Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Svetlana A. Kishkovskaya"'
Autor:
Andrey V. Mardanov, Mikhail A. Eldarov, Alexey V. Beletsky, Tatiana N. Tanashchuk, Svetlana A. Kishkovskaya, Nikolai V. Ravin
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Flor strains of Saccharomyces cerevisiae are principal microbial agents responsible for biological wine aging used for production of sherry-like wines. The flor yeast velum formed on the surface of fortified fermented must is a major adaptive and tec
Externí odkaz:
https://doaj.org/article/4135c6aad84d4662bdef9d4d6d614d46
Autor:
Michail A. Eldarov, Daria A. Avdanina, Elena Ivanova, Maksim Y. Shalamitskiy, Tatiana N. Tanashchuk, Tatiana Vybornaya, Nikolai V. Ravin, Svetlana A. Kishkovskaya, Andrey V. Mardanov
Publikováno v:
Fermentation, Vol 7, Iss 3, p 188 (2021)
Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface
Externí odkaz:
https://doaj.org/article/e896822adea94152869d5937126f846b
Autor:
Mikhail A. Eldarov, Alexey V. Beletsky, Tatiana N. Tanashchuk, Svetlana A. Kishkovskaya, Nikolai V. Ravin, Andrey V. Mardanov
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
Flor yeast strains represent a specialized group of Saccharomyces cerevisiae yeasts used for biological wine aging. We have sequenced the genomes of three flor strains originated from different geographic regions and used for production of sherry-lik
Externí odkaz:
https://doaj.org/article/bbcb5c3b0fbf45959b4845eec1b16209
Autor:
Andrey V. Mardanov, Alexey V. Beletsky, Mikhail A. Eldarov, Tatiana N. Tanashchuk, Svetlana A. Kishkovskaya, Nikolai V. Ravin
Publikováno v:
Mitochondrial DNA. Part B. Resources, Vol 2, Iss 2, Pp 849-850 (2017)
The complete mitochondrial genome sequences of three Saccharomyces cerevisiae flor strains used for the production of sherry-like wines in Russia were sequenced. The phylogenetic analysis showed that despite their origin from different georgaphic reg
Externí odkaz:
https://doaj.org/article/008dea1810e54aa8ad793ad76eeee670
Autor:
D. A. Avdanina, A. V. Mardanov, M. Yu. Shalamitskiy, M. A. Eldarov, Svetlana A. Kishkovskaya, N. V. Ravin, V. I. Zagoryiko, Tatiana N. Tanashchuk, M. I. Shiryaev
Publikováno v:
Applied Biochemistry and Microbiology. 56:329-335
A methodological approach was proposed for the search for natural strains of S. сerevisiae yeasts that are promising for sherry production. Their initial selection in the method is based on genetic markers and the subsequent study of their enologica
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1800444aa38a7c58d7e7f61d28ab759
https://doi.org/10.1134/s0003683820030060
https://doi.org/10.1134/s0003683820030060
Autor:
M. A. Eldarov, A. V. Mardanov, D. A. Avdanina, Tatiana N. Tanashchuk, E. V. Ivanova, Svetlana A. Kishkovskaya, N. V. Ravin, M. Yu. Shalamitskii
Publikováno v:
Microbiology. 88:200-205
Iron is an essential micronutrient for all living organisms. The mechanisms of iron transport and homeostasis have been studied in detail in Saccharomyces cerevisiae yeasts, and iron metabolism in the strains isolated from different ecological niches
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e81926a7518db14aa206cc79f73d2ee
https://doi.org/10.1134/s0026261719020036
https://doi.org/10.1134/s0026261719020036
Autor:
Nikolai V. Ravin, Alexey V. Beletsky, Tatiana N. Tanashchuk, Svetlana A. Kishkovskaya, M. A. Eldarov, Andrey V. Mardanov
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 11 (2020)
Frontiers in Microbiology, Vol 11 (2020)
Flor strains of Saccharomyces cerevisiae are principal microbial agents responsible for biological wine aging used for production of sherry-like wines. The flor yeast velum formed on the surface of fortified fermented must is a major adaptive and tec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f3e5a803ed2751ace6de1af9be89ee7
Autor:
Andrey V. Mardanov, Svetlana A. Kishkovskaya, Tatiana Vybornaya, Tatiana N. Tanashchuk, Maksim Y. Shalamitskiy, Daria A. Avdanina, Elena Ivanova, Nikolai V. Ravin, Michail A. Eldarov
Publikováno v:
Fermentation, Vol 7, Iss 188, p 188 (2021)
Fermentation; Volume 7; Issue 3; Pages: 188
Fermentation; Volume 7; Issue 3; Pages: 188
Flor strains of Saccharomyces cerevisiae represent a special group of yeasts used for producing biologically aged wines. We analyzed the collection of commercial wine and flor yeast strains, as well as environmental strains isolated from the surface
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a1c2f4809b08beafc85c8bdf5e200e6
https://doi.org/10.3390/fermentation7030188
https://doi.org/10.3390/fermentation7030188
Autor:
Svetlana A. Kishkovskaya, Nikolai V. Ravin, Andrey V. Mardanov, Alexey V. Beletsky, Tatiana N. Tanashchuk
Publikováno v:
Archives of virology. 165(3)
A novel virus of the genus Narnavirus, designated “Saccharomyces narnavirus I329” (ScNV-I329), was discovered in Saccharomyces cerevisiae strain I-329, which is used for industrial production of sherry-like wines. The genome of ScNV-I329 is 2509
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7fb0b26072a553b7b2a5fa3e91fb63b7
https://pubmed.ncbi.nlm.nih.gov/32002667
https://pubmed.ncbi.nlm.nih.gov/32002667
Autor:
Nikolai V. Ravin, Andrey V. Mardanov, Alexey V. Beletsky, M. A. Eldarov, Tatiana N. Tanashchuk, Svetlana A. Kishkovskaya
Publikováno v:
Frontiers in Microbiology
Frontiers in Microbiology, Vol 9 (2018)
Frontiers in Microbiology, Vol 9 (2018)
Flor yeast strains represent a specialized group of Saccharomyces cerevisiae yeasts used for biological wine aging. We have sequenced the genomes of three flor strains originated from different geographic regions and used for production of sherry-lik
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::772f6124ff3fa572259e5580be6ee000
https://doi.org/10.3389/fmicb.2018.00965
https://doi.org/10.3389/fmicb.2018.00965