Results 91 to 100 of about 201 (123)

Brettanomyces bruxellensis: effect of oxygen on growth and acetic acid production

Applied Microbiology and Biotechnology, 2003
The influence of the oxygen supply on the growth, acetic acid and ethanol production by Brettanomyces bruxellensis in a glucose medium was investigated with different air flow rates in the range 0-300 l h(-1 ) x (0-0.5 vvm). This study shows that growth of this yeast is stimulated by moderate aeration.
M G, Aguilar Uscanga, M-L, Délia, P, Strehaiano   +2 more
openaire   +2 more sources

Dot blot and PCR for Brettanomyces bruxellensis detection in red wine

Food Control, 2013
Abstract The capability to identify in a short time Brettanomyces bruxellensis, the yeast causing wine spoilage, is an important result both to increase quality of the products and to reduce economic losses in wineries. The development of a quick and specific method to detect B.
Cecchini, Francesca, IACUMIN, Lucilla, Fontanot, Marco, COMUZZO, Piergiorgio, COMI, Giuseppe, MANZANO, Marisa   +5 more
openaire   +2 more sources

Chemiluminescent DNA optical fibre sensor for Brettanomyces bruxellensis detection

Journal of Biotechnology, 2012
Food and beverage industries require rapid tests to limit economic losses and one way to do so is via molecular tests. In the present work, DNA capture and secondary probes, were designed to target the ITS (Internal Transcribed) sequences of Brettanomyces bruxellensis, a yeast responsible for the production of off flavours in both wine and beer.
CECCHINI, Francesca, MANZANO, Marisa, Yohai Mandabi, Eddie Perelman, Robert S. Marks   +4 more
openaire   +3 more sources

Partial vinylphenol reductase purification and characterization fromBrettanomyces bruxellensis

FEMS Microbiology Letters, 2008
Brettanomyces is the major microbial cause for wine spoilage worldwide and causes significant economic losses. The reasons are the production of ethylphenols that lead to an unpleasant taint described as 'phenolic odour'. Despite its economic importance, Brettanomyces has remained poorly studied at the metabolic level.
Tchobanov, Iavor, Gal, Laurent, Guilloux-Benatier, Michele, Remize, Fabienne, Nardi, Tiziana, Guzzo, Jean, Serpaggi, Virginie, Alexandre, Herve   +7 more
openaire   +2 more sources

Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines

Food Research International, 2018
Brettanomyces bruxellensis is an important wine spoilage agent. In this study a population of Brettanomyces strains isolated from Italian wines was thoroughly investigated to evaluate adaptability to wine conditions and spoilage potential. The presumptive isolates of Brettanomyces were identified at species level with 26S rRNA gene sequencing and ...
Raffaele Guzzon, Roberto Larcher, Rosa Guarcello, Nicola Francesca, Luca Settanni, Giancarlo Moschetti   +5 more
openaire   +3 more sources

Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine

Food Control, 2008
The aim of this study was to investigate the anti-microbial properties of the dimethyldicarbonate (DMDC) towards the wine spoilage yeast Brettanomyces bruxellensis at different winemaking stages. DMDC anti-microbial activity was estimated in red must for diverse wine microorganisms including different strains of B. bruxellensis.
Renouf, Vincent, Strehaiano, Pierre, Lonvaud-Funel, Aline   +2 more
openaire   +1 more source

Rapid detection of Brettanomyces bruxellensis in wine and beer

2012
Brettanomyces is well-known worldwide as a spoilage organism in various food and beverage products where it produces unpleasant aromas. The detection of Brettanomyces bruxellensis, currently, the prevalent species found in wine, among the five species belonging to the genera Brettanomyces (B. bruxellensis, B. anomalus, B. custersianus, B. nanus, and B.
CECCHINI, Francesca, IACUMIN, Lucilla, FONTANOT, Marco, COMUZZO, Piergiorgio, COMI, Giuseppe, MANZANO, Marisa   +5 more
openaire   +1 more source

Genetic transformation of yeast Dekkera/Brettanomyces bruxellensis

2013
Yeast Dekkera/Brettanomyces bruxellensis is a notorious wine spoilage yeast, but it is also a potential industrial organism for production of bioethanol and acetic acid. However, for detailed genetic characterization and construction of new strains with potential application in biotechnology, it is necessary to develop protocol for genetic ...
Lisnić, Berislav, Štafa, Anamarija, Žunar, Bojan, Svetec, Ivan Krešimir, Svetec Miklenić, Marina   +4 more
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Pratique du sulfitage. Brettanomyces bruxellensis s'adapte !

2018
National ...
Albertin, Warren, Avramova, Marta, Maupeu, Julie, Vallet-Courbin, Amélie, Cibrario, Alice, Dols, Marguerite, Masneuf-Pomarede, Isabelle   +6 more
openaire   +1 more source

Inactivation of Brettanomyces bruxellensis with non-thermal technologies

2017
[ES] La vinificación es una etapa de complejos cambios microbiológicos y fisicoquímicos. La fermentación alcohólica es dirigida principalmente por la especie Saccharomyces cerevisiae, aunque hay otras especies no-Saccharomyces también presentes que pueden influir en la calidad de los vinos.
González-Arenzana, L., Garde-Cerdán, Teresa, Santamaría, Pilar, López Martín, Rosa, López Alfaro, Isabel, Gutiérrez, Ana Rosa, Knorr, Dietrich, Sevenich, Robert, López, Noelia   +8 more
openaire   +1 more source