Structure of foam and film forming cells of Saccharomyces cerevisiae

Annals of Microbiology

Volumn 50, Issue 2, 2000, Pages 167-176

  Chiavari, C ^a   Zambonelli, C ^a   Benevelli, M ^a   Caggia, C ^b   Tini, V ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

Cellular surface; External layer; Film forming strains; Foam forming strains; Saccharomyces cerevisiae

Indexed keywords

EID: 0041112707     PISSN: 15904261     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. Eschenbruch R., Rassel J.M. (1975). The development of non-foaming yeast strains for winemaking. Vitis, 14: 43-47.
2. Farris G.A., Budroni M., Tore F., Madau G., Secchi P. (1989). Produzione e consumo di acido malico da parte di lieviti flor. Vini d'Italia, 3: 47-52.
3. Farris G.A., Deiana P., Budroni M., Cabras P., Spanedda L., Tuberoso C. (1991a). The transformation of organic acids during flor formation. J. Ferment. Bioeng., 72:138-140.
4. Farris G.A., Madau G., Vacca V., Secchi P., Pala G., Budroni M. (1991b). Invecchiamento biologico controllato della Malvasia di Bosa. Vignevini, 18: 51-56.
5. Farris G.A., Sinigaglia M., Budroni M., Guerzoni M.E. (1993). Cellular fatty acid composition in film-forming strains of two physiological races of Saccharomyces cerevisiae. Letters Appl. Microbiol., 17: 215-219.
6. Farris G.A., Pinna G., Giordano G., Soggiu C., Budroni M (1996). Identificazione e caratterizzazione fisiologica e molecolare dei lieviti flor del vino speciale "Arvisionadu del Goceano". Vignevini-Ricerca, 23:15-18.
7. Farris G.A., Roggio T., Vacca V., Franzil M., Budroni M. (1997). Interaction between film-forming yeasts and phenolic acids. J. Ferment. Bioeng., 83: 301-304.
8. Hodgson J.A., Berry D.R., Johnston J.R. (1985). Discrimination by heat and proteinase treatments between flocculent phenotypes conferred on Saccharomyces cerevisiae by the gene FLO1 and FLO5. J. Gen. Microbiol., 131: 3219-3227.
9. Molan P.C., Edwards M., Eschenbruch R. (1982). Foaming in winemaking II. Separation and partial characterisation of foam-inducing proteins excreted by a pure culture wine yeast. Eur. J. Appl. Microbiol. Biotechnol., 16: 110-118.
10. Ouchi K., Akiyama H. (1971). Non-foaming mutants of sakè yeasts. Selection by cell agglutination method and by froth flotation method. Agr. Biol. Chem., 35: 1024-1032.
11. Ouchi K., Kikuchi T., Nunokawa Y. (1974). Effect of various treatment on the affinity for air bubbles of sake yeast Kyokai No. 7 and its non-foaming mutants. J. Ferment. Technol., 52: 85-96.
12. Rodriguez C., Dominguez A. (1984). The growth characteristics of Saccharomyces lipolytica: morphology and induction of micelium formation. Can. J. Microbiol., 30: 605-612.
13. Romano P., Suzzi G., Vannini L. (1994). Relationship between foaming and flocculence in Saccharomyces cerevisiae wine strains. Colloids and Surfaces B. Biointerfacies, 2: 511-515.
14. Suzzi G., Romano P. (1978). Characteristics of high foam producing strains of Saccharomyces. Ann. Microbiol. Enzimol., 28: 127-133.
15. Thornton R. J. (1978a). Investigations of the genetics of foaming in wine yeasts. Eur. J. Appl. Microbiol. Biotechnol., 5: 103-111.
16. Thornton R. J. (1978b). The mapping of two dominant genes for foaming in wine yeasts. FEMS lett., 4: 208-213.