Cabernet Sauvignon wines from San Vicente, B.C., México, vintage 2021 fermented with three different commercial yeasts (WLP740, ICVD80 and ICVD254) were analyzed by HS-SPME-GC-qTOF/MS.
Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation however for aroma and flavour formation in wine non-Saccharomyces species can have a powerful effect. This study aimed to compare untargeted volatile compound profiles from SPME-GCxGC-TOF-MS and sensory analysis data of Sauvi...
Aims: We performed an analysis of maltotriose utilization by 52 Saccharomyces yeast strains able to ferment maltose efficiently and correlated the observed phenotypes with differences in the copy number of genes possibly involved in maltotriose utilization by yeast cells. Methods and Results: The an...
Paracoccidioides brasiliensis is a thermally dimorphic fungus, which causes the most prevalent systemic mycosis in Latin America. Infection is initiated by inhalation of conidia or mycelial fragments by the host, followed by further differentiation into the yeast form. Information regarding gene e...
Transcriptome response of the yeasts C. glabrata and S. cerevisiae treated by an antifungal agent, benomyl Keywords: time course; stress response We performed microarray analyses of the transcriptome response of the yeasts Candida glabrata and Saccharomyces cerevisiae, treated by an antifungal agent...