18 research outputs found
Selected Schizosaccharomyces pombe Strains Have Characteristics That Are Beneficial for Winemaking
At present, wine is generally produced using Saccharomyces yeast followed by Oenococus bacteria to complete malolactic fermentation. This method has some unsolved problems, such as the management of highly acidic musts and the production of potentially toxic products including biogenic amines and ethyl carbamate. Here we explore the potential of the fission yeast Schizosaccharomyces pombe to solve these problems. We characterise an extensive worldwide collection of S. pombe strains according to classic biochemical parameters of oenological interest. We identify three genetically different S. pombe strains that appear suitable for winemaking. These strains compare favourably to standard Saccharomyces cerevisiae winemaking strains, in that they perform effective malic acid deacidification and significantly reduce levels of biogenic amines and ethyl carbamate precursors without the need for any secondary bacterial malolactic fermentation. These findings indicate that the use of certain S. pombe strains could be advantageous for winemaking in regions where malic acid is problematic, and these strains also show superior performance with respect to food safety
Correction to: Molecular, biochemical and kinetic analysis of a novel, thermostable lipase (LipSm) from Stenotrophomonas maltophilia Psi‑1, the first member of a new bacterial lipase family (XIX)
Kinetic constraints and features imposed by the immobilization of enzymes onto solid matrices: A key to advanced biotransformation
1045-1051The kinetics of immobilized enzymes can not
be analyzed by means of the simple Michaelis-Menten concept, which generally
fails to describe the immobilized state due to both its probable barriers, and
because the active concentration of the enzyme approaches, or even exceeds this
of its substrate(s). In such cases, the various experimental data are usually
treated by complex rate equations comprising too many parameters acquiring
different natures and meanings, depending on both the properties of the
immobilization state and the experimental conditions; thus, more likely, only
apparent values of the Michaelis-Menten kinetic parameters can be estimated
experimentally. Likewise, immobilization is often a key method in optimizing
the operational performance of enzymes, in both laboratory and industrial
scale, and affects considerably the kinetics in non-aqueous and
non-conventional media due to several issues as the structural changes of the
enzyme molecule, the heterogeneity of the system, and the partial or total
absence of water. In this work a theoretical approach is described on the
formulation of simplified rate equations, reflecting also the actual mass
balances of the reactants, in the case where esterification synthetic reactions
are catalyzed by immobilized lipases, in either a non-aqueous organic solvent
or in a non-solvent system
Correction to: Molecular, biochemical and kinetic analysis of a novel, thermostable lipase (LipSm) from Stenotrophomonas maltophilia Psi‑1, the first member of a new bacterial lipase family (XIX)
We have recently (8th February 2018) published our article entitled “Molecular, biochemical and kinetic analysis of a novel, thermostable lipase (LipSm) from Stenotrophomonas maltophilia Psi-1, the first member of a new bacterial lipase family (XVIII)” [1]. While our manuscript was going through the final stages of publication, an article by Samoylova et al. [2] was published (12th January 2018) in the journal Extremophiles, entitled “Cloning, expression and characterization of the esterase estUT1 from Ureibacillus thermosphaericus which belongs to a new lipase family XVIII”. Since we could not have known of the work of Samoylova et al. [2] when we submitted our manuscript, and in order to avoid confusion in the scientific community, we propose to reclassify LipSm as the first characterized member of the new bacterial lipase family XIX. Therefore throughout our article [1] “lipase family XVIII” should read “lipase family XIX” (title included)
Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery
Purification and Characterization of Bacteriocin Produced by Weissella confusa A3 of Dairy Origin
Effect of fungicides on the yeast population during spontaneous fermentation in the vinification of monastrell grapes
© 2020. Elsevier
This document is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
This document is the published version of a published work that appeared in final form in
LWT - Food Science and TechnologyThe influence of six fungicides on indigenous yeasts of grape var. Monastrell, after performing two treatments
(Good Agricultural Practices-GAP and Critical Agricultural Practices-CAP), was studied. Fungicide residues have
been determined using a method of multi-residual extraction that uses QuEChERS and liquid chromatography in
tandem with triple quadrupole mass spectrometry. Identification of yeast was carried out by PCR and subsequent
sequencing. The fungicide residues are below the EU maximum residue limits (MRLs) established in wine grapes.
At the beginning and during the fermentation, most of the treated samples show counts (CFU/mL) higher than
the control test (20–30% more), even in the most unfavorable conditions (treated the same day of harvest). It is
noteworthy the absence of Hanseniaspora uvarum and the presence of Clavispora lusitaniae, Debaryomyces hansenii
and Metschnikowia pulcherrima. Nevertheless, no fungicide either under treatment inhibits fermentation or delays
it. Moreover, the evolution of yeast populations found during fermentation follows the normal sequence of
species. This research might be of interest for scientists and companies working on either basic or production
aspects respectively of the winemaking process