Saccharomyces ellipsoideus

Yeast and fruit are input variables in the wine-making process. In the case of yeast, the amount of a given strain could be varied, or the particular type of yeast could be varied. If the variation is of extent or quantity (e.g., the use of one ounce of yeast, or two ounces of yeast, or more) the variable is said to be a quantitative variable. If the variation is of type or quality (e.g., the use of Saccharomyces cerevisiae, or Saccharomyces ellipsoideus, or some other species) the variable is said to be a qualitative variable. Thus, yeast could be a qualitative variable (if the amount added is always the same, but the type of yeast is varied) or it could be a quantitative variable (if the type of yeast added is always the same, but the amount is varied). Similarly, fruit added in the wine-making process could be a qualitative variable or a quantitative variable. In the algebraic system, x is a quantitative variable. 

Acetic acid Saccharomyces ellipsoideus or Saccharomyces cerevisiae, plus Acetobacter spp. Clostridium spp. Vinegar, preservative in food industry chemical feedstocks polymer industry... 

Akyilmaz and Dinijkaya [55] Wine Beer Liquor Alcohol oxidase in C. tropicalis cells/cells over a Teflon membrane and immobilised with glutaraldehyde yeast cells (Saccharomyces ellipsoideus)/micro-orgamsms Clark type 02 electrode -... 

The two most important yeasts in the fermentation industries are Saccharomyces cerevisice and Saccharomyces ellipsoideus. 

Pig. 128.—Saccharomyces ellipsoideus. A common yeast found on grapes, jams, jellies, etc. Budding process is shown in many of the cells as also the vacuoles. Schneider, Pharmaceutical Bacteriology.)... 

II. Saccharomyces ellipsoideus. These yeasts are used in the manufacture of wine and distillery products to some extent. They are sometimes called wild yeasts as they occur naturally on grapes in the vineyards. In some countries they are still used in bread making. 

Saccharomyces cerevisiae S. cerevisiae var. ellipsoideus S. carlsbergensis S.fragilis S. rouxii S. delbrueckii... 

Species which ferment dextrose, maltose and saccharose Saccharomyces cerevisice I, S. ellipsoideus I, S. ellipsoideus II, S. pastorianus I, S. pastorianus II, S. pastorianus III. 

Saccharomyces cerevisiae ellipsoideus iragilis lactis pastorianus... 

Maoris, B.J. and P. Markakis. 1974. Transport and toxicity of sulphur dioxide in Saccharomyces cerevisiae 2iT. ellipsoideus. J. Sci. Food Agric. 25 21-29. 

There is also a similar specificity of action in the case of tricyclic intermediates of total synthesis. Thus, both in the fermentation of compound (285) with the bacterium Pseudomoms testosteroni the oxidation of the 17 -hydroxy group takes place and in the fermentation of compound (186) with the yeast Saccharomyces ceremsiae var. ellipsoideus the reduction of the 17-oxo group takes place only with the natural d-enantiomers in each case (Schemes 71,72). An enzymatic asymmetric synthesis of a natural (i-enantiomer has also been reported on the basis of the tricyclic ABD intermediate (287) (Scheme 38). Finally, it is possible to resolve the racemic acetate (288) by its hydrolysis with pan-... 

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