0000000000592896
AUTHOR
José Juan Mateo Tolosa
Micromón València (Universitat de València)
En Julio de 2017 se creó la red SWI@Spain, auspiciada por el grupo de Docencia y Difusión de la Microbiología (DDM) de la Sociedad Española de Microbiología (SEM), para desarrollar la iniciativa internacional Small World Initiative (SWI) en la península ibérica. En la Universitat de València (UV) se constituyó entonces el grupo de Innovación Docente en Microbiología (IDM) para implementar el proyecto a nivel local. Avalados por el Servei de Formació Permanent i Innovació Educativa (SFPIE) de la UV, el grupo ha llevado a cabo diferentes iniciativas relacionadas con el objetivo fundamental del proyecto: divulgar la problemática actual relacionada con el uso inadecuado de antibióticos, el incr…
Non-Saccharomyces Yeasts: An Enzymatic Unexplored World to be Exploited
Abstract Fermentation, to obtain alcoholic beverages, is a process which implies the interaction of various microorganisms. This metabolic process is due to the action of yeasts, which can be divided into two groups, the Saccharomyces yeasts, particularly S. cerevisiae, and the non-Saccharomyces yeasts. Although they are considered spoilage microorganisms of the fruits, non-Saccharomyces yeasts possess some interesting applied characteristics and can be used in food industry. Some of the compounds produced by these microorganisms may be beneficial and improve the characteristics of the fermented beverages. In this chapter, recent advances in glycosidase, xylanase, lipase, esterase, protease…
Characterization of Hanseniaspora isolates with aroma-enhancing properties in Muscat wine
The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to select and identify new strains for this purpose. In a second step, the strains were assayed to evaluate their oenological abilities. H. uvarum H107 and H. vineae G26 and P38 were proven to be good candidates to be used in commercial vinification processes to enhance wine properties. Wine inoculated with yeasts showed an increase in the level of aromatic compounds.
Glucose and Ethanol Tolerant Enzymes Produced by Pichia (Wickerhamomyces) Isolates from Enological Ecosystems
A total of 17 Pichia ( Wickerhamomyces ) isolates obtained from enological ecosystems in the Utiel-Requena Spanish region were characterized by physiological (using API 20C AUX strips and ID Yeast Plus System miniaturized identification systems) and molecular (PCR-RFLP and sequencing) techniques as belonging to the species P. fermentans, P. membranifaciens , and W. anomalus . Data support the reclassification of P. anomala as Wickerhamomyces anomalus . In order to characterize their enzymatic abilities, xylanase, β-glucosidase, lipase, esterase, protease, and pectinase qualitative and quantitative assays were made. Wickerhamomyces anomalus and P. membranifaciens were the most interesting sp…
Influence of Nitrogen Content on Grape Non-Saccharomyces Glycosidic Activities
This study investigated the influence of nitrogen content on both β-glucosidase and β-xylosidase activities from non-Saccharomyces yeasts. Enzymatic activities were induced by the presence of xylan polysaccharides in the medium. Results show that optimizing β-glucosidase and β-xylosidase enzymatic activities can be determined not only by sugar or ethanol content or pH, but also by the concentration of N in the medium. This is the first work studying the influence of N content on glycolytic enzymes produced by non-Saccharomyces yeasts.