Search results for "brev"

showing 10 items of 214 documents

Studies on Two Exoenzymes Which Lyse Wine-Spoiling Bacteria

2014

Microorganisms play an important role in the conversion of grape juice into wine. Different species of yeast are mainly responsible for the production of ethanol. Lactic acid bacteria also occur regularly in must or wine. They are mostly undesirable due to their capacity to produce wine-spoiling compounds. Especially strains of Lactobacillus brevis are able to produce biogenic amines as well as precursors of ethyl carbamate and different off-flavours (N-heterocycles, volatile phenols). By excessive formation of acetic acid some lactobacilli may even induce slow/stuck grape juice fermentations. In conventional winemaking, additions of sulphite or lysozyme are used to inhibit the growth of sp…

WinebiologyChemistryLactobacillus brevisfood and beveragesGeneral Medicinebiology.organism_classificationLactobacillusLeuconostocPediococcusFood scienceAcetobacterWinemakingOenococcus oeniAdvances in Microbiology
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Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must

2008

Heterofermentative lactic acid bacteria (LAB) which are common in plant associated environments are found also in grape must and wine. In this environment specific strains predominate which are adapted to the low pH and high alcohol contents. Must and wine harbour the strictly heterofermentative Oenococcus oeni, Lactobacillus hilgardii and Lactobacillus brevis, and the facultatively heterofermentative Lactobacillus plantarum and Lactobacillus pentosus (Rodas et al. 2005). In addition homofermentative lactic acid bacteria of the Pediococcus group are able to grow in wine and must, but are normally found at low cell densities. The growth of lactic acid bacteria in wine depends largely on suga…

WinebiologyLactobacillus brevisved/biologyved/biology.organism_classification_rank.speciesfood and beveragesSugars in wineLactobacillus hilgardiiWine faultbiology.organism_classificationBiochemistryMalolactic fermentationPediococcusFood scienceOenococcus oeni
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Linguistica Lettica, Nr. 1

1997

ZoomorfismiAspektologie - Litauischen AspektLatviešu valodaAdverbiAbreviatūraTerminu veidošanaLatvian sentencesValodas spēleNenoteiktas personas teikumu problēmaSintaktiskās konstrukcijasConservatism of languageValodas lingvostatiskā izpētePriekšvārdiTekstveidePragmatiskie izteicieniVārda leksiskās nozīmes motivācijaVārddarināšanaLietvārds - latgaliešu gramatikaLatīnismi 17.gs. avotosTranslations - Latvian literary polysystemLietuviu kalbaLingvistisko pētījumu datorizācijaLatviešu valodas augu nosaukumiPiena un tā produktu nosaukumi - latgaliskās izloksnes:HUMANITIES and RELIGION::Languages and linguistics::Other languages::Baltic languages [Research Subject Categories]Darbības vārda laika formas
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Représentation du corps humain et cultures en milieu Bantu : l'enseignement de l'anatomie au Gabon

2015

The teaching of anatomy in Gabon is based on a Western cultural model. The issue is the approach and cultural perceptions of the human body differ from one continent to another. The major issue from our perspective is: how to reconcile the Western approach to the human body and the perception of the body in the Bantu culture? The goal of this work is to contribute developing the teaching of anatomy in Libreville by seeking to better integrate it in the Gabonese culture.

[SDV.MHEP] Life Sciences [q-bio]/Human health and pathologyAnatomieDijonDakarTraditionsCorpsCultures[ SDV.MHEP ] Life Sciences [q-bio]/Human health and pathologyMedicineMédecineBodyBantuGabonAnatomyLibreville
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Procédé pour la préparation d'un précurseur d'un composé aromatique par biosynthèse

2006

La présente invention se rapporte au domaine de la synthèse de composés aromatiques par voie enzymatique ou biologique.L'invention est plus particulièrement relative à un procédé d'obtention d'un précurseur de composés aromatiques, notamment un précurseur de cétone framboise, par bioconversion enzymatique.

[SDV] Life Sciences [q-bio]BREVET[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV]Life Sciences [q-bio]NOTE OLFACTIVE[SDV.IDA]Life Sciences [q-bio]/Food engineeringAROME NATUREFRAMBOISE[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringCOMPOSE VOLATIL[SDV.IDA] Life Sciences [q-bio]/Food engineering06 50237
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Discovering lactic acid bacteria by genomics

2002

International audience; This review summarizes a collection of lactic acid bacteria that are now undergoing genomic sequencing and analysis. Summaries are presented on twenty different species, with each overview discussing the organisms fundamental and practical significance, environmental habitat, and its role in fermentation, bioprocessing, or probiotics. For those projects where genome sequence data were available by March 2002, summaries include a listing of key statistics and interesting genomic features. These efforts will revolutionize our molecular view of Gram-positive bacteria, as up to 15 genomes from the low GC content lactic acid bacteria are expected to be available in the pu…

[SDV]Life Sciences [q-bio]Microbiology03 medical and health sciencesMicrobiologieLactococcusLactic acid bacteriagenomicsBrevibacteriumPediococcusOenococcusVLAG030304 developmental biology2. Zero hunger0303 health sciences[ SDV ] Life Sciences [q-bio]030306 microbiologyfoodPropionibacteriumStreptococcushealthGenomics15. Life on landGram-positive bacteriaLactococcus lactis[SDV] Life Sciences [q-bio]lactic acid bacterialactic acid bacteriagenomicsLactobacillusFoodHealthFermentationBifidobacteriumLeuconostoc
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Widespread diminishing anthropogenic effects on calcium in freshwaters

2019

Calcium (Ca) is an essential element for almost all living organisms. Here, we examined global variation and controls of freshwater Ca concentrations, using 440 599 water samples from 43 184 inland water sites in 57 countries. We found that the global median Ca concentration was 4.0 mg L−1 with 20.7% of the water samples showing Ca concentrations ≤ 1.5 mg L−1 , a threshold considered critical for the survival of many Ca-demanding organisms. Spatially, freshwater Ca concentrations were strongly and proportionally linked to carbonate alkalinity, with the highest Ca and carbonate alkalinity in waters with a pH around 8.0 and decreasing in concentrations towards lower pH. However, on a temporal…

[SDV]Life Sciences [q-bio][SDE.MCG]Environmental Sciences/Global Changesalkalinitylcsh:MedicineArticleIsolationanthropogenic effectsEnvironmental impactbiogeochemistryanthropiqueLake Geneva Abbreviations: BALO: Bdellovibrio and Like OrganismsSettore BIO/07 - ECOLOGIAElement cyclesfreshwatersBdellovibrio spfreshwaterlcsh:ScienceEkologicalciumEcologyBSA: Bovine Serum Albuminlcsh:Rtrendeau douce[SDU]Sciences of the Universe [physics]Bacterial PredatorSDS: Sodium Dodecyl Sulfate[SDE]Environmental SciencesarticlesFreshwater ecologylcsh:QPreysScientific Reports
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Territorialisation : contenu et établissement des programmes locaux de l'habitat. Décret n° 2005-317 du 4 avril 2005 relatif aux programmes locaux de…

2005

International audience

[SHS.DROIT]Humanities and Social Sciences/Law[SHS.DROIT] Humanities and Social Sciences/LawPropriétés intellectuellesSystème de brevetHabitat socialComputingMilieux_MISCELLANEOUS[ SHS.DROIT ] Humanities and Social Sciences/LawMondialisation
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Accession sociale à la propriété et accès au logement : vente et gestion du parc des HLM dans la loi portant ENL

2006

International audience

[SHS.DROIT]Humanities and Social Sciences/Law[SHS.DROIT] Humanities and Social Sciences/LawPropriétés intellectuellesSystème de brevetHabitat socialComputingMilieux_MISCELLANEOUS[ SHS.DROIT ] Humanities and Social Sciences/LawMondialisation
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L'accord entre l'Etat et l'Union sociale pour l'habitat du 21 décembre 2004 pour la mise en oeuvre du volet logement du plan de cohésion sociale

2005

International audience

[SHS.DROIT]Humanities and Social Sciences/Law[SHS.DROIT] Humanities and Social Sciences/LawPropriétés intellectuellesSystème de brevetHabitat social[ SHS.DROIT ] Humanities and Social Sciences/LawComputingMilieux_MISCELLANEOUSMondialisation
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