Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local Specificity
The wine yeasts have multiple and important applications in the industry, aiming to obtain pure cultures and the selection of those strains which, according to the lab investigations, present superior bio-technological properties. In this study we monitored three types of Saccharomyces bayanus ye...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Agroprint Timisoara
2023-11-01
|
| Series: | Scientific Papers Animal Science and Biotechnologies |
| Subjects: | |
| Online Access: | https://spasb.ro/index.php/public_html/article/view/1762 |
| _version_ | 1797216663406379008 |
|---|---|
| author | Enikő Gaspar Letiția Oprean Ecaterina Lengyel Ramona Iancu Horia Oltosutean |
| author_facet | Enikő Gaspar Letiția Oprean Ecaterina Lengyel Ramona Iancu Horia Oltosutean |
| author_sort | Enikő Gaspar |
| collection | DOAJ |
| description | The wine yeasts have multiple and important applications in the industry, aiming to obtain pure cultures and the selection of those strains which, according to the lab investigations, present superior bio-technological properties.
In this study we monitored three types of Saccharomyces bayanus yeast strains, isolated from indigenous grapes varieties, Apold Iordana, Italian Blaj Riesling and Royal Feteasca from Jidvei area, which are present in the collection of the Biotechnologies and Microbiology Research Center of SAIAPM University. The yeast strains were subject to alcoholic fermentation in malt must at different temperatures, in the presence of alcohol, sugar and SO2 in various concentrations. The obtained results led to selecting of those strains which had best results regarding the alcoholic tolerance, osmo-tolerance, fermentation speed under stress conditions and resistance to SO2. These results can have practical applications in using the indigenous strains, isolated from grapes which are from inside the country, so that we preserve the local specificity, and reduce imports regarding this area. |
| first_indexed | 2024-04-24T11:49:32Z |
| format | Article |
| id | doaj.art-d1fb92fa96f7434c93cdac1de305734e |
| institution | Directory Open Access Journal |
| issn | 1841-9364 2344-4576 |
| language | English |
| last_indexed | 2024-04-24T11:49:32Z |
| publishDate | 2023-11-01 |
| publisher | Agroprint Timisoara |
| record_format | Article |
| series | Scientific Papers Animal Science and Biotechnologies |
| spelling | doaj.art-d1fb92fa96f7434c93cdac1de305734e2024-04-09T08:40:04ZengAgroprint TimisoaraScientific Papers Animal Science and Biotechnologies1841-93642344-45762023-11-014413833831762Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local SpecificityEnikő Gaspar0Letiția Oprean1Ecaterina Lengyel2Ramona Iancu3Horia Oltosutean4“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street I. Raţiu 7-9, 550012 Sibiu, Romania“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street I. Raţiu 7-9, 550012 Sibiu, Romania“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street I. Raţiu 7-9, 550012 Sibiu, Romania“Lucian Blaga” University of Sibiu, Faculty of Agricultural Sciences, Food Industry and Environmental Protection, Street I. Raţiu 7-9, 550012 Sibiu, RomaniaUniversity „Lucian Blaga” of Sibiu, Faculty of Sciences, Sibiu, RomaniaThe wine yeasts have multiple and important applications in the industry, aiming to obtain pure cultures and the selection of those strains which, according to the lab investigations, present superior bio-technological properties. In this study we monitored three types of Saccharomyces bayanus yeast strains, isolated from indigenous grapes varieties, Apold Iordana, Italian Blaj Riesling and Royal Feteasca from Jidvei area, which are present in the collection of the Biotechnologies and Microbiology Research Center of SAIAPM University. The yeast strains were subject to alcoholic fermentation in malt must at different temperatures, in the presence of alcohol, sugar and SO2 in various concentrations. The obtained results led to selecting of those strains which had best results regarding the alcoholic tolerance, osmo-tolerance, fermentation speed under stress conditions and resistance to SO2. These results can have practical applications in using the indigenous strains, isolated from grapes which are from inside the country, so that we preserve the local specificity, and reduce imports regarding this area.https://spasb.ro/index.php/public_html/article/view/1762yeastsaccharomyces bayanus strainsalcoholic fermentation |
| spellingShingle | Enikő Gaspar Letiția Oprean Ecaterina Lengyel Ramona Iancu Horia Oltosutean Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local Specificity Scientific Papers Animal Science and Biotechnologies yeast saccharomyces bayanus strains alcoholic fermentation |
| title | Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local Specificity |
| title_full | Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local Specificity |
| title_fullStr | Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local Specificity |
| title_full_unstemmed | Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local Specificity |
| title_short | Bio-Technological Characterization of the Saccharomyces bayanus Yeast Strains in Order to Preserve the Local Specificity |
| title_sort | bio technological characterization of the saccharomyces bayanus yeast strains in order to preserve the local specificity |
| topic | yeast saccharomyces bayanus strains alcoholic fermentation |
| url | https://spasb.ro/index.php/public_html/article/view/1762 |
| work_keys_str_mv | AT enikogaspar biotechnologicalcharacterizationofthesaccharomycesbayanusyeaststrainsinordertopreservethelocalspecificity AT letitiaoprean biotechnologicalcharacterizationofthesaccharomycesbayanusyeaststrainsinordertopreservethelocalspecificity AT ecaterinalengyel biotechnologicalcharacterizationofthesaccharomycesbayanusyeaststrainsinordertopreservethelocalspecificity AT ramonaiancu biotechnologicalcharacterizationofthesaccharomycesbayanusyeaststrainsinordertopreservethelocalspecificity AT horiaoltosutean biotechnologicalcharacterizationofthesaccharomycesbayanusyeaststrainsinordertopreservethelocalspecificity |