Search results for "fermentation"
showing 10 items of 746 documents
Cryptic Secondary Metabolites from the Sponge-Associated Fungus Aspergillus ochraceus
2019
The fungus Aspergillus ochraceus was isolated from the Mediterranean sponge Agelas oroides. The initial fermentation of the fungus on solid rice medium yielded 16 known compounds (4&ndash
Brominated Azaphilones from the Sponge-Associated Fungus Penicillium canescens Strain 4.14.6a
2019
The fungus Penicillium canescens was isolated from the inner tissue of the Mediterranian sponge Agelas oroides. Fermentation of the fungus on solid rice medium yielded one new chlorinated diphenyl ether (1) and 13 known compounds (2-14). Addition of 5% NaBr to the rice medium increased the amounts of 4-6, while lowering the amounts of 8, 12, and 14. Furthermore, it induced the accumulation of 17 and two new brominated azaphilones, bromophilones A and B (15 and 16). Compounds 15 and 16 are the first example of azaphilones with the connection of a benzene moiety and the pyranoquinone core through a methylene group. The structures of the new compounds were elucidated based on the 1D and 2D NMR…
Die Umsetzung von L-Äpfelsäure durchSaccharomyces cerevisiae bei der Gärung
1970
Yeasts of the genusSaccharomyces are able to decompose L-malic acid partially, during and after fermentation, whereby ethanol and carbon dioxide are the end products. The decarboxylation of malic acid by yeast can be achieved with resting cells and cell free extracts.
Phytotoxic dioxolanone-type secondary metabolites from Guignardia bidwellii.
2012
Phenguignardic acid was recently described as a phytotoxic secondary metabolite from submerged cultures of the grape black rot fungus Guignardia bidwellii. Since the production rate of this natural product in submerged culture is very low, fermentation optimisation was carried out. The optimisation of cultivation conditions led to the identification of seven secondary metabolites, structurally related to guignardic acid, a known secondary metabolite from Guignardia species containing a dioxolanone moiety. All metabolites presented here have not been described to date and are presumably biosynthesised via deamination products of amino acids, such as phenylalanine, valine, tyrosine, and alani…
Functioning of DcuC as the C 4 -Dicarboxylate Carrier during Glucose Fermentation by Escherichia coli
1999
ABSTRACT The dcuC gene of Escherichia coli encodes an alternative C 4 -dicarboxylate carrier (DcuC) with low transport activity. The expression of dcuC was investigated. dcuC was expressed only under anaerobic conditions; nitrate and fumarate caused slight repression and stimulation of expression, respectively. Anaerobic induction depended mainly on the transcriptional regulator FNR. Fumarate stimulation was independent of the fumarate response regulator DcuR. The expression of dcuC was not significantly inhibited by glucose, assigning a role to DcuC during glucose fermentation. The inactivation of dcuC increased fumarate-succinate exchange and fumarate uptake by DcuA and DcuB, suggesting a…
Nicotinamide Adenine Dinucleotide-Dependent and Nicotinamide Adenine Dinucleotide-Independent Lactate Dehydrogenases in Homofermentative and Heterofe…
1971
Three homofermentative ( Lactobacillus plantarum B38, L. plantarum B33, Pediococcus pentosaceus B30) and three heterofermentative ( Leuconostoc mesenteroides 39, L. oenos B70, Lactobacillus brevis ) lactic acid bacteria were examined for the presence or absence of nicotinamide adenine dinucleotide (NAD)-dependent and NAD-independent d - and l -lactate dehydrogenases. Two of the six strains investigated, P. pentosaceus and L. oenos , did not exhibit an NAD-independent enzyme activity capable of reducing dichlorophenol indophenol. The p H optima of the lactic dehydrogenases were determined. The NAD-dependent enzymes from homofermentative strains exhibited optima at p H 7.8 to 8.8, whereas va…
Regulation of aerobic and anaerobic D-malate metabolism of Escherichia coli by the LysR-type regulator DmlR (YeaT).
2010
ABSTRACT Escherichia coli K-12 is able to grow under aerobic conditions on d -malate using DctA for d -malate uptake and the d -malate dehydrogenase DmlA (formerly YeaU) for converting d -malate to pyruvate. Induction of dmlA encoding DmlA required an intact dmlR (formerly yeaT ) gene, which encodes DmlR, a LysR-type transcriptional regulator. Induction of dmlA by DmlR required the presence of d -malate or l - or meso -tartrate, but only d -malate supported aerobic growth. The regulator of general C 4 -dicarboxylate metabolism (DcuS-DcuR two-component system) had some effect on dmlA expression. The anaerobic l -tartrate regulator TtdR or the oxygen sensors ArcB-ArcA and FNR did not have a m…
Role of yeasts in table olive production
2008
Table olives are a traditional fermented vegetable of the Mediterranean countries, but their production and consumption are now spread all around the world. Yeasts can play a double role in this food. They are present throughout the fermentative process and it is generally accepted that they can produce compounds with important organoleptic attributes determining the quality and flavour of the final product. However, yeasts can also be spoilage microorganisms in olive fermentation/storage and packing causing gas pockets, swollen containers, cloudy brines and off-flavours and off-odours. Candida boidinii, Debaryomyces hansenii, Pichia anomala, P. membranifaciens, Rhodotorula glutinis and Sac…
Hydrogen Dark Fermentation for Degradation of Solid andLiquid Food Waste
2021
The constant increase in the amount of food waste accumulating in landfills and discharged into the water reservoirs causes environment pollution and threatens human health. Solid and liquid food wastes include fruit, vegetable, and meat residues, alcohol bard, and sewage from various food enterprises. These products contain high concentrations of biodegradable organic compounds and represent an inexpensive and renewable substrate for the hydrogen fermentation. The goal of the work was to study the efficiency of hydrogen obtaining and decomposition of solid and liquid food waste via fermentation by granular microbial preparation (GMP). The application of GMP improved the efficiency of the d…
Biodiversity and oenological attitude of Saccharomyces cerevisiae strains isolated in the Montalcino district: biodiversity of S. cerevisiae strains …
2020
ABSTRACT The biodiversity of Saccharomyces cerevisiae was studied in the Montalcino area (Italy). Two wineries were involved in the study, which compared the genotypic and oenological characteristics of the S. cerevisiae strains isolated in spontaneous fermentations. After isolation yeasts were identified by 26S rRNA gene sequence analysis, and S. cerevisiae strains were characterized through interdelta sequence analysis (ISA). Oenological tests were performed in synthetic grape must by varying the magnitude of the main wine-imiting factors. The evolution of alcoholic fermentation was monitored by measuring sugar consumption and flow cytometry. The results revealed the prevalence of S. cere…