Repozitorij Univerze v Novi Gorici

Iskanje po repozitoriju
A+ | A- | Pomoč | SLO | ENG

Iskalni niz: išči po
išči po
išči po
išči po
* po starem in bolonjskem študiju

Opcije:
  Ponastavi


1 - 3 / 3
Na začetekNa prejšnjo stran1Na naslednjo stranNa konec
1.
Changes in the relative abundance of two Saccharomyces species from oak forests to wine fermentations
Jure Piškur, Justin C. Fay, Lorena Butinar, Sofia Dashko, Helena Volk, Ping Liu, 2016, izvirni znanstveni članek

Opis: Saccharomyces cerevisiae and its sibling species S. paradoxus are known to inhabit temperate arboreal habitats across the globe. Despite their sympatric distribution in the wild, S. cerevisiae is predominantly associated with human fermentations. The apparent ecological differentiation of these species is particularly striking in Europe where S. paradoxus is abundant in forests and S. cerevisiae is abundant in vineyards. However, ecological differences may be confounded with geographic differences in species abundance. To compare the distribution and abundance of these two species we isolated Saccharomyces strains from over 1,200 samples taken from vineyard and forest habitats in Slovenia. We isolated numerous strains of S. cerevisiae and S. paradoxus as well as small number of S. kudriavzevii strains from both vineyard and forest environments. We find S. cerevisiae less abundant than S. paradoxus on oak trees both within and outside the vineyard, but more abundant on grapevines and associated substrates. Analysis of the uncultured microbiome shows that both S. cerevisiae and S. paradoxus are rare species in soil and bark samples, but can be much more common in grape must. In contrast to S. paradoxus, European strains of S. cerevisiae have acquired multiple traits thought to be important for life in the vineyard and dominance of wine fermentations. We conclude that S. cerevisiae and S. paradoxus currently share both vineyard and non-vineyard habitats in Slovenia and we discuss factors relevant to their global distribution and relative abundance.
Najdeno v: osebi
Ključne besede: Wine, microbiome, yeast, Ecology, Fermentation
Objavljeno: 12.02.2016; Ogledov: 3052; Prenosov: 143
.pdf Polno besedilo (3,21 MB)

2.
Why, when, and how did yeast evolve alcoholic fermentation?
Jure Piškur, Sofia Dashko, Nerve Zhou, Concetta Compagno, 2014, izvirni znanstveni članek

Najdeno v: osebi
Ključne besede: kvasovke, evolucija, metabolizem ogljika, alkoholna fermentacija
Objavljeno: 09.05.2017; Ogledov: 2539; Prenosov: 92
URL Polno besedilo (0,00 KB)

3.
Introduction to carbon metabolism in yeast
Jure Piškur, Sofia Dashko, Concetta Compagno, 2014, samostojni znanstveni sestavek ali poglavje v monografski publikaciji

Najdeno v: osebi
Ključne besede: yeast, carbon metabolism, alcohilic fermentation
Objavljeno: 09.05.2017; Ogledov: 2289; Prenosov: 13
URL Polno besedilo (0,00 KB)

Iskanje izvedeno v 0 sek.
Na vrh