Now showing items 1-16 of 16

  • Alleviation of stuck wine fermentations using salt-preconditioned yeast 

    Logothetis, Stelios; Nerantzis, Elias T.; Tataridis, Panagiotis; Goulioti, Anna; Kannelis, Anastasios; Walker, Graeme M. (Wiley, 2014-06-10)
    The influence of salt (sodium chloride) on the cell physiology of wine yeast was investigated. Cellular viability and population growth of three wine-making yeast strains of Saccharomyces cerevisiae, and two non-Saccharomyces ...
  • Atomic force microscopic study of the influence of physical stresses on Saccharomyces cerevisiae and Schizosaccharomyces pombe 

    Adya, Ashok K.; Canetta, Elisabetta; Walker, Graeme M. (Blackwell Publishing, 2006-01)
    Morphological changes in the cell surfaces of the budding yeast Saccharomyces cerevisiae (strain NCYC 1681), and the fission yeast Schizosaccharomyces pombe (strain DVPB 1354), in response to thermal and osmotic stresses, ...
  • Correlating yeast cell stress physiology to changes in the cell surface morphology: atomic force microscopic studies 

    Canetta, Elisabetta; Walker, Graeme M.; Adya, Ashok K. (TheScientificWorld, Ltd., 2006)
    Yeasts are unicellular haploid fungi that help us to bake bread and ferment alcoholic beverages, but in some cases, they can cause infections that are sometimes fatal. Over 1000 different known species of yeasts are widely ...
  • Effect of salt hyperosmotic stress on yeast cell viability 

    Logothetis, Stelios; Walker, Graeme M.; Nerantzis, Elias T. (Matica Srpska, 2007)
    During fermentation for ethanol production, yeasts are subjected to different kinds of physico-chemical stresses such as: initially high sugar concentration and low temperature; and later, increased ethanol concentrations. ...
  • Influence of sodium chloride on wine yeast fermentation performance 

    Logothetis, Stilianos; Nerantzis, Elias T.; Gioulioti, Anna; Kanelis, Tasos; Panagiotis, Tataridis; Walker, Graeme M. (Dove Medical Press, 2010-06-24)
    This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae. Experimental fermentations were ...
  • Influence of zinc on distiller’s yeast : cellular accumulation of zinc and impact on spirit congeners 

    De Nicola, Raffaele; Hall, Nichola; Melville, Stuart G.; Walker, Graeme M. (Institute & Guild of Brewing, 2009)
    Accumulation of zinc by a whisky distilling yeast strain of Saccharomyces cerevisiae was studied during fermentation of malt wort and synthetic defined medium. Zinc uptake by yeast cells was very rapid in malt wort, as ...
  • Interactions between killer yeasts and pathogenic fungi 

    Walker, Graeme M.; Mcleod, Anne H.; Hodgson, Valerie J. (Wiley-Blackwell, 1995-02)
    AbstractA total of 17 presumptive killer yeast strains were tested in vitro for growth inhibitory and killing activity against a range of fungal pathogens of agronomic, environmental and clinical significance. Several ...
  • Nanoscopic morphological changes in yeast cell surfaces caused by oxidative stress: an atomic force microscopic study 

    Canetta, Elisabetta; Walker, Graeme M.; Adya, Ashok K. (Korean Society for Microbiology and Biotechnology, 2009)
    Nanoscopic changes in the cell surface morphology of the yeasts Saccharomyces cerevisiae (strain NCYC 1681) and Schizosaccharomyces pombe (strain DVPB 1354), due to their exposure to varying concentrations of ...
  • Physiological and transcriptional responses of Saccharomyces cerevisiae to zinc limitation in chemostat cultures 

    Nicola, Raffaele De; Hazelwood, Lucie A.; Hulster, Erik A. F. De; Walsh, Michael C.; Knijnenburg, Theo A.; Reinders, Marcel J. T.; Walker, Graeme M.; Pronk, Jack T.; Daran, Jean-Marc; Daran-Lapujade, Pascale (American Society for Microbiology, 2007-12)
    Transcriptional responses of the yeast Saccharomyces cerevisiae to Zn availability were investigated at a fixed specific growth rate under limiting and abundant Zn concentrations in chemostat culture. To investigate the ...
  • Physiological responses of Crabtree positive and Crabtree negative yeasts to glucose upshifts in a chemostat 

    Wardrop, F. R.; Liti, G.; Cardinali, G.; Walker, Graeme M. (Univ. of Milan Department of Food Science and Microbiology, 2004)
    Growth and metabolic differences between a Crabtree positive yeast, Saccharomyces cerevisiae, and a Crabtree negative yeast, Kluyveromyces marxianus, were investigated using chemostat cultures under glucose limitation. ...
  • Wines: microbiology of winemaking 

    Walker, Graeme M. (Academic Press, 2014)
    This chapter provides a concise overview of the microbiology of winemaking, with particular focus on the role of yeasts in grape must fermentations. There is also coverage of the roles of bacteria, both good and bad, with ...
  • Yeasts 

    Walker, Graeme M. (Elsevier/Academic Press, 2009-07)
    Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environment. Around 1000 yeast species are known, but this represents only a fraction of yeast biodiversity on Earth. The fermentative ...
  • Yeasts 

    Walker, Graeme M. (Elsevier Inc., 2009-02)
    Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environment. Around 1000 yeast species are known, but this represents only a fraction of yeast biodiversity on Earth. The fermentative ...
  • Yeasts 

    Walker, Graeme M. (Academic Press, 2011)
    Yeasts are eukaryotic unicellular microfungi that are widely distributed in the natural environment. Around 1500 yeast species have been characterised, but this represents only a fraction (<1%) of yeast biodiversity on ...
  • Zinc accumulation and utilisation by wine yeasts 

    De Nicola, Raffaele; Hall, Nichola; Bollag, Tatiana; Thermogiannis, Georgios; Walker, Graeme M. (Dove Medical Press, 2009-02)
    The present study has focused on the accumulation of zinc by wine yeast strains of Saccharomyces cerevisiae during fermentation of both grape juice and chemically defined medium with different carbohydrates and at varying ...
  • Zinc interactions with brewing yeast: impact on fermentation performance 

    De Nicola, Raffaele; Walker, Graeme M. (American Society of Brewing Chemists, 2011)
    The effect of zinc on brewing yeast cells was studied in relation to zinc uptake, fermentation performance and flavour congener formation. Experiments using malt wort with variable supplements of zinc salts were conducted ...