Search results for "MESH : Hydrophobicity"
showing 2 items of 2 documents
Influence of the drying processes of yeasts on their volatile phenol sorption capacity in model wine.
2009
International audience; Volatile phenols, such as 4-ethylphenol, are responsible for a "horsey" smell in wine. Thus, the study of volatile phenol sorption in yeasts, and their subsequent elimination from wine, helps to optimize eco-friendly wine curative processes. Here, we compared the influences of spray drying, lyophilization and evaporative drying at low water activity on yeast, for improving the 4-ethylphenol sorption capacity in a synthetic model wine. The changes that occur in the physico-chemical characteristics of the yeast surface (surface hydrophobicity, electron-donor character and zeta potential) during these drying processes were determined to assess if any correlation exists …
Cloning and expression of genes involved in conidiation and surface properties of Penicillium camemberti grown in liquid and solid cultures.
2008
International audience; Based on bioinformatic data on model fungi, the rodA and wetA genes encoding, respectively, a RodA hydrophobin protein and the WetA protein involved in conidiation mechanisms, were PCR-cloned and characterized for the first time in Penicillium camemberti. These results, completed by a sequence of the brlA gene (available in GenBank), which encodes a major transcriptional regulator also involved in the conidiation mechanism, were used to compare, by qRT-PCR, the expression of the three genes in liquid and solid cultures in a synthetic medium. While expression of the brlA and wetA genes increased dramatically in both culture conditions after 4 days of growth, expressio…