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Start Over Author "Antonio Farris" Journal biotechnology letters
4 results on '"Antonio Farris"'

1. A genetically improved wine yeast

Author

Pietrino Deiana, Giovanni Antonio Farris, L. Bifulco, Enrico Berardi, T. Satta, and Fabrizio Fatichenti

Subjects
Genetics, Cell fusion, biology, Strain (biology), Auxotrophy, Saccharomyces cerevisiae, Mutant, Bioengineering, Uracil, General Medicine, Protoplast, biology.organism_classification, Applied Microbiology and Biotechnology, chemistry.chemical_compound, Yeast in winemaking, chemistry, Biotechnology
Abstract

Most of 31 hybrids, obtained by fusion between the petite mutant of a nonsporous strain ofSaccharomyces cerevisiae SS-1090 and a Kar mutant K1 killer ofS. cerevisiae adenine and uracil auxotrophic, proved to be enologically as useful as the parent strain, and in some cases more so. In addition, all of them possessed killer factor, rendering them potentially more competitive against wild yeasts. Most of them also proved to be highly sporous.

Published
1992

2. [Untitled]

Author

Luisanna Leccis, Vincenzo Vacca, Luca Pretti, Paolo Antonio Maria Fenu, and G. Antonio Farris

Subjects
Fermentation in winemaking, Wine, digestive, oral, and skin physiology, food and beverages, Bioengineering, Sugars in wine, General Medicine, Resveratrol, Wine fault, Biology, Applied Microbiology and Biotechnology, Yeast in winemaking, chemistry.chemical_compound, chemistry, Biochemistry, Malolactic fermentation, Wine chemistry, Food science, Biotechnology
Abstract

During fermentation in a liquid synthetic medium there was a 30% decrease in resveratrol (a phenolic compound of wine) due to the action of wine yeasts.

Published
1997

3. Identification of killer factor in the yeast genusMetschnikowia

Author

Marilena Budroni, Giovanni Antonio Farris, and Ilaria Mannazzu

Subjects
biology, Botany, Bioengineering, General Medicine, Genus Metschnikowia, biology.organism_classification, Applied Microbiology and Biotechnology, Metschnikowia pulcherrima, Yeast, Biotechnology, Microbiology
Abstract

Out of 260Metschnikowia pulcherrima strains isolated from Sardinian grapes and musts, 6 proved to be killer yeasts. Maximal killing effect occurred between 3.6 and 5.2 pH, and with 48h or 72h cultures.

Published
1991

4. The effect of Kloeckera apiculata, Saccharomyces cerevisiae and Saccharomyces prostoserdovii on antioidic Nuarimol

Author

Angelo Panzanelli, Mauro Marchetti, and Giovanni Antonio Farris

Subjects
biology, Saccharomyces cerevisiae, Botany, Bioengineering, Fermentation, General Medicine, biology.organism_classification, Applied Microbiology and Biotechnology, Molecular biology, Saccharomyces, Biotechnology, Kloeckera apiculata
Abstract

L'etude comparative de l'effet de 3 levures, intervenant dans la fermentation du mout de raisin, sur les concentrations en residus du pesticide Nuarimol, fait ressortir que, pour S. prostoserdovii, il est observe une chute sensible du taux de residu, durant la fermentation. Pour S. cerevisiae et K. apiculata, aucune variation sensible n'est observee

Published
1989

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