|
Kluyveromyces
''Kluyveromyces'' is a genus of ascomycetous yeasts in the family Saccharomycetaceae. Some of the species, such as '' K. marxianus'', are the teleomorphs of '' Candida species''. The genus name of ''Kluyveromyces'' is in honour of Albert Jan Kluyver ForMemRS (1888-1956), who was a Dutch microbiologist and biochemist. The genus was circumscribed by Johannes P. Van der Walt in Antonie van Leeuwenhoek vol.22 on pages 268-271 in 1956. Species ''Kluyveromyces'' is widely cultured for microbiological en genetic research. Some important species include: * ''Kluyveromyces lactis'' * ''Kluyveromyces marxianus'' * '' Kluyveromyces thermotolerans'' See also *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the :wikt:anaerobic, absence of oxygen, yeast converts the sugar in wine, sugars of the fruit into ethanol, alcohol and carbon dioxide throu ... References Saccharomycetaceae Yeasts Yeasts us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Marxianus
''Kluyveromyces marxianus'' in ascomycetous yeast and member of the genus, ''Kluyveromyces''. It is the sexual stage of '' Atelosaccharomyces pseudotropicalis'' also known as '' Candida kefyr''. This species has a homothallic mating system and is often isolated from dairy products. History Taxonomy This species was first described in the genus ''Saccharomyces'' as ''S. marxianus'' by the Danish mycologist, Emil Christian Hansen from beer wort. He named the species for the zymologist, Louis Marx of Marseille who first isolated it from grape. The species was transferred to the genus ''Kluyveromyces'' by van der Walt in 1956. Since then, 45 species have been recognized in this genus. The closest relative of ''Kluyveromyces marxianus'' is the yeast ''Kluyveromyces lactis'', often used in the dairy industry. Both ''Kluyveromyces'' and ''Saccharomyces'' are considered a part of the "''Sacchromyces'' complex", subclade of the Saccharomycetes. Using 18S rRNA gene sequencing, it was s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Lactis Colony
''Kluyveromyces'' is a genus of ascomycetous yeasts in the family Saccharomycetaceae. Some of the species, such as '' K. marxianus'', are the teleomorphs of '' Candida species''. The genus name of ''Kluyveromyces'' is in honour of Albert Jan Kluyver ForMemRS (1888-1956), who was a Dutch microbiologist and biochemist. The genus was circumscribed by Johannes P. Van der Walt in Antonie van Leeuwenhoek vol.22 on pages 268-271 in 1956. Species ''Kluyveromyces'' is widely cultured for microbiological en genetic research. Some important species include: * ''Kluyveromyces lactis'' * ''Kluyveromyces marxianus'' * '' Kluyveromyces thermotolerans'' See also *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Co ... References Saccharomycetaceae Yeasts Yeasts us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Wickerhamii
''Kluyveromyces'' is a genus of ascomycetous yeasts in the family Saccharomycetaceae. Some of the species, such as '' K. marxianus'', are the teleomorphs of '' Candida species''. The genus name of ''Kluyveromyces'' is in honour of Albert Jan Kluyver ForMemRS (1888-1956), who was a Dutch microbiologist and biochemist. The genus was circumscribed by Johannes P. Van der Walt in Antonie van Leeuwenhoek vol.22 on pages 268-271 in 1956. Species ''Kluyveromyces'' is widely cultured for microbiological en genetic research. Some important species include: * ''Kluyveromyces lactis'' * ''Kluyveromyces marxianus'' * '' Kluyveromyces thermotolerans'' See also *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Co ... References Saccharomycetaceae Yeasts Yeasts use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Nonfermentans
''Kluyveromyces'' is a genus of ascomycetous yeasts in the family Saccharomycetaceae. Some of the species, such as '' K. marxianus'', are the teleomorphs of '' Candida species''. The genus name of ''Kluyveromyces'' is in honour of Albert Jan Kluyver ForMemRS (1888-1956), who was a Dutch microbiologist and biochemist. The genus was circumscribed by Johannes P. Van der Walt in Antonie van Leeuwenhoek vol.22 on pages 268-271 in 1956. Species ''Kluyveromyces'' is widely cultured for microbiological en genetic research. Some important species include: * ''Kluyveromyces lactis'' * ''Kluyveromyces marxianus'' * '' Kluyveromyces thermotolerans'' See also *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Co ... References Saccharomycetaceae Yeasts Yeasts use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Aestuarii
''Kluyveromyces'' is a genus of ascomycetous yeasts in the family Saccharomycetaceae. Some of the species, such as '' K. marxianus'', are the teleomorphs of '' Candida species''. The genus name of ''Kluyveromyces'' is in honour of Albert Jan Kluyver ForMemRS (1888-1956), who was a Dutch microbiologist and biochemist. The genus was circumscribed by Johannes P. Van der Walt in Antonie van Leeuwenhoek vol.22 on pages 268-271 in 1956. Species ''Kluyveromyces'' is widely cultured for microbiological en genetic research. Some important species include: * ''Kluyveromyces lactis'' * ''Kluyveromyces marxianus'' * '' Kluyveromyces thermotolerans'' See also *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Co ... References Saccharomycetaceae Yeasts Yeasts use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Dobzhanskii
''Kluyveromyces'' is a genus of ascomycetous yeasts in the family Saccharomycetaceae. Some of the species, such as '' K. marxianus'', are the teleomorphs of '' Candida species''. The genus name of ''Kluyveromyces'' is in honour of Albert Jan Kluyver ForMemRS (1888-1956), who was a Dutch microbiologist and biochemist. The genus was circumscribed by Johannes P. Van der Walt in Antonie van Leeuwenhoek vol.22 on pages 268-271 in 1956. Species ''Kluyveromyces'' is widely cultured for microbiological en genetic research. Some important species include: * ''Kluyveromyces lactis'' * ''Kluyveromyces marxianus'' * '' Kluyveromyces thermotolerans'' See also *Yeast in winemaking The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Co ... References Saccharomycetaceae Yeasts Yeasts use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Lactis
''Kluyveromyces lactis'' is a ''Kluyveromyces'' yeast commonly used for genetic studies and industrial applications. Its name comes from the ability to assimilate lactose and convert it into lactic acid. ''Kluyveromyces lactis'' (formerly ''Saccharomyces lactis'') is a yeast which has the ability to assimilate lactose and convert it into lactic acid. ''K. lactis'' and other organisms i.e., ''Aspergillus niger'' var awamori and ''Escherichia coli'' K-12 are grown in fermenters to produce chymosin ( rennet) on a commercial scale; this rennet, which replaces the conventional form obtained from slaughtered animals, is now widely used in cheese production. Yeasts and fungi are ideal organisms for comparative genomic studies in eukaryotes because of their small and compact genomes and because they include a number of species such as ''Neurospora crassa'', ''Saccharomyces cerevisiae'' and ''Schizosaccharomyces pombe'', that have been, and continue to be, used extensively in genetic st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albert Jan Kluyver
Albert Jan Kluyver ForMemRS (June 3, 1888 – May 14, 1956) was a Dutch microbiologist and biochemist. Career In 1926, Kluyver and Hendrick Jean Louis Donker published the now classic paper, "Die Einheit in der Biochemie" ("Unity in Biochemistry"). The paper helped establish Kluyver's vision that, at a biochemical level, all organisms are unified. Kluyver famously expressed the idea with the aphorism: "From elephant to butyric acid bacterium – it is all the same". The paper, and other work from Kluyver's lab, helped support both the concept of biochemical unity as well as the idea of "comparative biochemistry", which Kluyver envisioned as biochemically equivalent to comparative anatomy. The concept established a theoretical basis for studying chemical processes in bacteria and extrapolating those processes to higher organisms. The concepts of "biochemical unity" and "comparative biochemistry" were both very influential and probably Kluyver's most significant work. Kluyver's b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kluyveromyces Thermotolerans
''Lachancea thermotolerans'' is a species of yeast. Taxonomy ''L. thermotolerans'' is the type species of the genus '' Lachancea''. The species has previously been known as ''Kluyveromyces thermotolerans'' and ''Zygosaccharomyces thermotolerans'', which is the name by which it was first described in 1932. Habitat and ecology ''L. thermotolerans'' is widely distributed and occurs in diverse environments, both natural and man-made. It has been isolated from locations around the world. The species is commonly associated with fruit and with insects such as fruit flies that feed on fruit. In some cases, it has been identified as one of several species found in naturally fermented foods. Uses ''L. thermotolerans'' is unusual among yeasts in its ability to produce lactic acid through fermentation. This property has prompted study of ''L. thermotolerans'' in the production of wine and beer, both of which are traditionally produced using ''Saccharomyces'' yeasts. In winemaking, ''L. ther ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomycetaceae
The Saccharomycetaceae are a family of yeasts in the order Saccharomycetales that reproduce by budding. Species in the family have a cosmopolitan distribution, and are present in a wide variety of habitats, especially those with a plentiful supply of carbohydrate sources. The family contains the species ''Saccharomyces cerevisiae'', perhaps the most economically important fungus. Genera According to the 2007 Outline of Ascomycota, 20 genera are within the family, although for several of these (marked with a question mark below), the placement is uncertain and requires more study. ''Brettanomyces'' '' Candida'' ?'' Citeromyces'' ?'' Cyniclomyces'' ?''Debaryomyces'' ?''Issatchenkia'' '' Kazachstania'' (synonymous with '' Arxiozyma'') ''Kluyveromyces'' ''Komagataella'' '' Kuraishia'' '' Lachancea'' ?'' Lodderomyces'' '' Nakaseomyces'' ?'' Pachysolen'' ''Pichia'' ''Saccharomyces'' '' Spathaspora'' '' Tetrapisispora'' '' Vanderwaltozyma'' ''Torulaspora'' ?'' Williopsis'' ''Zygosacchar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast In Winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Cox ''"From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine"'' pp. 133–36 Storey Publishing 1999 The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness.D. Bird ''"Understanding Wine Technology"'' pp. 67–73 DBQA Publishing 2005 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintenti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candida (genus)
''Candida'' is a genus of yeasts and is the most common cause of fungal infections worldwide. Many species are harmless commensals or endosymbionts of hosts including humans; however, when mucosal barriers are disrupted or the immune system is compromised they can invade and cause disease, known as an opportunistic infection. Candida is located on most mucosal surfaces and mainly the gastrointestinal tract, along with the skin. ''Candida albicans'' is the most commonly isolated species and can cause infections (candidiasis or thrush) in humans and other animals. In winemaking, some species of ''Candida'' can potentially spoil wines. Many species are found in gut flora, including ''C. albicans'' in mammalian hosts, whereas others live as endosymbionts in insect hosts. Systemic infections of the bloodstream and major organs ( candidemia or invasive candidiasis), particularly in patients with an impaired immune system (immunocompromised), affect over 90,000 people a year in the U ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
