INTERNATIONAL JOURNAL OF SYSTEMATIC BACTERIOLOGY, Oct. 1994, p. 781-786 0020-7713/94/$04.00+0 Vol. 44, No. 4 Phylogeny of the Yeast Genera Hanseniaspora (Anamorph Kloeckera),
Then, Hanseniaspora and Candida started decreasing gradually, whereas Saccharomyces remained dominant until the end. In contrast, in the fermentation with SO 2, Hanseniaspora, and Candida were "wiped out" from the very beginning, and only Saccharomyces was able to recover after Day 3.
Molecular and technological approaches to evaluate strain biodiversity in Hanseniaspora uvarum of wine origin A. Capece 1, C. Fiore 1, A. Maraz 2
Table 2 Studies about wine yeast identification using molecular biology techniques Methodology Genus Reference δelements Saccharomyces 50 Intron splice site Saccharomyces 16 Karyotype Saccharomyces 7, 11, 27, 34, 45, 55, 67, 72, 79 Hanseniaspora 66 Zygosaccharomyces 72 Microsatellite Saccharomyces 2 Nested PCR ...
Keywords: Hanseniaspora guilliermondii; Hanseniaspora uvarum; Saccharomyces cerevisiae; Wine volatile composition; Heavy sulphur compounds Abstract Introduction
Species that have been investigated for wine production thus far include those from the Candida, Kloeckera, Hanseniaspora, Zygosaccharomyces, Schizosaccharomyc es, Torulaspora, Brettanomyces, Saccharomycodes, Pichia and Williopsis genera.
These yeasts belonged to six genera viz: Candida (Sixteen strains), Kloeckera (nine strains), Hanseniaspora (three strains), Pichia (four strains), Saccharomyces (three strains) and Tomlopsis (one strain).
2% 1% 1% 1% Pichia kudriavzevii Saccharomyces cerevisiae Hanseniaspora opuntiae Meyerozyma carribica** Pichia kluyveri var. kluyveri Candida carpophila * Candida orthopsilosis * Kodamae ohmeri( Saccharomycodes ludwigii* Candida ethanolica Candida stellimalicola Pichia occidentalis Pichia manshurica ...
into the types: Saccharomyces, Pichia, Hanseniaspora, Metschnikowia from sporogenous yeasts and Kloeckera, Candida şi Rhodotorula . from the non-sporogenous yeasts.
Food and Beverage Products with High Populations of Viable Yeasts at Time of Consumption Fresh fruits Fruit juices, Salads Cheeses, dairy products Aureobasidium, Rhodotorula, Cryptococcus, Candida, Metschnikowia, Hanseniaspora Saccharomyces, Zygosaccharomyces, Candida, Hanseniaspora Debaryomyces, Yarrowia, ...