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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
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PDF
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Title
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<strong>Analysis of the NCR Mechanisms in Hanseniaspora vineae and Saccharomyces cerevisiae During Winemaking</strong>
Subject
The topic of the resource
AMINOACIDOS
NITROGENO
FERMENTACION ALCOHOLICA
LEVADURAS
VINOS
SACCHAROMYCES CEREVISIAE
HANSENIASPORA VINEAE
BIBLIOGRAFIA NACIONAL QUIMICA
2019
Abstract
A summary of the resource.
There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good fermentation capacity and an increase in aromatic properties. However, this yeast represents a concern in mixed culture fermentation because of its nutrient consumption, especially nitrogen, as its mechanisms of regulation and consumption are still unknown. In this study, we analyzed the nitrogen consumption, as well as the nitrogen catabolism repression (NCR) mechanism, in two genome-sequenced H. vineae strains, using synthetic must fermentations. The use of synthetic must with an established nitrogen content allowed us to study the NCR mechanism in H. vineae, following the amino acid and ammonia consumption, and the expression of genes known to be regulated by the NCR mechanism in S. cerevisiae, AGP1, GAP1, MEP2, and PUT2. H. vineae exhibited a similar amino acid consumption and gene expression profile to S. cerevisiae. However, the wine strain of S. cerevisiae QA23 consumed ammonia and valine more quickly and, in contrast, tyrosine and tryptophan more slowly, than the H. vineae strains. Our results showed a similar behavior of nitrogen regulation in H. vineae and S. cerevisiae, indicating the presence of the NCR mechanism in this Hanseniaspora yeast differentiated before the whole genome duplication event of the Saccharomyces complex. Future study will elucidate if the NCR mechanism is the only strategy used by H. vineae to optimize nitrogen consumpti
Creator
An entity primarily responsible for making the resource
<strong>Lleixá, Jessica</strong>
<strong>Martín, Valentina</strong>
<strong>Giorello, Facundo.</strong>
<strong>Portillo, María C.</strong>
<a title="Curriculum Vitae" href="https://exportcvuy.anii.org.uy/CvEstatico/?urlId=8ccb5adf5e034ef96c0a125b78ad413aa3342b85ebd78407b9942af62fa2cbca3bb99b7ba8a494b83c813ecac54cfcd67c603a8f425ba0d9961d03d7c2f8d777&formato=pdf&convocatoria=21" target="_self"><strong>Carrau, Francisco.</strong></a>
<strong>Beltran, Gemma</strong>
<strong>Mas, Albert</strong>
Source
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Frontiers in Genetics v. 9, 2019.-- 9p.--e747
Publisher
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Frontiers Media S.A.
Date
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2019
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong> La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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PDF
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DOI: 10.3389/fgene.2018.00747
Aminoácidos
Fermentacion Alcoholica
Hanseniaspora Vineae
Levaduras
Nitrógeno
Saccharomyces cerevisiae
Vinos
-
https://riquim.fq.edu.uy/files/original/8f7b05da776cba53e3f2fdb451c40633.pdf
e178036d9674f251826713e8851bbff2
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
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Title
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<strong>Effect of quinine sulphate on Saccharomyces cerevisae yeast strains. Preliminary note.</strong>
Subject
The topic of the resource
METABOLISMO
QUININAS
LEVADURAS
SACCHAROMYCES CEREVISAE
URUGUAY
BIBLIOGRAFIA NACIONAL QUIMICA
1994
Creator
An entity primarily responsible for making the resource
<strong>Serafini, L.A</strong>
<strong>Dillon, A.J.P</strong>
<strong>Pistoriello,I.T.M</strong>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=1424ef7476f5da983ef6cd034fcf13fe"><strong> Moyna, Patrick</strong></a>
Source
A related resource from which the described resource is derived
Acta farmacéutica bonaerense v. 13, no. 1, 1994. -- p. 61-64
Publisher
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Colegio de Farmacéuticos de la Provincia de Buenos Aires
Date
A point or period of time associated with an event in the lifecycle of the resource
1994
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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ISSN: 0326-2383
Levaduras
Metabolismo
Quininas
Saccharomyces cerevisiae
Uruguay
-
https://riquim.fq.edu.uy/files/original/e8b4b7227dbad95d967d70fb9d351b7e.pdf
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
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Title
A name given to the resource
<strong>De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts.</strong>
Subject
The topic of the resource
VINOS
FERMENTACION
SACCHAROMYCES CEREVISIAE
BIBLIOGRAFIA NACIONAL QUIMICA
2005
Abstract
A summary of the resource.
This paper reports the production of monoterpenes, which elicit a floral aroma in wine, by strains of the yeast Saccharomyces cerevisiae. Terpenes, which are typical components of the essential oils of flowers and fruits, are also present as free and glycosylated conjugates amongst the secondary metabolites of certain wine grape varieties of Vitis vinifera. Hence, when these compounds are present in wine they are considered to originate from grape and not fermentation. However, the biosynthesis of monoterpenes by S. cerevisiae in the absence of grape derived precursors is shown here to be of de novo origin in wine yeast strains. Higher concentration of assimilable nitrogen increased accumulation of linalool and citronellol. Microaerobic compared with anaerobic conditions favored terpene accumulation in the ferment. The amount of linalool produced by some strains of S. cerevisiae could be of sensory importance in wine production. These unexpected results are discussed in relation to the known sterol biosynthetic pathway and to an alternative pathway for terpene biosynthesis not previously described in yeast.
Creator
An entity primarily responsible for making the resource
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a"><strong>Carrau, Francisco M</strong></a>
<strong>Medina, Karina</strong>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472"><strong>Boido, Eduardo</strong></a>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=979963bd64885eb3d15ba870b172ab1d"><strong>Fariña, Laura</strong></a>
<strong>Gaggero, Carina</strong>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3"><strong>Dellacassa, Eduardo</strong></a>
<strong>Versini, G</strong>
<strong>Henschke, P</strong>
Source
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FEMS Microbiol. Lett. v. 243, no. 1, 2005. -- p. 107-115
Publisher
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Elsevier
Date
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2005
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
<p> </p>
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doi:10.1016/j.femsle.2004.11.050
Fermentación
Saccharomyces cerevisiae
Vinos
-
https://riquim.fq.edu.uy/files/original/9f751b090b07c2c3bd16bc79dec57d64.pdf
e178036d9674f251826713e8851bbff2
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Dublin Core
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content.</strong>
Subject
The topic of the resource
VINO
FERMENTACION
ELABORACION DE ALIMENTOS
AROMATIZANTES
NITROGENO
SACCHAROMYCES CEREVISIAE
BIBLIOGRAFIA NACIONAL QUIMICA
2010
Abstract
A summary of the resource.
Different commercial Saccharomyces cerevisiae strains have been applied at the winemaking level, trying to establish a dominant population of selected strains from the start of fermentation and ensuring the complete consumption of sugars. Although a large population of active yeast cells can be introduced in the inoculated wines, resulting in a complete fermentation, this does not necessarily mean an improvement of the sensory characteristics of the wines. The impact of the size of the inocula in wine quality parameters has been very little studied, and in no case the nutrient balance of the grape must utilized was taken into account. In this work we present results obtained for wine aroma compounds at three inoculum levels (104, 105 and 106 cells/mL), and two different yeast assimilable nitrogen (YAN) in a white grape must, using two S. cerevisiae strains commonly used for winemaking. A significant effect in the final concentrations of higher alcohols, esters, fatty acids, free monoterpenes and lactones was attributed to the size of inoculum in both strains but not in an easily predictable way. However, a consistent increase of desired aroma compounds (esters, lactones and free monoterpenes), and a decrease of less desired compounds for white wine (higher alcohols and medium chain fatty acids), was shown at inoculum sizes of 105 cells/mL for both strains in real winemaking conditions. In a discriminant analysis six aroma compounds discriminate the three inoculum sizes for all wine samples: 1,8-terpine, hodiol I (trans-3,7-dimethyl-1,5-octadiene-3,7-diol), isobutyl alcohol, iso C4 acid, ethyl C6 ester and C8 acid.
Creator
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<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a"><strong>Carrau, Francisco</strong></a>
<strong>Medina, Karina</strong>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=979963bd64885eb3d15ba870b172ab1d"><strong>Fariña, Laura</strong></a>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472"><strong>Boido, Eduardo</strong></a>
<a title="Curriculum" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3"><strong>Dellacassa, Eduardo</strong></a>
Source
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International Journal of Food Microbiology v. 143, 2010. -- p. 81-85
Publisher
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Elsevier
Date
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2010
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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PDF
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Inglés
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Artículo
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doi:10.1016/j.ijfoodmicro.2010.07.024
Aromatizantes
Elaboración de alimentos
Fermentación
Nitrógeno
Saccharomyces cerevisiae
Vino
-
https://riquim.fq.edu.uy/files/original/c59d9a5a4792851512e4821636c4e9e8.pdf
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Omeka Image File
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The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Aplicación de la levadura Hanseniaspora vineae en cultivos mixtos con Saccharomyces cerevisiae en la vinificación</strong>
Subject
The topic of the resource
VINOS
LEVADURAS
SACCHAROMYCES CEREVISIAE
BIBLIOGRAFIA NACIONAL QUIMICA
2007
Abstract
A summary of the resource.
Las levaduras juegan un papel fundamental en la transformación del jugo de uva en vino resaltando principalmente la expresión de los aromas de las variedades utilizadas y aportando aromas de fermentación que pueden enriquecer y resaltar el vino obtenido en concentración y complejidad sensorial. Este trabajo propone la aplicación de nuevas cepas no-Saccharomyces (no-Sac) nativas, aisladas en Uruguay, como pretratamiento de uvas tintas previo a la inoculación de una cepa comercial, con el objetivo de enriquecer con mayor complejidad aromática vinos de alta gama. Con este objetivo, se realizaron aislamientos de cepas nativas de diferentes uvas y mostos tintos. Como método de selección se evaluó la capacidad fermentativa y el aporte aromático de cada cepa en medios de bajo nitrógeno (menos de 150mgN/L). El resultado de esta selección fue la elección de 4 cepas no-Sac que presentaban además de buenas condiciones de vinificación, ausencia de defectos aromáticos pero con un aporte destacable sobre las características sensoriales. Estas cepas fueron evaluadas en cultivos mixtos con una cepa comercial de Saccharomyces (L254) para simular las condiciones de fermentación a nivel de bodega. Las fermentaciones fueron analizadas por GC-MS para caracterizar las cepas utilizadas en cultivos mixtos en comparación con la cepa Saccharomyces pura. Finalmente se seleccionó una cepa no-Sac (02/5A) como la más propicia para realizar un escalado a nivel industrial que fue clasificada como Hanseniaspora vineae por análisis del ADN ribosomal en las regiones D1/D2. El secado a nivel piloto de la cepa y su aplicación a nivel de bodega fueron considerados óptimos en cuanto a su viabilidad celular al momento de la inoculación. La aplicación de levaduras de este tipo asegura el desarrollo de fermentaciones con mayor biodiversidad sin riesgos de la aparición de vinos con defectos, uno de los objetivos de la Enología de Mínima Intervención (EMI).
Creator
An entity primarily responsible for making the resource
<strong>Medina, Karina</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=979963bd64885eb3d15ba870b172ab1d"><strong>Fariña, Laura</strong></a>
<strong>Capra, A.</strong>
<strong>Perez, G.</strong>
<strong>Ferreri, L.</strong>
<strong>Coniberti, A.</strong>
<strong>Jubany, S.</strong>
<a title="Currículum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo</strong></a>
<strong>Disegna, E.</strong>
<strong>Gaggero, C.</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3"><strong>Dellacassa, Eduardo</strong></a>
<strong>Henschke, P.A.</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a"><strong>Carrau Bonomi, Francisco Migu</strong>el</a>
Source
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Enología v.4, no. 2, 1-6, 2007
Date
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2007
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya protege el derecho</strong> de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
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PDF
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Español
Type
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Artículo
Levaduras
Saccharomyces cerevisiae
Vinos
-
https://riquim.fq.edu.uy/files/original/52a3081e86445b679ccb118cba206f29.pdf
0ebebc2e46cd599f97051dd7aefd7031
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8
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3
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125
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Dublin Core
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Title
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Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
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Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Dublin Core
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Title
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<strong>Toward a global database for the molecular typing of Saccharomyces Cerevisiae Strains</strong>
Subject
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LEVADURAS
SACCHAROMYCES CEREVISIAE
2008
BIBLIOGRAFÍA NACIONAL QUÍMICA
Abstract
A summary of the resource.
Most of the yeast strains used in fermented beverages and foods are classified as Saccharomyces cerevisiae. However, different strains are suitable for different fermentation processes. The purpose of this work is the proposal of a standardized methodology for the molecular genotyping of S. cerevisiae strains based on polymorphisms at microsatellite loci and/or single nucleotide polymorphisms (SNPs). Single nucleotide variants in the coding region of FLO8, a key regulator of flocculation and pseudohyphae formation, were analyzed in a subset of Uruguayan wine strains. Polymorphism analysis at nine microsatellite loci (selected from 33 loci tested) was performed in a collection of 120 strains, mostly wine strains, from different origins. From a total of 184 different alleles scored, 50 were exclusive alleles that could identify 29 strains. Four selected microsatellite loci are located within or near genes of putative enological interest. The Uruguayan strains are highly diverse and evenly distributed in the phylogenetic reconstructions, suggesting an evolutionary history previous to human use. The Saccharomyces cerevisiae Microsatellites and SNPs Genotyping Database is presented (http://www.pasteur.edu.uy/yeast). Comparison of standardized results from strains coming from different settings (industrial, clinical, environmental) will provide a reliable and growing source of information on the molecular biodiversity of S. cerevisiae strains.
Creator
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<strong>Jubany González, Sandra</strong>
<strong>Tomasco Introini, Ivanna Haydée</strong>
<strong>Ponce de León, Inés</strong>
<strong>Medina, Karina</strong>
<a title="currículum vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco</strong></a>
<strong>Arrambide, Nicolás</strong>
<strong>Naya Monteverde, Hugo Mario</strong>
<strong>Gaggero, Carina</strong>
Source
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FEMS Yeast Research v. 8, no. 3, 2008. -- p. 472-484
Publisher
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Wiley Online Library
Date
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2008
Rights
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<p><strong>Información sobre Derechos de Autor</strong><br /> <br /> (Por favor lea este aviso antes de abrir los documentos u objetos)<br /> <br /> <strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes<br /> <br /> (LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)<br /> <br /> <strong>ADVERTENCIA -</strong> La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
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DOI: 10.1111/j.1567-1364.2008.00361.x
Levaduras
Saccharomyces cerevisiae
-
https://riquim.fq.edu.uy/files/original/fbc70918b7e2171152c89d0fb647ec3b.pdf
d7cb90fd25efd6262620d37c6d1e4730
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Omeka Image File
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3
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
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<strong>Production of fermentation aroma compounds by Saccharomyces cerevisiae wine yeasts: effects of yeast assimilable nitrogen on two model strains</strong>
Subject
The topic of the resource
VINOS
FERMENTACION
LEVADURA
SACCHAROMYCES CEREVISIAE
NITROGENO
2008
BIBLIOGRAFIA NACIONAL QUIMICA
Abstract
A summary of the resource.
The contribution of yeast fermentation metabolites to the aromatic profile of wine is well documented; however, the biotechnological application of this knowledge, apart from strain selection, is still rather limited and often contradictory. Understanding and modeling the relationship between nutrient availability and the production of desirable aroma compounds by different strains must be one of the main objectives in the selection of industrial yeasts for the beverage and food industry. In order to overcome the variability in the composition of grape juices, we have used a chemically defined model medium for studying yeast physiological behavior and metabolite production in response to nitrogen supplementation so as to identify an appropriate yeast assimilable nitrogen level for strain differentiation. At low initial nitrogen concentrations, strain KU1 produced higher quantities of esters and fatty acids whereas M522 produced higher concentrations of isoacids, g-butyrolactone, higher alcohols and 3-methylthio-1-propanol. We propose that although strains KU1 and M522 have a similar nitrogen consumption profile, they represent useful models for the chemical characterization of wine strains in relation to wine quality. The differential production of aroma compounds by the two strains is discussed in relation to their capacity for nitrogen usage and their impact on winemaking. The results obtained here will help to develop targeted metabolic footprinting methods for the discrimination of industrial yeasts.
Creator
An entity primarily responsible for making the resource
<a title="Currículum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco M.</strong></a>
<strong>Medina, Karina</strong>
<a title="Currículum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=979963bd64885eb3d15ba870b172ab1d" target="_blank"><strong>Fariña, Laura</strong></a>
<a title="Currículum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo</strong></a>
<strong>Henschke, Paul A.</strong>
<a title="Currículum Vitae" href="%20%20%20http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3" target="_blank"><strong>Dellacassa, Eduardo</strong></a>
Source
A related resource from which the described resource is derived
EMS Yeast Research v.8, no. 7, 2008. -- p.1196-1207
Publisher
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Federation of European Microbiological Societies
Date
A point or period of time associated with an event in the lifecycle of the resource
2008
Rights
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<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
DOI:10.1111/j.1567-1364.2008.00412.x
Fermentación
Levadura
Nitrógeno
Saccharomyces cerevisiae
Vinos
-
https://riquim.fq.edu.uy/files/original/5ce42f04e99dab0df678a0d772b548db.pdf
00856400ed20b3ff9ad90ff1d68f3dcc
https://riquim.fq.edu.uy/files/original/97236c9ca52dc764aa208e7e328d9bbc.gif
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Omeka Image File
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Bit Depth
8
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3
Height
160
Width
120
Dublin Core
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Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
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Title
A name given to the resource
<strong>Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae</strong>
Subject
The topic of the resource
VINO
FERMENTACION
REDOX
BIBLIOGRAFIA NACIONAL QUIMICA
2012
Abstract
A summary of the resource.
<p>Although redox state is a well-known key process parameter in microbial activity, its impact on wine volatile aroma compounds produced during fermentation has not been studied in detail. In this study we report the effect of reductive and microaerobic conditions on wine aroma compound production using different initial amounts of yeast assimilable nitrogen (YAN: 180 and 400 mg N/l) in a simil grape must defined medium and two S. cerevisiae strains commonly used in wine-making. In batch fermentation culture conditions, reductive conditions were obtained using flasks plugged with Muller valves filled with sulphuric acid; while microaerobic conditions were attained with defined cotton plugs. It was found that significant differences in redox potential were obtained using the different plugs, and with variation of over 100 mV during the main fermentation period. Significant differences in the final concentration of higher alcohols, esters and fatty acids were attributed to differences in the redox state in the medium in both strains. A consistent increase in esters and medium chain fatty acids, as well as a decrease of higher alcohols and isoacids, was seen under reductive fermentation conditions. Interestingly, 1-propanol, d-butyrolactone and ethyl lactate concentrations, showed no significant variation under the different redox conditions. A better understanding of the influence of redox state of the fermentation medium on the composition of volatile compounds in wine could enable improvement of vinification management. From a microbiological standpoint results presented here will contribute to the standardization of data models for the application of metabolic footprinting methods for wine yeast strain phenotyping and characterization</p>
Creator
An entity primarily responsible for making the resource
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=979963bd64885eb3d15ba870b172ab1d" target="_blank"><strong>Fariña, Laura</strong></a>
<strong>Medina, Karina</strong>
<strong>Urruty, M.</strong>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3" target="_blank"><strong>Dellacassa, Eduardo</strong></a>
<a title="Curriculum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco</strong></a>
Source
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Food Chemistry v. 134, no. 2, 2012. -- p. 933-939
Publisher
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Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2012
Rights
Information about rights held in and over the resource
<p><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
<p> </p>
Format
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PDF
Language
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Inglés
Type
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Artículo
Identifier
An unambiguous reference to the resource within a given context
http://dx.doi.org/10.1016/j.foodchem.2012.02.209
Fermentación
Levaduras
Saccharomyces cerevisiae
Vino
-
https://riquim.fq.edu.uy/files/original/597f84a8f7705b16651e16147aa87a7d.pdf
00856400ed20b3ff9ad90ff1d68f3dcc
https://riquim.fq.edu.uy/files/original/b3d839b0154ebc4f78c9b6f249b9933f.jpg
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Omeka Image File
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Bit Depth
8
Channels
3
Height
150
Width
113
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
Bibliografía Nacional Química
Description
An account of the resource
Contiene la producción científica nacional de los profesionales químicos e investigadores, durante el período 1929 hasta la fecha.
Contributor
An entity responsible for making contributions to the resource
Departamento de Documentación y Biblioteca
RIQUIM
Document
A resource containing textual data. Note that facsimiles or images of texts are still of the genre text.
Original Format
If the image is of an object, state the type of object, such as painting, sculpture, paper, photo, and additional data
PDF
Dublin Core
The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/.
Title
A name given to the resource
<strong>Growth of non-Saccharomyces yeasts affects nutrient availability for Saccharomyces cerevisiae during wine fermentation</strong>
Subject
The topic of the resource
VINO
FERMENTACION
VITAMINAS
BIBLIOGRAFIA NACIONAL QUIMICA
2012
Abstract
A summary of the resource.
<h3><strong>Resumen</strong></h3>
<p>Yeast produces numerous secondary metabolites during fermentation that impact final wine quality. Although it is widely recognized that growth of diverse non-Saccharomyces (NS) yeast can positively affect flavor complexity during Saccharomyces cerevisiae wine fermentation, the inability to control spontaneous or co-fermentation processes by NS yeast has restricted their use in winemaking. We selected two NS yeasts from our Uruguayan native collection to study NS–S. cerevisiae interactions during wine fermentation. The selected strains of Hanseniaspora vineae and Metschnikowia pulcherrima had different yeast assimilable nitrogen consumption profiles and had different effects on S. cerevisiae fermentation and growth kinetics. Studies in which we varied inoculum size and using either simultaneous or sequential inoculation of NS yeast and S. cerevisiae suggested that competition for nutrients had a significant effect on fermentation kinetics. Sluggish fermentations were more pronounced when S. cerevisiae was inoculated 24 h after the initial stage of fermentation with a NS strain compared to co-inoculation. Monitoring strain populations using differential WL nutrient agar medium and fermentation kinetics of mixed cultures allowed for a better understanding of strain interactions and nutrient addition effects. Limitation of nutrient availability for S. cerevisiae was shown to result in stuck fermentations as well as to reduce sensory desirability of the resulting wine. Addition of diammonium phosphate (DAP) and a vitamin mix to a defined medium allowed for a comparison of nutrient competition between strains. Addition of DAP and the vitamin mix was most effective in preventing stuck fermentations.</p>
Creator
An entity primarily responsible for making the resource
<strong>Medina, Karina</strong>
<a title="Currículum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=94eb5bc2376fc85205545a11813c1472" target="_blank"><strong>Boido, Eduardo</strong></a>
<a title="Currículum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=2df81feedac99473a4e536d2623f04c3" target="_blank"><strong>Dellacassa, Eduardo</strong></a>
<a title="Currículum Vitae" href="http://buscadores.anii.org.uy/buscador_sni/exportador/ExportarPdf?hash=e2bbd8e658a30ffb5ed00147ebed8a1a" target="_blank"><strong>Carrau, Francisco</strong></a>
Source
A related resource from which the described resource is derived
International Journal of Food Microbiology v. 157, 2012. -- p. 245-250
Publisher
An entity responsible for making the resource available
Elsevier
Date
A point or period of time associated with an event in the lifecycle of the resource
2012
Rights
Information about rights held in and over the resource
<p align="LEFT"><strong>Información sobre Derechos de Autor</strong></p>
<p>(Por favor lea este aviso antes de abrir los documentos u objetos)</p>
<p><strong>La legislación uruguaya</strong> protege el derecho de autor sobre toda creación literaria, científica o artística, tanto en lo que tiene que ver con sus derechos morales, como en lo referente a los derechos patrimoniales con sujeción a lo establecido por el derecho común y las siguientes leyes</p>
<p>(LEY 9.739 DE 17 DE DICIEMBRE DE 1937 SOBRE PROPIEDAD LITERARIA Y ARTISTICA CON LAS MODIFICACIONES INTRODUCIDAS POR LA LEY DE DERECHO DE AUTOR Y DERECHOS CONEXOS No. 17.616 DE 10 DE ENERO DE 2003, LEY 17.805 DE 26 DE AGOSTO DE 2004, LEY 18.046 DE 24 DE OCTUBRE DE 2006 LEY 18.046 DE 24 DE OCTUBRE DE 2006)</p>
<p style="margin-bottom: 0cm;"><strong>ADVERTENCIA</strong> - La consulta de este documento queda condicionada a la aceptación de las siguientes condiciones de uso: Este documento es únicamente para usos privados enmarcados en actividades de investigación y docencia. No se autoriza su reproducción con fines de lucro. Esta reserva de derechos afecta tanto los datos del documento como a sus contenidos. En la utilización o cita de partes debe indicarse el nombre de la persona autora.</p>
<p><br /><br /></p>
<p style="margin-bottom: 0cm;"> </p>
Format
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PDF
Language
A language of the resource
Inglés
Type
The nature or genre of the resource
Artículo
Identifier
An unambiguous reference to the resource within a given context
doi:10.1016/j.ijfoodmicro.2012.05.012
Fermentación
Saccharomyces cerevisiae