Search results for "Aspergillus aculeatus"

showing 2 items of 2 documents

An ITS-RFLP method to identify black Aspergillus isolates responsible for OTA contamination in grapes and wine

2006

Ochratoxigenic mycobiota in grapes from representative wine regions in Valencia was identified. Black aspergilli were predominant among the different Aspergillus spp. isolated. Restriction digestion analysis of the ITS products was tested as a rapid method to identify isolates of black Aspergillus species from grapes. Restriction endonuclease digestion of the ITS products using the endonucleases HhaI, NlaIII and RsaI, distinguished five types of restriction fragment length polymorphism (RFLP) corresponding to Aspergillus niger, Aspergillus tubingensis, Aspergillus carbonarius and Aspergillus aculeatus species. In addition, a new RFLP type in the A. niger aggregate was identified. The fragme…

WineOchratoxin AAspergillusMycobiotabiologyAspergillus nigerAspergillus aculeatusfood and beveragesFood ContaminationWineDNA Restriction EnzymesGeneral Medicinebiology.organism_classificationOchratoxinsMicrobiologyMicrobiologychemistry.chemical_compoundAspergillusAspergillus tubingensischemistryFood MicrobiologyVitisRestriction fragment length polymorphismPolymorphism Restriction Fragment LengthFood ScienceInternational Journal of Food Microbiology
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Construction of a genetically modified wine yeast strain expressing the Aspergillus aculeatus rhaA gene, encoding an -L-Rhamnosidase of enological in…

2003

Monoterpenes such as geraniol, linalool, and -terpineol present in grapes determine the varietal flavor properties of young quality wines made from Muscat varieties (for reviews, see references 19 and 21). Geraniol and linalool are considered to be the most important of the monoterpene alcohols, as they are present in greater concentrations and have lower flavor thresholds than other major wine monoterpenes. In particular, linalool is thought to be responsible for the grapelike aroma of wines produced from the Muscat variety. A large proportion of

AFSG Stafafdelingen (WUATV)Glycoside HydrolasespurificationAcyclic MonoterpenesMonoterpenepurifying glycosidasesWineSaccharomyces cerevisiaeMicrobiologyApplied Microbiology and Biotechnologychemistry.chemical_compoundLinalooll-rhamnopyranosidaseMicrobiologieVitisFood scienceFlavorVLAGAlpha-L-rhamnosidasel-arabinofuranosidaseWineEcologybiologybeta-GlucosidaseAspergillus aculeatusbeta-d-glucopyranosidasefood and beveragesbiology.organism_classificationAFSG Staff Departments (WUATV)Yeast in winemakingAspergillusBiochemistrychemistryaromaFermentationMonoterpenesFood Microbiologymicrovinification processessaccharomyces-cerevisiaeGenetic EngineeringnigerGeraniolFood ScienceBiotechnologygrape juice
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