Search results for "RME"

The Antisense RNA Approach: a New Application for In Vivo Investigation of the Stress Response of Oenococcus oeni, a Wine-Associated Lactic Acid Bact…

2015

ABSTRACT Oenococcus oeni is a wine-associated lactic acid bacterium mostly responsible for malolactic fermentation in wine. In wine, O. oeni grows in an environment hostile to bacterial growth (low pH, low temperature, and ethanol) that induces stress response mechanisms. To survive, O. oeni is known to set up transitional stress response mechanisms through the synthesis of heat stress proteins (HSPs) encoded by the hsp genes, notably a unique small HSP named Lo18. Despite the availability of the genome sequence, characterization of O. oeni genes is limited, and little is known about the in vivo role of Lo18. Due to the lack of genetic tools for O. oeni , an efficient expression vector in O…

N-3 polyunsaturated fatty acids: An innovative strategy against obesity and related metabolic disorders, intestinal alteration and gut microbiota dys…

2019

Obesity is now widely recognized to be associated with low-grade systemic inflammation. It has been shown that high-fat feeding modulates gut microbiota which strongly increased intestinal permeability leading to lipopolysaccharide absorption causing metabolic endotoxemia that triggers inflammation and metabolic disorders. N-3 polyunsaturated fatty acids (PUFAs) have been shown associated with anti-obesity properties, but results still remain heterogeneous and very few studies underlined the metabolic pathways involved. Thus, the use of Fat-1 transgenic mice allows to better understanding whether endogenous n-3 PUFAs enrichment contributes to obesity and associated metabolic disorders preve…

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

2021

On August 12, 2020, the U.S. Food and Drug Administration (FDA) has finalized a rule related to gluten-free labeling for foods containing fermented, hydrolyzed ingredients. The FDA believes that there is no scientifically valid analytical method effective for determining gluten in fermented or hydrolyzed foods. In the absence of an analytical method, the FDA has decided to evaluate gluten-free claims on these foods based only on evidence that the food or ingredient used is gluten-free before fermentation or hydrolysis. For example, barley-based beers from which gluten is removed during brewing using special filtration, adsorption and/or enzymatic treatment are therefore excluded from bearin…

Cellobiose fermentation by Saccharomyces cerevisiae: Comparative analysis of intra versus extracellular sugar hydrolysis

2018

Abstract A prevalent procedure for the production of second generation bioethanol makes use of engineered yeast strains capable to hydrolyze cellobiose either in the cytosol or extracellularly. These two approaches have been compared in this study. For intracellular cellobiose hydrolysis, we initially tested three recombinant Saccharomyces cerevisiae strains that produced different cytosolic β-glucosidases and the cellodextrin transporter Po_CdtC from Penicillium oxalicum . The strain coexpressing Po_CdtC and the β-glucosidase from Neurospora crassa (NcBgl) showed the highest cellobiase activity but its growth in cellobiose was limited by sugar intake. A search of alternative cellobiose per…

Parameters of rye, wheat, barley, and oat sourdoughs fermented withLactobacillus plantarumLUHS135 that influence the quality of mixed rye-wheat bread…

2017

A Lactobacillus plantarum strain was used for the production of rye, wheat, barley, and oat sourdoughs, and the influence of different sourdoughs on mixed rye–wheat bread quality parameters and acrylamide formation was evaluated. L. plantarum LUHS135 demonstrated versatile carbohydrate metabolism, good growth and acidification rates, and the ability to excrete amylolytic and proteolytic enzymes in various cereal sourdoughs. The same starter and different cereal substrates allow to produce sourdoughs showing different characteristics. The type of sourdough and its quantity had significant influence on acrylamide content in bread (P ≤ 0.0001), and using 5% or 10% of wheat sourdough, 5%, 15%, …

Candida zemplinina for Production of Wines with Less Alcohol and More Glycerol

2016

We developed a new protocol for winery mixed fermentations, using the selected Candida zemplinina yeast strain Cz3. The results of a two-year study, in which red musts (Merlot in 2010; Merlot, Nero d’Avola and Frappato in 2011) were inoculated with Cz3, is discussed. These wines were compared with wines obtained by inoculation with commercial Saccharomyces cerevisiae yeast strains (NDA21 and AR06 in 2010; NDA21 in 2011), or with those obtained by spontaneous fermentation (only in 2011). The inoculation of Cz3 always resulted in a two-phase fermentation: the first phase was driven by the C. zemplinina strain, while the second was dominated by the indigenous S. cerevisiae yeasts coming from t…

Lactic Acid Bacteria Combinations for Wheat Sourdough Preparation and Their Influence on Wheat Bread Quality and Acrylamide Formation

2017

Different lactic acid bacteria (LAB) from spontaneous wheat sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The combinations of isolated LAB (Pediococcus pentosaceus LUHS183 and Leuconostoc mesenteroides LUHS242, P. pentosaceus LUHS183 and Lactobacillus brevis LUHS173, P. pentosaceus LUHS183 and Enterococcus pseudoavium LUHS 234, P. pentosaceus LUHS183 and Lactobacillus curvatus LUHS51, Lactobacillus plantarum LUHS135 and L. curvatus LUHS51, L. plantarum LUHS135 and P. pentosaceus LUHS183) were used for wheat sourdough production, and the effects of LAB fermentation in sourdoughs on wheat bread quality parameters and a…

Disclosing diversity of exopolysaccharide-producing lactobacilli from Spanish natural ciders

2018

24 p.-2 fig.-2 tab.-1 fig. supl.-1 tab.supl.

Mechanical stretch on endothelial cells interconnects innate and adaptive immune response in hypertension

2018

Insights into the biological process performance and microbial diversity during thermophilic microalgae co-digestion in an anaerobic membrane bioreac…

2020

Abstract Harvested microalgae Chlorella spp. and primary sludge were co-digested in a laboratory-scale anaerobic membrane bioreactor (AnMBR) under thermophilic conditions (55 °C). The system was run for 700 days divided into four experimental phases to determine the influence of the organic loading rate on the process performance and the microbial community. The rise in organic loading rate from 0.17 to 0.5 gCOD·L−1·d−1 led to a 35% improvement in methane production. The system reached 69% biodegradability working at 0.5 gCOD·L−1·d−1 and a high solids retention time (70 d), indicating the efficient conversion of biomass into biogas through the AnMBR configuration while avoiding possible inh…