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Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae

https://doi.org/10.1016/j.fm.2011.03.008
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking
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Viable Saccharomyces cerevisiae cells at high concentrations cause early growth arrest of non‐ Saccharomyces yeasts in mixed cultures by a cell–cell contact‐mediated mechanism
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An Unexpected Correlation between Cardinal Temperatures of Microbial Growth Highlighted by a New Model
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Taxonomic and Ecological Diversity of Food and Beverage Yeasts
inferredcites →https://doi.org/10.1007/bf00508027openalex-snapshot
The effect of temperature on spontaneous wine fermentation
inferredcites →https://doi.org/10.1007/s00253-003-1487-0openalex-snapshot
The relative glucose uptake abilities of non- Saccharomyces yeasts play a role in their coexistence with Saccharomyces cerevisiae in mixed cultures
inferredcites →https://doi.org/10.1007/s00253-004-1695-2openalex-snapshot
The effect of decreasing oxygen feed rates on growth and metabolism of Torulaspora delbrueckii
inferredcites →https://doi.org/10.1007/s00253-009-2409-6openalex-snapshot
Saccharomyces cerevisiae CCMI 885 secretes peptides that inhibit the growth of some non-Saccharomyces wine-related strains
inferredcites →https://doi.org/10.1007/s11274-006-9302-6openalex-snapshot
Effect of low-temperature fermentation on yeast nitrogen metabolism
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.03.006openalex-snapshot
Influence of temperature and pH on Saccharomyces bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2005.06.010openalex-snapshot
Use of the generalized z-value concept to study the effects of temperature, NaCl concentration and pH on Pichia anomala, a yeast related to table olive fermentation
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2006.01.025openalex-snapshot
Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2007.11.030openalex-snapshot
Effect of fermentation temperature and culture media on the yeast lipid composition and wine volatile compounds
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.01.035openalex-snapshot
Effects of temperature, pH and sugar concentration on the growth parameters of Saccharomyces cerevisiae, S. kudriavzevii and their interspecific hybrid
inferredcites →https://doi.org/10.1016/j.tig.2006.02.002openalex-snapshot
How did Saccharomyces evolve to become a good brewer?
inferredcites →https://doi.org/10.1016/s0168-1605(02)00144-7openalex-snapshot
Effects of fermentation temperature on the strain population of Saccharomyces cerevisiae
inferredcites →https://doi.org/10.1016/s0168-1605(03)00245-9openalex-snapshot
Yeast interactions and wine flavour
inferredcites →https://doi.org/10.1016/s0168-1605(96)01192-0openalex-snapshot
The combined effects of temperature, pH and NaCl on growth of Debaryomyces hansenii analyzed by flow cytometry and predictive microbiology
inferredcites →https://doi.org/10.1023/a:1012027718701openalex-snapshot
Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years
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inferredcites →https://doi.org/10.1081/fbt-120030385openalex-snapshot
The Biotechnology of Wine Yeast
inferredcites →https://doi.org/10.1111/j.1365-2672.1988.tb04312.xopenalex-snapshot
The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice
inferredcites →https://doi.org/10.1128/aem.56.6.1875-1881.1990openalex-snapshot
Modeling of the Bacterial Growth Curve
inferredcites →https://doi.org/10.1533/9781845698485.267openalex-snapshot
Yeasts in fruit and fruit products
inferredcites →https://doi.org/10.1890/07-2060.1openalex-snapshot
QUANTIFYING THE COMPLEXITIES OF SACCHAROMYCES CEREVISIAE 'S ECOSYSTEM ENGINEERING VIA FERMENTATION
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Effects of Temperature, pH, and Sugar Concentration on the Growth Rates and Cell Biomass of Wine Yeasts

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Yeast Population Dynamics in Alcoholic Fermentation Under Different Stresses: Application to Pied-De-Cuve
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Low-Temperature Production of Wine, Beer, and Distillates Using Cold-Adapted Yeasts
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Low-Temperature Production of Wine, Beer, and Distillates Using Cold-Adapted Yeasts
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Dominance of Saccharomyces cerevisiae in alcoholic fermentation processes: role of physiological fitness and microbial interactions
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Combined effect of the Saccharomyces cerevisiae lag phase and the non-Saccharomyces consortium to enhance wine fruitiness and complexity
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A multi-phase approach to select new wine yeast strains with enhanced fermentative fitness and glutathione production
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New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide
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Monitoring the convection coefficient in fermentative processes using numerical methods
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An alternative process for bioethanol production from marine and freshwater algae using yeast for hydrolysis
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Ethanol Production from Desizing Wastewater Using Co-Culture of Bacillus subtilis and Saccharomyces cerevisiae
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New insights into the capacity of commercial wine yeasts to grow on sparkling wine media. Factor screening for improving wine yeast selection
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Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii
inferred← citeshttps://doi.org/10.1016/j.fm.2024.104571openalex-snapshot
Influence of different stress factors during the elaboration of grape must's pied de cuve on the dynamics of yeast populations during alcoholic fermentation
inferred← citeshttps://doi.org/10.1016/j.fm.2026.105219openalex-snapshot
Indoor environmental conditions correlate with the microbial landscape of food production facilities across space and time
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Investigation of the dominance behavior of Saccharomyces cerevisiae strains during wine fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2014.03.009openalex-snapshot
Oenological prefermentation practices strongly impact yeast population dynamics and alcoholic fermentation kinetics in Chardonnay grape must
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Interaction between Hanseniaspora uvarum and Saccharomyces cerevisiae during alcoholic fermentation
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2016.10.017openalex-snapshot
Early transcriptional response to biotic stress in mixed starter fermentations involving Saccharomyces cerevisiae and Torulaspora delbrueckii
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2018.11.020openalex-snapshot
Fermentative behaviour and competition capacity of cryotolerant Saccharomyces species in different nitrogen conditions
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2020.108917openalex-snapshot
Development of a model for the alcoholic fermentation of cocoa beans by a Saccharomyces cerevisiae strain
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An adaptive biomolecular condensation response is conserved across environmentally divergent species
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Fermentation innovation through complex hybridization of wild and domesticated yeasts
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Ecological interactions are a primary driver of population dynamics in wine yeast microbiota during fermentation
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Quantifying the effect of human practices on S. cerevisiae vineyard metapopulation diversity
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The effectiveness of pretreated biomass using autoclave heat shock with H2SO4 for bioethanol production in simultaneous saccharification and fermentation
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Hydrogen sulfide and its roles in Saccharomyces cerevisiae in a winemaking context
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Yeast Proteome Variations Reveal Different Adaptive Responses to Grape Must Fermentation
inferred← citeshttps://doi.org/10.1101/2025.08.07.669043openalex-snapshot
Indoor environmental conditions shape the microbial landscape of food production facilities across space and time
inferred← citeshttps://doi.org/10.1108/bfj-06-2020-0510openalex-snapshot
Interaction profile of a mixed-culture fermentation of Issatchenkia orientalis and Saccharomyces cerevisiae by transcriptome sequencing
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A new chromosomal rearrangement improves the adaptation of wine yeasts to sulfite
inferred← citeshttps://doi.org/10.1111/1751-7915.14476openalex-snapshot
Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation
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Evolution of ecological dominance of yeast species in high‐sugar environments
inferred← citeshttps://doi.org/10.1128/aem.00440-21openalex-snapshot
Lipid Composition Analysis Reveals Mechanisms of Ethanol Tolerance in the Model YeastSaccharomyces cerevisiae
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The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions
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Comparative genomics among Saccharomyces cerevisiae × Saccharomyces kudriavzevii natural hybrid strains isolated from wine and beer reveals different origins
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Global phenotypic and genomic comparison of two Saccharomyces cerevisiae wine strains reveals a novel role of the sulfur assimilation pathway in adaptation at low temperature fermentations
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Applicability of Monod Equation to Growth Curves of Various Microorganisms
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PCR-based DGGE fingerprinting and identification of the microbial population in South African red grape must and wine
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Differential Contribution of the Parental Genomes to a S. cerevisiae × S. uvarum Hybrid, Inferred by Phenomic, Genomic, and Transcriptomic Analyses, at Different Industrial Stress Conditions
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The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges
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Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition
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Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection
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The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation
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Saccharomyces cerevisiae and S. kudriavzevii Synthetic Wine Fermentation Performance Dissected by Predictive Modeling
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Modélisation de la fermentation de la pulpe du cacao
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La réduction des sulfites en vinification et l’utilisation de levures à activité bioprotectrice : approche microbiologique, chimique et sensorielle
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Modélisation de cultures mixtes de levures pour leur mise en oeuvre optimale dans les bioprocédés
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Biodiversité fongique dans une nouvelle cuverie et dynamique des populations en cuverie (Saccharomyces cerevisiae) et en cave d'élevage (Brettanomyces bruxellensis)
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