Search results for "Fermentative metabolism"
showing 3 items of 3 documents
Characteristics of sourdoughs and baked pizzas as affected by starter culture inoculums
2019
Previous investigations on pizza dough lactic acid bacteria (LAB) revealed that facultative heterofermentative species (FHS) were more represented than obligate heterofermentative species (OHS) within the Lactobacillus genus. Thus, the main hypothesis of this work was that facultative and obligate heterofermentative Lactobacillus species can impact differently the appreciation of baked pizza. The performances of different Lactobacillus, including L. sanfranciscensis, L. brevis and L. rossiae among OHS and L. plantarum, L. graminis and L. curvatus among FHS were tested in single or multiple combinations during pizza production. The values of pH, total titratable acidity and LAB levels indica…
On the fermentative behavior of auxotrophic strains of Saccharomyces cerevisiae
2014
Background: The selection of new yeast strains could lead to improvements in bioethanol production. Here, we have studied the fermentative capacity of different auxotrophic mutants of Saccharomyces cerevisiae, which are routinely used as hosts for the production of heterologous proteins. It has recently been found that these strains exhibit physiological alterations and peculiar sensitivities with respect to the parental prototrophic strains from which they derive. In this work the performance of auxotrophic S. cerevisiae CEN.PK strains was compared to the corresponding prototrophic strain, to S. cerevisiae T5bV, a strain isolated from grape must and to another auxotrophic strain, S. cerevi…
Study of glycerol and respiro-fermentative metabolism diversity among Saccharomyces yeasts
2016
Introducción Las levaduras son responsables de numerosos procesos biotecnológicos tales como la producción de bebidas y alimentos fermentados. Las levaduras de interés biotecnológico son organismos muy especializados que han evolucionado bajo restrictivas condiciones ambientales en distintos ambientes manipulados por el hombre. Durante el proceso de adaptación a estos ambientes manipulados por el hombre, distintas cepas y especies del género Saccharomyces se han visto sometidas a procesos selectivos generados por su uso inconsciente en la fermentación alcohólica (Querol et al., 2003), lo que también ha generado diferencias adaptativas entre ellas (Barrio et al., 2006). Aunque la especie más…