1c:I[419806,["/_next/static/chunks/bb923814e1f4d2e9.js","/_next/static/chunks/dd3ee9f5b7716ca6.js","/_next/static/chunks/4204a0ae82542ca8.js","/_next/static/chunks/1270dead247da766.js","/_next/static/chunks/6e1aa89a642f40be.js","/_next/static/chunks/2d7aa753e81324a8.js","/_next/static/chunks/8ffd0b71567920d8.js","/_next/static/chunks/67ea6dfd21f16c5f.js","/_next/static/chunks/24eb4379f68013fd.js","/_next/static/chunks/b8cd775ffdf935bd.js","/_next/static/chunks/983103cd9eb7b428.js","/_next/static/chunks/263f2cdcb9aa2341.js","/_next/static/chunks/294b9525248c8e5f.js"],"default"] 1d:T42f,Two yeast isolates, a wine-making yeast first identified as a Mel+ strain (ex. S. uvarum) and a cider-making yeast, were characterized for their nuclear and mitochondrial genomes. Electrophoretic karyotyping analyses, restriction fragment length polymorphism maps of PCR-amplified MET2 gene fragments, and the sequence analysis of a part of the two MET2 gene alleles found support the notion that these two strains constitute hybrids between Saccharomyces cerevisiae and Saccharomyces bayanus. The two hybrid strains had completely different restriction patterns of mitochondrial DNA as well as different sequences of the OLI1 gene. The sequence of the OLI1 gene from the wine hybrid strain appeared to be the same as that of the S. cerevisiae gene, whereas the OLI1 gene of the cider hybrid strain is equally divergent from both putative parents, S. bayanus and S. cerevisiae. Some fermentative properties were also examined, and one phenotype was found to reflect the hybrid nature of these two strains. The origin and nature of such hybridization events are discussed.1e:T42f,Twenty two strains of wine yeasts representing species of Kloeckera apiculata, Torulaspora delbrueckii, Pichia anomala, various Candida species, and Saccharomyces cerevisiae were examined for growth rates and maximum cell biomass during fermentation of a chemically defined grape juice medium at 10°C, 15°C, 20°C, and 25°C. Growth rates for all species increased with temperature. For most strains, maximum cell biomass increased until 15°C, after which no change, decrease or increase occurred, depending on strain. Several strains of Kl. apiculata as well as some strains of C. pulcherrima, C. stellata and C. colliculosa could grow faster than S. cerevisiae, thereby explaining their early development in wine fermentations. Variation of medium pH between 3.0 and 4.0 did not significantly affect the growth rate or cell biomass of the yeasts. Increasing the sugar concentration of the juice from 200 g/L to 300 g/L gave decreased growth rates for some yeasts and, for all yeasts, final cell biomass was decreased.1f:T58d,

	Year	Citations

References