0000000000092679
AUTHOR
H. Alexandre
showing 11 related works from this author
The plasma membrane ATPase of Kloeckera apiculata: purification, characterization and effect of ethanol on activity
1994
Partially (6-fold) purified plasma membrane ATPase from an ethanol-sensitive yeast, Kloeckera apiculata, had an optimum pH of 6.0, an optimum temperature of 35°C, a K m of 3.6 mM ATP and a V max of 11 μmol Pi/min.mg protein. SDS-PAGE of the semi-purified plasma membrane showed a major band of 106 kDa. No in vivo activation of the ATPase by glucose was observed. Although 4% (v/v) ethanol decreased the growth rate by 50% it did not affect the ATPase. Concentrations of ethanol ≥2% (v/v) did, however, inhibit the enzyme in vitro. The characteristics of the enzyme did not change during growth in the presence of ethanol.
Partial vinylphenol reductase purification and characterization from Brettanomyces bruxellensis
2008
International audience; Brettanomyces is the major microbial cause for wine spoilage worldwide and causes significant economic losses. The reasons are the production of ethylphenols that lead to an unpleasant taint described as 'phenolic odour'. Despite its economic importance, Brettanomyces has remained poorly studied at the metabolic level. The origin of the ethylphenol results from the conversion of vinylphenols in ethylphenol by Brettanomyces hydroxycinnamate decarboxylase. However, no information is available on the vinylphenol reductase responsible for the conversion of vinylphenols in ethylphenols. In this study, a vinylphenol reductase was partially purified from Brettanomyces bruxe…
Research report: Interactions between toxic fatty acids for yeasts and colloids, cellulose and yeast ghost using the equilibrium dialysis method in a…
1997
Abstract The capacity of different materials (yeast walls, colloids and cellulose) to bind octanoic acid and decanoic acid was investigated in a model wine. The interactions between these toxic fatty acids and the soluble or insoluble material was shown using the equilibrium dialysis method. Yeast walls adsorb decanoic acid and to a lesser extent octanoic acid which confirms previous results. In comparison, colloids from both grape or yeast weakly bind decanoic acid and do not significantly bind octanoic acid. No interactions between cellulose and fatty acid were observed. According to the yeast wall composition, lipids seem to play a key role for binding. With regards to our results, the e…
Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time.
2022
Abstract It is of great importance to understand the molecular characteristics and substantial chemical transformations due to yeast-yeast interaction. Non-targeted metabolomics was used to unravel must in fermentation composition, inoculated with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (S) for sequential fermentation. ultrahigh-resolution mass spectrometry was able to distinguish thousands of metabolites and provides deep insights into grape must composition allowing better understanding of the yeast-yeast interactome. The dominance of S, characterized by a metabolic richness not found with NS, is dependent on inoculation time and on the yeast species present. Co-inocula…
Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine.
2009
International audience; Volatile phenols, such as 4-ethylphenol, are responsible for a "horsey" smell in wine. Thus, the study of volatile phenol sorption in yeasts, and their subsequent elimination from wine, helps to optimize eco-friendly wine curative processes. Here, we compared the influences of spray drying, lyophilization and evaporative drying at low water activity on yeast, for improving the 4-ethylphenol sorption capacity in a synthetic model wine. The changes that occur in the physico-chemical characteristics of the yeast surface (surface hydrophobicity, electron-donor character and zeta potential) during these drying processes were determined to assess if any correlation exists …
Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine
2009
International audience; Because the yeast Brettanomyces produces volatile phenols and acetic acid, it is responsible for wine spoilage. The uncontrolled accumulation of these molecules in wine leads to sensorial defects that compromise wine quality, The need for a rapid, specific, sensitive and reliable method to detect this spoilage yeast has increased over the last decade. All these requirements are met by real-time PCR. We here propose improvements of existing methods to enhance the robustness of the assay. Six different protocols to isolate DNA from a wine and three PCR mix compositions were tested, and the best method was selected. Insoluble PVPP addition during DNA extraction by a cla…
Autolysis of Yeasts
2011
Autolysis of yeast cells occurs after they have completed their life cycle and entered the death phase. It is characterized by a loss of cell membrane permeability, alteration of cell wall porosity, hydrolysis of cellular macromolecules by endogenous enzymes, and subsequent leakage of the breakdown products into the extracellular environment. Although a naturally occurring event, autolysis can be induced by exposing yeasts to elevated temperatures (40–60 °C), organic solvents, or detergents. Yeast autolysis occurs in many foods and beverages, where it may affect their sensory quality and commercial acceptability.
Effects of yeast proteolytic activity on Oenococcus oeni and malolactic fermentation
2006
International audience; Alcoholic fermentation of synthetic must was performed using either Saccharomyces cerevisiae or a mutant Delta pep4, which is deleted for the proteinase A gene. Fermentation with the mutant Delta pep4 resulted in 61% lower levels of free amino acids, and in 62% lower peptide concentrations at the end of alcoholic fermentation than in the control. Qualitative differences in amino acid composition were observed. Changes observed in amino acids in peptides were mainly quantitative. After alcoholic fermentation each medium was inoculated with Oenococcus oeni. Malolactic fermentation in the medium with the Delta pep4 strain took 10 days longer than the control. This diffe…
(−)Geosmin sorption by enological yeasts in model wine and FTIR spectroscopy characterization of the sorbent
2010
Abstract For the first time, we report that enological yeasts or yeast cell walls can sorb (−)geosmin, an undesirable molecule that causes critical organoleptic defects in wine at low concentrations (around 50 ng l −1 ). The wine is described as “earthy” or “mouldy”. The influence of various post-harvesting processes on yeast (−)geosmin sorption capacity was studied. The dried yeast biomass obtained by the different processes was analysed by FTIR spectroscopy in ATR mode: structural differences were detected between the samples depending on the strain and the treatment used. Surface proteins and mainly phospholipids from the plasma membrane appeared to induce significantly different signals…
Identification of a 49-kDa hydrophobic cell wall mannoprotein present in velum yeast which may be implicated in velum formation
2000
Analysis of velum-forming yeast cell wall components released by beta-1,3-glucanase treatment were compared with those of a non velum-forming yeast. SDS-PAGE electrophoresis and Western blotting with ConA-peroxidase staining of mannoproteins allowed us to identify a 49-kDa mannoprotein present in the cell wall of the velum-forming yeast and hardly visible in the control. The cell wall nature of this protein was confirmed by labelling with the non-permeable sulfosuccinimydiyl-6-(biotinamido)hexanoate reagent. A partial purification of this mannoprotein by anion exchange HPLC followed by surface hydrophobicity determination revealed that the fraction containing the 49-kDa mannoprotein was the…
Impact of Oenococcus oeni esterase EstA7 on wine aromatic compounds
2015
Impact of Oenococcus oeni esterase EstA7 on wine aromatic compounds. 10. symposium international d'oenologie de Bordeaux (Oeno 2015).