Search results for "FERMENTATION"

Isolation, identification and toxicological characterization of TSS 1, a new mycotoxin of the rosenane class.

1990

11-β-hydroxy-7-deoxy-rosenonolactone (TSS1), a product of the pathogenic fungusTrichothecium roseum (Moniliaceae) was isolated from culture medium extracts and completely described in its structure by spectroscopical methods.TSS 1 was classified as a representative of the lactone series of the rosenane class and as a structural isomer to Rosenololactone (1) and Rosololactone (2, 3).TSS1 showed toxic effects in the growth inhibition test toE coli (EC 50: lOμg/mL) andB subtil is (EC 50: 17μg/mL), inhibited fermentation of yeast (EC 50: 2.8μg/mL) and suppressed motility ofAnemia satina larvae (EC 50: 45/μg/mL).Rosenonolactone, the best known representative of that mycotoxin class, showed only …

The effect of chemical treatment of stainless steel wire surfaces onZymomonas mobilis cell attachment and product synthesis

1998

The attachment, growth and product synthesis of non-flocculating Zymomonas mobilis cells, fixed in stainless steel wire spheres (WS), were investigated. The carrier surface was activated by treatment with titanium (IV) chloride (TiCl 4 ) and γ-aminopropyltriethoxysilane (AS) in an attempt to raise the efficiency in the immobilization of the cells. System productivity for ethanol and levan production, using cells immobilized on a modified stainless steel surface in the batch fermentation of a sucrose medium, rose as a result of increased biomass compared to the productivity of cells fixed on untreated (control) metal surfaces. Stabilized ethanol synthesis was demonstrated in the course of fo…

Levan production byZymomonas mobilis cells. Attached to plaited spheres

1997

In this work, an immobilization method for polymer-levan production by a non-flocculating Z mobilis culture was developed. The extent of cell attachment to the stainless steel wire surface, culture growth and product synthesis were described. It was established that during short-term passive immobilization of non-flocculating Z mobilis cells on a stainless steel wire surface, sufficient amounts of biomass for proper levan and ethanol fermentation could not be obtained. Adherence of cells was improved by pressing the paste-like biomass within stainless steel spheres knitted from wire with subsequent dehydration. Biomass fixed in metal spheres was used for repeated batch fermentation of levan…

Allelic variants of hexose transporter Hxt3p and hexokinases Hxk1p/Hxk2p in strains ofSaccharomyces cerevisiaeand interspecies hybrids

2015

The transport of sugars across the plasma membrane is a critical step in the utilization of glucose and fructose by Saccharomyces cerevisiae during must fermentations. Variations in the molecular structure of hexose transporters and kinases may affect the ability of wine yeast strains to finish sugar fermentation, even under stressful wine conditions. In this context, we sequenced and compared genes encoding the hexose transporter Hxt3p and the kinases Hxk1p/Hxk2p of Saccharomyces strains and interspecies hybrids with different industrial usages and regional backgrounds. The Hxt3p primary structure varied in a small set of amino acids, which characterized robust yeast strains used for the p…

Biological effects of short-chain fatty acids in nonruminant mammals.

1993

propionate, volatile fatty acids (VFAs), cholesterol, cell prolifera­ tion, human gastric lipase

Ethanol production improvement in Zymomonas mobilis by supplementation of fructan-cleaving enzymes on sucrose containing substrates

2010

Syntrophy of Crypthecodinium cohnii and immobilized Zymomonas mobilis for docosahexaenoic acid production from sucrose-containing substrates

2021

Marine heterotrophic dinoflagellate Crypthecodinium cohnii is an aerobic oleaginous microorganism that accumulates intracellular lipid with high content of 4,7,10,13,16,19-docosahexaenoic acid (DHA), a polyunsaturated ω-3 (22:6) fatty acid with multiple health benefits. C. cohnii can grow on glucose and ethanol, but not on sucrose or fructose. For conversion of sucrose-containing renewables to C. cohnii DHA, we investigated a syntrophic process, involving immobilized cells of ethanologenic bacterium Zymomonas mobilis for fermenting sucrose to ethanol. The non-respiring, NADH dehydrogenase-deficient Z. mobilis strain Zm6-ndh, with high ethanol yield both under anaerobic and aerobic condition…

The effect of osmo-induced stress on product formation by Zymomonas mobilis on sucrose

2000

The intensification of biosynthesis of fructooligosaccharides in the presence of high salt concentrations was observed during sucrose (10%) fermentation by Zymomonas mobilis 113S. A 0.6 M NaCl concentration led to an increase of oligosaccharide productivity by 3.5-fold. Sorbitol formation was increased in the presence of 0.16 M NaCl and was inhibited at highest salt concentrations. In a medium with high (65%, w/w) sucrose content the salts gave inhibitory effects on fructooligosaccharide production by lyophilised Z. mobilis cells. Influence of salts on gluconic acid and sorbitol formation under these conditions was studied. The ratio of oligosaccharides and gluconic acid productivity (Qolig…

Yeast interaction on Chardonnay wine composition: Impact of strain and inoculation time.

2022

Abstract It is of great importance to understand the molecular characteristics and substantial chemical transformations due to yeast-yeast interaction. Non-targeted metabolomics was used to unravel must in fermentation composition, inoculated with non-Saccharomyces (NS) yeasts and Saccharomyces cerevisiae (S) for sequential fermentation. ultrahigh-resolution mass spectrometry was able to distinguish thousands of metabolites and provides deep insights into grape must composition allowing better understanding of the yeast-yeast interactome. The dominance of S, characterized by a metabolic richness not found with NS, is dependent on inoculation time and on the yeast species present. Co-inocula…

Influence of Mannaproteins from Yeast on the Aroma Intensity of a Model Wine

1994

Abstract The influence of mannaproteins released from yeast cell walls during alcoholic fermentation on the volatility of aroma substances was investigated in a model wine. After the characterization of macromolecules (substrates), two techniques have been used to study the interactions with aroma compounds: headspace analysis and an equilibrium dialysis method. The assumed effects of these macromolecules from yeasts on the fixation of volatile compounds were demonstrated. The physico-chemical interactions between aroma substances and mannaproteins depended on the nature of volatile compounds. Protein concentration in substrates was an important factor in their binding capacity. The retenti…