Saccharomyces characteristics

Because of the high variability of yeast species and their population sizes, and the difficulty in microbial profiling of fermentation, few studies have reported on wine chemical composition (Beh et al. 2006). General characteristics are recorded in Table 8D.5. These data suggest that the diminished role of Saccharomyces allows some of the mn-Saccharomyces characteristics to be more evident and to... 

Wang et al.2 and Najafpour et al.3A worked with immobilised microbial cells of Nitrobacer agilis, Saccharomyces cerevisiae and Pseudomonas aeruginosa in gel beads, respectively. They found separately that the cells retained more than 90% of their activity after immobilisation by using specific oxygen uptake rate (SOUR) [mg 02g 1 (dry biomass) h 11 as the biomass activity indicator. Such differences in immobilised biomass and activity between free and immobilised biomass activities depend strongly on the particular characteristics of the microbial systems and their interaction with the support matrix. 

General characteristics of amino acid transporters in Saccharomyces cerevisiae... 

Attention has also focused upon a variety of additional production systems for recombinant biopharmaceuticals. Yeast cells (particularly Saccharomyces cerevisiae) display a number of characteristics that make them attractive in this regard. These characteristics include ... 

Detailed studies have been made on the /3-D-glucosidases of the following (t) Rhodotorula minuta (misnamed Saccharomyces cerevi-stae),32-335,338 (it) Kluyveromyces (Saccharomyces) lactis,337-344 (tit) Kluyveromyces (fragilis) marxianus,348,348 (iv) Kluyveromyces dobz-hanskii,348 (o) a hybrid of Kluyveromyces marxianus and Kluyveromyces dobzhanskii,348-351 (t>t) a yeast of unknown identity (see Ref. 4) called Saccharomyces cerevisiae, 36 3M-3 8 (mi) Pichia (Candida) guilliermondii,331 and (viii) Debaryomyces polymorphus (Pichia poly-morpha).358 Table X lists some characteristics of these /3-D-glucosi-... 

The wine yeast, Saccharomyces fermentati, is able to form a film or veil on the surface of dry white wines of about 15-16% alcohol. This yeast produces agreeable smelling and tasting substances which dissolve in the wine and give it the aroma and flavor characteristic of Spanish fino sherries. To provide itself with energy for growth while in the film form on the surface of the wine, the yeast utilizes some of the oxygen from the atmosphere above the wine in the partially filled butt or barrel to oxidize some of the ethyl alcohol from the wine. The ethyl alcohol of the wine is not completely metabolized to carbon dioxide and water, however, but is oxidized to acetaldehyde—probably the principal compound in the complex mixture responsible for the aroma of this type of appetizer wine. 

Romani, C., Lencioni, L., and Domizio, P. (2009). Chemical composition and organoleptic characteristics of Vinsanto wine obtained by using different Saccharomyces strains. Ann. Microbiol. 59(Special Issue), 76. 

Several botrytized wine specialties, other than Aszu, are also matured in the Tokaj cellars. Traditionally, these were exposed to the air for a short period. Today, this is a characteristic only of dry Szamorodni. During this phase a Saccharomyces film develops spontaneously on the wine s surface. This donates a flor sherry-like character to dry Szamorodni wines (Alkonyi, 2000 Magyar, 2010). The similarity involves only the flor character, since Tokaji Szamorodni never contains added alcohol. Moreover, its acidity and sugar-free extract content is very high and botrytis notes are present in the taste. 

N. A. Andreeva, T. V. Kulakovskaya and I. S. Kulaev (1994). Characteristics of the cytosol polyphosphatase activity of the yeast Saccharomyces cerevisiae. Biochemistry (Moscow), 59, 1411-1417. 

GA3P is subsequently converted, in a number of steps, into pyruvate (PYR), which is the branch-point between fermentation and respiration. Saccharomyces species are particularly well adapted to the anaerobic production of ethanol, via decarboxylation and reduction of PYR, to the near-exclusion of other metabolites. On account of this latter characteristic, as well as its high ethanol tolerance, Saccharomyces is the preferred organism to produce ethanol from hexoses. 

Antonsson, B., Montessuit, S., Friedli, L., Payton, M.A., and Paravicini, G., 1994, Protein kinase C in yeast. Characteristics of the Saccharomyces cerevisiae PKC1 gene product. J Biol. Chem. 269 16821-16828. 

Characteristics of the crystal structures for MIPS proteins from five different organisms viz. S cerevisiae (Stein and Geiger, 2002, Jin and Geiger, 2003, Jin et al., 2004), M.tuberculosis (Normal et al., 2002), A.fulgidus (Stieglitz et al., 2005), T.maritima, and C. elegans as available till date are presented in Table 1. Such structural analyses for two MIPS proteins, viz Saccharomyces and Mycobacterium have shed much light on MIPS evolution. The Saccharomyces... 

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