Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content

Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for 4 strains. The composition of the medium was close to grape must except that the nitrogen source consisted mainly in ammonium and was varied from 120 to 290 mg N/L assimilable nitrogen. The overall nitrogen consumed was also estimated in order to determine nitrogen requirement variability. The effect of assimilable nitrogen was in general greater on sugar consumption rates than on growth and 3 kinds of effect on sugar consumption rates were observed: i) existence of an optimal initial nitrogen level for a maximal sugar consumption rate (inhibition if excess), ii) no effect of nitrogen beyond the intermediary level (saturation), iii) sugar consumption rate proportional to the initial nitrogen level (activation). In all cases, the amount of consumed nitrogen increased with its initial concentration and so did the fructophilic capacity of the strains. The optimal requirement varied from 0.62 to 0.91 mg N per g of sugars according to the different strains. There was no general correlation between the sugar assimilation rates and the nitrogen requirement

Effect of temperature on Brettanomyces bruxellensis: metabolic and kinetic aspects

The effect of temperatures ranging from 15 to 35 °C on a culture of Brettanomyces bruxellensis was investigated in regards to thermodynamics, metabolism, and kinetics. In this temperature range, we observed an increase in growth and production rates. The growth behavior was well represented using the Arrhenius model, and an apparent activation energy of 16.61 kcal/mol was estimated. A stuck fermentation was observed at 35 °C as represented by high cell death. The carbon balance established that temperature had no effect on repartition of the glucose consumption between biomass and products. Hence, the same biomass concentration was obtained for all temperatures, except at 35 °C. Moreover, using logistic and Luedeking–Piret models, we demonstrated that production rates of ethanol and acetic acid were partially growth associated. Parameters associated with growth (αeth and αaa) remained constant with changing temperature, whereas, parameters associated with the population (βeth and βaa) varied. Optimal values were obtained at 32 °C for ethanol and at 25 °C for acetic acid

Influence of medium composition, pH and temperature on the growth and viability of Lactobacillus acidophilus

The Lactobacillus acidophilus growth was investigated to find the optimal concentrations of 2 nitrogen sources (thought to be in excess) and 2 organic acids. A Plackctt and Burman experimental design was used allowing identification of the more important factors with very few experiments. In the studied range, all the factors had a linear effect and a great influence on the final viability. 20 g/L of each nitrogen sources, 3 g sodium-citrate/L and 5 g sodium acetate/L are necessary. pH, temperature and glucose had poor influence

First report of fatty acid-derived alkaloids produced by species of the ladybird genus Scymnus (Coccinellidae: Coleoptera)

ABSTRACT: Species in the genus Scymnus Kugelann are common, but there is little information available on their defence compounds. Pupae are covered with setae on tips of which there are small droplets of liquid. This study explored the patterns of the distribution of the droplets and the influence of diet on their production in five species of Scymnus. GC-MS analyses were used to determine the chemical identity of droplets. All these species produced droplets, but the patterns in the distributions varied among species. Preliminary data indicates a de novo synthesis of the droplet compounds by these ladybirds. The results of the GC-MS analyses suggest that Scymnus spp. produce azamacrolides, which are fatty acid-derived alkaloids.info:eu-repo/semantics/publishedVersio

Kinetics of Production and Consumption of Organic Acids During Alcoholic Fermentation by Saccharomyces cerevisae

This paper presents a study dealing with the production and consumption kinetics of the main organic acids during alcoholic fermentation carried out by a Saccharomyces cerevisiae strain normally used for winemaking. The experiments were carried out using a synthetic medium in which the initial malic acid concentration and the initial pH value were the parameters studied. The kinetics of malic acid consumption and of some organic acids production was then quantified. The results show that a decrease in pH value favors malic acid consumption, while an increase of the initial malic acid concentration increases the consumed amount. The specific malic acid consumption rate shows that its assimilation was 1nicrobial growth independent, while the other organic acids specific production rates show that their excretion was strongly associated with the microbial growth. The pH evolution during the fermentation was followed and partially explained by the evolution of the global organic acid production

Degradation of chlordecone and beta-hexachlorocyclohexane by photolysis, (photo-)fenton oxidation and ozonation

Intensive use of chlorinated pesticides from the 1960s to the 1990s has resulted in a diffuse contamination of soils and surface waters in the banana-producing areas of the French West Indies. The purpose of this research was, for the first time, to examine the degradation of two of these persistent pollutants – chlordecone (CLD) and beta-hexachlorocyclohexane (β-HCH) in 1 mg L−1 synthetic aqueous solutions by means of photolysis, (photo-) Fenton oxidation and ozonation processes. Fenton oxidation is not efficient for CLD and yields less than 15% reduction of β-HCH concentration in 5 h. Conversely, both molecules can be quantitatively converted under UV-Vis irradiation reaching 100% of degradation in 5 h, while combination with hydrogen peroxide and ferrous iron does not show any significant improvement except in high wavelength range (>280 nm). Ozonation exhibits comparable but lower degradation rates than UV processes. Preliminary identification of degradation products indicated that hydrochlordecone was formed during photo-Fenton oxidation of CLD, while for β-HCH the major product peak exhibited C3H3Cl2 as most abundant fragment

Social intolerance is a consequence, not a cause, of dispersal in spiders

International audienceFrom invertebrates to vertebrates, a wealth of species display transient sociality during their life cycle. Investigating the causes of dispersal in temporary associations is important to better understand population dynamics. It is also essential to identify possible mechanisms involved in the evolutionary transition from transient to stable sociality, which has been documented repeatedly across taxa and typically requires the suppression of dispersal. In many animals, the onset of dispersal during ontogeny coincides with a sharp decline in social tolerance, but the causal relationship still remains poorly understood. Spiders offer relevant models to explore this question, because the adults of the vast majority of species (>48,000) are solitary and aggressive, but juveniles of most (if not all) species are gregarious and display amicable behaviors. We deployed a combination of behavioral, chemical, and modelling approaches in spiderlings of a solitary species to investigate the mechanisms controlling the developmental switch leading to the decline of social cohesion and the loss of tolerance. We show that maturation causes an increase in mobility that is sufficient to elicit dispersal without requiring any change in social behaviors. Our results further demonstrate that social isolation following dispersal triggers aggressiveness in altering the processing of conspecifics' cues. We thus provide strong evidence that aggression is a consequence, not a cause, of dispersal in spiderlings. Overall, this study highlights the need of extended social interactions to preserve tolerance, which opens new perspectives for understanding the routes to permanent sociality

Metabolic transition step from ethanol consumption to sugar/ethanol consumption by Saccharomyces cerevisiae

International audienc

Data from: Onset of fights and mutual assessment in ant founding queens

In animals, the progress and outcomes of contests can be influenced by an individual's own condition, its opponent's condition or a combination of both. The use of chemical information to assess the quality of rivals has been underestimated despite its central role in the regulation of social interactions in many taxa. Here, we studied pairwise contests between founding queens of the ant Lasius niger to investigate whether the decision to engage in agonistic interactions relies on self or mutual assessment. Queens modulated their aggressive behaviours depending both on their own status and their opponent's status. We showed no influence of lipid stores or size on the onset of fights. However, differences in cuticular chemical signatures linked to fertility status accurately predicted the probability of behaving aggressively in pairs. Our study thus suggests that ant queens could rely on mutual assessment via chemical cues to make informed decisions about fight initiation