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Microorganisms
The Role of Yeasts in Fermentation Processes2020 •
In recent years, vessels have been discovered that contain the remains of wine with an age close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled across fermented beverages like wine or beer, or was it a product intended as such. What is a fact is that since then, alcoholic beverages have been part of the diet and culture of many of the civilizations that have preceded us. The typical examples of beer and wine are an example of many other drinks resulting from the action of yeasts. In addition to these two beverages, various companies have developed other types of fermented foods and non-alcoholic beverages prepared in a traditional or commercial manner. The climatic conditions, the availability of raw material and the preferences of each region have conditioned and favored the maintenance of some of these products. In addition to the aforementioned traditional alcoholic beverages produced from fruits, berries, or grains, humans use yeast in the p...
Archiv f�r Mikrobiologie
Fructose-1,6-diphosphatase, phosphofructokinase and glucose-6-phosphate dehydrogenase from fermenting and non fermenting yeasts1971 •
World Journal of Microbiology and Biotechnology
Influence of glucose and oxygen on the production of ethyl acetate and isoamyl acetate by a Saccharomyces cerevisiae strain during alcoholic fermentation2005 •
Journal of Bioscience and Bioengineering
Kinetics of d-glucose and d-fructose conversion during the alcoholic fermentation promoted by Saccharomyces cerevisiae2013 •
2003 •
Yeast species are divided into the K(+) or K(−) groups, based on their ability or inability to metabolise tricarboxylic acid (TCA) cycle intermediates as sole carbon or energy source. The K(−) group of yeasts includes strains of Saccharomyces, Schizosaccharomyces pombe and Zygosaccharomyces bailii, which is capable of utilising TCA cycle intermediates only in the presence of glucose or other assimilable carbon sources. Although grouped together, these yeasts have significant differences in their abilities to degrade malic acid. Typically, strains of Saccharomyces are regarded as inefficient metabolisers of extracellular malic acid, whereas strains of Sch. pombe and Z. bailii can effectively degrade high concentrations of malic acid. The ability of a yeast strain to degrade extracellular malic acid is dependent on both the efficient transport of the dicarboxylic acid and the efficacy of the intracellular malic enzyme. The malic enzyme converts malic acid into pyruvic acid, which is further metabolised to ethanol and carbon dioxide under fermentative conditions via the so-called malo-ethanolic (ME) pathway. This review focuses on the enzymes involved in the ME pathway in Sch. pombe and Saccharomyces species, with specific emphasis on the malate transporter and the intracellular malic enzyme.
2016 •
1997 •
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2010 •
Biomass and Bioenergy
Factors affecting ethanol fermentation using Saccharomyces cerevisiae BY47422012 •
Biotechnology and Bioengineering
By-product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae1983 •
1990 •
Letters in Applied Microbiology
Glucose respiration and fermentation in Zygosaccharomyces bailii and Saccharomyces cerevisiae express different sensitivity patterns to ethanol and acetic acid1997 •
Brazilian Journal of Microbiology
An original method for producing acetaldehyde and diacetyl by yeast fermentation2016 •
Canadian Journal of Microbiology
Diauxic growth of the fission yeast Schizosaccharomyces pombe in mixtures of D -glucose and ethanol or acetate1987 •
1992 •
Journal of The American Society of Brewing Chemists
Role of Oxygen in High-Gravity Fermentations in the Absence of Unsaturated Lipid Biosynthesis1993 •
2014 •
Advances in Biochemical Engineering / Biotechnology
Glycolysis as the Central Core of Fermentation2016 •
1994 •
Enzyme and Microbial Technology
Variations of alcohol dehydrogenase activity and fermentative pyruvate, ethanol production of and depend on the yeast extract and urea concentrations2005 •
Journal of Food Science Education
A Simple Laboratory Exercise for Ethanol Production by Immobilized Bakery Yeasts (Saccharomyces cerevisiae)2005 •
FEMS Yeast Research
Overexpression of pyruvate decarboxylase in the yeast Hansenula polymorpha results in increased ethanol yield in high-temperature fermentation of xylose2008 •
PLoS ONE
The Fate of Acetic Acid during Glucose Co-Metabolism by the Spoilage Yeast Zygosaccharomyces bailii2012 •
FEMS Microbiology Reviews
Carbohydrate and energy-yielding metabolism in non-conventional yeasts2000 •