View More View Less
  • 1 Faculty of Food Technology “Lucian Blaga” University of Sibiu, Romania
  • | 2 Faculty of Food Technology “Lucian Blaga” University of Sibiu, Romania
  • | 3 Faculty of Food Technology “Lucian Blaga” University of Sibiu, Romania
  • | 4 Faculty of Biology-Geology “Babes-Bolyai” University, Cluj-Napoca, Romania
Restricted access

Twenty yeast strains have recently been isolated in pure cultures from natural and industrial sources and identified based mainly on physiological properties. The majority of the strains (15) are alcohologenic belonging to the genus Saccharomyces and comprise two brewer's (beer) yeast strains (S. carlsbergensis=S. uvarum A and B), two baker's yeast strains (S. cerevisiae CA and CP), one spirit yeast strain (S. cerevisiae CF) and ten wine yeast strains (S. cerevisiae var. ellipsoideus=S. ellipsoideus 1, 3, 4, 6, 8 and 9; S. oviformis 2, 5 and 7; and S. uvarum 10). The other 5 yeast strains belong to different species: Kloeckera apiculate, Candida mycoderma (Mycoderma vini), Pichia membranaefaciens, Rhodotorula glutinis and Torulopsis holmii, respectively.

  • Claisse, M. (1985) La physiologie de la levure et ses modifications par les outilis biotechnologiques. Cerevisia Biotechnol.4, 27-34.

    'La physiologie de la levure et ses modifications par les outilis biotechnologiques ' () 4 Cerevisia Biotechnol. : 27 -34.

    • Search Google Scholar
  • Delia-Dupuy, M. L., Strehaiano, P. (1996) La fermentation alcoolique en vinification: observations cinétiques et physiologie. Rev. Francaise d'Oenologie159, 19-23.

    'La fermentation alcoolique en vinification: observations cinétiques et physiologie ' () 159 Rev. Francaise d'Oenologie : 19 -23.

    • Search Google Scholar
  • Duteurtre, B., Charpentier, M., Geoffroy, R. (1996) Vers la fermentation industrielle. Biofutur155, 4-5.

    'Vers la fermentation industrielle ' () 155 Biofutur : 4 -5.

  • Ernandes, J., Williams, J., Russell, I., Stewart, G. (1995) Effect of yeast adaptation to maltose utilization on sugar uptake during the fermentation of brewer's wort. J. Instit.99, 67-71.

    'Effect of yeast adaptation to maltose utilization on sugar uptake during the fermentation of brewer's wort ' () 99 J. Instit. : 67 -71.

    • Search Google Scholar
  • Guiraud, J. P. (1998) Microbiologie alimentaire. Dunod, Paris.

    Microbiologie alimentaire , ().

  • Abd-Allah, E., Killian, S. G., Hartig, A. (1987) Carbohydrates fermentation by different strains of Saccharomyces cerevisiae. Instit. Brew.28, 121-132.

    'Carbohydrates fermentation by different strains of Saccharomyces cerevisiae ' () 28 Instit. Brew. : 121 -132.

    • Search Google Scholar
  • Bourgeois, C. M., Leveau, J. V. (1993) Techniques d'analyse et controle dans les industries agroali-mentares. Le controle microbiologique. Biofutur128, 15-22.

    'Techniques d'analyse et controle dans les industries agroali-mentares. Le controle microbiologique ' () 128 Biofutur : 15 -22.

    • Search Google Scholar
  • Briones, A. I., Ubeda, J. F., Martin-Alvarez, P. (1995) Selection of spontaneous strains of Saccharomyces cerevisiae as starters in their viticulture area. In: Charalambous, G. (ed.) Food Flavours: Generation, Analysis and Process Influence. Elsevier Science, Amsterdam, pp. 1597-1622.

    Selection of spontaneous strains of Saccharomyces cerevisiae as starters in their viticulture area , () 1597 -1622.

    • Search Google Scholar
  • Bulton, C. A. (1998) Physiological conditions of yeast and achievements in fermentation. Bioscience4, 60-65.

    'Physiological conditions of yeast and achievements in fermentation ' () 4 Bioscience : 60 -65.

    • Search Google Scholar
  • Ciani, M., Papacelli, V., Rosini, G. (1991) Oenological aptitude of some Saccharomyces cerevisiae cultures: fermentative and metabolic characters verified during grape juice fermentation. Ital. J. Food Sci.4, 281-290.

    'Oenological aptitude of some Saccharomyces cerevisiae cultures: fermentative and metabolic characters verified during grape juice fermentation ' () 4 Ital. J. Food Sci. : 281 -290.

    • Search Google Scholar
  • Jiranek, V. (1995) Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium. Am. Enol. Viticult.46, 75-83.

    'Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium ' () 46 Am. Enol. Viticult. : 75 -83.

    • Search Google Scholar
  • Kreger van Rij, N. J. J. W. (1984) The Yeasts. A Taxonomic Study. Elsevier, Amsterdam.

    The Yeasts. A Taxonomic Study , ().

  • Kurtzman, C. P., Fell, J. W. (1998) The Yeasts. A Taxonomic Study. 4th ed. Elsevier Science BV, Amsterdam.

    The Yeasts. A Taxonomic Study. 4th ed , ().

  • Oprean, L. (2004) Contributions to the study of industrial yeasts. Studia Univ. Babes-Bolyai, Biol.XLIX, 142-148.

    Contributions to the study of industrial yeasts , () 142 -148.

  • Peppler, R., Reed, G. (1973) Yeast Technology. Westport Press, Connecticut.

    Yeast Technology , ().

  • Ramon-Portugal, F., Seiller, I., Taillandier, P., Favarel, J. L., Nepveu, F., Strehaiano, P. (1999) Kinetics of consumption and production of organic acids during alcoholic fermentation by Saccharomyces cerevisiae. Food Technol. Biotechnol.37, 235-240.

    'Kinetics of consumption and production of organic acids during alcoholic fermentation by Saccharomyces cerevisiae ' () 37 Food Technol. Biotechnol. : 235 -240.

    • Search Google Scholar