Interspecific Wine Yeasts

A tétel rövid nézete
dc.contributor.advisorAntunovics, Zsuzsa
dc.contributor.authorMamaliga, Andrea-Maria
dc.contributor.departmentDE--Természettudományi és Technológiai Kar--Biotechnológiai Intézet
dc.date.accessioned2023-04-28T06:59:40Z
dc.date.available2023-04-28T06:59:40Z
dc.date.created2023-04-27
dc.description.abstractFour hybrids of Saccharomyces cerevisiae with Saccharomyces and non-Saccharomyces (2 of each) were studied in order to investigate their oenological features, stress adaptability and efficiency compared to the parental strains in different environments. The strains studied: Saccharomyces cerevisiae ✕ Saccharomyces bayanus var. Uvarum, Saccharomyces cerevisiae ✕ Torulaspora delbrueckii, Saccharomyces cerevisiae ✕ Kluyveromyces marxianus, Saccharomyces cerevisiae ✕ Saccharomyces kudriavzevii, have proven to be highly efficient yeasts, at time revolutionary for both the winemaking industry as well as the alcohol manufacturing industry due to their cryophilic or thermophilic features. The hybrids were also studied from an environmental standpoint in order to prove their role in building a more sustainable winemaking process during climate change.
dc.description.correctorLB
dc.description.courseBiochemical Engineering
dc.description.degreeBSc/BA
dc.format.extent52
dc.identifier.urihttps://hdl.handle.net/2437/351163
dc.language.isoen
dc.rights.accessHozzáférhető a 2022 decemberi felsőoktatási törvénymódosítás értelmében.
dc.subjecthybrid yeasts
dc.subjectinterspecific yeasts
dc.subjectSaccharomyces cerevisiae hybrids
dc.subjectwine
dc.subjectnon-Saccharomyces
dc.subjectcryotolerance
dc.subjectadaptations
dc.subjecttermophilic
dc.subject.dspaceDEENK Témalista::Biológiai tudományok::Mikrobiológia
dc.subject.dspaceDEENK Témalista::Biológiai tudományok::Biotechnológia
dc.subject.dspaceDEENK Témalista::Biológiai tudományok::Biokémia
dc.titleInterspecific Wine Yeasts
Fájlok
Gyűjtemények
Theses (Faculty of Science and Technology)