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Kloeckera
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation. The genus name ''Hanseniaspora'' honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and fermentation physiologist. It was initially circumscribed by H. Zikes in 1911, but not validly published. Albert Klöcker published the name validly the following year. The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversity and thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Occidentalis
''Hanseniaspora occidentalis'' is a species of yeast in the family Saccharomycetaceae. In its anamorph form, it was called ''Kloeckera javanica''. It has been isolated in the wild from soil samples and vineyards. Samples of a variant have been isolated from orange juice and rotten oranges. It has demonstrated potential as an organism to reduce malic acid in wine production. Taxonomy The yeast was originally isolated by Albert Klöcker in the anamorphic form in 1912 and classified as ''Pseudosaccharomyces occidentalis''. Because the ''Pseudosaccharomyces'' name had already been used since 1906 for an unrelated organism, Alexander Janke proposed an alternative name, ''Klöckeria'', for the genus in 1923, which he corrected in 1928 to ''Kloeckera''. Jacomina Lodder in 1934 found the yeast to be identical to another species, ''Kloeckera jensenii'', also isolated by Klöcker in 1912, and reclassified it as a synonym of ''Kloeckera jensenii''. A similar process occurred with y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Osmophila
''Hanseniaspora osmophila'' is a species of yeast in the family Saccharomycetaceae. It is found in soil and among the bark, leaves, and fruits of plants, as well as fermented foods and beverages made from fruit. Taxonomy Albert Klöcker originally published descriptions of two yeasts in the anamorphic form in 1912; ''Pseudosaccharomyces corticis'', which he isolated on various trees around Copenhagen, and ''Pseudosaccharomyces santacruzensis'', which he obtained from soil in Saint Croix. In 1920, Giuseppe de Rossi isolated a species of yeast from grapes and grape must in Umbria, Italy. He placed it in the same genus, assigning the name ''Pseudosaccharomyces magnus''. Because the ''Pseudosaccharomyces'' name had already been used since 1906 for an unrelated organism, in 1923, Alexander Janke proposed an alternative name, ''Klöckeria'', for the genus, which he corrected in 1928 to ''Kloeckera''. Independently, in 1932, C. J. G. Niehaus described two species of yeasts t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Guilliermondii
''Hanseniaspora guilliermondii'' is a species of yeast in the family Saccharomycetaceae. In its anamorph form, it is called ''Kloeckera apis''. Taxonomy The initial sample of the species was isolated by South African pathologist Adrianus Pijper from an infected nail from a patient and assigned the name ''H. guilliermondii''. In 1952, the species was placed in synonymy with '' Hanseniaspora valbyensis''. In 1968, N. J. W. Kerger-Van Rij and Donald G. Ahearn, observed physiological and morphological differences between ''H. valbyensis'' and ''H. guilliermondii'' and proposed a resumed separation of the two species. Their study identified that a third strain, originally described as ''H. melligeri'' by J. Lodder in 1932 that had been isolated from dates and later synonymized with ''H. valbyensis'', was synonymous with ''H. guilliermondii''. Further testing by Meyer, Brown, and Smith in 1977 confirmed the findings of the 1968 study using DNA testing. Further DNA examination i ... [...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] |
Hanseniaspora Vineae
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation. The genus name ''Hanseniaspora'' honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and fermentation physiologist. It was initially circumscribed by H. Zikes in 1911, but not validly published. Albert Klöcker published the name validly the following year. The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversity and thriv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Valbyensis
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation. The genus name ''Hanseniaspora'' honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and fermentation physiologist. It was initially circumscribed by H. Zikes in 1911, but not validly published. Albert Klöcker published the name validly the following year. The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversity and thriv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Uvarum
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation. The genus name ''Hanseniaspora'' honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and fermentation physiologist. It was initially circumscribed by H. Zikes in 1911, but not validly published. Albert Klöcker published the name validly the following year. The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversity and thriv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Pseudoguilliermondii
''Hanseniaspora pseudoguilliermondii'' is a species of yeast in the family Saccharomycetaceae. Originally isolated from orange juice concentrate, it has been found on fruit and fruit juices in locations around the world. It has also been observed forming hybrids with '' Hanseniaspora opuntiae''. Taxonomy A sample of ''H. pseudoguilliermondii'' was first isolated from orange juice concentrate in Georgia, USA. It was studied in 2003 by Neža Čadež, Gé A. Poot, Peter Raspor, and Maudy Th. Smith, who found that it could not be distinguished from ''Hanseniaspora guilliermondii'' using physiological criteria. After further testing in 2006, Čadež, Raspor, and Smith offered a description of the species, based upon DNA testing, that they called ''Hanseniaspora pseudoguilliermondii''. The specific epithet "pseudoguilliermondii" was chosen because the species is similar to ''H. guilliermondii''. Description Microscopic examination of the yeast cells in YM liquid medium after 48 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Opuntiae
''Hanseniaspora opuntiae'' is a species of yeast in the family Saccharomycetaceae. It has been isolated from locations worldwide, on grape berries and on prickly pear cacti. Taxonomy Samples of ''H. opuntiae'' were first isolated from samples taken from prickly pear cacti in Hawaii. The species was first described by Neža Čadež, Gé A. Poot, Peter Raspor, and Maudy Th. Smith in 2003 and given the specific epithet refers to the genus of the host plant where it was first isolated. Genetic sequencing shows that the species is closely related to '' Hanseniaspora lachancei'', ''Hanseniaspora pseudoguilliermondii'', and ''Hanseniaspora guilliermondii''. The four species can only be differentiated from those species by using PCR fingerprinting and not by conventional physiological criteria. Description Microscopic examination of the yeast cells in YM liquid medium after 48 hours at 25°C reveals cells that are 3.0 to 16.0 μm by 1.5 to 5.0 μm in size, apiculate, ovoid to el ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Meyeri
''Hanseniaspora meyeri'' is a species of yeast in the family Saccharomycetaceae. Samples of the species have been obtained worldwide from flowers, fruit flies, stem rot, and spoiled grape punch. Taxonomy The first isolated sample of this species was isolated from the fruit of a soapberry plant in Hawaii. The specific epithet "meyeri" was named in honor of Piet Meyer, a young South African scientist. Genetic sequencing shows that the species is very closely related to '' Hanseniaspora clermontiae''. Description Microscopic examination of the yeast cells in YM liquid medium after 48 hours at 25 °C reveals cells that are 2.5 to 12.5 μm by 1.5 to 6.0 μm in size, apiculate, ovoid to elongate, appearing singly or in pairs. Reproduction is by budding, which occurs at both poles of the cell. In broth culture, sediment is present, and after one month a very thin ring is formed. Colonies that are grown on malt agar for one month at 25 °C appear cream-colored, butyro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Lachancei
''Hanseniaspora lachancei'' is a species of yeast in the family Saccharomycetaceae. It is associated with fermenting agave juice and a tequila production facility in Mexico. Taxonomy Samples of ''H. lachancei'' were first isolated from samples taken at the Tequila Herradura estate in Jalisco, Mexico over a seven-day period in February 1992. Initially mis-identified as atypical ''Hanseniaspora guilliermondii'' strains, further testing revealed that the samples were distinct from ''H. guilliermondii''. The species was first described by Neža Čadež, Gé A. Poot, Peter Raspor, and Maudy Th. Smith in 2003 and given the specific epithet "lachancei" after Marc-André Lachance, the yeast taxonomist and ecologist who collected the original samples. Genetic sequencing shows that the species is closely related to ''Hanseniaspora opuntiae'', ''Hanseniaspora pseudoguilliermondii'', and ''Hanseniaspora guilliermondii''. Description Microscopic examination of the yeast cells in YM liqu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungi
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from the other eukaryotic kingdoms, which by one traditional classification include Plantae, Animalia, Protozoa, and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
