Results 71 to 80 of about 1,380 (159)

A new vector, pGID052, for genetic transfer inOenococcus oeni [PDF]

FEMS Microbiology Letters, 2004
Despite the large number of techniques available for the transformation of bacteria, several species are still resistant to the introduction of foreign DNA. Oenococcus oeni are among the organisms that are particularly refractory to transformation. However, conjugal experiments from Lactococcus lactis to O.
Charlotte, Beltramo, Mona, Oraby, Gérald, Bourel, Dominique, Garmyn, Jean, Guzzo   +4 more
openaire   +2 more sources

The potential of red‐fleshed apples for cider production

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
Abstract Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red‐fleshed apples (RFAs) have
Marbi Schwartz, Dalene de Beer, Jeannine Marais   +2 more
wiley   +1 more source

Influence of phenolic compounds on the physiology of OEnococcus oeni from wine [PDF]

Journal of Applied Microbiology, 2000
This study shows that the growth of Oenococcus oeni CECT 4100 in a synthetic medium is affected by phenolic compounds in different ways, depending on their type and concentration. Generally they have no effects at low concentrations, but hydroxycinnamic acids are inhibitory at high concentrations.
C, Reguant, A, Bordons, L, Arola, N, Rozès   +3 more
openaire   +2 more sources

Predicting Organic Acid Variation in White Wine Malolactic Fermentation Using a Logistic Model

Fermentation
The variation in organic acids during malolactic fermentation (MLF) affects the wine’s quality, presenting a challenge for the wine industry. This study aimed to investigate the kinetics of organic acids during MLF using two Oenococcus oeni strains under
Aikaterini Karampatea, Adriana Skendi, Maria Manoledaki, Elisavet Bouloumpasi   +3 more
doaj   +1 more source

Dealcoholized wine: Techniques, sensory impacts, stability, and perspectives of a growing industry

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
Abstract The category of dealcoholized wine is receiving mounting interest within the wine industry related to the ability to retain sensory characteristics similar to regular wine while reducing or completely removing the alcohol level. This option has led health‐conscious consumers to seek a lower alcohol alternative without compromising the ...
Wasim Akhtar, Adriana Teresa Ceci, Edoardo Longo, Marco Adolfo Marconi, Francesco Lonardi, Emanuele Boselli   +5 more
wiley   +1 more source

Lysis of yeast cells by Oenococcus oeni enzymes

Journal of Industrial Microbiology and Biotechnology, 2000
exhibited extracellular β (1→3) glucanase activity. This activity increased when cells were cultivated with glycosidic cell-wall macromolecules. In addition, the culture supernatant of the organism effectively lysed viable or dead cells of Saccharomyces cerevisiae. This lytic activity appeared in the early stationary phase of bacterial growth.
M Guilloux-Benatier, O Pageault, A Man, M Feuillat   +3 more
openaire   +1 more source

Impact of Lachancea thermotolerans strain and lactic acid concentration on Oenococcus oeni and malolactic fermentation in wine

OENO One, 2021
The yeast Lachancea thermotolerans can produce lactic acid during alcoholic fermentation (AF) and thereby acidify wines with insufficient acidity. However, little is known about the impact of L.
Emma C. Snyder, Vladimir Jiranek, Ana Hranilovic   +2 more
doaj  

Innovative Applications of High Hydrostatic Pressure in Winemaking

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.
ABSTRACT Wine industry faces, today, great challenges, including the production of wines with low SO2 content, the reduction of winemaking times, or the elaboration of wines with own distinctive characteristics, among others. To assess the potential and opportunities that high hydrostatic pressure (HHP) offers to meet these challenges, an exhaustive ...
Laura Otero, Lucía del Prado, Antonio Morata   +2 more
wiley   +1 more source

Protein Biosynthesis and Carbon Catabolite Repression Are Transcriptionally Upregulated in Saccharomyces cerevisiae by Extracellular Fractions From Several Wine Yeast Species

Microbial Biotechnology, Volume 18, Issue 5, May 2025.
Extracellular fractions enriched in vesicles of either Metschnikowia pulcherrima, Hanseniaspora uvarum, Torulaspora delbrueckii and Candida sake elicit a transcriptomic response in Saccharomyces cerevisiae shortly after inoculation in synthetic grape must.
Miguel Mejias‐Ortiz, Pilar Morales, Guillermo Juárez, Ramon Gonzalez   +3 more
wiley   +1 more source

Wine Fermentation as a Model System for Microbial Ecology and Evolution

Environmental Microbiology, Volume 27, Issue 4, April 2025.
(Belda et al., 2024; Environmental Microbiology): Wine has as much to contribute to ecology and evolution as ecology and evolution have to contribute to wine. ABSTRACT In vitro microbial communities have proven to be invaluable model systems for studying ecological and evolutionary processes experimentally.
Ignacio Belda, Sergio Izquierdo‐Gea, Belen Benitez‐Dominguez, Javier Ruiz, Jean C. C. Vila   +4 more
wiley   +1 more source