Search results for "Biotechnology"
showing 10 items of 5678 documents
How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases
2020
Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in…
Characterization of kefir-like beverages produced from vegetable juices
2016
The aim of this work was to develop new non-dairy fermented beverages using vegetable juices as fermentable substrates. Carrot, fennel, melon, onion, tomato and strawberry juices underwent back-slopping fermentations, carried out by water kefir microorganisms. Results indicated that lactic acid bacteria and yeasts were capable of growing in the juices tested. Melon juice registered the highest numbers of microorganisms. Almost all juices underwent a lactic fermentation. After fermentation, there was observance of a decrease of the soluble solid content and an increase of the number of volatile organic compounds. In particular, esters were present in high amounts after the fermentation, espe…
Assessment of genetically modified maize Bt11 x MIR162 x 1507 x GA21 and three subcombinations independently of their origin, for food and feed uses …
2018
In this opinion, the GMO Panel assessed the four-event stack maize Btll x MIR162 x 1507 x GA21 and three of its subcombinations, independently of their origin. The GMO Panel previously assessed the four single events and seven of their combinations and did not identify safety concerns. No new data on the single events or the seven subcombinations leading to modification of the original conclusions were identified. Based on the molecular, agronomic, phenotypic and compositional characteristics, the combination of the single events in the four-event stack maize did not give rise to food/feed safety issues. Based on the nutritional assessment of the compositional characteristics of maize Btll …
Guidance for the risk assessment of the presence at low level of genetically modified plant material in imported food and feed under Regulation (EC) …
2017
Abstract This document provides guidance for the risk assessment under Regulation (EC) No 1829/2003 of the unintended, adventitious or technically unavoidable presence in food and feed of low level of genetically modified plant material intended for markets other than in the European Union. In this context, the presence at low level is defined to be maximum 0.9% of genetically modified plant material per ingredient. This guidance is intended to assist applicants by indicating which scientific requirements of Annex II of Regulation (EU) No 503/2013 are considered necessary for the risk assessment of the presence at low levels of genetically modified plant material in food and feed.
The antioxidant power of horseradish, Armoracia rusticana, underlies antimicrobial and antiradical effects, exerted in vitro
2018
Armoracia rusticana (AR) was tested for antimicrobial and antioxidants power. The compound demonstrated to inhibit fish pathogens such as Vibrio anguillarum, V. harvey, V. alginolyticus, Aeromonas hydrophila, A. salmonicida, Photobacterium damselae subspecie piscicida, Tenacibaculum marinum and Pseudomonas anguilliseptica,. The total phenolic content and the reducing power resulted higher in the water extract of AR, respect to the hydroalcoolic. In vitro test demonstrated that AR significantly protect cells against death, induced by oxidative stress.
Oxidation in wine: Does expertise influence the perception?
2019
International audience; Wines can develop off-odours that depreciate their quality. Among them, oxidation is one of the most prevalent. The main objective of this work was to study the perception of wine oxidation through the categorization of oxidized wines perceived as not-faulty/faulty depending on the expertise of participants. For this purpose, one white wine and one red wine were spiked with three volatile oxidation compounds (acetaldehyde, phenylacetaldehyde and methional) in order to recreate twelve levels of oxidation in a controlled way. Samples were submitted to orthonasal tasting for being categorized by wine experts and novices and coupled to a free description task. Results de…
Effect of acyl-CoA oxidase activity on the accumulation of gamma-decalactone by the yeast Yarrowia lipolytica: a factorial approach.
2007
International audience; beta-Oxidation is a cyclic pathway involved in the degradation of lipids. In yeast, it occurs in peroxisomes and the first step is catalyzed by an acyl-CoA oxidase (Aoxp). The yeast Yarrowia lipolytica possesses several genes (POX) coding for Aoxps. This study is based on the factorial analysis of results obtained with the many POX derivative strains that have been constructed previously. The effect of interactions between Aoxps on the acyl-CoA oxidase (Aox) activity was important even at the second order. We then investigated the effect of Aox activity on growth and lactone production. Aox activity was correlated with acidification of the medium by cells and with ce…
An air-lift biofilm reactor for the production of γ-decalactones by Yarrowia lipolytica
2014
Decalactones are interesting flavouring compounds that can be produced from ricinoleic acid. In this study, the production of lactones in biofilms using Yarrowia lipolytica is investigated. The hydrophobia of cells increased for increased aeration rates resulting in higher adhesion when the reactor wall was hydrophobic (plastic). To increase adhesion, sheets of methyl-polymethacrylate (PMMA) were added in the reactor and the production of lactones increased with the surface of plastic added, reaching 850 mg/L of 3-hydroxy-γ-decalactone for 60 cm2. In an Airlift bioreactor made of PMMA, biofilms were present at the top of the reactor for increased aeration. In the meantime, a metabolic shift…
Production of 3-hydroxy-γ-decalactone, the precursor of two decenolides with flavouring properties, by the yeast Yarrowia lipolytica
2009
3-Hydroxy-γ-decalactone is the precursor of dec-2 and dec-3-en-4-olides which are valuable aroma compounds not yet produced. To promote the accumulation of this lactone, the yeast Yarrowia lipolytica was placed in different environmental conditions aiming at altering β-oxidation fluxes. The concentration of substrate, pH, aeration and dissolved oxygen level were modified. We observed an important accumulation at low aeration (0.40 molar yields) and, to a lesser extent, at lower pH (0.15). As oxygen played a key-role, we evaluated its effect at fixed dissolved oxygen and at the pH which was the most favourable to the biotransformation (pH 4.5). At 5% and 30% dissolved oxygen, yields reached …
Heterozygosity-fitness correlations in adult and juvenile Zenaida Dove, Zenaida aurita.
2013
10 pages; International audience; Understanding how fitness is related to genetic variation is of crucial importance in both evolutionary ecology and conservation biology. We report a study of heterozygosity-fitness correlations in a wild, noninbred population of Zenaida Doves, Zenaida aurita, based on a sample comprising 489 individuals (382 adults and 107 juveniles) typed at 13 microsatellite loci, resulting in a data set comprising 5793 genotypes. In both adults and juveniles, and irrespective of sex, no evidence was found for an effect of either multilocus or single-locus heterozygosity on traits potentially related to fitness such as foraging tactic, competitive ability, and fluctuatin…