Search results for "Fermentation"

2-Oxoglutarate decarboxylase ofLeuconostoc oenos

1990

InLeuconostoc oenos, the typical organism of the malolactic fermentation of wine, a 2-oxoglutarate decarboxylase was detected. This inducible enzyme decarboxylates 2-oxoglutarate but not pyruvate. The resulting succinaldehydate is rapidly reduced to 4-hydroxybutyrate or oxidized to succinate in further reactions. 2-Oxoglutarate decarboxylase is thiamin-diphosphate-dependent; the pH optimum is at 5.3 and theK m value for 2-oxoglutarate is 1.8 mmol/L.

Lactobacillus vini sp. nov., a wine lactic acid bacterium homofermentative for pentoses.

2006

Six strains with more than 99·5 % 16S rRNA gene sequence similarity, identical internal spacer region profiles and restriction analysis of the amplified 16S rRNA gene patterns were isolated from fermenting grape musts during independent studies carried out in France and Spain many years apart. Strains are Gram-positive, motile, facultatively anaerobic rods that do not exhibit catalase activity and have the ability to utilize pentose sugars (ribose and/or l-arabinose), although they are homofermentative bacteria. Strains ferment pentoses exclusively yielding lactic acid as the end product. A broad set of molecular techniques has been applied to characterize these strains and the results show…

Influence of fatty acids on the growth of wine microorganisms Saccharomyces cerevisiae and Oenococcus oeni

1998

The effects of fatty acids, extracted during prefermentation grape skin-contact on Saccharomyces cerevisiae and Oenococcus oeni, were studied. The influence of skin-contact on total fatty acid content was evaluated both in Chardonnay must and in synthetic medium. Prior to alcoholic fermentation, the skin-contact contributes to a large enrichment of long-chain fatty acids (C 16 to C 18:3 ). These results induced a positive effect on yeast growth and particularly on cell viability. In the skin-contact fermented media, levels of C 12 and especially C 10 are lower and macromolecules content higher than in controls. This production of extracellular mannoproteins and the reduction of medium-chain…

Reducing of acrylamide formation in wheat biscuits supplemented with flaxseed and lupine

2016

Abstract The use of pseudo-cereals for wheat products making is to fortify the deficiency of nutritional value in wheat flour. However rich in proteins plant additives could increase acrylamide content in baked products. The present study was focused on acrylamide reduction in wheat flour biscuits supplemented with lupine and defatted flaxseed flour treated by solid state (SSF) and submerged (SMF) fermentations by Lactobacillus sakei , Pediococcus pentosaceus and Pediococcus acidilactici strains. After fermentation the decrease in asparagine was on average of 67.6 and 80.6%, and reducing sugar contents were reduced by 18 and 79.4% in flaxseed and lupine, respectively. The most effective acr…

Killer Toxins of Yeasts: Inhibitors of Fermentation and Their Adsorption.

2019

The killer toxin (KT 28), a glycoprotein of Saccharomyces cerevisiae strain 28, was almost completely adsorbed by bentonite, when applied at a concentration of 1 g per liter. No significant differences were found between several types of bentonite. Killer toxin KT 28 is similarly adsorbed by intact yeast cells or by a commercial preparation of yeast cell walls that has been recommended to prevent stuck fermentations. An investigation of the cell wall fractions revealed that the toxin KT 28 was mainly adsorbed by mannan, that removed the toxin completely. The alkali-soluble and the alkali-insoluble β-1,3- and β-1,6-D-glucans lowered the toxin concentration to one tenth of the original amount…

Study on the reduction of acrylamide in mixed rye bread by fermentation with bacteriocin-like inhibitory substances producing lactic acid bacteria in…

2013

Abstract This study mainly focuses on a strategy for reducing of acrylamide in cereal products, predominantly in bakery products. The effect of mesophilic lactic acid bacteria (LAB) strains as well as a novel fermentation media on the bases of extruded rye wholemeal on the acrylamide formation in mixed rye bread of different weight of loaf was studied. The LC–MS/MS method for acrylamide determination in bread crumb has been applied. Addition of 15% low pH (pH 3.4–4.3) fermented product to bread dough, which were produced by using commercial strain Lactobacillus casei and bacteriocin-like inhibitory substances (BLIS) producing strains Lactobacillus sakei KTU05-6 , Pediococcus acidilactici KT…

Über den Abbau von L-Äpfelsäure durch Hefen verschiedener Gattungen mit Malatenzym

1974

Summary (1) The aerobic assimilation of malic acid is not a character of certain yeast genera or species as was shown by testing more than 300 different strains. Single strains of the following-species were found to grow on malic acid as the only carbon source: Candida pulcherrima, C. utilis, C. mycoderma, Torulopsis famata, Pichia membranaefaciens, P. wickerhamii, Hansenula capsulata, Trigonopsis variabilis , and Zygosaccharomyces chevalieri . (2) During fermentation C. pulcherrima and T. famata decompose up to 40% and C. utilis up to 80% of the L-malic acid that is present in the medium. (3) L-Malic acid is decomposed to CO 2 and the corresponding amounts of ethanol or pyruvate by cell fr…

Impact of Starmerella bacillaris and Zygosaccharomyces bailii on ethanol reduction and Saccharomyces cerevisiae metabolism during mixed wine fermenta…

2021

AbstractThe bulk of grape juice fermentation is carried out by the yeast Saccharomyces cerevisiae, but non-Saccharomyces yeasts can modulate many sensorial aspects of the final products in ways not well understood. In this study, some of such non-conventional yeasts were screened as mixed starter cultures in a fermentation defined medium in both simultaneous and sequential inoculations. One strain of Starmerella bacillaris and another of Zygosaccharomyces bailii were chosen by their distinct phenotypic footprint and their ability to reduce ethanol levels at the end of fermentation, particularly during simultaneous vinification. S. bacillaris losses viability strongly at the end of mixed fer…

Buckwheat based substrate fermentation - possibilities for non-traditional alcoholic beverage production

2010

Optimization of a Biotechnological Process for Production and Purification of Two Recombinant Proteins: Col G and Col H

2017

Different strategies can be used for increasing production of heterologous recombinant proteins in Escherichia coli. Protein size is often critical for obtaining the best quantity/quality ratio of recombinant protein expression. This study focuses on two recombinant proteins; Class I and class II Collagenases, namely Col G and Col H. Their size is about 150 kDa each. We have developed a method to obtain high levels of cell growth and intracellular expression of each Collagenases in recombinant E. coli BL21(DE3). Batch and Fed-batch fermentation procedures have been performed. Results show that Fed-batch technique was most effective in obtaining the highest cell density for each recombinant …