Search results for "acetic acid bacteria"
showing 5 items of 15 documents
Characterisation of films and nanopaper obtained from cellulose synthesised by acetic acid bacteria
2016
Bacterial cellulose (BC) samples were obtained using two culture media (glucose and glucose+fructose) and two bacteria (Komagataeibacter rhaeticus and Komagataeibacter hansenii). Nanopaper was obtained from the BC through oxidation and both were studied to determine the impact of culture media and bacteria strain on nanofiber structure and mechanical properties. AFM and SEM were used to investigate fibre dimensions and network morphology; FTIR and XRD to determine cellulose purity and crystallinity; carboxyl content, degree of polymerisation and zeta potential were used to characterise nanofibers. Tensile testing showed that nanopaper has up to 24 times higher Young's modulus (7.39GPa) than…
Fast identification of wine related lactic acid bacteria by multiplex PCR
2013
The microflora of must and wine consists of yeasts, acetic acid bacteria and lactic acid bacteria (LAB). The latter group plays an important role for wine quality. The malolactic fermentation carried out by LAB leads to deacidification and stabilisation of wines. Nevertheless, LAB are often associated with wine spoilage. They are mainly responsible for the formation of biogenic amines. Furthermore, some strains produce exopolysaccharide slimes, acetic acid, diacetyl and other off-flavours. In this context a better monitoring of the vinification process is crucial to improve wine quality. Moreover, a lot of biodiversity studies would also profit from a fast and reliable identification method…
Maintenance of Wine-Associated Microorganisms
2008
A great variety of microorganisms growing on grapes, in must, or in wine have been isolated, which also have an influence on wine quality. They belong to acidtolerant microorganisms such as lactic acid bacteria, acetic acid bacteria, and yeasts. On grapes also molds can be found. The most important species for conversion of must into wine are the yeast Saccharomyces cerevisiae and the lactic acid bacterium Oenococcus oeni, which perform alcoholic and malolactic fermentation, respectively. Both species are used as starter cultures. A variety of techniques and media are available for the enrichment, culture, and preservation of these microorganisms. For selected species culture and preservati…
Innovative and Applied Research in Biology: Proceedings, Vol. 3/2021
2021
The collection contains SCIENTIFIC articles on the topics of the LU 79 conference reports. The main focus is on innovative and applied research in biology and interdisciplinary fields.
Development of molecular approaches for direct detection and quantification of wine-related microorganisms
2018
En esta tesis doctoral se han desarrollado procedimientos para la detección y cuantificación de levaduras y bacterias acéticas totales y, en concreto, de las especies más importantes en la vinificación como Saccharomyces cerevisiae, Brettanomyces bruxellensis, Zygosaccharomyces bailii, L. plantarum, y O. oeni. Las estrategias que se han utilizado para el desarrollo de nuevos métodos se centran fundamentalmente en la supresión del paso de extracción previa de ADN y de los procedimientos de eliminación de inhibidores de la reacción de PCR presentes en las muestras. Para llevar a cabo este objetivo general, se establecieron los siguientes objetivos específicos; 1, desarrollo de un método de qP…