Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Evolution of New Traits in Microbes

Evolution of New Traits in Microbes

Microorganisms evolve rapidly due to their large population sizes and short generation times, often exhibiting measurable changes within days under laboratory conditions. Natural selection acts on standing genetic variation, enabling the retention and amplification of beneficial traits that confer fitness advantages in changing environments.Adaptive Pigment Regulation in RhodobacterIn Rhodobacter, a genus of purple non-sulfur bacteria, light-harvesting pigments such as bacteriochlorophyll and...

Factors Influencing Microbial Growth: Temperature

Factors Influencing Microbial Growth: Temperature

Microorganisms display remarkable adaptations, enabling them to thrive in diverse ecological niches across a wide range of temperatures. Temperature profoundly influences microbial growth by affecting enzymatic activity, membrane fluidity, and other cellular processes.Each microorganism operates within a specific temperature range defined by three cardinal points: minimum, optimum, and maximum. Below the minimum temperature, membranes lose fluidity, halting transport processes. Above the...

Bioreactor Controls-III

Bioreactor Controls-III

Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...

Microbes in Beverage Production

Microbes in Beverage Production

Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...

Diversity of Archaea I

Diversity of Archaea I

Archaea, a domain of single-celled microorganisms, are classified into five major phyla based on genetic and biochemical characteristics: Euryarchaeota, Crenarchaeota, Thaumarchaeota, Korarchaeota, and Nanoarchaeota. Among these, the phylum Euryarchaeota is notable for its remarkable diversity in morphology, metabolism, and ecological adaptations.Morphological and Metabolic DiversityMembers of Euryarchaeota exhibit a variety of cellular shapes, including rods and cocci. Their metabolic pathways...

Diversity of Archaea III

Diversity of Archaea III

Crenarchaeota, a prominent phylum of Archaea, is remarkable for its ability to thrive in extreme environments characterized by high temperatures and acidity. These microorganisms inhabit sulfuric hot springs, volcanic systems, and submarine hydrothermal vents, where temperatures often exceed 100°C. The unique adaptations of Crenarchaeota not only allow survival under such extreme conditions but also provide insights into the mechanisms of life in primordial Earth-like environments.Morphological...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Response to, and recovery from, an intramammary inflammatory challenge in dairy ewes: Effect of replacing dietary n-6 polyunsaturated fatty acids with n-3 polyunsaturated fatty acids.

Journal of dairy science·2026

Same author

Replacing palm fatty acid distillate by black soldier fly oil in the diet of dairy ewes: Effects on animal performance, ruminal fermentation, plasma metabolites, and oxidative stress.

Journal of dairy science·2026

Same author

Sea buckthorn oil and 2-hydroxy-4-(methylthio) butanoate as potential regulators of milk fat depression in sheep. Effects on mammary and ruminal fatty acid metabolism.

Animal : an international journal of animal bioscience·2026

Same author

Feed efficiency and resilience in dairy ewes subjected to a nutritional challenge.

Journal of dairy science·2025

Same author

Core content for venous and Lymphatic Medicine: 2022 revision.

Phlebology·2023

Same author

Relationship between feed efficiency and resilience in dairy ewes subjected to acute underfeeding.

Journal of dairy science·2023

Search research articles

Related Experiment Video

Updated: Jun 4, 2026

Genetic Mapping of Thermotolerance Differences Between Species of Saccharomyces Yeast via Genome-Wide Reciprocal Hemizygosity Analysis

Genetic Mapping of Thermotolerance Differences Between Species of Saccharomyces Yeast via Genome-Wide Reciprocal Hemizygosity Analysis

Published on: August 12, 2019

Temperature adaptation markedly determines evolution within the genus Saccharomyces.

Z Salvadó¹, F N Arroyo-López, J M Guillamón

¹Departament de Bioquimica i Biotecnologia, Facultat de Enologia, Universitat Rovira i Virgili, Tarragona, Spain.

Applied and Environmental Microbiology

|February 15, 2011

Summary

This summary is machine-generated.

This study analyzed yeast growth temperatures, finding Saccharomyces cerevisiae thrives at high temperatures while other species prefer cooler conditions. Temperature significantly influences yeast species dynamics in wine fermentation.

More Related Videos

Adaptation at the Extremes of Life: Experimental Evolution with the Extremophile Archaeon Sulfolobus acidocaldarius

Adaptation at the Extremes of Life: Experimental Evolution with the Extremophile Archaeon Sulfolobus acidocaldarius

Published on: June 14, 2024

Determination of the Mating Efficiency of Haploids in Saccharomyces cerevisiae

Determination of the Mating Efficiency of Haploids in Saccharomyces cerevisiae

Published on: December 2, 2022

Related Experiment Videos

Last Updated: Jun 4, 2026

Genetic Mapping of Thermotolerance Differences Between Species of Saccharomyces Yeast via Genome-Wide Reciprocal Hemizygosity Analysis

Genetic Mapping of Thermotolerance Differences Between Species of Saccharomyces Yeast via Genome-Wide Reciprocal Hemizygosity Analysis

Published on: August 12, 2019

Adaptation at the Extremes of Life: Experimental Evolution with the Extremophile Archaeon Sulfolobus acidocaldarius

Adaptation at the Extremes of Life: Experimental Evolution with the Extremophile Archaeon Sulfolobus acidocaldarius

Published on: June 14, 2024

Determination of the Mating Efficiency of Haploids in Saccharomyces cerevisiae

Determination of the Mating Efficiency of Haploids in Saccharomyces cerevisiae

Published on: December 2, 2022

Area of Science:

Microbiology
Yeast Physiology
Biotechnology

Background:

Understanding yeast growth temperature parameters is crucial for optimizing fermentation processes.
Different Saccharomyces and non-Saccharomyces species exhibit varied thermal tolerance, impacting their ecological niches and industrial applications.

Purpose of the Study:

To estimate cardinal growth temperature parameters (T(min), T(opt), T(max)) for 27 yeast strains.
To investigate the correlation between yeast phylogeny and thermal adaptation.
To model the role of temperature in yeast species dominance during wine fermentation.

Main Methods:

Mathematical-empirical approach for estimating cardinal growth temperatures.
Phylogenetic analysis using a statistical orthogram method.
Comparative analysis of growth parameters across different yeast species.

Main Results:

Saccharomyces cerevisiae demonstrated the highest optimum (32.3°C) and maximum (45.4°C) growth temperatures.
Saccharomyces kudriavzevii and S. bayanus var. uvarum exhibited lower optimum and maximum growth temperatures, indicating psychrophilic tendencies.
Phylogenetic analysis revealed a significant shift in high-temperature adaptation within the Saccharomyces genus post-lineage divergence.

Conclusions:

Temperature is a critical factor shaping yeast community composition in wine fermentations.
S. cerevisiae is better adapted to high-temperature fermentations compared to psychrophilic species.
The study provides valuable data for predicting and controlling yeast behavior in various industrial settings.