Herpesvirus-like DNA in AIDS Kaposi’s Sarcoma in Argentina [Letter to the Editor]

First paragraph: Recently, Chang et al., using a new molecular biology technique termed Representational Difference Analysis, found herpesvirus-like DNA (KSHV) in AIDS patients with Kaposi’s sarcoma (KS). The presence of KSHV DNA sequences suggests that a new human herpesvirus may be associated with KS. The 5′ end of the 1853-bp flanking region of KSHV (nucleotides 1 to 607) was found to have 66 and 67% homologies to the corresponding regions of the major capsid protein gene of Herpesvirus Saimiri (ORF25) and Epstein Barr virus (BcLF1), respectively, both members of the gammaherpesvirus family. This finding is an important breakthrough, because a sexually transmitted agent was suspected to cause KS. The putative virus was also detected in classical KS and in African endemic KS found in young black individuals from sub-Saharan regions. KSHV sequences have also been identified in KS tissues from Taiwanese and French patients

Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality

Different sparkling wines were elaborated with a base wine of Macabeo from the AOC Cava using the traditional method with supplementation or not of inactivated dry yeasts of Saccharomyces cerevisiae (OptimumwhiteTM) or Torulaspora delburueckii (TD291). After 9 months, the samples were analyzed and tasted. The supplementation with both IDY (S. cerevisiae and T. delbrueckii) produced Cavas with better foaming properties than the Cava control. The tasters could significantly distinguish between the Cavas supplemented with both IDY from the Cava control. Moreover, taster clearly preferred the Cava elaborated with supplementation of IDY of T. delburueckii than the control one

Influence of supplementation with inactivated dry yeasts during the tirage of sparkling wines (Cava) on its composition, its foaming properties and its sensorial quality

Different sparkling wines were elaborated with a base wine of Macabeo from the AOC Cava using the traditional method with supplementation or not of inactivated dry yeasts of Saccharomyces cerevisiae (OptimumwhiteTM) or Torulaspora delburueckii (TD291). After 9 months, the samples were analyzed and tasted. The supplementation with both IDY (S. cerevisiae and T. delbrueckii) produced Cavas with better foaming properties than the Cava control. The tasters could significantly distinguish between the Cavas supplemented with both IDY from the Cava control. Moreover, taster clearly preferred the Cava elaborated with supplementation of IDY of T. delburueckii than the control one