Wang, Tina Vahdatinia, Roya Humbert, Sarah Stecco, Antonio
Published in
Medicina (Kaunas, Lithuania)
Background and objectives: The aims of this study were to delineate the contribution of specific fascial layers of the myofascial unit to myofascial pain and introduce the use of ultrasound-guided fascial layer-specific hydromanipulation (FLuSH) as a novel technique in the treatment of myofascial pain. Materials and Methods: The clinical data of 20...
Navarro, Yurena Torija, María-Jesús Mas, Albert Beltran, Gemma
Published in
Foods
The use of controlled mixed inocula of Saccharomyces cerevisiae and non- Saccharomyces yeasts is a common practice in winemaking, with Torulaspora delbrueckii , Lachancea thermotolerans and Metschnikowia pulcherrima being the most commonly used non- Saccharomyces species. Although S. cerevisiae is usually the dominant yeast at the end of mixed ferm...
bernardi, beatrice wendland, jürgen
The fermentation industry is known to be very conservative, relying on traditional yeast management. Yet, in the modern fast-paced world, change comes about in facets such as climate change altering the quality and quantity of harvests, changes due to government regulations e.g., the use of pesticides or SO2, the need to become more sustainable, an...
Crosato, Giulia Nadai, Chiara Carlot, Milena Garavaglia, Juliano Ziegler, Denise Righetto Rossi, Rochele Cassanta De Castilhos, Juliana Campanaro, Stefano Treu, Laura Giacomini, Alessio
...
Published in
FEMS yeast research
In wine production, sulfites are widely used as antimicrobials and antioxidants, whereas copper is associated with fungicides and wine fining treatments. Therefore, wine yeasts are constantly exposed to these agents. Copper tolerance is related to the copy number of the CUP1 gene, encoding for a metallothionein involved in copper detoxification. In...
van wyk, niel pretorius, isak s. von wallbrunn, christian
Recently, there has been a growing interest in the role of non-Saccharomyces yeast (NSY) as a coculturing partner with Saccharomyces cerevisiae during grape must fermentation. We investigated three new strains, namely Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii, for their oenological potential in mixed-culture micro-vinifica...
Zhu, Xiaolin Navarro, Yurena Mas, Albert Torija, María-Jesús Beltran, Gemma
Published in
Microorganisms
The alcohol content in wine has increased due to external factors in recent decades. In recent reports, some non- Saccharomyces yeast species have been confirmed to reduce ethanol during the alcoholic fermentation process. Thus, an efficient screening of non- Saccharomyces yeasts with low ethanol yield is required due to the broad diversity of thes...
Parapouli, Maria Vasileiadis, Anastasios Afendra, Amalia-Sofia Hatziloukas, Efstathios
Published in
AIMS Microbiology
Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that nearly all biological functions found in eukaryotes are also present and well conserved in S . cerevi...
matti, katrin bernardi, beatrice brezina, silvia semmler, heike von wallbrunn, christian rauhut, doris wendland, jürgen
All laboratories dealing with microbes have to develop a strain maintenance regime. While lyophilization based on freeze-drying may be feasible for large stock centers, laboratories around the world rely on cryopreservation and freezing of stocks at &minus / 80 ° / C. Keeping stocks at these low temperatures requires investments of several thous...
Pretorius, I S
Published in
FEMS Yeast Research
The future of wine yeast innovation is likely to uncork the combined effervescent power of territorial wine grape microbiomes, nomadic starter cultures and yeast avatars with no real terroir
Duc, Camille Pradal, Martine Noble, Jessica Tesniere, Catherine Blondin, Bruno
Nutrients availability is a key factor for controlling wine alcoholic fermentation. Among them, nitrogen has been identified as an essential parameter, controlling both the fermentation rate and the durationof the fermentation. However, nitrogen is not sufficient to ensure a correct fermentation and other nutrients such as vitamins and lipids, pres...
