A biometric study of higher alcohol production in Saccharomyces cerevisiae
Open accessAbstract
A hundred strains of Saccharomyces cerevisiae were examined for the ability to produce higher alcohols. In the strains tested the production of higher alcohols was found to be an individual strain characteristic and, as such, was statistically significant. The characteristics of the strains used (flocculation ability, foaming ability, killer character, and non-H 2 S production) were found to be uncorrelated to isobutanol and isoamyl alcohol production, whereas the production of high levels of n-propanol was found to be related to inability to produce H 2 S. This, in turn, suggests a link to methionine biosynthesis. Key words: Saccharomyces cerevisiae, higher alcohols, biometry, H 2 S production.
Integrity signals
Registry
Cites
Statistics
Claims the paper makes
Claims other papers make about this one
Each is checked against this paper’s own text: does it say what the citing paper says it does?
The use of different yeast strains during fermentation contributes considerably to variations in higher alcohol profiles and concentrations in wine.
“The use of different yeast strains during fermentation contributes considerably to variations in higher alcohol profiles and concentrations in wine (Rankine 1968b, Giudici et al. 1990).”
From Yeast and bacterial modulation of wine aroma and flavour (2005) · cites this paper as Giudici et al. 1990
Cited by
Sorted by citations
Yeast and bacterial modulation of wine aroma and flavour
SWIEGERS, J. H., BARTOWSKY, E. J., HENSCHKE, P. A., & PRETORIUS, I. S. (2005) · Australian Journal of Grape and Wine Research · doi:10.1111/j.1755-0238.2005.tb00285.x · Cited by 1,216 · see citing works
- Authors
- Giudici, P., Romano, P., & Zambonelli, C.
- Affiliations
- University of Bologna (IT)
- Venue
- Canadian Journal of Microbiology
- Publisher
- Canadian Science Publishing
- Published
- 1990-01-01
- Volume
- 36
- Issue
- 1
- Pages
- 61-64
- ISSN
- 0008-4166 (ISSN-L)
- 1480-3275
- OpenAlex
- W2035814003
- Cited by
- 88
- References
- 0
- Citations by year
- 2025: 1 · 2024: 3 · 2023: 4 · 2022: 1 · 2021: 1 · 2020: 2 · 2019: 5 · 2018: 1 · 2017: 3 · 2016: 3 · 2015: 2 · 2014: 5 · 2013: 5 · 2012: 2
- FWCI
- 6.15
- Type
- journal article
- Language
- en
- Open access
- green
- hdl.handle.net
- Locations
- Canadian Journal of Microbiology (publishedVersion)
- PubMed (publishedVersion)
- IRIS UNIMORE (University of Modena and Reggio Emilia) (submittedVersion, cc-by)
- Funders
- Natural Sciences and Engineering Research Council of Canada
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
- Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
- Keywords
- Saccharomyces cerevisiae, higher alcohols, isobutanol, isoamyl alcohol, 1-propanol, strain differences, flocculation, foaming, killer yeast, hydrogen sulfide production, methionine biosynthesis
- MeSH terms
- Alcohols, Biometry, Fermentation, Saccharomyces cerevisiae
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
