Search results for "industrie"
showing 10 items of 604 documents
Managing the Historical Agricultural Landscape in the Sicilian Anthropocene Context. The Landscape of the Valley of the Temples as a Time Capsule
2021
The debate over whether we are entering the Anthropocene Epoch focuses on the unequal consumption of the Earth system’s resources at the expense of nature’s regenerative abilities. To find a new point of balance with nature, it is useful to look back in time to understand how the so-called “Great Acceleration”—the surge in the consumption of the planet’s resources—hastened the arrival of the Anthropocene. Some particular places—for various reasons—survived the Great Acceleration and, as time capsules, have preserved more or less intact some landscape features that have disappeared elsewhere. How can we enhance these living archives that have come down to us? Through the analysis of the case…
Perception-Based Study on the Value of Nature to People and Land Sparing for Nature in Brazil and Poland
2020
Understanding perception about nature is paramount to understanding human behavior and decision making on the environment. We performed a survey-based study in Brazil and Poland to better understand the perception of land sparing for nature and the perceived value of nature. The countries were selected by intentional sampling and given their importance for local and global biodiversity conservation, and complex socio-ecological context of conservation versus agroforestry business. We performed an online questionnaire (N = 1030) in Brazil and face-to-face interviews in Poland (N = 322). We found that Brazilian respondents demonstrated more pro-environmental attitudes than Polish survey parti…
Use of Kluyveromyces marxianus to Increase Free Monoterpenes and Aliphatic Esters in White Wines
2021
An increasing interest in novel wine productions is focused on non-Saccharomyces yeasts due to their potential in improving sensory profiles. Although Kluyveromyces marxianus has been originally isolated from grapes and its enzymatic activities are used in oenology, rarely it has been used as co-starter. The K. marxianus Km L2009 strain has been characterized here and selected as a co-starter both at laboratory- and winery-scale fermentation. The Km L2009 strain showed growth of up to 40 (mg/L) of sulfites and 6% (v/v) of ethanol. Gas chromatographic analysis demonstrates that wines produced by mixed fermentation contain remarkably higher quantities of free monoterpenes and aliphatic esters…
Anhydrobiosis in Yeasts: Changes in Mitochondrial Membranes Improve the Resistance of Saccharomyces cerevisiae Cells to Dehydration–Rehydration
2019
Anhydrobiosis is a unique state of live organisms in which their metabolism is temporary reversibly suspended as the result of strong dehydration of their cells. This state is widely used currently during large-capacity production of active dry baker&rsquo
Obtaining antioxidants and natural preservatives from food by-products through fermentation: A review
2021
Industrial food waste has potential for generating income from high-added-value compounds through fermentation. Solid-state fermentation is promising to obtain a high yield of bioactive compounds while requiring less water for the microorganism’s growth. A number of scientific studies evinced an increase in flavonoids or phenolics from fruit or vegetable waste and bioactive peptides from cereal processing residues and whey, a major waste of the dairy industry. Livestock, fish, or shellfish processing by-products (skin, viscera, fish scales, seabass colon, shrimp waste) also has the possibility of generating antioxidant peptides, hydrolysates, or compounds through fermentation. These bioacti…
How to Deal with Uninvited Guests in Wine: Copper and Copper-containing Oxidases
2020
Copper is one of the most frequently occurring heavy metals in must and wine. It is introduced by pesticides, brass fittings, and as copper sulphate for treatment of reductive off-flavors. At higher concentrations, copper has harmful effects on the wine. It contributes to the oxidation of wine ingredients, browning reactions, cloudiness, inhibition of microorganisms, and wine fermentation. Last but not least, there is also a danger to the consumer. At present, some physicochemical methods exist to reduce the copper content in must and wine, but they all have their shortcomings. A possible solution is the biosorption of metals by yeasts or lactobacilli. Copper can also reach must and wine in…
A Systematic Literature Review of Historic Garden Management and Its Economic Aspects
2020
Historic gardens are important parts of humanity’s built heritage within the designed landscape, providing many environmental, economic and socio-cultural benefits. Management is a key part of their conservation, perhaps the most difficult because it is costly, must be continual, and requires a skilled workforce. This systematic review looks at the literature addressing historic garden management, with special attention regarding the social, economic and environmental aspects of sustainability. Academic studies on this subject come from many different disciplines, making it both stimulating and fragmented. It is now time to consolidate these interdisciplinary efforts into a clear vision, in…
Historical Suitability and Sustainability of Sicani Mountains Landscape (Western Sicily): An Integrated Approach of Phytosociology and Archaeobotany
2020
Since 2015, the ongoing project &ldquo
Wine Fermentation
2019
Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors[...]
Optimization of Synthetic Media Composition for Kluyveromyces marxianus Fed-Batch Cultivation
2021
The Kluyveromyces marxianus yeast recently has gained considerable attention due to its applicability in high-value-added product manufacturing. In order to intensify the biosynthesis rate of a target product, reaching high biomass concentrations in the reaction medium is mandatory. Fed-batch processes are an attractive and efficient way how to achieve high cell densities. However, depending on the physiology of the particular microbial strain, an optimal media composition should be used to avoid by-product synthesis and, subsequently, a decrease in overall process effi-ciency. Thus, the aim of the present study was to optimise the synthetic growth medium and feeding solution compositions (…