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  • 1
    Electronic Resource
    Electronic Resource
    Amino acid composition of whole cells of different yeasts (1979)
    s.l. : American Chemical Society
    Journal of agricultural and food chemistry 27 (1979), S. 982-984 
    Details
    ISSN: 1520-5118
    Source: ACS Legacy Archives
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1021/jf60225a040
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  • 2
    Electronic Resource
    Electronic Resource
    Yeast flora of grape berries during ripening (1982)
    Springer
    Microbial ecology 8 (1982), S. 83-89 
    Details
    ISSN: 1432-184X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract The yeast flora associated with the surface of grapes during ripening was studied with regard to different sectors of the grape skin and the position in the bunch by means of traditional as well as more vigorous preisolation and precounting treatments. The yeast number per square centimeter of skin increases with ripening and is highest in the area immediately surrounding the stem. The cluster sector closer to the peduncle seems to constitute a favorable substrate for yeasts, hosting a resident flora about 10 and 100 times higher than the central and lower parts of the bunch, respectively.Kloeckera apiculata was the normal resident species of grapes regardless of the sector or the ripening period, and constitutes the fermenting flora of mature grapes. The ecological implications of the results of this survey are discussed.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF02011464
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  • 3
    Electronic Resource
    Electronic Resource
    Yeasts in cavern environments (1963)
    Springer
    Archives of microbiology 45 (1963), S. 111-114 
    Details
    ISSN: 1432-072X
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary Researches on the yeast flora of 8 soil samples collected from 2 caverns of Umbria (Italy) show the presence of 15 different species of yeasts, 14 sporogenous and 1 asporogenous. Comparisons are made between yeasts flora of caverns and that of surface soils.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00408431
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  • 4
    Electronic Resource
    Electronic Resource
    A Progress Report on the Localization of Usher Syndrome Type II to Chromosome 1q (1991)
    Oxford, UK : Blackwell Publishing Ltd
    Annals of the New York Academy of Sciences 630 (1991), S. 0 
    Details
    ISSN: 1749-6632
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Natural Sciences in General
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1749-6632.1991.tb19606.x
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  • 5
    Electronic Resource
    Electronic Resource
    Characterization of the in vitro antimycotic activity of a novel killer protein from Williopsis saturnus DBVPG 4561 against emerging pathogenic yeasts (2004)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 238 (2004), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A novel killer toxin, labelled as KT4561, secreted by Williopsis saturnus DBVPG 4561, was found to possess a wide antimycotic activity against strains of Candida glabrata, Issatchenkia orientalis and Pichia guillermondii. KT4561 was precipitated by ethanol and purified by ion-exchange chromatography. The active protein migrated as a single band in SDS-PAGE and was characterized by a molecular weight of ∼62 kDa. Purified KT4561 was active across wide ranges of temperature (5–45 °C) and pH (4.5–8.0) and displayed a rapid decrease in viability of yeast cells after 4–8 h. The in vitro activity of KT4561 against 102 yeast isolates (79% of clinical origin) was determined: MIC50 and MIC90 of strains were 0.08 and 0.15 μg/ml for C. glabrata, 0.03 and 0.23 μg/ml for I. orientalis and 1.50 and 2.25 μg/ml for P. guilliermondii. Comparative susceptibility tests showed that a high number of strains used in the present study were insensitive to selected azole and polyene antibiotics. The present study demonstrated the potential of KT4561 to be applied as novel control agent against pathogenic yeasts.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.2004.tb09777.x
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  • 6
    Electronic Resource
    Electronic Resource
    Differential growth inhibition as a tool to increase the discriminating power of killer toxin sensitivity in fingerprinting of yeasts (2000)
    Oxford, UK : Blackwell Publishing Ltd
    FEMS microbiology letters 193 (2000), S. 0 
    Details
    ISSN: 1574-6968
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Biology
    Notes: A panel of 27 cell-free crude killer toxin preparations were used in fingerprinting 45 Saccharomyces cerevisiae and 11 Saccharomyces exiguus strains. The differential sensitivity to different mycocins was evaluated both as binary data matrix (presence–absence of killing effect), and by considering the growth inhibition areas (measured by agar diffusion well bioassay). The first approach gave an individual fingerprinting of 68% of sensitive strains, whereas the second gave a total and reproducible (P〈0.01) discrimination of all tested strains.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1574-6968.2000.tb09398.x
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  • 7
    Electronic Resource
    Electronic Resource
    Systematics of the species of the yeast genus Saccharomyces associated with the fermentation industry (1982)
    Springer
    Applied microbiology and biotechnology 15 (1982), S. 188-193 
    Details
    ISSN: 1432-0614
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary The so-called wine yeasts Saccharomyces cerevisiae, S. chevalieri, S. bayanus, S. italicus and S. uvarum are characterized by high ethanol tolerance and fermentation velocity. They are ecologically related, being predominantly associated with grape must and wine, and are taxonomically indistinguishable. The only significant physiological differences are between the ability to ferment certain sugars. A taxonomic revision of more than 1,000 strains isolated during the past 50 years and belonging to the above species showed extreme instability in the ability to ferment different sugars. The relationships between these yeasts were examined for DNA base composition and DNA-DNA reassociation. The G+C ranged from 37.6% to 39.0% while optical reassociation experiments defined a first group of species (Saccharomyces cerevisiae, S. chevalieri and S. italicus) exhibiting high base sequence complementarity (〉90%). S. bayanus and S. uvarum also showed a high degree of relatedness. Low homology values (∼30%) indicate that the two groups of species are not closely related. While it is proposed to combine S. cerevisiae, S. chevalieri and S. italicus into one single species under the oldest epithet Saccharomyces cerevisiae, a study of a larger number of strains is recommended before considering the taxonomic position of S. bayanus and S. uvarum.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00511247
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  • 8
    Electronic Resource
    Electronic Resource
    Assignment ofKluyveromyces cellobiovorus nomen nudum toCandida intermedia (Ciferri & Ashford) Langeron et Guerra (1992)
    Springer
    Antonie van Leeuwenhoek 61 (1992), S. 57-60 
    Details
    ISSN: 1572-9699
    Keywords: yeast ; Candida intermedia ; Kluyveromyces cellobiovorus ; taxonomy ; nDNA reassociation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Abstract A yeast culture isolated in Japan from soil and invalidly described asKluyveromyces cellobiovorus nom. nud. DBVPG 6286 (CBS 7153) was compared for its physiological and morphological properties and by nDNA-nDNA reassociation experiments with the type strains of several species of the genusKluyveromyces as well as of variousCandida species exhibiting similar phenotypic profiles. DBVPG 6286 was found to be conspecific with the type strain ofCandida intermedia (Ciferri & Ashford) Langeron et Guerra (1938).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00572123
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  • 9
    Electronic Resource
    Electronic Resource
    Electrophoretic karyotyping as a taxonomic tool in the genusSaccharomyces (1993)
    Springer
    Antonie van Leeuwenhoek 63 (1993), S. 145-156 
    Details
    ISSN: 1572-9699
    Keywords: CHEF ; contour-clamped homogeneous electric field ; electrophoretic karyotype ; Saccharomyces ; yeast taxonomy
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology
    Notes: Summary The electrophoretic karyotypes of strains of the ten species of the yeast genusSaccharomyces (sensu Vaughan-Martini & Martini 1992) were determined by the CHEF (contour-clamped homogeneous electric field) system of pulsed field gel electrophoresis. The number of bands was found to vary from 6 to 17 and the calculated molecular weights of haploid genomes ranged from 7.9 to 14.6 Mbp. The type strains ofS. exiguus and the four species of theSaccharomyces sensu stricto complex (S. bayanus, S. cerevisiae, S. paradoxus andS. pastorianus) have genomes comprised of chromosomes of all three size classes: light (〈 500 kb), medium (500–1000 kb) and heavy (〉 1,000 kb).Saccharomyces kluyveri DNA has only heavy bands, while the remaining species exhibit medium and heavy chromosomes. When more than one strain of each species was examined, it was seen that while the speciesS. bayanus, S. castellii, S. cerevisiae, S. kluyveri, S. paradoxus andS. pastorianus showed uniform karyotypes,S. dairensis, S. exiguus, S. servazzii andS. unisporus comprise heterogeneous taxa.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF00872389
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  • 10
    Electronic Resource
    Electronic Resource
    Facts, myths and legends on the prime industrial microorganism (1995)
    Springer
    Journal of industrial microbiology and biotechnology 14 (1995), S. 514-522 
    Details
    ISSN: 1476-5535
    Keywords: Saccharomyces cerevisiae ; Molecular taxonomy ; Classification ; Alcoholic fermentation
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Summary Archaic speculations and firmly established legends regarding the origin of the yeastSaccharomyces cerevisiae and related species are revisited in light of past and recent ecological evidence pointing to a strict association with artificial, man-made environments such as wineries and fermentation plants. The nomenclature within this industrially important group is also discussed in view of the modifications imposed from application of molecular techniques to classification.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1007/BF01573967
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