Search results for " microorganism"
showing 10 items of 81 documents
Dextranos de bacterias lácticas aisladas de productos cárnicos: caracterización y aplicaciones
2015
153 p.-46 fig.-9 tab.-2 anexos
Selection of microrganism for the mobilization of cellulolityc agricultural biomass for energy production
2012
Selection of microorganisms for the mobilization of cellulolytic agricultural biomass for energy production. R. Di Bonito, D. Taschini, C. Viola, Campi otti C.A. Unit Energy Efficiency in Agriculure, ENEA Casaccia, Roma, Italy The production of biofuels as renewable energy source could significantly reduce the negati ve impact of fossil fuels. However, this activity has resulted in increasing land cultivation specifically with carbohydrate-rich crops for energy production, and resulting shortage of crop production for food . The use of residual agricultural biomass as a substrate for biofuels or biogas production could improve the sustainabi lity of the bio-energy production but sti li requ…
Identificación y caracterización funcional de genes PMT relacionados con la glicosilación de proteínas en el hongo patógeno de frutos cítricos Penici…
2013
En esta tesis se ha caracterizado el mecanismo de acción del péptido antifúngico PAF26 sobre S. cerevisiae como microorganismo modelo. Mediante microscopía confocal, se ha demostrado que PAF26 marcado fluorescentemente interactúa primero con las envueltas celulares, se internaliza en vacuolas y luego se libera al citoplasma coincidiendo con la muerte celular, de forma similar a lo observado en N. crassa. Se ha constatado que los dominios catiónicos e hidrofóbicos de PAF26 se requieren para su actividad, siendo el dominio catiónico necesario para su interacción y el dominio hidrofóbico para su internalización. El péptido se localizó principalmente en las vacuolas de la cepa resistente Δarg1,…
Estudio de la diversidad y evaluación de las relaciones fenotipo-genotipo para la búsqueda de cepas malolácticas de Oenococcus oeni
2015
El vino es una bebida obtenida por fermentación del mosto de uva. Durante la fermentación participan las levaduras y las bacterias lácticas que son responsables de la fermentación alcohólica y maloláctica, respectivamente. La fermentación alcohólica consiste fundamentalmente en la transformación de los azúcares del mosto en etanol y CO2, mientras que la fermentación maloláctica consiste en la conversión de ácido málico, propio del mosto, en ácido láctico y CO2. De todas las especies de bacterias lácticas relacionadas con la vinificación, Oenococcus oeni es la responsable generalmente de la FML, ello se debe a que es la que mejor tolera las condiciones estresantes del vino. Por esta razón, e…
Impact of various factors on the diversity of soil microorganisms in agricultural and forest soils
2014
Elektroniskā versija nesatur pielikumus
Advanced Strategies for Food-Grade Protein Production: A New
2019
Food-grade production of recombinant proteins in Gram-positive bacteria, especially in LAB (i.e., Lactococcus, Lactobacillus, and Streptococcus), is of great interest in the areas of recombinant enzyme production, industrial food fermentation, gene and metabolic engineering, as well as antigen delivery for oral vaccination. Food-grade expression relies on hosts generally considered as safe organisms and on clone selection not dependent on antibiotic markers, which limit the overall DNA manipulation workflow, as it can be carried out only in the expression host and not in E. coli. Moreover, many commercial expression vectors lack useful elements for protein purification. We constructed a “sh…
Comparative genomics to unravel adaptive mechanisms in Saccharomyces
2021
Saccharomyces genus is a fascinating model for evolutionary biology due to its high genetic and phenotypic diversity. The improvement in the sampling efforts during the last decade has resulted in the isolation of Saccharomyces species from a wide range of sources worldwide. S. cerevisiae is probably the most well known eukaryotic system and the dominant organism in most industrial fermentations. Due to the new challenges of the winemaking industry (e.g., global warming and changing customer demands), alternative Saccharomyces species have attracted researchers’ attention during the last decade as a poorly exploited resource of biodiversity. S. kudriavzevii and S. uvarum are two promising c…
The microbiota of the bilio-pancreatic system: a cohort, STROBE-compliant study.
2019
Background: The gut microbiota play an essential role in protecting the host against pathogenic microorganisms by modulating immunity and regulating metabolic processes. In response to environmental factors, microbes can hugely alter their metabolism. These factors can substantially impact the host and have potential pathologic implications. Particularly pathogenic microorganisms colonizing pancreas and biliary tract tissues may be involved in chronic inflammation and cancer evolution. Purpose: To evaluate the effect of bile microbiota on survival in patients with pancreas and biliary tract disease (PBD). Patients and Methods: We investigated 152 Italian patients with cholelithiasis (CHL),…
Patrones estructurales y funcionales de las comunidades de procariotas en humedales mediterráneos y su relación con el ciclo del carbono
2023
Las zonas húmedas mediterráneas juegan un papel muy importante en los ciclos biogeoquímicos, ya que la presencia de agua, de forma constante o transitoria, favorece unas altas tasas metabólicas. Respecto al ciclo del carbono, los humedales mediterráneos se ven activamente involucrados en la captación o en la emisión de gases de efecto invernadero carbonados (C-GEI) hacia la atmósfera, concretamente el dióxido de carbono y el metano. Esta relevancia de los humedales en el ciclo del carbono se debe, en parte, a la actividad de las comunidades de procariotas que habitan en el agua y en el sedimento de las zonas húmedas, puesto que la abundancia y versatilidad metabólica de los procariotas les …
Microorganisms of food ice cubes and their transfer to drinks
2017
The present work was carried out to investigate the microbiological characteristics of the ice cubes produced at different levels: 1) home-made (HM) from domestic freezers; 2) produced by ice machines in bars and pubs (BP); 3) produced by ice industries (IN). BP samples were collected from the box stocks. HM and BP samples were transferred into sterile stomacher bags. IN samples were provided in the manufacturers’ plastic bags. Samples were transported into thermal insulated boxes. Five samples per each production level, forming a total of 15 samples (HM1-HM5, BP1-BP5, IN1-IN5), were collected in duplicate in two consecutive months. Each ice sample was thawed in 1 L sterile Dhuram’s bottle …