0000000001086307

AUTHOR

Eleonora Barone

showing 2 related works from this author

Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines

2021

An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters…

0106 biological sciencesKluyveromyces marxianunon-<i>Saccharomyces</i>Fermentation industries. Beverages. AlcoholPlant Science01 natural sciencesBiochemistry Genetics and Molecular Biology (miscellaneous)03 medical and health scienceschemistry.chemical_compoundKluyveromyces marxianus010608 biotechnologyVolatile organic compoundFood science030304 developmental biologyOenologyWinemakingWinechemistry.chemical_classificationTP500-6600303 health sciencesEthanolnon-SaccharomycesbiologyChemistrymixed fermentationfood and beveragesbiology.organism_classificationwinemakingFermentationComposition (visual arts)<i>Kluyveromyces marxianus</i>Food Science
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Regulation of the biosynthesis of the dalbavancin precursor A40926

2008

Regulation of the biosynthesis of antibiotic dalbavancinSettore BIO/19 - Microbiologia Generale
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