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1

Degradation products of nucleic acids in wines fermented with dried autolysate of sedimented wine yeast

100%
Pogorzelski E., Laskowska J., Czyzowska A.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 2
The study aimed at determining and comparing the levels of degradation products of nucleic acids and fermentation yield of apple wines fermented with stimulators obtained from sedimented wine yeast. It was demonstrated that increasing doses of yeast autolysate added to wine pitching resulted in an elevated concentration of purine bases (adenine and guanine), pyrimidine bases (thymine, cytosine, uracil), and uric acid. Compared to the control sample fermented only with diammonium phosphate, the samples fermented with autolysate applied at a dose of 4.5 g/L pitching (100 mg/L when converted into α-amino acid nitrogen) were characterised by twice as high concentrations of purine and pyrimidine bases and uric acid. The total content of those compounds did not exceed 11.4 mg/L of wine.
2

Chemical profiles of wines produced by industrial yeast hybrids

84%
Kunicka-Styczynska A.
Polish Journal of Food and Nutrition Sciences
|
2011
|
tom 61
|
nr Suppl.1
3

Influence of long-time continuous wine fermentation on yeast immobilized on foam glass

84%
Bonin S., Wzorek W., Koper L.
Acta Scientiarum Polonorum. Technologia Alimentaria
|
2006
|
tom 05
|
nr 2
25-38
The purpose of this work was to compare the influence of long-term continuous wine fermentation on two yeast strains (Saccharomyces bayanus S.o./l and S. bayanus 50. /IAD) immobilized on foam glass. Fermentation was carried out in the 4-columns fermentor for 3.5 months, and the must contained approximately 320 g-dm'3 total sugar. During the course of the process, the number of cells decreased both with the column number and with every subsequent month of the fermentor’s work. The number of cells of the S.o./IAD strain was higher than that of the S.o./l strain. After the end of fermentation, the number of viable S.o./IAD cells on the surface of carrier was higher than those of the 50. /l strain. Yeast isolated from the carrier from the first column was characterized by the highest part of viable cells (43%). In the third and fourth columns, the amount of viable cells was similar for both strains (adequately 20% and 10%). Moreover, various shapes of cells isolated from the carrier after the end of fermentation were observed, for example: elongated, in the shape of a “pear”, wrinkled and in the form of few connected cells. Yeast cells S.o./l were more distorted.
4

Evaluation of the effect of carbamylphosphate synthetase and urease activities in selected strains of wine yeast on the production of ethyl carbamate

84%
Balcerek M., Szopa J. S.
Polish Journal of Food and Nutrition Sciences
|
2006
|
tom 15/56
|
nr 4
The study was aimed at evaluating the enzymatic capacity of selected strains of wine yeast S. cerevisiae for the production of carbamylphosphate synthetase (EC 6.3.4.16) and urease (EC 3.5.1.5) as well as their effect on the production of ethyl carbamate in plum mashes. The experimental material were strains of wine yeast: Syrena, Tokay, Burgund, Bordeaux, Steinberg, originating from the Pure Cultures Collection of the Institute of Fermentation Technology and Microbiology, Technical University of Łódź, and Saccharomyces bayanus yeast by Prochimica Varese SRL company (Italy). Distillery fruit mashes were prepared from plums var. Węgierka łowicka. Under conditions of alcoholic fermentation, the highest activities of NH4+-dependent carbamylphosphate synthetase (45.43 x 10-3 U/mg protein) and urease (0.57 U/mg protein) were observed for the strain Steinberg. Irrespective of the activity (3.2–92.95 U/mg protein) of carbamylphosphate synthetase in the yeast strains examined, the concentration of ethyl carbamate in after-fermentation liquids was at a similar level (<0.01 mg/L). Under conditions of a limited access of oxygen, the maximum activity of urease in S. bayanus yeasts (1.66 U/mg protein), was observed at the stage of preliminary fermentation (yeasts in the stationary phase of growth). Culture media of the Steinberg strain were found to demonstrate a relatively high degree of urea reduction under anaerobic conditions – 19% and a trace concentration of urethane (<0.01 mg/L). A low urolytic activity (0.192 U/mg protein) of yeasts of the Tokay strain was reflected in a relatively high concentration of urethane (0.210 mg/L of 40% spirit) in plum spirit obtained with their participation. Fermentation of plum mash with S. bayanus yeast applied at a dose of 0.5 g d.m./kg, resulted in a decrease in the concentration of ethyl carbamate by 44% (0.07 mg/L of 40% spirit), as compared to the dose of 0.1-0.3 g d.m./kg.
5

Studies on obtaining the haploid populations from selected distillery and wine yeasts

84%
Gniewosz M., Haberowa H., Duszkiewicz-Reinhard W., Primik M., Wyszomirski H.
Polish Journal of Food and Nutrition Sciences
|
2001
|
tom 10
|
nr 3
Eight distillery yeasts and eleven wine yeasts were examined for the sporulation yield. The survival of spores and conjugation type of haploids obtained were determined for six distillery yeasts and six wine yeasts. Low survival (from 0.6 to 25%) of spores was found to be characteristic of all distillery yeasts. The survival of spores of wine yeasts was higher, ranging from 10 to 90%. The haploids obtained are the base collection of strains for carrying out further works on modification of industrial strains.
6
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Isolating wine yeasts that are specific to the Apold region and identifying them through RFLP genetic methods

67%
Lengyel E.
International Letters of Natural Sciences
|
2015
|
tom 44
The present study aims at isolating, identifying and selecting autochthonous wine yeast strains with a view to establish a crop bank specific to the Apold area. 569 wine yeast strains were isolated during the alcoholic fermentation of must from the Apold area, 458 were identified through cultural methods and with the help of the API 20 C AUX test (Biomeriux, France). Six yeast strains (A87, A169, A296, A314, A132 and A413) were genetically identified through the PCR-ITS RFLP method of the 5.8S-ITS segment; the resulting four strains were Saccharomyces cerevisiae - A87, A169, A296, A314 - and two Saccharomyces bayanus strains - A132 și A413. The strains we identified constitute a base for the multiplication of indigenous species with a view to obtain authentic wines that are typical to their area of origin.
7

Mikroorganizmy w winiarstwie gronowym

59%
Kunicka-Styczynska A.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2009
|
tom 53
|
nr 02
General characteristics of microorganisms important for winemaking were described and their succession was highlighted. A role of lactic acid bacteria and non-wine yeasts in formation of wine organoleptic features was discussed. Etiology of acetic acid bacteria was also presented. However moulds development in winery is restricted', an ochratoxin A wine contamination is tightly connected with their presence. This problem is also pointed out in this paper.
8

Wplyw SO2 na morfologie i fizjologie drozdzy winiarskich

59%
Kusewicz D., Nowak A., Rokiciniak E.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2002
|
tom 46
|
nr 12
29-31
W artykule przedstawiono wyniki badań nad morfologią i fizjologią drożdży winiarskich w środowiskach o różnym stopniu sulfitacji. Do fermentacji użyto drożdży winiarskich Saccharomyces cerevisiae i Saccharomyces bayanus stosowanych w praktyce przemysłowej. Uzyskane wyniki wykazały istotny wpływ związków siarki (IV) na metabolizm stosowanych szczepów.
9

Fermentacja nastawów wysokocukrowych z dodatkiem preparatu ścian komórkowych

51%
Bonin S., Kolwas M.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2009
|
tom 53
|
nr 05
The influence of the addition of yeast cell wall to the high-sugar musts on the process of wine fermentation was investigated. The yeast Saccharomyces bayanus S.o./1 and S.o./1AD as well as the strain Tokay was used. Suplementation on 21 days;, allowed to obtain in wines produced by yeast S.o./1 and S.o./1AD 0,4% v/v ethanol more than in the control wines, but in wines fermented by Tokay strain any influence on the alcohol content was stated. In the case of the yeast Tokay yeast cell wall was added on 7 days of fermentation too. It was found then favourable influence on the alcohol content, process efficiency as well as a number and a viability of yeast cells.
10

Plazmolizaty drozdzowe jako stymulatory fermentacji winiarskiej

51%
Pogorzelski E., Kobus M., Wilkowska A.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2005
|
tom 49
|
nr 06
43-46
These was received plasmolysates from sedimented wine yeast arid was compared theirs specificity of stimulating process alcoholic fermentation with applicable autolysates so far, preparates of celluar walls of yeast and business preparates like: Fermint, Biointec i Atifferm. The contents of α-aminoacid nitrogen and dry substance were the parameters characterising these preparates. Stimulating activity was checked in probes of apply must fermentation.
11

Proba uzyskania nowego szczepu winiarskiego na drodze elektrofuzji protoplastow

51%
Dzwonek M., Gniewosz M., Duszkiewicz-Reinhard W.
Żywność Nauka Technologia Jakość. Suplement
|
2004
|
tom 11
|
nr 3
Przeprowadzono elektrofuzję protoplastów pomiędzy przemysłowym szczepem winiarskim Saccharomyces cerevisiae S.o./2 i szczepem S. cerevisiae rho- ATCC 38637, stosowanym do odkwaszania moszczów gronowych po zakończeniu fermentacji alkoholowej. W celu wytypowania markerów pozwalających na izolację fuzantów określono zdolność obu szczepów drożdży do asymilacji różnych źródeł węgla oraz do wzrostu na podłożach o podwyższonym stężeniu sacharozy lub cykloheksimidu. Przed procesem elektrofuzji optymalizowano protoplastyzację, stosując różne enzymy lityczne, dobierając odpowiednio ich dawki oraz kombinacje. Jednocześnie ustalono właściwe parametry przebiegu elektrofuzji. Z grupy fuzantów wybrano dwie stabilne hybrydy (F1 i F2) i poddano charakterystyce w kierunku określenia zawartości DNA w komórce, zdolności przemiany kwasu jabłkowego do kwasu mlekowego oraz produkcji etanolu. Otrzymane wyniki wskazują, że obydwa szczepy mają zwiększoną zawartość DNA w komórkach. Fuzanty prowadziły fermentację jabłczanowo-mleczanową o wydajności porównywalnej ze szczepem S. cerevisiae rho- ATCC 38637 i fermentację alkoholową na poziomie porównywalnym ze szczepem S. cerevisiae S.o./2.
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