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Saccharomyces Bayanus
''Saccharomyces bayanus'' is a yeast of the genus ''Saccharomyces'', and is used in winemaking and cider fermentation, and to make distilled beverages. ''Saccharomyces bayanus'', like ''Saccharomyces pastorianus'', is now accepted to be the result of multiple hybridisation events between three pure species, ''Saccharomyces uvarum#Genomics, Saccharomyces uvarum'', ''Saccharomyces cerevisiae'' and ''Saccharomyces eubayanus''. Notably, most commercial yeast cultures sold as pure ''S. bayanus'' for wine making, e.g. Lalvin EC-1118 strain, have been found to contain ''S. cerevisiae'' cultures instead ''S. bayanus'' is used intensively in comparative genomics studies. Based on a computation-based experimental design system, Caudy et al. generated a rich resource for expression profiles for S. bayanus, which has been used in several comparative studies in yeast systems, including expression patterns and nucleosome profiles. See also *Yeast in winemaking References External lin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pier Andrea Saccardo
Pier Andrea Saccardo (23 April 1845 in Treviso, Treviso – 12 February 1920 in Padua) was an Italian botanist and mycologist. Life Saccardo studied at the Lyceum in Venice, and then at the Technical Institute of the University of Padua where, in 1867 he received his doctorate. He was an Assistant to Roberto de Visiani (1800-1878) an Italian botanist, naturalist and scholar. Then in 1869, he became a professor of Natural History in Padua. In 1876 he established the mycological journal ''Michelia'' which published many of his early mycological papers. In 1879 he became a professor of Botany and director of the botanical gardens of the university until 1915. He accumulated around 70,000 fungal specimens encompassing over 18,500 different species for his herbarium. Which is still stored at the university. Saccardo's scientific activity focused almost entirely on mycology. He wrote his first book in 1864 (when he was 19 years old), ''Flora Montellica: an introduction to the flo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Genus
Genus ( plural genera ) is a taxonomic rank used in the biological classification of extant taxon, living and fossil organisms as well as Virus classification#ICTV classification, viruses. In the hierarchy of biological classification, genus comes above species and below family (taxonomy), family. In binomial nomenclature, the genus name forms the first part of the binomial species name for each species within the genus. :E.g. ''Panthera leo'' (lion) and ''Panthera onca'' (jaguar) are two species within the genus ''Panthera''. ''Panthera'' is a genus within the family Felidae. The composition of a genus is determined by taxonomy (biology), taxonomists. The standards for genus classification are not strictly codified, so different authorities often produce different classifications for genera. There are some general practices used, however, including the idea that a newly defined genus should fulfill these three criteria to be descriptively useful: # monophyly – all descendants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces
''Saccharomyces'' is a genus of fungi that includes many species of yeasts. ''Saccharomyces'' is from Greek σάκχαρον (sugar) and μύκης (fungus) and means ''sugar fungus''. Many members of this genus are considered very important in food production. It is known as the brewer's yeast or baker's yeast. They are unicellular and saprotrophic fungi. One example is ''Saccharomyces cerevisiae'', which is used in making bread, wine, and beer, and for human and animal health. Other members of this genus include the wild yeast ''Saccharomyces paradoxus'' that is the closest relative to ''S. cerevisiae'', ''Saccharomyces bayanus'', used in making wine, and ''Saccharomyces cerevisiae'' var. ''boulardii'', used in medicine. Morphology Colonies of ''Saccharomyces'' grow rapidly and mature in three days. They are flat, smooth, moist, glistening or dull, and cream in color. The inability to use nitrate and ability to ferment various carbohydrates are typical characteristics of ''Sacc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Winemaking
Winemaking or vinification is the production of wine, starting with the selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes. Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation – natural or injected). Red wine, white wine, and rosé are the other main categories. Although most wine is made from grapes, it may also be made from other plants. (See fruit wine.) Other similar light alcoholic drinks (as opposed to beer or Liquor, spirits) include mead, made by fermenting Honey#Fermentation, honey and water, cider ("apple cider"), made by fermenting the Apple juice, juice of apples, and perry ("pear cider"), made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Pastorianus
''Saccharomyces pastorianus'' is a yeast used industrially for the production of lager beer, and was named in honour of Louis Pasteur by the German Max Reess in 1870. This yeast's complicated genome appears to be the result of hybridisation between two pure species in the ''Saccharomyces'' species complex, a factor that led to difficulty in establishing a proper taxonomy of the species. The now-defunct synonym ''Saccharomyces carlsbergensis'' was and continues to be used in scientific literature, but is invalid, as the name ''Saccharomyces pastorianus'' (Reess 1870) has taxonomic precedence. The name ''S. carlsbergensis'' is typically attributed to Emil Christian Hansen from the era when he worked for the Danish brewery Carlsberg in 1883, but in actuality it was not officially described by Hansen as a distinct species until 1908, along with another synonym, ''Saccharomyces monacensis.'' The type strains of both synonyms are currently stored in yeast banks under the taxonomic na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Uvarum
''Saccharomyces uvarum'' is a species of yeast that is commonly found in fermented beverages, particularly those fermented at colder temperatures. It was originally described by Martinus Willem Beijerinck in 1898, but was long considered identical to '' S. bayanus''. In 2000 and 2005, genetic investigations of various ''Saccharomyces'' species indicated that ''S. uvarum'' is genetically distinct from ''S. bayanus'' and should be considered a unique species. It is a bottom-fermenting yeast, so-called because it does not form the foam on top of the wort that top-fermenting yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ... does. References uvarum Yeasts Yeasts used in brewing {{yeast-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungus microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular biology, molecular and cell biology, much like ''Escherichia coli'' as the model bacteria, bacterium. It is the microorganism behind the most common type of fermentation (biochemistry), fermentation. ''S. cerevisiae'' cells are round to ovoid, 5–10 micrometre, μm in diameter. It reproduces by budding. Many proteins important in human biology were first discovered by studying their Homology (biology), homologs in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes. ''S. cerevisiae'' is currently the only yeast cell known to have Berkeley body, Berkeley bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomyces Eubayanus
''Saccharomyces eubayanus'', a cryotolerant (cold tolerant) type of yeast, is most likely the parent of the lager brewing yeast, ''Saccharomyces pastorianus''.. Lager is a type of beer created from malted barley and fermented at low temperatures, originally in Bavaria. ''S. eubayanus'' was first discovered in Patagonia, possibly being an example of Columbian exchange The Columbian exchange, also known as the Columbian interchange, was the widespread transfer of plants, animals, precious metals, commodities, culture, human populations, technology, diseases, and ideas between the New World (the Americas) in ..., and is capable of fermenting glucose, along with the disaccharide maltose at reduced temperatures. History With the emergence of lager beer in the XVth century, S. ''eubayanus'' was considered to be the progenitor of S. ''pastorianus'' along with S. ''cerevisiae''. Since 1985 the non-''cerevisiae'' ancestor has been contentiously debated between S. ''eubayanus'', a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Comparative Genomics
Comparative genomics is a field of biological research in which the genomic features of different organisms are compared. The genomic features may include the DNA sequence, genes, gene order, regulatory sequences, and other genomic structural landmarks. In this branch of genomics, whole or large parts of genomes resulting from genome projects are compared to study basic biological similarities and differences as well as evolutionary relationships between organisms. The major principle of comparative genomics is that common features of two organisms will often be encoded within the DNA that is evolutionarily conserved between them. Therefore, comparative genomic approaches start with making some form of alignment of genome sequences and looking for orthologous sequences (sequences that share a common ancestry) in the aligned genomes and checking to what extent those sequences are conserved. Based on these, genome and molecular evolution are inferred and this may in turn be put in ... [...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] |
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