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Hanseniaspora Mollemarum
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation. The genus name ''Hanseniaspora'' honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and fermentation physiologist. It was initially circumscribed by H. Zikes in 1911, but not validly published. Albert Klöcker published the name validly the following year. The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversify and thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Meyeri
''Hanseniaspora meyeri'' is a species of yeast in the family Saccharomycetaceae. Samples of the species have been obtained worldwide from flowers, fruit flies, stem rot, and spoiled grape punch. Taxonomy The first isolated sample of this species was isolated from the fruit of a soapberry plant in Hawaii. The specific epithet "meyeri" was named in honor of Piet Meyer, a young South African scientist. Genetic sequencing shows that the species is very closely related to '' Hanseniaspora clermontiae''. Description Microscopic examination of the yeast cells in YM liquid medium after 48 hours at 25 °C reveals cells that are 2.5 to 12.5 μm by 1.5 to 6.0 μm in size, apiculate, ovoid to elongate, appearing singly or in pairs. Reproduction is by budding, which occurs at both poles of the cell. In broth culture, sediment is present, and after one month a very thin ring is formed. Colonies that are grown on malt agar for one month at 25 °C appear cream-colored, butyr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharomycetes
Saccharomycetes belongs to the Ascomycota division of the kingdom Fungi. It is the only class in the subdivision Saccharomycotina, the budding yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...s. Saccharomycetes contains a single order, Saccharomycetales. Saccharomycetes are known for being able to comprise a monophyletic lineage with a single order of about 1,000 known species. These yeasts live as decomposers, feeding on dead and decaying wood, leaves, litter, and other organic matter. According to Suh et al. (2006), "yeasts are responsible for important industrial and biotechnological processes, including baking, brewing and synthesis of recombinant proteins," with Saccharomycetes being model organisms in research. Asia is likely to be the origin of the source. Reference ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Species Fungorum
''Index Fungorum'' is an international project to index all formal names (Binomial nomenclature, scientific names) in the fungus Kingdom (biology), kingdom. As of 2015, the project is based at the Royal Botanic Gardens, Kew, one of three partners along with Landcare Research New Zealand Limited, Landcare Research and the Institute of Microbiology, Chinese Academy of Sciences. It is somewhat comparable to the International Plant Names Index (IPNI), in which the Royal Botanic Gardens is also involved. A difference is that where IPNI does not indicate Correct name (botany), correct names, the ''Index Fungorum'' does indicate the status of a name. In the returns from the search page, a currently correct name is indicated in green, while others are in blue (a few, aberrant usages of names are indicated in red). All names are linked to pages giving the correct name, with lists of Synonym (taxonomy), synonyms. ''Index Fungorum'' is one of three nomenclatural repositories recognized b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Index Fungorum
''Index Fungorum'' is an international project to index all formal names (scientific names) in the fungus kingdom. As of 2015, the project is based at the Royal Botanic Gardens, Kew, one of three partners along with Landcare Research and the Institute of Microbiology, Chinese Academy of Sciences. It is somewhat comparable to the International Plant Names Index (IPNI), in which the Royal Botanic Gardens is also involved. A difference is that where IPNI does not indicate correct names, the ''Index Fungorum'' does indicate the status of a name. In the returns from the search page, a currently correct name is indicated in green, while others are in blue (a few, aberrant usages of names are indicated in red). All names are linked to pages giving the correct name, with lists of synonyms. ''Index Fungorum'' is one of three nomenclatural repositories recognized by the Nomenclature Committee for Fungi; the others are '' MycoBank'' and '' Fungal Names''. As of 2023, over a millio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast In Winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from fruit juice. In the absence of oxygen, yeast converts the sugars of the fruit into alcohol and carbon dioxide through the process of fermentation.Jeff Cox ''"From Vines to Wines: The Complete Guide to Growing Grapes and Making Your Own Wine"'' pp. 133–36 Storey Publishing 1999 The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness.D. Bird ''"Understanding Wine Technology"'' pp. 67–73 DBQA Publishing 2005 Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy or neutral spirits to kill off the yeast cells. If fermentation is unintenti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Vineae
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation. The genus name ''Hanseniaspora'' honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and fermentation physiologist. It was initially circumscribed by H. Zikes in 1911, but not validly published. Albert Klöcker published the name validly the following year. The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation of multiple metabolic pathways. However, it has managed to diversify and thr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Pseudoguilliermondii
''Hanseniaspora pseudoguilliermondii'' is a species of yeast in the family Saccharomycetaceae. Originally isolated from orange juice concentrate, it has been found on fruit and fruit juices in locations around the world. It has also been observed forming hybrids with ''Hanseniaspora opuntiae''. Taxonomy A sample of ''H. pseudoguilliermondii'' was first isolated from orange juice concentrate in Georgia, USA. It was studied in 2003 by Neža Čadež, Gé A. Poot, Peter Raspor, and Maudy Th. Smith, who found that it could not be distinguished from ''Hanseniaspora guilliermondii'' using physiological criteria. After further testing in 2006, Čadež, Raspor, and Smith offered a description of the species, based upon DNA testing, that they called ''Hanseniaspora pseudoguilliermondii''. The specific epithet "pseudoguilliermondii" was chosen because the species is similar to ''H. guilliermondii''. Description Microscopic examination of the yeast cells in YM liquid medium after 48 h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Osmophila
''Hanseniaspora osmophila'' is a species of yeast in the family Saccharomycetaceae. It is found in soil and among the bark, leaves, and fruits of plants, as well as fermented foods and beverages made from fruit. Taxonomy Albert Klöcker originally published descriptions of two yeasts in the anamorphic form in 1912; ''Pseudosaccharomyces corticis'', which he isolated on various trees around Copenhagen, and ''Pseudosaccharomyces santacruzensis'', which he obtained from soil in Saint Croix. In 1920, Giuseppe de Rossi isolated a species of yeast from grapes and grape must in Umbria, Italy. He placed it in the same genus, assigning the name ''Pseudosaccharomyces magnus''. Because the ''Pseudosaccharomyces'' name had already been used since 1906 for an unrelated organism, in 1923, Alexander Janke proposed an alternative name, ''Klöckeria'', for the genus, which he corrected in 1928 to ''Kloeckera''. Independently, in 1932, C. J. G. Niehaus described two species of yeasts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hanseniaspora Opuntiae
''Hanseniaspora opuntiae'' is a species of yeast in the family Saccharomycetaceae. It has been isolated from locations worldwide, on grape berries and on prickly pear cacti. Taxonomy Samples of ''H. opuntiae'' were first isolated from samples taken from prickly pear cacti in Hawaii. The species was first described by Neža Čadež, Gé A. Poot, Peter Raspor, and Maudy Th. Smith in 2003 and given the specific epithet refers to the genus of the host plant where it was first isolated. Genetic sequencing shows that the species is closely related to '' Hanseniaspora lachancei'', '' Hanseniaspora pseudoguilliermondii'', and ''Hanseniaspora guilliermondii''. The four species can only be differentiated from those species by using PCR fingerprinting and not by conventional physiological criteria. Description Microscopic examination of the yeast cells in YM liquid medium after 48 hours at 25 °C reveals cells that are 3.0 to 16.0 μm by 1.5 to 5.0 μm in size, apiculate, ovoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
