Intraspecific biodiversity and 'spoilage potential' of Brettanomyces bruxellensis in Apulian wines
Abstract The yeast Brettanomyces bruxellensis, generally considered the main oenological spoilage microbe, is able to survive during the winemaking process and it confers off-odors to wine, in reason of its ability to produce considerable amounts of volatile phenols. Forty-eight isolates of B. bruxellensis, obtained from several wines collected in Apulia (Southern Italy), were genetically characterized using an integrated approach, including a strain biodiversity analysis by Sau-PCR. Furthermore, the production of volatile phenols was assessed in wine and in synthetic medium, confirming the oenological spoilage potential of the analysed strains. Our findings indicate a remarkable genetic va…
Quality and Efficacy of Tribulus terrestris as an Ingredient for Dermatological Formulations
Tribulus terrestris L. (Zygophyllaceae) is an annual plant commonly known as Puncture vine. It is dramatically gaining interest as a rich source of saponins. T. terrestris is a promising ingredient for many industries and recent patents on dermatological applications support the use of this plant for cosmetics and hygiene. Nonetheless problems arise in the selection of the material to be used. The extracts of different origins may differ substantially. Natural speciation processes normally influence ‘variations’ in wild-crafted medicinal plants. The genus Tribulus is emblematic. Taxonomic status of T. terrestris is complicated by the wide geographical distribution leading to high levels of…