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https://www.readbyqxmd.com/read/28424673/genome-scale-reconstruction-of-the-metabolic-network-in-oenococcus-oeni-to-assess-wine-malolactic-fermentation
#1
Sebastián N Mendoza, Pablo M Cañón, Ángela Contreras, Magdalena Ribbeck, Eduardo Agosín
Oenococcus oeni is the main responsible agent for malolactic fermentation in wine, an unpredictable and erratic process in winemaking. To address this, we have constructed and exhaustively curated the first genome-scale metabolic model of Oenococcus oeni, comprising 660 reactions, 536 metabolites and 454 genes. In silico experiments revealed that nutritional requirements are predicted with an accuracy of 93%, while 14 amino acids were found to be essential for the growth of this bacterial species. When the model was applied to determine the non-growth associated maintenance, results showed that O...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28424625/role-of-mitochondrial-retrograde-pathway-in-regulating-ethanol-inducible-filamentous-growth-in-yeast
#2
Beatriz González, Albert Mas, Gemma Beltran, Paul J Cullen, María Jesús Torija
In yeast, ethanol is produced as a by-product of fermentation through glycolysis. Ethanol also stimulates a developmental foraging response called filamentous growth and is thought to act as a quorum-sensing molecule. Ethanol-inducible filamentous growth was examined in a small collection of wine/European strains, which validated ethanol as an inducer of filamentous growth. Wine strains also showed variability in their filamentation responses, which illustrates the striking phenotypic differences that can occur among individuals...
2017: Frontiers in Physiology
https://www.readbyqxmd.com/read/28417982/total-and-beverage-specific-alcohol-intake-and-the-risk-of-aggressive-prostate-cancer-a-case-control-study
#3
N P Papa, R J MacInnis, H Jayasekara, D R English, D Bolton, I D Davis, N Lawrentschuk, J L Millar, J Pedersen, G Severi, M C Southey, J L Hopper, G G Giles
BACKGROUND: Ethanol in alcoholic beverages is a known carcinogen, but its association with aggressive prostate cancer (APC) is uncertain. Recent studies have shown a modest increase in risk of APC associated with heavy alcohol intake while association for beverage types remain inconsistent. METHODS: Using a case-control design and self-administered questionnaire, we examined the association between APC (high grade and/or advanced stage) and frequency and quantity of alcohol intake 2 years prior to enrolment...
April 18, 2017: Prostate Cancer and Prostatic Diseases
https://www.readbyqxmd.com/read/28407905/fate-of-ethanol-during-cooking-of-liquid-foods-prepared-with-alcoholic-beverages-theory-and-experimental-studies
#4
Pia Snitkjær, Julia Ryapushkina, Erik Skovenborg, Arne Astrup, Lene Mølskov Bech, Morten Georg Jensen, Jens Risbo
To obtain an understanding of the ethanol loss during cooking of liquid foods containing alcoholic beverages, ethanol concentration was measured as a function of time and remaining volume in meat stocks prepared with wine and beer. A mathematical model describing the decline in volatile compounds during heating of simple liquid foods was derived. The experimental results and the model show that concentration of ethanol at any given time is determined by the initial concentration and a power law function of the remaining volume fraction...
September 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28405910/omics-analysis-of-acetic-acid-tolerance-in-saccharomyces-cerevisiae
#5
REVIEW
Peng Geng, Liang Zhang, Gui Yang Shi
Acetic acid is an inhibitor in industrial processes such as wine making and bioethanol production from cellulosic hydrolysate. It causes energy depletion, inhibition of metabolic enzyme activity, growth arrest and ethanol productivity losses in Saccharomyces cerevisiae. Therefore, understanding the mechanisms of the yeast responses to acetic acid stress is essential for improving acetic acid tolerance and ethanol production. Although 329 genes associated with acetic acid tolerance have been identified in the Saccharomyces genome and included in the database ( http://www...
May 2017: World Journal of Microbiology & Biotechnology
https://www.readbyqxmd.com/read/28382030/sub-optimal-ph-preadaptation-improves-the-survival-of-lactobacillus-plantarum-strains-and-the-malic-acid-consumption-in-wine-like-medium
#6
Mariantonietta Succi, Gianfranco Pannella, Patrizio Tremonte, Luca Tipaldi, Raffaele Coppola, Massimo Iorizzo, Silvia Jane Lombardi, Elena Sorrentino
Forty-two oenological strains of Lb. plantarum were assessed for their response to ethanol and pH values generally encountered in wines. Strains showed a higher variability in the survival when exposed to low pH (3.5 or 3.0) than when exposed to ethanol (10 or 14%). The study allowed to individuate the highest ethanol concentration (8%) and the lowest pH value (4.0) for the growth of strains, even if the maximum specific growth rate (μ max ) resulted significantly reduced by these conditions. Two strains (GT1 and LT11) preadapted to 2% ethanol and cultured up to 14% of ethanol showed a higher growth than those non-preadapted when they were cultivated at 8% of ethanol...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28372219/on-line-monitoring-of-oxygen-as-a-method-to-qualify-the-oxygen-consumption-rate-of-wines
#7
Ignacio Nevares, Víctor Martínez-Martínez, Ana Martínez-Gil, Roberto Martín, V Felipe Laurie, María Del Álamo-Sanza
Measuring the oxygen content during winemaking and bottle storage has become increasingly popular due to its impact on the sensory quality and longevity of wines. Nevertheless, only a few attempts to describe the kinetics of oxygen consumption based on the chemical composition of wines have been published. Therefore, this study proposes firstly a new fitting approach describing oxygen consuming kinetics and secondly the use of an Artificial Neural Network approach to describe and compare the oxygen avidity of wines according to their basic chemical composition (i...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372165/measurements-of-the-effects-of-wine-maceration-with-oak-chips-using-an-electronic-tongue
#8
Alisa Rudnitskaya, Leigh M Schmidtke, Ana Reis, M Rosario M Domingues, Ivonne Delgadillo, Bruno Debus, Dmitry Kirsanov, Andrey Legin
The use of oak products as a cheaper alternative to expensive wood barrels was recently permitted in Europe, which led to a continuous increase in the use of oak chips and staves in winemaking. The feasibility of the potentiometric electronic tongue as a tool for monitoring the effects of wine maceration with oak chips was evaluated. Four types of commercially available oak chips subjected to different thermal treatments and washing procedures and their mixture were studied. Ethanolic extracts of the chips were analysed using electrospray mass spectrometry and 28 phenolic and furanic compounds were identified...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28362111/alternative-yeasts-for-winemaking-saccharomyces-non-cerevisiae-and-its-hybrids
#9
Roberto Pérez-Torrado, Eladio Barrio, Amparo Querol
Wine fermentation has not significantly changed since ancient times and the most traditional aspects are seen by the market as elements that uplift wine nuances and quality. In recent years, new trends have emerged from the sector in line with consumer preferences, and due to the effects of global climate change on grape ripening. In the first cases the consumers are looking for wines with less ethanol and fruitier aromas and in the second cases the wineries want to reduce the wine alcohol levels and/or astringency...
March 31, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28360936/hybridization-and-adaptive-evolution-of-diverse-saccharomyces-species-for-cellulosic-biofuel-production
#10
David Peris, Ryan V Moriarty, William G Alexander, EmilyClare Baker, Kayla Sylvester, Maria Sardi, Quinn K Langdon, Diego Libkind, Qi-Ming Wang, Feng-Yan Bai, Jean-Baptiste Leducq, Guillaume Charron, Christian R Landry, José Paulo Sampaio, Paula Gonçalves, Katie E Hyma, Justin C Fay, Trey K Sato, Chris Todd Hittinger
BACKGROUND: Lignocellulosic biomass is a common resource across the globe, and its fermentation offers a promising option for generating renewable liquid transportation fuels. The deconstruction of lignocellulosic biomass releases sugars that can be fermented by microbes, but these processes also produce fermentation inhibitors, such as aromatic acids and aldehydes. Several research projects have investigated lignocellulosic biomass fermentation by the baker's yeast Saccharomyces cerevisiae...
2017: Biotechnology for Biofuels
https://www.readbyqxmd.com/read/28330225/metagenomics-analysis-of-microbial-communities-associated-with-a-traditional-rice-wine-starter-culture-xaj-pitha-of-assam-india
#11
Sudipta Sankar Bora, Jyotshna Keot, Saurav Das, Kishore Sarma, Madhumita Barooah
This is the first report on the microbial diversity of xaj-pitha, a rice wine fermentation starter culture through a metagenomics approach involving Illumine-based whole genome shotgun (WGS) sequencing method. Metagenomic DNA was extracted from rice wine starter culture concocted by Ahom community of Assam and analyzed using a MiSeq(®) System. A total of 2,78,231 contigs, with an average read length of 640.13 bp, were obtained. Data obtained from the use of several taxonomic profiling tools were compared with previously reported microbial diversity studies through the culture-dependent and culture-independent method...
December 2016: 3 Biotech
https://www.readbyqxmd.com/read/28324615/construction-of-low-ethanol-wine-yeasts-through-partial-deletion-of-the-saccharomyces-cerevisiae-pdc2-gene
#12
Raúl Andrés Cuello, Karina Johana Flores Montero, Laura Analía Mercado, Mariana Combina, Iván Francisco Ciklic
We propose an alternative GMO based strategy to obtain Saccharomyces cerevisiae mutant strains with a slight reduction in their ability to produce ethanol, but with a moderate impact on the yeast metabolism. Through homologous recombination, two truncated Pdc2p proteins Pdc2pΔ344 and Pdc2pΔ519 were obtained and transformed into haploid and diploid lab yeast strains. In the pdc2Δ344 mutants the DNA-binding and transactivation site of the protein remain intact, whereas in pdc2Δ519 only the DNA-binding site is conserved...
December 2017: AMB Express
https://www.readbyqxmd.com/read/28323197/postprandial-effects-of-wine-consumption-on-platelet-activating-factor-metabolic-enzymes
#13
Chrysa Argyrou, Ioanna Vlachogianni, George Stamatakis, Constantinos A Demopoulos, Smaragdi Antonopoulou, Elizabeth Fragopoulou
Platelet Activating factor (PAF) is a potent inflammatory mediator that is involved in the initiation and the prolongation of atherosclerosis. The purpose of the study was to investigate the effect of wine consumption on the activity of PAF metabolic enzymes and on IL-6 levels as a cytokine inflammatory marker. Healthy men participated in 4 daily trials and consumed a standardized meal along with Robola wine (trial R), or Cabernet Sauvignon (trial CS), or ethanol solution (trial E), or water (trial W). A significant trial effect was found in the activity of lyso-PAF acetyltransferase (Lyso-PAF AT) (ptrial=0...
March 16, 2017: Prostaglandins & Other Lipid Mediators
https://www.readbyqxmd.com/read/28242904/bioactive-components-of-prunus-avium-l-black-gold-red-cherry-and-prunus-avium-l-stark-gold-white-cherry-juices-wines-and-vinegars
#14
Nilgün H Budak
Cherries are one of the most popular fruits, characterized by attractive colour, firmness, appearance and delicious tastes. Cherries are consumed fresh as well as in jams, wine, dried, candy and other processed products. Cherries vary in antioxidant properties and phenolic substances. The aim of the study was to determine the effects of ethanol and acetic acid fermentation on total antioxidant activities and phenolic substances of cherry juice. Total investigation of solids, pH, soluble solids, phenolic substances, ORAC and TEAC of Prunus avium L...
January 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28239292/assessing-the-efficacy-of-pef-treatments-for-improving-polyphenol-extraction-during-red-wine-vinifications
#15
Guillermo Saldaña, Guillermo Cebrián, María Abenoza, Cristina Sánchez-Gimeno, Ignacio Álvarez, Javier Raso
The influence of the electric field intensity and pulse width on the improvement of total polyphenol index (TPI) and colour intensity (CI) during extraction in an ethanolic solution (30%) and during fermentation-maceration has been investigated in different grape varieties: Grenache from two harvesting times, Syrah and Tempranillo. The aim of this study was to develop a procedure to establish the PEF treatment conditions that cause enough permeabilization in the skin cells of different grape varieties to obtain a significant improvement in the vinification process in terms of increment on the polyphenol content or reduction of maceration time...
February 2017: Innovative Food Science & Emerging Technologies
https://www.readbyqxmd.com/read/28223968/effect-of-temperature-on-the-prevalence-of-saccharomyces-non-cerevisiae-species-against-a-s-cerevisiae-wine-strain-in-wine-fermentation-competition-physiological-fitness-and-influence-in-final-wine-composition
#16
Javier Alonso-Del-Real, María Lairón-Peris, Eladio Barrio, Amparo Querol
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. cerevisiae x S. kudriavzevii) can contribute to solve some of these challenges. They exhibit good fermentative capabilities at low temperatures, producing wines with lower alcohol and higher glycerol amounts...
2017: Frontiers in Microbiology
https://www.readbyqxmd.com/read/28201963/inhibition-of-amyloid-like-fibril-formation-of-trypsin-by-red-wines
#17
Márta Kotormán, Phanindra Babu Kasi, László Halász, Attila Borics
The aim of the present study was to examine the potential role and applicability of dietary supplements in reducing the risk of development of amyloid diseases associated with the gastrointestinal tract, such as type II diabetes. Trypsin, a well-known serine protease was used as a model protein in our experiments. The effect of various red wines on the formation of amyloid-like fibrils of trypsin was studied in vitro, in aqueous ethanol, at pH 7.0. Turbidity measurements, aggregation kinetics experiments, Congo red binding assays and electronic circular dichroism spectroscopic measurements were used to follow the aggregation process in the presence or absence of various red wines...
February 14, 2017: Protein and Peptide Letters
https://www.readbyqxmd.com/read/28197768/expression-of-an-acid-urease-with-urethanase-activity-in-e-coli-and-analysis-of-urease-gene
#18
REVIEW
Xiaofeng Liu, Qian Zhang, Nandi Zhou, Yaping Tian
Urea in alcoholic beverage is a precursor of ethyl carbamate (EC), which is carcinogenic. Enzymatic elimination of urea has attracted much research interest. Acid urease with good tolerance toward ethanol and acid is ideal enzyme for such applications. In the present work, the structural genes of urease from Providencia rettgeri JN-B815, ureABC were efficiently expressed in E. coli BL21(DE3) in an active form (apourease) exhibiting both urease and urethanase (hydrolyze EC) activities. The specific activities of the purified apourease were comparatively low, which were 2...
March 2017: Molecular Biotechnology
https://www.readbyqxmd.com/read/28192619/genomic-signatures-of-adaptation-to-wine-biological-ageing-conditions-in-biofilm-forming-flor-yeasts
#19
A L Coi, F Bigey, S Mallet, S Marsit, G Zara, P Gladieux, V Galeote, M Budroni, S Dequin, J L Legras
The molecular and evolutionary processes underlying fungal domestication remain largely unknown despite the importance of fungi to bioindustry and for comparative adaptation genomics in eukaryotes. Wine fermentation and biological ageing are performed by strains of S. cerevisiae with, respectively, pelagic fermentative growth on glucose and biofilm aerobic growth utilizing ethanol. Here, we use environmental samples of wine and flor yeasts to investigate the genomic basis of yeast adaptation to contrasted anthropogenic environments...
February 13, 2017: Molecular Ecology
https://www.readbyqxmd.com/read/28189053/hypoxia-and-iron-requirements-are-the-main-drivers-in-transcriptional-adaptation-of-kluyveromyces-lactis-during-wine-aerobic-fermentation
#20
Jordi Tronchoni, Alda J Rodrigues, Jose Antonio Curiel, Pilar Morales, Ramon Gonzalez
The respiratory metabolism of yeast species alternative to Saccharomyces cerevisiae has been explored in recent years as a tool to reduce ethanol content in grape wine. The efficacy of this strategy has been previously proven for mixed cultures of non-Saccharomyces and S. cerevisiae strains. In this work, we perform a transcriptomic analysis of the Crabtree-negative yeast Kluyveromyces lactis under tightly controlled growth conditions in order to better understand physiology of non-Saccharomyces yeasts during the fermentation of grape must under aerated conditions...
January 27, 2017: International Journal of Food Microbiology
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