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Lachancea thermotolerans

Known as: Kluyveromyces thermotolerans, Zygosaccharomyces thermotolerans 
 
National Institutes of Health

Papers overview

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2019
2019
Dehydration stress responses of yeasts Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans: Effects of glutathione and trehalose biosynthesis.
In food industry and winemaking, the use of active dehydrated yeast (ADY) Saccharomyces cerevisiae is a frequent practice because… Expand
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2019
2019
Desikacharya gen. nov., a phylogenetically distinct genus of Cyanobacteria along with the description of two new species, Desikacharya nostocoides sp. nov. and Desikacharya soli sp. nov., and…
Two Nostoc-like strains have been isolated, purified, cultured and identified on the basis of the polyphasic approach using… Expand
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2019
2019
Bailinhaonella thermotolerans gen. nov., sp. nov., a new member of the order Streptosporangiales.
A Gram-positive, aerobic, non-motile actinobacterium, designated YIM 75507T, that was isolated from a soil sample collected from… Expand
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2019
2019
Modulating Fermentative, Varietal and Aging Aromas of Wine Using non-Saccharomyces Yeasts in a Sequential Inoculation Approach
The goal of this study is to assess to what extent non-Saccharomyces yeasts can introduce aromatic changes of industrial interest… Expand
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2017
2017
The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans—Effect on the Anthocyanin Wine Composition
The most popular methodology to make red wine is through the combined use of Saccharomyces cerevisiae yeast and lactic acid… Expand
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2016
2016
Quality and Composition of Airén Wines Fermented by Sequential Inoculation of Lachancea thermotolerans and Saccharomyces cerevisiae.
This study evaluates the influence of Lachancea thermotolerans on low-acidity Airén grape must from the south of Spain. For this… Expand
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2016
2016
Influence of Lachancea thermotolerans on cv. Emir wine fermentation.
The present paper describes the behaviour of Lachancea thermotolerans and Saccharomyces cerevisiae in pure, co-cultured and… Expand
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2016
2016
Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined through the Study of Wines’ Analytical Characteristics
The most common way to produce red wine is through the use of Saccharomyces cerevisiae strains for alcoholic fermentation and… Expand
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2016
2016
Untangling the wine metabolome by combining untargeted SPME–GCxGC-TOF-MS and sensory analysis to profile Sauvignon blanc co-fermented with seven different yeasts
Saccharomyces cerevisiae (SC) is the main driver of alcoholic fermentation, however for aroma and flavor formation in wine, non… Expand
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2015
2015
Production of Sophorolipid from an Identified Current Yeast, Lachancea thermotolerans BBMCZ7FA20, Isolated from Honey Bee
Biosurfactants are a family of diverse amphipathic molecules that are produced by several microorganisms such as bacteria, molds… Expand
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