Search results for "beverages"

Complete Genome Sequence of Lactobacillus rhamnosus Strain BPL5 (CECT 8800), a Probiotic for Treatment of Bacterial Vaginosis

2016

ABSTRACT Lactobacillus rhamnosus BPL5 (CECT 8800), is a probiotic strain suitable for the treatment of bacterial vaginosis. Here, we report its complete genome sequence deciphered by PacBio single-molecule real-time (SMRT) technology. Analysis of the sequence may provide insight into its functional activity.

2019

Mediterranean diet (MD) is the most relevant nutritional aspect of the multisecular Mediterranean civilisation which includes wine as an element of health and wellbeing when consumed with moderation. Mediterranean meals provide food micronutrients which include polyphenols, especially resveratrol from grape and red wine. MD, also called Cretan diet, has been proven to prevent diseases including cardiovascular pathologies, cancer, and to prevent aging. Interestingly, the grape and more precisely in grape skin contains the highest concentration of RSV. In consequence, red wine is the most concentrated food source of RSV found in the human diet. This review topic deals to how efficient is RSV …

A new fear in wine: Isolation of Staphylococcus epidermidis histamine producer

2016

Abstract Biogenic amines (BAs) are undesirable compounds in all foods and beverages because they may induce food-borne intoxications when consumed at high concentrations. The aim of this study was to identify the organism responsible for the synthesis of histamine in a Tempranillo red wine from Ribera de Duero D.O. (Denomination of origin), Spain. Bacteria present in wines after malolactic fermentation were isolated, identified and typed. Four strains of the species Oenococcus oeni and two strains of Staphylococcus epidermidis were found. None of the O. oeni strains produced histamine, cadaverine or putrescine, but one of the S. epidermidis strains (Pa) was able to produce all three in synt…

Improved detection and enumeration of yeasts in wine by Cells-qPCR

2018

Abstract Quantitative PCR by directly sampling (Cells-qPCR) has been adapted to detect and quantify total yeasts, and B. bruxellensis, S. cerevisiae and Z. bailii species, in grape musts and wines. To increase assay sensitivity, the effects of a previous cell wall lysis, by both enzymatic and mechanical methods, were evaluated. Cell wall disruption by mechanical methods showed the best results to enhance assay sensitivity. Numerous standard curves were constructed by mechanically lysed cells in culture medium, and in white and red grape musts and wines. Good regression values (>0.99) and efficiencies (>0.99) were obtained, and it was possible to detect one single cell per reaction in all th…

Strategic Syntheses of Vine and Wine Resveratrol Derivatives to Explore their Effects on Cell Functions and Dysfunctions

2018

Trans-resveratrol, the most well-known polyphenolic stilbenoid, is found in grapes and accordingly in wine and it is considered to be beneficial for human health, especially towards the aging-linked cell alterations by providing numerous biological activities, such as anti-oxidant, antitumoral, antiviral, anti-inflammatory, neuroprotective, and platelet anti-aggregation properties. Although trans-resveratrol is a promising molecule, it cannot be considered as a drug, due to its weak bio-availability and fast metabolism. To overcome these weaknesses, several research teams have undertaken the synthesis of innovative trans-resveratrol derivatives, with the aim to increase its solubility in wa…

Evolution of yeast populations during different biodynamic winemaking processes

2016

This work was performed to evaluate the evolution of indigenous yeasts during wine productions carried out following the principles of biodynamic agriculture. Five trials were designed with different technological interventions consisting of the addition of nitrogen (in the form of ammonium salt), thiamine salt, oxygen, and pied de cuvee at varying concentrations. Yeasts were estimated by haemocytometer chamber and plate counts and identified by sequencing of the D1/D2 domain of the 26S rRNA gene. The isolates identified as Saccharomyces cerevisiae were found to dominate must fermentations and were genetically differentiated by interdelta sequence analysis (ISA). Several non-Saccharomyces s…

Characterisation of Hanseniaspora isolates with potential aroma-enhancing properties in Muscat wines

2016

The sensorial characteristics of the wines produced with Muscat grapes are related to the level of terpene alcohols, so an improvement of such a level is expected as a result of hydrolytic processes conducted by Hanseniaspora. The aim of this work was to select and identify new strains for this purpose. In a second step, the strains were assayed to evaluate their oenological abilities. H. uvarum H107 and H. vineae G26 and P38 were proven to be good candidates to be used in commercial vinification processes to enhance wine properties. Wine inoculated with yeasts showed an increase in the level of aromatic compounds.

Microbial Enzymes: Relevance for Winemaking

2017

Production of wine from grape juice is predominantly the result of complex enzymatic reactions. The primary bioconversion of grape sugar to ethanol and CO2 by the yeast Saccharomyces cerevisiae is catalyzed by cytosolic enzymes. In spontaneous must fermentations, also strains of Saccharomyces bayanus or interspecies hybrids may dominate, probably because of better adaptation to specific environmental conditions. In addition, various enzymes released into the must influence the final composition, color, and sensory properties of wines. These enzymes originate from the grape itself, from epiphytic fungi like Botrytis cinerea, and from yeasts and bacteria associated with vineyards and wine cel…

Molecular Identification of Lactic Acid Bacteria Occurring in Must and Wine

2016

A specifically amplified polymorphic DNA-polymerase chain reaction (SAPD-PCR), a molecular fingerprinting method based on the amplification of specific gene sequences, was applied in order to allow a rapid identification of lactic acid bacteria (LAB) occurring in must and wine. The applicability of this method was confirmed with isolated strains from different wine samples from the German wine growing region Palatinate. In addition, the formation of biogenic amines by the isolated strains was studied. More than half of the bacterial isolates from 50 red and white wine samples were able to produce biogenic amines. General health concerns related to biogenic amines in must and wine underline …

On the origins and industrial applications ofSaccharomyces cerevisiae×Saccharomyces kudriavzeviihybrids

2017

Companies based on alcoholic fermentation products, such as wine, beer and biofuels, use yeasts to make their products. Each industrial process utilizes different media conditions, which differ in sugar content, the presence of inhibitors and fermentation temperature. Saccharomyces cerevisiae has traditionally been the main yeast responsible for most fermentation processes. However, the market is changing due to consumer demand and external factors such as climate change. Some processes, such as biofuel production or winemaking, require new yeasts to solve specific challenges, especially those associated with sustainability, novel flavours and altered alcohol content. One of the proposed so…