Search results for "YEAST"
showing 10 items of 792 documents
Dynamics of Microbial Populations during Fermentation of Wines from the Utiel-Requena Region of Spain
1989
The dynamics of fungi, yeasts, and lactic acid bacteria during fermentation of four musts were studied. Fungi disappeared quickly in the fermenting must. The lactic acid bacteria population diminished during alcoholic fermentation, then they increased and performed malolactic fermentation. Yeasts grew quickly, reaching maximum populations at different times depending on the vinification treatment.
Technological and molecular diversity of Lactobacillus plantarum strains isolated from naturally fermented sourdoughs.
2004
Thirty Lactobacillus (L.) plantarum strains, isolated from sourdough, were identified by biochemical tests as well as 16S rDNA sequencing and differentiated on the basis of technological properties, such as amylase, protease, phytase and antirope activities. These properties were shown to be widely differing among the strains, indicating a significant technological diversity. Genetic differentiation was achieved by restriction endonuclease analysis-pulsed field gel electrophoresis (REA-PFGE) that allowed the L. plantarum strains to be divided into 10 different genomic groups. Moreover, 32 different starters were employed in dough making experiments; each starter consisted of a single strain…
Cultivable microorganisms associated with honeys of different geographical and botanical origin
2014
In this study, the composition of the cultivable microbial populations of 38 nectar honey and honeydew honey samples of different botanical and geographical origin were assessed. After growth in specific media, various colonies with different appearance were isolated and purified before phenotypic (morphological, physiological and biochemical traits) and genotypic [randomly amplified polymorphic DNA (RAPD), repetitive DNA elements-PCR (rep-PCR) and restriction fragment length polymorphism (RFLP)] differentiation. The identification was carried out by 16S rRNA gene sequencing for bacteria and, in addition to RFLP, by sequencing the D1/D2 region of the 26S rRNA gene for yeasts and the 5.8S-IT…
Mn(II) complexes of scorpiand-like ligands. A model for the MnSOD active centre with high in vitro and in vivo activity
2015
Manganese complexes of polyamines consisting of an aza-pyridinophane macrocyclic core functionalised with side chains containing quinoline or pyridine units have been characterised by a variety of solution techniques and single crystal x-ray diffraction. Some of these compounds have proved to display interesting antioxidant capabilities in vitro and in vivo in prokaryotic (bacteria) and eukaryotic (yeast and fish embryo) organisms. In particular, the Mn complex of the ligand containing a 4-quinoline group in its side arm which, as it happens in the MnSOD enzymes, has a water molecule coordinated to the metal ion that shows the lowest toxicity and highest functional efficiency both in vitro …
Applications of Super Resolution Expansion Microscopy in Yeast
2021
Super-resolution microscopy includes multiple techniques in optical microscopy that enable sub-diffraction resolution fluorescence imaging of cellular structures. Expansion microscopy (EXM) is a method of physical expansion to obtain super-resolution images of a biological sample on conventional microscopy. We present images of yeast organelles, applying the combination of super-resolution and ExM techniques. When preparing pre-expanded samples, conventional methods lead to breakage of dividing yeast cells and difficulties in studying division-related proteins. Here, we describe an improved sample preparation technique that avoids such damage. ExM in combination with Airyscan and structured…
An innovative method to produce green table olives based on "pied de cuve" technology
2015
The technology of “pied de cuve” (PdC) is applied in food process only to produce wines with an enriched community of pro-technological yeasts. PdC promotes the growth of the desirable microbial strains in a small volume of grape must acting as a starter inoculums for higher volumes. The aim of the present work was to investigate the use of partially fermented brines, a technology known as PdC, developed with lactic acid bacteria (LAB) on the microbiological, chemical and sensory characteristics of green fermented table olives during two consecutive campaigns. The experimental plan included two trials based on different PdCs: trial A, PdC obtained with Lactobacillus pentosus OM13; trial B, …
Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
2007
The effect of yeasts on wine flavor response is of primary importance. The genus Saccharomyces, and mainly the species Saccharomyces cerevisiae, is responsible for alcoholic fermentation. Recently, several novel yeast isolates from wines have been described as hybrid yeasts between S. cerevisiae x S. kudriavzevii. We have analyzed their influence on two grape musts (Macabeo and Tempranillo) in fermentations conducted at four different temperatures (14, 18, 22 and 32 degrees C) by studying volatile compound production, sugar assimilation and other characteristics influencing the enological properties of wine caused by the impact of yeast. Hybrid yeasts behave particularly well at 14, 18 and …
Lipolytic activity of the yeast species associated with the fermentation/storage phase of ripe olive processing.
2010
9 páginas, 4 figuras, 5 tablas.-- El Pdf del artículo es la copia de autor.
Modelling the effect of ascorbic acid, sodium metabisulphite and sodium chloride on the kinetic responses of lactic acid bacteria and yeasts in table…
2010
he goal of this work was to apply the Quasi-chemical primary model (a system of four ordinary differential equations that derives from a hypothetical four-step chemical mechanism involving an antagonistic metabolite) in the study of the evolution of yeast and lactic acid bacteria populations during the storage of Manzanilla–Aloreña table olives subjected to different mixtures of ascorbic acid, sodium metabisulphite and NaCl. Firstly, the Quasi-chemical model was applied to microbial count data to estimate the growth–decay biological parameters. The model accurately described the evolution of both populations during storage, providing detailed information on the microbial behaviour. Secondly…
Microbial inactivation and evaluation of furan formation in high hydrostatic pressure (HHP) treated vegetable-based infant food.
2017
Abstract The inactivation of pathogenic and spoilage bacteria as well as the formation of food processing contaminants (e.g. acrylamide, furan, etc.) in infant foods is of utmost importance for industry, consumers as well as regulatory bodies. In this study, the potential of high hydrostatic pressure (HHP) for microorganism inactivation including total mesophilic aerobic bacteria (TMA) and total yeasts and molds (TYM) at equivalent processing conditions, as well as its effects on furan formation in vegetable-based infant food was evaluated. The process parameters evaluated were combinations of pressures (200, 300, and 400 MPa), temperatures (25, 35, and 45 °C), and treatment times (5, 10, a…