Results 61 to 70 of about 3,242 (147)

Factors Affecting Volatile Phenol Production During Fermentations with Pure and Mixed Cultures of Dekkera bruxellensis and Saccharomyces cerevisiae

Food Technology and Biotechnology, 2014
The paper examines the impact of ethanol, and hidroxycinnamic and vinylphenol precursors on the production of volatile phenols in fermentations of mixed and pure cultures of yeasts Saccharomyces cerevisiae and Dekkera bruxellensis.
Janez Kosel, Neža Čadež, Peter Raspor
doaj  

A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499

Frontiers in Microbiology, 2017
Dekkera/Brettanomyces bruxellensis, the main spoilage yeast in barrel-aged wine, metabolize hydroxycinnamic acids into off-flavors, namely ethylphenols.
Federica Valdetara, Daniela Fracassetti, Alessia Campanello, Carlo Costa, Roberto Foschino, Concetta Compagno, Ileana Vigentini   +6 more
doaj   +1 more source

Citrus medica and Cinnamomum zeylanicum Essential Oils as Potential Biopreservatives against Spoilage in Low Alcohol Wine Products

Foods, 2020
Low alcohol wine is a new entry in the global wine market, due to the increase in consumers’ concern for health, economic and modern lifestyle issues.
Gregoria Mitropoulou, Anastasios Nikolaou, Valentini Santarmaki, Georgios Sgouros, Yiannis Kourkoutas   +4 more
doaj   +1 more source

Physiological and oenological traits of different Dekkera/Brettanomyces bruxellensis strains in wine-model conditions

, 2008
Contamination of wine by Dekkera/Brettanomyces bruxellensis is mostly due to the production of off-flavours identified as vinyl- and especially ethyl-phenols, but these yeasts can also produce several other spoiling metabolites, such as acetic acid and ...
F.E. Molinari, Gaspare Volonterio, Francesco Molinari, Antonio Tirelli, Andrea Romano, A.G. Tirelli, VOLONTERIO, GASPARE, Ileana Vigentini, C.M. Compagno, Roberto Foschino, Annamaria Merico, I. Vigentini, ROMANO, ANDREA, MERICO, ANNAMARIA, R. Foschino, Concetta Compagno   +15 more
core   +1 more source

The genome of wine yeast Dekkera bruxellensis provides a tool to explore its food-related properties. [PDF]

, 2012
The yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses in wine industry due to production of phenolic off-flavor compounds. D. bruxellensis is a distant relative of baker's yeast Saccharomyces cerevisiae.
Marcet-Houben, Marina, Lindquist, Erika, I. V. Grigoriev, T. Gabaldón, Aerts, Andrea, Labutti, Kurt, E. Lindquist, Lindquist, E., Bisson, Linda, L. Bisson, Compagno, Concetta, Phister, Trevor, K. Barry, Bisson, L., Grigoriev, I., Phister, T., Ling, Z., Copeland, A., Compagno, C., Ishchuk, Olena, Gabaldón, Toni, Gabaldón, T., K. LaButti, A. Copeland, T. Phister, Grigoriev, Igor V, LaButti, K., Ishchuk, O., Barry, K., Barry, Kerrie, A. Aerts, Piskur, Jure, Z. Ling, M. Marcet Houben, Aerts, A., Piškur, J., O. P. Ishchuk, Marcet-Houben, M., Ling, Zhihao, Copeland, Alex, J. Piškur, C. Compagno   +41 more
core   +2 more sources

Adaptation of Dekkera bruxellensis to lignocellulose-based substrate

, 2014
Adaptation of Dekkera bruxellensis to lignocellulose hydrolysate was investigated. Cells of D. bruxellensis were grown for 72 and 192H in batch and continuous culture, respectively (adapted cells).
Passoth, Volkmar,, Ståhlberg, Jerry,, Tiukova, Ievgeniia,, Sveriges lantbruksuniversitet., Haddad Momeni, Majid,   +4 more
core   +2 more sources

Temporal Shotgun Metagenomics Revealed the Potential Metabolic Capabilities of Specific Microorganisms During Lambic Beer Production

Frontiers in Microbiology, 2020
Lambic beer production processes are characterized by a temporal succession of well-adapted microbial species. Temporal metagenomic analysis of a Belgian, traditional, lambic beer production process, which was examined microbiologically and ...
Jonas De Roos, Marko Verce, Stefan Weckx, Luc De Vuyst   +3 more
doaj   +1 more source

Survival and metabolism of hydroxycinnamic acids by Dekkera bruxellensis in monovarietal wines

, 2021
Volatile phenols in wines are responsible for unpleasant aromas, which negatively affect the quality of the wine. These compounds are produced from the metabolism of hydroxycinnamic acids, mainly by the yeasts Brettanomyces/Dekkera.
Magalhães, Rui, Couto, José António, Campos, Francisco Manuel, Lima, Adriana Nunes de   +3 more
core   +1 more source

An acid tale of prion formation

eLife, 2016
Some bacteria use lactic acid to communicate with yeast cells.
Mick F Tuite
doaj   +1 more source

Class-II dihydroorotate dehydrogenases from three phylogenetically distant fungi support anaerobic pyrimidine biosynthesis

Fungal Biology and Biotechnology, 2021
Background In most fungi, quinone-dependent Class-II dihydroorotate dehydrogenases (DHODs) are essential for pyrimidine biosynthesis. Coupling of these Class-II DHODHs to mitochondrial respiration makes their in vivo activity dependent on oxygen ...
Jonna Bouwknegt, Charlotte C. Koster, Aurin M. Vos, Raúl A. Ortiz-Merino, Mats Wassink, Marijke A. H. Luttik, Marcel van den Broek, Peter L. Hagedoorn, Jack T. Pronk   +8 more
doaj   +1 more source