arabitol yields in these fermentations were about 40% of the sugar supplied.

Alcohols↗
PubMed1961

Purity control of the production of baker's yeast employing a fluorescent antiserum.

A simple staining procedure for the rapid detection of wild yeasts contaminating baker's yeast during the course of industrial production is described. Fluorescein-labeled, specific antiserum against Saccharomyces cerevisiae is applied to smears of baker's yeast which are then examined by ultraviolet microscopy. Optimal results are obtained with the combined phase contrast and fluorescence which makes the S. cerevisiae appear green, whereas cells of wild yeasts are visible in bright red counterstain. With this method, wild yeasts could be identified in baker's yeast at a dilution of 1:10,000.

Immune Sera↗