Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Tatiana N. Tanashchuk"'
Autor:
Irina V. Peskova, Tatiana N. Tanashchuk, Elena V. Ostroukhova, Nataliya Yu. Lutkova, Mariya A. Vyugina
Publikováno v:
Техника и технология пищевых производств, Vol 53, Iss 1, Pp 60-68 (2023)
Sulfur dioxide is a popular conserving agent and antioxidant in winemaking. Unfortunately, it is bad for human health. Some yeast strains can reduce the dose of sulfur dioxide. Such yeasts should have good fermentation activity and dominate when inoc
Externí odkaz:
https://doaj.org/article/7f13779505fa42968e8a846c9cf5f6ff
Autor:
Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, Andrey V. Mardanov
Publikováno v:
Foods, Vol 12, Iss 20, p 3816 (2023)
Ethyl carbamate, the ethyl ester of carbamic acid, has been identified in fermented foods and alcoholic beverages. Since ethyl carbamate is a probable human carcinogen, reduction of its content is important for food safety and human health. In alcoho
Externí odkaz:
https://doaj.org/article/4f8420b798004dedafd25cc4a71f7476
Autor:
Andrey V. Mardanov, Eugeny V. Gruzdev, Alexey V. Beletsky, Elena V. Ivanova, Maksim Yu. Shalamitskiy, Tatiana N. Tanashchuk, Nikolai V. Ravin
Publikováno v:
Fermentation, Vol 9, Iss 4, p 367 (2023)
Flor yeast strains represent a specialized group of Saccharomyces cerevisiae yeasts used for the production of sherry-like wines by biological wine aging. We sequenced the genome of the industrial flor yeast strain I-329 from a collection of microorg
Externí odkaz:
https://doaj.org/article/2c68951051524a53bf45d66bb55dedf2
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
Publikováno v:
Magarach. Vinogradstvo i Vinodelie. :328-332
Из всех процессов, вызываемых молочнокислыми бактериями в винах, единственно полезным является яблочно-молочное брожение (ЯМБ), основно
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44c05a1ea7afc7f6cfb6fd5b229d84b7
https://doi.org/10.35547/im.2019.21.4.010
https://doi.org/10.35547/im.2019.21.4.010
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