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A new high-throughput method for the rapid extraction of yeast DNA

Ecological, evolutionary and population genetic studies of yeasts require the processing of a high numbers of isolates. The current molecular methods for yeast identification and characterization require time-consuming and labor intensive DNA extraction protocols. Within this research, we aimed to develop a high-throughput method for yeast DNA extraction. Total yeast DNA extraction was based on a previously des...

A collection of indigenous saccharomyces cerevisiae strains from appellations o...

Apresentação efectuada nas "Jornadas Portuguesas de Genética, 35, Braga, 2010" ; The model organism Saccharomyces cerevisiae stands today at the forefront of molecular biology and functional analysis in genetics and genomics. However, understanding of the ecological, evolutionary and population genetic features that shaped the biology of this species is underscored by a wealth of knowledge on molecular and cel...

A colecção de estirpes autóctones de Saccharomyces cerevisiae das principais re...

Livro de Actas on-line em http://www.ateva.pt/8-simposio-de-vitivinicultura-do-alentejo/ ; A levedura Saccharomyces cerevisiae é caracterizada por uma elevada variabilidade fenotípica, que está associada à ocorrência de estirpes em habitats naturais diversificados. Em trabalhos anteriores, demonstrámos a elevada diversidade de estirpes isoladas a partir de ambientes vitivinícolas na Região dos Vinhos Verdes, b...

A colecção de estirpes autóctones de Saccharomyces cerevisiae das principais re...

Apresentação efectuada no "Simpósio de Vitivinicultura do Alentejo, 7, Évora, 2010" ; A levedura Saccharomyces cerevisiae é caracterizada por uma elevada variabilidade fenotípica, que está associada à ocorrência de estirpes em habitats naturais diversificados. Em trabalhos anteriores, demonstrámos a elevada diversidade de estirpes isoladas a partir de ambientes vitivinícolas na Região dos Vinhos Verdes, bem co...

A Saccharomyces cerevisiae bio-databank for winemaking strain selection

The winemaking industry faces currently an increased demand for novel Saccharomyces cerevisiae strains that are well adapted to different wine styles and that contribute to improved aromatic characteristics. In this reasoning, the Centro de Biologia Molecular e Ambiental (CBMA) at the University of Minho gathered one of the largest bio-databanks of S. cerevisiae, obtained from winemaking environments in Portuga...

A colecção de Saccharomyces cerevisiae para a selecção de novas estirpes de vin...

Na indústria vitivinícola, verifica-se actualmente uma procura acrescida de novas estirpes de leveduras, adaptadas a diferentes tipos e estilos de vinhos, no sentido da sua diversificação. Neste sentido, o Centro de Biologia Molecular e Ambiental (CBMA) da Universidade do Minho constituiu uma das maiores colecções de estirpes de Saccharomyces cerevisiae, obtidas a partir de ambientes vitivinícolas em Portugal e...

A Saccharomyces cerevisiae bio-databank for winemaking strain selection

The winemaking industry faces currently an increased demand for novel Saccharomyces cerevisiae strains that are well adapted to different wine styles and that contribute to improved aromatic characteristics. In this reasoning, the Centro de Biologia Molecular e Ambiental (CBMA) at the University of Minho gathered one of the largest bio-databanks of S. cerevisiae, obtained from winemaking environments in Portuga...

Compostos voláteis do aroma das castas Amaral e Vinhão

C6-alcohols as varietal markers for assessment of wine origin

A significant part of the compounds present in wines having six carbon atoms, the C6-compounds, derive from grape polyunsaturated fatty acids (primarily originated from membrane lipids), namely linoleic and α-linolenic acids, through a cascade of enzymatic reactions. This biochemical pathway yield C6-aldehydes, which are subsequently reduced to C6-alcohols, which can, in turn, be esterified to produce esters. A...

Isomers of 3-hexenol as varietal markers for assessment of wine origin