| molecular assessment of indigenous yeast population from traditional balsamic vinegar. | to identify and describe the indigenous yeast population involved in traditional balsamic vinegar (tbv) fermentation. | 2006 | 16834592 |
| yeasts associated to traditional balsamic vinegar: ecological and technological features. | traditional balsamic vinegar (tbv) is an italian homemade vinegar made with cooked grape must through a three-step process: conversion of sugars to ethanol by naturally occurring yeasts; oxidation of ethanol to acetic acid by acetic acid bacteria (aab); and, finally, at least 12-years ageing. the cooked must is a selective and stressful medium for yeasts growth, due to its high sugar content and low ph values. recent studies have shown that a large number of yeast species are involved in the fer ... | 2008 | 17900732 |
| species-specific pcr primers for the rapid identification of yeasts of the genus zygosaccharomyces. | species-specific primer pairs that produce a single band of known product size have been developed for members of the zygosaccharomyces clade including zygosaccharomyces bailii, zygosaccharomyces bisporus, zygosaccharomyces kombuchaensis, zygosaccharomyces lentus, zygosaccharomyces machadoi, zygosaccharomyces mellis and zygosaccharomyces rouxii. an existing primer pair for the provisional new species zygosaccharomyces pseudorouxii has been confirmed as specific. the his3 gene, encoding imidazole ... | 2011 | 21332639 |