Ecology of Indigenous Lactic Acid Bacteria along Different Winemaking Processes of Tempranillo Red Wine from La Rioja (Spain)

Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. Five different LAB species were isolated during AF, while, during MLF, only Oenococcus oeni was detected. Although the clonal diversity of O. oeni strains was moderate, mixed populations were observed, becoming at least one strain with distinct PFGE profile the main responsible for MLF. Neither the winemaking method nor the cellar situation was correlated with the LAB diversity. However, processing conditions influenced the total number of isolates and the percentage of each isolated species and strains. The winemaking method could cause that genotypes found in semicarbonic maceration did not appear in other wineries. Four genotypes of O. oeni were isolated in more than one of the rest wineries. These four together with other dominant strains might be included in a future selection process

Heterologous expression of AtNPR1 gene in olive for increasing fungal tolerance

The NPR1 gene encodes a key component of SAR signaling mediated by salicylic acid (SA). After a pathogen infection, the accumulation of SA releases NPR1 monomers in the cytosol that are translocated to the nucleus, activating the expression of pathogenesis-related (PR) genes. Overexpression of NPR1 has conferred resistance to fungal, viral and bacterial pathogens in several plant species. The aim of this research was to generate transgenic olive plants expressing the gene AtNPR1 from Arabidopsis thaliana to obtain material resistant to fungal pathogens. Three transgenic lines expressing AtNPR1 gene under the control of the constitutive promoter CaMV35S were obtained following the protocol of Torreblanca et al. (2010), using an embryogenic line derived from a seed of cv. Picual. Level of AtNPR1 expression in transgenic calli varied greatly among the different lines, being higher in the line NPR1-780. The elicitation of embryogenic calli in liquid medium with AS did not increase endochitinase activity, a PR protein. However, jasmonic acid induced a transient increase in chitinase activity after 24 h of treatment in all the lines, being the increment higher in transgenic NPR1 than in control. After maturation and germination of transgenic somatic embryos, plants were micropropagated and acclimated to ex vitro conditions. The expression of AtNPR1 did not alter the growth of transgenic plants neither in vitro nor in the greenhouse. Experiments are in progress to determine the resistance of transgenic AtNPR1 plants to V. dalihae and R. necatrix.Universidad de Málaga. Campus de Excelencia Internacional Andalucía Tech. Research projects: Plan Nacional AGL2014-52518-C2-1-R; AGL2017-83368-C2-1-R and Junta de Andalucía P11-AGR799

Biodiversity of <em>Saccharomyces cerevisiae</em> Yeasts in Spontaneous Alcoholic Fermentations: Typical Cellar or Zone Strains?

Spontaneous fermentation is the most traditional way and a low-intervention method for conducting alcoholic fermentation in wineries, giving rise to the most complex wine profiles. However, inoculation with single culture inocula of Saccharomyces cerevisiae strains has become widespread in the modern wine industry. Nevertheless, some authors have pointed out that the use of the same yeasts in all the winegrowing regions of the world can cause a loss of typicity and have a standardizing effect on the wines. For this reason, many wineries and regions are carrying out programs of isolation and selection of yeasts that are typical of their vineyards/wineries. The aim of this work was to study the ecology of spontaneous fermentations in 11 wineries from all over the Rioja qualified designation of origin (Spain) during 3–4 consecutive years in order to establish the existence of typical strains belonging to wineries, sub-zones, or regional ecosystems. The results obtained showed a great diversity of strains of Saccharomyces cerevisiae in each fermentation studied. These strains were different each year in each winery, and hardly any common strains were detected between neighboring wineries, which would indicate that there are no representative strains from the winery or the area

Ecology of indigenous lactic acid bacteria along different winemaking processes of Tempranillo red wine from

Ecology of the lactic acid bacteria (LAB) during alcoholic fermentation (AF) and spontaneous malolactic fermentation (MLF) of Tempranillo wines from four wineries of La Rioja has been studied analyzing the influence of the winemaking method, processing conditions, and geographical origin. Five different LAB species were isolated during AF, while, during MLF, only Oenococcus oeni was detected. Although the clonal diversity of O. oeni strains was moderate, mixed populations were observed, becoming at least one strain with distinct PFGE profile the main responsible for MLF. Neither the winemaking method nor the cellar situation was correlated with the LAB diversity. However, processing conditions influenced the total number of isolates and the percentage of each isolated species and strains. The winemaking method could cause that genotypes found in semicarbonic maceration did not appear in other wineries. Four genotypes of O. oeni were isolated in more than one of the rest wineries. These four together with other dominant strains might be included in a future selection process

Digital Light 3D Printing of PEDOT-Based Photopolymerizable Inks for Biosensing

3D conductive materials such as polymers and hydrogels that interface between biology and electronics are actively being researched for the fabrication of bioelectronic devices. In this work, short-time (5 s) photopolymerizable conductive inks based on poly(3,4-ethylenedioxythiophene) (PEDOT):polystyrene sulfonate (PSS) dispersed in an aqueous matrix formed by a vinyl resin, poly(ethylene glycol) diacrylate (PEGDA) with different molecular weights (M-n = 250, 575, and 700 Da), ethylene glycol (EG), and a photoinitiator have been optimized. These inks can be processed by Digital Light 3D Printing (DLP) leading to flexible and shape-defined conductive hydrogels and dry conductive PEDOTs, whose printability resolution increases with PEGDA molecular weight. Besides, the printed conductive PEDOT-based hydrogels are able to swell in water, exhibiting soft mechanical properties (Young's modulus of similar to 3 MPa) similar to those of skin tissues and good conductivity values (10(-2) S cm(-1)) for biosensing. Finally, the printed conductive hydrogels were tested as bioelectrodes for human electrocardiography (ECG) and electromyography (EMG) recordings, showing a long-term activity, up to 2 weeks, and enhanced detection signals compared to commercial Ag/AgCl medical electrodes for health monitoring.This work was supported by Marie Sklodowska-Curie Research and Innovation Staff Exchanges (RISE) under grant agreement No. 823989 “IONBIKE”

Inactivation of Brettanomyces bruxellensis by High Hydrostatic Pressure technology

Póster presentado en el XXV Congreso de la Sociedad Española de Microbiología (SEM), celebrado en Logroño del 7 al 10 de julio de 2015.Peer Reviewe

IAA : Información y actualidad astronómica (4)

Sumario : Investigación : Galaxias huéspedes de cuásares.-- El gigante gaseoso y su gran mancha roja.-- Ventana Abierta: Un futuro incierto.-- Charlas con… John Hutchings.-- Actualidad Científica: La edad de la galaxia.-- Sorpresas en el cinturón de Kuiper.-- Actividades IAA.-- Agenda.N

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines

The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties. In this study, six non-Saccharomyces species were tested because they might enhance the properties of red Tempranillo wines from Rioja. The results confirmed that the anthocyanins and stilbenes composition of wine can be modulated with the use of a specific fermentation starter. Metschnikowia pulcherrima, Zygosaccharomyces bailii, Candida zeylanoides, and Torulaspora delbrueckii achieved the greatest improvements of the monomeric anthocyanin composition, and the latter three yeast species achieved the best results of stilbene composition when compared to S. cerevisiae and the other non-Saccharomyces yeasts. Overall, results suggested that the use of M. pulcherrima, Z. bailii, C. zeylanoides and T. delbrueckii as fermentation starters could be of great interest to achieve wines with better color and likely healthy properties