Characterization of Killer Yeasts from Nigerian Traditional Fermented Alcoholic Beverages
|
|
- Darrell Chase
- 5 years ago
- Views:
Transcription
1 Adesokan I. A. The Polytechnic Journal of Science and Technology PJST. Vol ISSN: Journal of Science & Technology Polytechnic Ibadan, Nigeria Characterization of Killer Yeasts from Nigerian Traditional Fermented Alcoholic Beverages Adesokan I. A. Department of Science Laboratory Technology, The Polytechnic, Ibadan, Nigeria. address: Abstract In this study the killer phenotypes among yeasts isolated from Nigerian traditional alcoholic beverages was investigated using methylene blue medium. The ethanol tolerance of the yeast isolates was also determined. A total of 62 yeasts were identified and found to belong to 16 different species and 10 genera. Saccharomyces cerevisiae was isolated from all the beverages and had a percentage occurrence of 33.33% in burukutu. It was closely followed by members of the genus Candida with 26.67% occurrence in the same beverage. Other yeasts isolated were S. chevalieri and S. uvarum. The viable counts of the yeasts ranged between 2.0x107 and 9.5x10 5 cfu/ml while the ph was between 3.6 and 5.4. Candida tropicalis and C. castelli were the most ethanol tolerant by having a growth of 1.5% in broth with 10% ethanol. All the strains of S. cerevisiae tested exhibited killer activity. Other killer yeasts isolated were members of genus Candida (except C. fructus), Pichia ohmeri, Schizosaccharomyces japonicum, S. chevalieri, Geotrichum candidum and Kluveyromyces apiculata. The non-killer yeasts isolated were S. uvarum, Sch. pombe, Rhodolorula graminis, K. apiculata and Pichia membranefaciens. P. membranefaciens and R. graminis were neutral while others were sensitive. Although all the strains of S. cerevisiae tested were killer yeasts, strain PW1 was especially ethanol tolerant and therefore seems to be a potentially useful strain. Introduction Fermented foods and beverages constitute a very important component of the people s diet in Africa. There are several different fermented products, which have been reported. Many fermented foods serve as main course meals and such food include gari, fufu and ogi. Others are highly prized food condiments. Those that are food condiments are usually made from the fermentation of protein rich seeds. Some of these are iru from Africa locust bean; Ugba from Africa oil bean and ogiri from melon seeds (Odunfa and Oyewole, 1998). There are five different types of traditional alcoholic beverages that are well known in Nigeria. These are burukutu, pito, sekete, which are prepared from malted maize sorghum grain, PJST Vol. 8,
2 Characterization of Killer Yeasts from Nigerian Traditional Fermented Alcoholic Beverages agadagidi from ripe plantain pulp and palm-wine from sugary sap of palm tree (Elaeis guineensis) and raphia palm (Raphia hookeri) (Sanni and Lonner, 1993). These beverages apart from serving as inebriating drinks are also important in fulfilling social obligations such as marriage, naming and burial ceremonies. Their production is as a result of mixed, spontaneously generated fermentation with yeasts and lactic acid bacteria as the predominating microorganisms. However, the yeasts flora is mainly responsible for the alcohol content of the beverages (Sefa-Dedeh et al., 1999). The production by yeasts of exotoxins with antimicrobial activity mediated by specific cell wall receptor on susceptible microorganisms is a relatively common phenomenon (Polonelli and Morace, 1986; Polonelli et al., 1991). Exotoxins (generally protein or glycoprotein) that are able to kill susceptible cells belonging to the same or congeneric species have been defined as killer toxins. Killer yeasts are toxin-producing fungi that are immune to the activity of their own killer toxins. After the original description of the phenomenon in Saccharomyces cerevisiae reported by Bevan and Makower (Yap et al., 2000), the attention of increasing number of investigators has been focused in the killer effect, which might represent a model of biological competition somewhat related to that of bacteriocin among bacteria (Musmanno et al., 1999; Schmitt and Breinig, 2006; Buzzini et al., 2007). Various yeasts species have been reported in traditional fermented alcoholic beverages in Nigeria (Sanni and Lonner, 1993) while the killer activities of these different yeasts species have been scarcely reported. Therefore, the objective of this present study is to provide information on the killer, sensitive and neutral phenotypes among the yeast isolated from Nigerian traditional fermented alcoholic beverages. Materials and Methods Sample collection Palm wine, burukutu and pito used in this study were from the local producers within Ibadan metropolis and agadagidi was from Ile-ife. Four samples of each beverage were collected separately in sterile containers and kept at 4 o C before analysis. Sensitive strain Candida glabrata Y55 and killer strains P. kluyveri UW2 and Kluyveromyces UW1 were obtained from the culture collection of Department of Biology, University of Western Ontario, Canada. Isolation and identification of yeasts Isolation was carried out on samples of each of these alcoholic beverage collected at various interval. One ml of suitable dilutions of each sample was poured into sterile Petri dishes and sterile molten (45 o C) Potato Dextrose Agar (PDA) containing 30µg/ml streptomycin was poured into the Petri dishes. The plates were purified by repeated streaking on PDA. The purified cultures were streaked onto PDA slants, incubated at 25 o C for 48 hours. The yeast isolates were then identified by physiological and biochemical tests according to the scheme described by Kreger-Van Rij (1987). PJST Vol. 8,
3 Adesokan I. A. Viable counts and ph measurement The viable count was determined using the pour plate technique. Suitable dilutions of each sample were plated in duplicates and colony forming units was obtained on PDA after incubation at 25 o C for 72 hours. The ph of the samples was determined using a ph meter. Determination of killer activity Killer phenotype was determined according to the method of Guitierrez et al. (2001). The assay medium was yeast extract peptone dextrose (YEPD) agar containing 0.03g/l methylene blue and buffered to ph 4.5 and 3.5 with 0.2M citrate-phosphate buffer. All isolates were transferred to plates seeded with sensitive strain Candida glabrata Y55 and incubated at 25 o C for hours. The tested strain was designated a killer yeast if the streaked strain was surrounded by a region of bluish-stained cells or by a clear zone of growth inhibition bounded by stained cells. To test the sensitive and neutral phenotypes, killer strains Kluyveromyces sp UW1 and Pichia kluyveri UW2 were streaked onto plates seeded with each of the non-killer isolates. If the killer strain was surrounded by a clear zone of inhibition or by a region of bluish-stained cells, then the tested strain was designated as sensitive. If there was no clear zone of inhibition or a region of bluish-stained cells then the tested strain was designated as neutral. That is a sensitive strain was inhibited by the killer strain while a neutral strain was not. Ethanol tolerance Ethanol tolerance was measured as the ability of the yeast to grow in yeasts extract peptone dextrose (YEPD) broth with increasing content of ethanol 5%, 10% and 15%. After 72 hours of incubation, growth was measured by turbidity increase at 650nm with camspec M105 spectrophotometer (Sefa-Dedeh et al., 1999). Results From the four different samples of each alcoholic beverages analyzed a total of 62 yeast isolates were identified. The yeasts were found to belong to 16 different species and 10 different genera (table 1). The most frequently encountered yeast which was found in all beverages was Saccharomyces cerevisiae. Also S. chevalieri was found in all the beverages except in palm wine while S. uvarum was isolated from burukutu and pito. The members of the Genus Candida isolated were Candida valida, C. krusei, C. intermedia C. tropicalis and C. castelli. Each of these yeasts was isolated from one beverage except C. valida which was found in both burukutu and pito. The viable counts of the yeasts from the beverages ranged between 2.0X 10 7 to 9.5X10 8 cfu/ml while the ph was between 3.6 and 5.4 (table 2). The ethanol tolerance of the yeasts (figure 1) showed that Candida tropicalis and P. membranefaciens had the highest growth of about 1.5% in YEPD broth with 10% ethanol. Whereas S. cerevisiae BK2, PT1,PW1, G. candidum, Sch. japonicum, Sch. pombe and R. graminis had a growth above 1.0% in YEPD broth with 10% ethanol. Furthermore, Candida valida, S. cerevisiae BK2, PW1, S. chevalieri, R. graminis, C. castelli and C. fructus grew in all the 3 ethanol concentration used. PJST Vol. 8,
4 Characterization of Killer Yeasts from Nigerian Traditional Fermented Alcoholic Beverages However, P. kluyveri UW2 and Kluyveromyces UW1 grew only in YEPD broth with 5% ethanol. Meanwhile, all the yeasts that grew in YEPD broth with 15% ethanol had a value below 0.5% except C. intermedia which was above 0.5%. The killer activity of the yeast isolates are presented in table 3. All the strains of S. cerevisiae tested and the members of genus Candida isolated (except C. PJST Vol. 8, fructus) exhibited killer activity. Other killer yeasts isolated were P. ohmeri, Sch. japonicum, S. chevalieri, G. candidum and K. africanus. The non-killer yeasts isolated were S. uvarum, Sch. Pombe, R. graminis, K. apiculata and P. membranefaciens. P. membranefaciens and R. graminis were neutral while others were sensitive. Table 1: Distribution of yeast species found in the alcoholic beverages Species Bukurukutu Pito Agadagidi Palm wine No % No % No % No % Candida valida Saccharomyces cerevisae Saccharomyces chevalieri Pichia ohmeri Geotrichium candidum Saccharomyces uvarum Schizosaccharamyces japonicum Kluyveromyces africanus Schizosaccharomyces pombe Candida krusei Candida intermedia Kloeckera apiculata Rhodolorulagraminis Candida tropicalis Candida castelli Pichia membranefaciens Torulaspora delbruekii
5 Adesokan I. A. Table 2: Yeasts viable counts and ph of the beverages Beverages ph Colony forming unit/ml Agadagidi 3.6* 2.0 x10 7 Burukutu x10 7 Palm wine x10 8 Pito x10 8 *Values are means of four determinations. Discussion In this study yeasts were isolated from four different Nigerian traditional fermented alcoholic beverages. All the isolated yeasts in this study have been reported with exception of C. valida. Sefa-Dedeh et al. (1999) characterize yeasts in traditional brewing of pito in Ghana and identified 21 strains belonging to 8 genera as Saccharomyces cerevisiae (8), Candida tropicalis (4), Kloeckera apiculata (2), Hansenula anomata (2) among others. Theivendirarajah and Chrystopher (1986) reported three general of yeasts in palmyrah palm wine. They stated the organisms of significant are those belonging to the genus Saccharomyces, because of their numerical predominance and superior fermentative ability. In the present study members of the genus Saccharomyces had the highest percentage of occurrence and were isolated from all the alcoholic beverages studied. This showed that the member of this genus is the most predominant and the result is in agreement with the observation of earlier works (Ekundayo, 1969; Theivendirarajah and Chrystopher 1986; Demuyakor and Ohta, 1991; Sanni and Lonner, 1993). PJST Vol. 8,
6 Characterization of Killer Yeasts from Nigerian Traditional Fermented Alcoholic Beverages Table 3: Killer activity of yeasts isolated from Nigerian traditional fermented alcoholic beverages Species Sensitive yeast in the lawn Killer activity (indicator organism) Pichia ohmeri Candida glabrata + Candida fructus Candida glabrata - C. krusei Candida glabrata + C. valida Candida glabrata + C. tropicalis Candida glabrata + C.intermedia Candida glabrata + Schizosaccharomyces pombe Candida glabrata - Sch. Japonicum Candida glabrata + Saccharomyces cerevisiae Candida glabrata + AG19 S. cerevisiae BK2 Candida glabrata + S. cerevisiae PT1 Candida glabrata + S. cerevisiae PW1 Candida glabrata + S. uvarum Candida glabrata - S. chevalieri Candida glabrata + Geotrichum candidum Candida glabrata + Kluyveromyces africanus Candida glabrata + Kloeckera apiculata Candida glabrata - Rhodolorula graminis Candida glabrata - Pichia membranefaciens Candida glabrata - Torulaspora delbruekii Candida glabrata - PJST Vol. 8,
7 PJST Vol. 8, Adesokan I. A.
8 Characterization of Killer Yeasts from Nigerian Traditional Fermented Alcoholic Beverages Next in terms of numerical number are the members of the genus Candida. The Candida isolated are C. valida, C. krusei, C. intermidia, C. tropicalis, C. castelli and C. fructus. All these members have been reported by previous studies (Sanni and Oso 1988). The only exception is Candida valida. The yeast viable counts and ph range reported in this work was significantly different from values reported by Sanni and Lonner (1993). A ph range of 3.4 to 5.4, and yeast viable counts of 8.4x10 4 to 6.2x10 6 cfu/ml was reported by these workers. The unpredictability of the associated yeast flora of traditional alcoholic beverages in sub-sahara Africa could be due to spontaneous nature of the fermentation, sources and type of ingredients used. The growth of the test isolates at different ethanol concentration over a period of time indicates their capacity for ethanol tolerance (Sefah-Dedeh et al., 1999) even though the alcoholic content of traditionally brewed beverages is between 1.5-6% (Odunfa and Oyewole, 1998). Although ethanol tolerance is not directly related to ethanol production capability (Sanni and Onilude, 1998), such information could be important for selection of potential strains of yeasts that can be employed for optimization of processing of the traditional alcoholic beverages with higher ethanol content. The dependence of killer activity on ph was first observed by Woods and Bevan (1986). Since then, the optimum ph for killer activity has been defined for a number of killer toxins, with the majority of them having an optimum ph between 4.2 and 4.7 (Pfeiffer and Radler, 1984). It was observed that all the strains of S. cerevisiae tested exhibited killer activity at ph 3.5 and 4.5. However, the killer activity of C. castelli, C. tropicalis and G. candidum was not detectable at ph 3.5 (result not shown). All the strains of S. cerevisiae isolated were killer yeasts and they showed a very strong ethanol tolerance. S. cerevisiae PW1 and BK2 grew at 15% ethanol concentration whereas PT1 and AG19 did not grow at all. Sefa-Dedeh et al. (1999) reported that S. cerevisiae I was the most ethanol tolerant while K. africanus was the least. Several studies have shown different applications of killer yeasts for biotyping, wine fermentation, potential antifungal activity (Perez et al., 2001; Sangorin et al., 2002; Schmitt and Breinig, 2002; Buzzini et al., 2007). Although all the strains of S. cerevisiae tested were killer yeasts, strain PW1 was especially ethanol tolerant and therefore seems to be a potentially useful strain. Further investigation could be carry out to determine the strong and weak killer phenotypes among the yeasts so as to pick the one with best toxin production ability and whose toxin has a broad spectrum of activities against many yeasts. PJST Vol. 8,
9 ACKNOWLEDGEMENT The author gratefully acknowledge the technical support and positive criticism by Prof. A.I. Sanni of Department of Microbiology, University of Ibadan, Nigeria in the course of supervising this project and Prof. M.A Lachance of Department of Biology, University of Western Ontario, Canada for kind donation of some yeast isolates used in this research work. The technical support of Dr S.T. Ogunbanwo of Department of Microbiology, University of Ibadan, Nigeria was also appreciated. REFERENCES Buzzini P., Turchetti B and Vaughan-Martini A.E (2007). The use of killer sensitive patterns for biotyping yeast strains: the state of art, potentialities and limitation. FEMS Yeast Research 7: Demuyakor B and Ohta Y (1991).Characteristics of single mixed culture fermentation of pito beer. Journal of Science of Food and Agriculture 62: Ekundayo J.A (1969). The Production of Pito, a Nigerian fermented beverage. Journal of Food Technology 4: Gutierrez A.R. Epifanio S., Garijo P., Lopez R. and Santamaria P. (2001). Killer yeasts: Incidence in the Ecology of Spontaneous fermentation. American Journal of Viticulture 52: Kreger-Van Rij N.J.W (1987). The Yeasts a Taxonomic Study 3 rd Edition, Amsterdam, Elsevier Publishers. Adesokan I. A. Musmanno R.A., Di Maggio T. and Coratza G. (1999). Studies on strong and weak killer phenotypes of wine yeasts: production, activity of toxin in must, and its effect in mixed culture fermentation. Journal of applied Microbiology 87: Odunfa S. A and Oyewole O.B (1998). African fermented foods in Microbiology of fermented foods. Vol. 2 2 nd ed. (B.J.B Wood, ed) Elsevier/Applied Science Publishers, London. Pp Pfeiffer P and Radler F. (1984). Comparison of the killer toxin of several yeasts and the purification of a toxin of type K2. Achives of Microbiology 137: Polonelli L and Morace G (1986). Reevaluation of the yeast killer phenomenon. Journal of Clinical Microbiology 24: Polonelli L., Lorenzini R., Bernardis F and Morace G (1991). Potential therapeutic effect of yeast killer toxin. Mycopathologia 96: Sanni A.I and Lonner C (1993). Identification of yeasts isolated from Nigerian traditional alcoholic beverages. Journal of Food Microbiology 10: Sanni A.I and Onilude A.A (1998). The effect of temperature on the ethanol tolerance of yeasts isolated from Nigerian traditional alcoholic beverages. Science Research Journal University of Ibadan, Nigeria 3: PJST Vol. 8,
10 Characterization of Killer Yeasts from Nigerian Traditional Fermented Alcoholic Beverages Sanni A.I. and Oso B.A. (1988). The production of agadagidi, a fermented beverage. Die Nahrung 32: Sefa-Dedeh S, Sanni A.I, Tetteh G and Sakyi- Dawson E (1999). Yeasts in the traditional brewing of pito in Ghana. World Journal of Microbiology and Biotechnology 15: Schmitt M. J and Breinig F. (2002). Yeast viral killer toxins: lethality and selfprotection. Reviews 4: Schmitt M. J and Breinig F. (2006). The viral killer system in yeast: from molecular biology to application. FEMS Microbiology Reviews 26: Sangorrin M., Zajonskovsky I., Broock M. and Caballero A (2002). The use of killer biotyping in an ecological survey of yeast in an old Patagonian winery. World Journal of Microbiology and Biotechnology 18: Theivendirarajah K and Chrystopher R.K. (1980). Microflora and Microbial activity in palmyrah (Borassus flabellifer) palm wine in Sri Lanka MIRCEM Journal 3: Woods D.R and Bevan E.A. (1986). The studies on the nature of the killer factor produced by Saccharomyces cerevisiae. Journal of General Microbiology 51: Yap N. A., Lopes M. B., Langridge P. and Henschke P.A. (2000). The incidence of killer activity of non- Saccharomyces yeasts towards indigenous yeasts species of grape must: potential application in wine fermentation. Journal of Applied Microbiology 89: Perez F., Ramirez M and Regodon J.A. (2001).Influence of killer strains of Scharomyces cerevisiae on wine fermentation. Antonie van Leeuwenhoek 79: PJST Vol. 8,
Isolation of Yeasts from Various Food Products and Detection of Killer Toxin Activity In vitro
Publications Available Online J. Sci. Res. 2 (2), 407-411 (2010) JOURNAL OF SCIENTIFIC RESEARCH www.banglajol.info/index.php/jsr Short Communication Isolation of Yeasts from Various Food Products and Detection
More informationKiller Activity of Yeasts Isolated from Natural Environments against Some Medically Important Candida Species
Polish Journal of Microbiology 2007, Vol. 56, No 1, 39 43 ORIGINAL PAPER Killer Activity of Yeasts Isolated from Natural Environments against Some Medically Important Candida Species RENATA VADKERTIOVÁ*
More informationAssessment of microbial growth and survival in fresh rafia palmwine from Umuariaga community, Ikwuano L. G. A. Abia State, Nigeria
ISSN: 2319-7706 Volume 4 Number 1 (2015) pp. 484-494 http://www.ijcmas.com Original Research Article Assessment of microbial growth and survival in fresh rafia palmwine from Umuariaga community, Ikwuano
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2009, 2(02), 135-139 Research Paper Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Complex fruit wine produced from dual culture fermentation
More informationActivity of Zymomonas species in palm-sap obtained from three areas in Edo State, Nigeria.
JASEM ISSN 1119-8362 All rights reserved Full-text Available Online at http:// www.bioline.org.br/ja J. Appl. Sci. Environ. Mgt. 2005 Vol. 9 (1) 25-30 Activity of Zymomonas species in palm-sap obtained
More informationMicrobial succession pattern in Ogi fermentation
International Journal of Advanced Research in Biological Sciences ISSN: 2348-8069 www.ijarbs.com DOI: 10.22192/ijarbs Coden: IJARQG(USA) Volume 5, Issue 7-2018 Research Article DOI: http://dx.doi.org/10.22192/ijarbs.2018.05.07.019
More informationMIC305 Stuck / Sluggish Wine Treatment Summary
Page: 1 of 5 1. BEFORE reinoculating 1.1 Check yeast viability with methylene blue. If < 25 % of yeasts are viable, rack off yeast lees and skip to reinoculation method below. If there are many live cells,
More informationOccurrence of Killer Yeasts in Spontaneous Wine Fermentations from the Tuscany Region of Italy
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Dec. 1993, p. 437-443 99-224/93/12437-7$2./ Copyright C 1993, American Society for Microbiology Vol. 59, No. 12 Occurrence of Killer Yeasts in Spontaneous Wine Fermentations
More informationSELECTION AND IMMOBILIZATION OF ISOLATED ACETIC ACID BACTERIA ON THE EFFICIENCY OF PRODUCING ACID IN INDONESIA
SELECTION AND IMMOBILIZATION OF ISOLATED ACETIC ACID BACTERIA ON THE EFFICIENCY OF PRODUCING ACID IN INDONESIA Kapti Rahayu Kuswanto 1), Sri Luwihana Djokorijanto 2) And Hisakazu Iino 3) 1) Slamet Riyadi
More informationAugust Instrument Assessment Report. Bactest - Speedy Breedy. Campden BRI
August 2013 Instrument Assessment Report Campden BRI food and drink innovation Bactest - Speedy Breedy Assessment of the suitability of Speedy Breedy as a rapid detection method for brewing contaminants
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 2009, 2(04), 126-134 Asian Journal of Food and Agro-Industry ISSN 1906-3040 Available online at www.ajofai.info Research Article Isolation and identification of killer yeast from fermented
More informationOnwuakor Chijioke.E *, Ukaegbu-Obi K.M
American Journal of Microbiological Research, 2014, Vol. 2, No. 4, 113-117 Available online at http://pubs.sciepub.com/ajmr/2/4/2 Science and Education Publishing DOI:10.12691/ajmr-2-4-2 Synergistic Bio-preservative
More informationStuck / Sluggish Wine Treatment Summary
800.585.5562 BSGWINE.COM 474 Technology Way Napa, CA 94558 Stuck / Sluggish Wine Treatment Summary 1. BEFORE REINOCULATING 1.1 Check yeast viability with methylene blue. Mix a sample of must with an equal
More informationComparative Study of the Antibacterial Quality of Aseptical Prepared [Dawadawa] from Locus Beans and Soybeans
Comparative Study of the Antibacterial Quality of Aseptical Prepared [Dawadawa] from Locus Beans and Soybeans Doi:10.5901/ajis.2014.v3n5p85 Abstract Musliu Abdulkadir Idayat Shade Iyaiya Department of
More informationThe Effect of ph on the Growth (Alcoholic Fermentation) of Yeast. Andres Avila, et al School name, City, State April 9, 2015.
1 The Effect of ph on the Growth (Alcoholic Fermentation) of Yeast Andres Avila, et al School name, City, State April 9, 2015 Abstract We investigated the effect of neutral and extreme ph values on the
More informationKiller Toxin of Kluyveromyces phaffii DBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, July 2001, p. 3058 3063 Vol. 67, No. 7 0099-2240/01/$04.00 0 DOI: 10.1128/AEM.67.7.3058 3063.2001 Copyright 2001, American Society for Microbiology. All Rights Reserved.
More informationAssessment of Microbial Contaminations indried Tea And Tea Brew.
International Journal of Pharmaceutical Science Invention ISSN (Online): 2319 6718, ISSN (Print): 2319 67X Volume 6 Issue 1 December 217 PP. 6-13 Assessment of Microbial Contaminations indried Tea And
More informationWINE PRODUCTION FROM OVER RIPENED BANANA
WORLD JOURNAL OF PHARMACY AND PHARMACEUTICAL SCIENCES Shweta et al. SJIF Impact Factor 6.041 Volume 5, Issue 6, 1461-1466 Research Article ISSN 2278 4357 WINE PRODUCTION FROM OVER RIPENED BANANA Shweta
More informationDiversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin
African Journal of Microbiology Research Vol. 5(18), pp. 2737-2742, 16 September, 2011 Available online http://www.academicjournals.org/ajmr ISSN 1996-0808 2011 Academic Journals Full Length Research Paper
More informationIsolation and Technological Characterisation of Brettanomyces Anomalus in Wine
Isolation and Technological Characterisation of Brettanomyces Anomalus in Wine Fatbardha LAMÇE 1, Kristaq SINI 2 PhD Student, Faculty of Biotechnology and Food, Agricultural University of Tirana, Tirana-Albania
More informationA DIFFERENTIAL MEDIUM FOR THE ENUMERATION OF THE SPOILAGE. Centro de Ciências do Ambiente - Departamento de Biologia, Universidade do Minho,
A DIFFERENTIAL MEDIUM FOR THE ENUMERATION OF THE SPOILAGE YEAST ZYGOSACCHAROMYCES BAILII IN WINE D. Schuller, M. Côrte- Real* and C. Leão Centro de Ciências do Ambiente - Departamento de Biologia, Universidade
More informationExploring microbial diversity :
Exploring microbial diversity : Production of flavours using yeasts isolated from tropical fruits Thomas PETIT Interest in studying microbial diversity? What can we expect from microbial diversity? Potential
More informationdepend,: upon the temperature, the strain of
QUANTITATIVE ADSORPTION OF METHYLENE BLUE BY DEAD YEAST CELLS' WALTER BORZANI AND MARINA L. R. VAIRO Department of Chemistry, Escola Politecnica, University of Sao Paulo, Sao Paulo, Brail Received for
More informationPROCESSING THE GRAPES RED WINEMAKING
PROCESSING THE GRAPES RED WINEMAKING Milena Lambri milena.lambri@unicatt.it Enology Area - DiSTAS Department for Sustainable Food Process Università Cattolica del Sacro Cuore - Piacenza COLOR COMPOUNDS
More informationAsian Journal of Food and Agro-Industry ISSN Available online at
As. J. Food Ag-Ind. 29, 3(1), 13-24 Asian Journal of Food and Agro-Industry ISSN 196-34 Available online at www.ajofai.info Research Article Production of kefir like product from mixed cultures of Saccharomyces
More information2. Materials and methods. 1. Introduction. Abstract
Standardizing Peanut Roasting Process Of Peanut Butter Production N. K. Dhamsaniya and N. C. Patel Junagadh Agricultural University, Junagadh, Gujarat, India Abstract The current practice of roasting peanut
More informationGROWTH TEMPERATURES AND ELECTROPHORETIC KARYOTYPING AS TOOLS FOR PRACTICAL DISCRIMINATION OF SACCHAROMYCES BAYANUS AND SACCHAROMYCES CEREVISIAE
J. Gen. Appl. Microbiol., 41, 239-247 (1995) GROWTH TEMPERATURES AND ELECTROPHORETIC KARYOTYPING AS TOOLS FOR PRACTICAL DISCRIMINATION OF SACCHAROMYCES BAYANUS AND SACCHAROMYCES CEREVISIAE MUNEKAZU KISHIMOTO*
More informationParametric Studies on Batch Alcohol Fermentation Using Saccharomyces Yeast Extracted from Toddy
J. Chin. Inst. Chem. Engrs., Vol. 34, No. 4, 487-492, 2003 Short communication Parametric Studies on Batch Alcohol Fermentation Using Saccharomyces Yeast Extracted from Toddy K. Pramanik Department of
More informationMicrobial and Physicochemical Characteristics of Locally Produced Pineapple Juice Treated with Garlic and Ginger
ISSN: 2319-7706 Volume 3 Number 6 (2014) pp. 895-901 http://www.ijcmas.com Original Research Article Microbial and Physicochemical Characteristics of Locally Produced Pineapple Juice Treated with Garlic
More informationOptimization of killer assays for yeast selection protocols
298 Revista Argentina de Microbiología (2010) ISSN 42: 0325-7541 298-306 ARTÍCULO ORIGINAL Revista Argentina de Microbiología (2010) 42: 298-306 Optimization of killer assays for yeast selection protocols
More informationResearch News from Cornell s Viticulture and Enology Program Research Focus Research Focus
Research News from Cornell s Viticulture and Enology Program Research Focus 2018-1 Research Focus The Wild, Wild Yeast: An Ecological Survey of Yeast Species and Strains in Finger Lakes Riesling Marie
More informationInnovations and Developments in Yeast. Karen Fortmann, Ph.D. Senior Research Scientist
Innovations and Developments in Yeast Karen Fortmann, Ph.D. Senior Research Scientist A Little Bit About White Labs Why I m Standing Here in Front of You White Labs Motto Committed to being the best yeast
More informationPROFICIENCY TESTS NO 19 AND EURL-Campylobacter National Veterinary Institute
PROFICIENCY TESTS NO 19 AND 20 2017 EURL-Campylobacter National Veterinary Institute NO OF NRLS PARTICIPATING IN THE PROFICIENCY TESTS 2017 PT 19 2016 PT 17 2015 PT 15 2014 PT 13 2013 PT 11 2012 PT 9 2011
More informationThe potential for upgrading traditional fermented foods through biotechnology
African Journal of Biotechnology Vol. 4 (5), pp. 375-380, May 2005 Available online at http://www.academicjournals.org/ajb ISSN 1684 5315 2005 Academic Journals Review The potential for upgrading traditional
More informationStudy of Microbial and Anti-microbial Properties of Palm Wine
Available online at www.scholarsresearchlibrary.com Scholars Research Library Der Pharmacia Lettre, 2018, 10 [10]: 1-9 [http://scholarsresearchlibrary.com/archive.html] ISSN 0975-5071 USA CODEN: DPLEB4
More informationTURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015)
From the Ministry of Food, Agriculture and Livestock: TURKISH FOOD CODEX COMMUNIQUÉ ON FERMENTED MILK PRODUCTS (DRAFT/2015) Objective ARTICLE 1 (1) The objective of this Communiqué is to determine the
More informationVITAMIN B12 PRODUCTION BY Propionibacterium shermanil In Tempeh Warawut Krusong, Busaba Yongsmith* and Priscilla C. Sanchez**
VITAMIN B12 PRODUCTION BY Propionibacterium shermanil In Tempeh Warawut Krusong, Busaba Yongsmith* and Priscilla C. Sanchez** Department of Agro-Industry, Faculty of Agricultural Technology, King Mongkut's
More informationFINAL REPORT TO AUSTRALIAN GRAPE AND WINE AUTHORITY. Project Number: AGT1524. Principal Investigator: Ana Hranilovic
Collaboration with Bordeaux researchers to explore genotypic and phenotypic diversity of Lachancea thermotolerans - a promising non- Saccharomyces for winemaking FINAL REPORT TO AUSTRALIAN GRAPE AND WINE
More informationThe study of xylose fermenting yeasts isolated in the Limpopo province. Tshivhase M, E.L Jansen van Rensburg, D.C La Grange
The study of xylose fermenting yeasts isolated in the Limpopo province Tshivhase M, E.L Jansen van Rensburg, D.C La Grange Introduction Energy and environmental challenges have become a huge problem These
More informationMicrobial Ecology Changes with ph
Microbial Ecology Changes with ph Thomas Henick-Kling Director, Viticulture & Enology Program Professor of Enology Winemaking Involves Different Population of Microorganisms Kloeckera / Hanseniaspora Schizosaccharomyces
More informationWine Yeast Population Dynamics During Inoculated and Spontaneous Fermentations in Three British Columbia Wineries
Wine Yeast Population Dynamics During Inoculated and Spontaneous Fermentations in Three British Columbia Wineries MSc Candidate: Jessica Lange Supervisor: Dr. Daniel Durall July 7 th, 22 Please note: Darryl
More informationDeciphering the microbiota of Greek table olives - A metagenomics approach
1 st International Olive Conference Table Olives: Pursuing Innovation - Exploring Trends Thessaloniki, Greece, 24-26 May 2018 Deciphering the microbiota of Greek table olives - A metagenomics approach
More informationInterpretation Guide. Yeast and Mold Count Plate
Interpretation Guide The 3M Petrifilm Yeast and Mold Count Plate is a sample-ready culture medium system which contains nutrients supplemented with antibiotics, a cold-water-soluble gelling agent, and
More informationSpecific Yeasts Developed for Modern Ethanol Production
2 nd Bioethanol Technology Meeting Detmold, Germany Specific Yeasts Developed for Modern Ethanol Production Mike Knauf Ethanol Technology 25 April 2006 Presentation Outline Start with the Alcohol Production
More informationHow yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent
How yeast strain selection can influence wine characteristics and flavors in Marquette, Frontenac, Frontenac gris, and La Crescent Katie Cook, Enologist, University of Minnesota Fermentation Yeast Saccharomyces
More informationSour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing
Sour Beer A New World approach to an Old World style. Brian Perkey Lallemand Brewing History & Styles of Sour Beers Sour beer styles have existed for centuries What do we mean by Sour beer? History and
More informationViniflora CH11 Product Information
Description Viniflora CH11 is a freeze-dried culture of Oenococcus oeni. It is a heterofermentative malolactic bacteria which has been selected to ensure a fast and safe malolactic fermentation when inoculated
More informationLachancea thermotolerans in pure-culture fermentations
Lachancea thermotolerans in pure-culture fermentations Jen House UC Davis Lachancea Saccharomycetaceae family Formerly Kluyveromyces (6,7) Reclassified by Kurtzman in 2003 Named after Dr. Marc-André Lachance
More informationEffectiveness of the CleanLight UVC irradiation method against pectolytic Erwinia spp.
Page 1 of 12 Effectiveness of the CleanLight UVC irradiation method against pectolytic Erwinia spp. Zon Fruit & Vegetables Author: Agnieszka Kaluza Innovation & Development Engineer 29 November 2013 Versie:
More informationGROWTH RATES OF RIPE ROT FUNGI AT DIFFERENT TEMPERATURES
: 77-84 GROWTH RATES OF RIPE ROT FUNGI AT DIFFERENT TEMPERATURES T.A. Elmsly and J. Dixon Avocado Industry Council Ltd., P.O. Box 13267, Tauranga 3110 Corresponding author: tonielmsly@nzavaocado.co.nz
More informationYeast prions: structure, biology and prion-handling systems
Yeast prions: structure, biology and prion-handling systems Supplementary Information Phenotypes of wild [PSI+] strains. Methods Yeast strains UCD#824, UCD#939 and UCD#978 were purchased directly from
More informationRESOLUTION OIV-OENO MOLECULAR TOOLS FOR IDENTIFICATION OF SACCHAROMYCES CEREVISIAE WINE YEAST AND OTHER YEAST SPECIES RELATED TO WINEMAKING
RESOLUTION OIV-OENO 408-2011 MOLECULAR TOOLS FOR IDENTIFICATION OF SACCHAROMYCES CEREVISIAE WINE YEAST AND OTHER YEAST SPECIES RELATED TO WINEMAKING THE GENERAL ASSEMBLY In view of Article 2, paragraph
More informationSCENARIO Propose a scenario (the hypothesis) for bacterial succession in each type of milk:
Prokaryotic Diversity! and Ecological Succession in Milk Name INTRODUCTION Milk is a highly nutritious food containing carbohydrates (lactose), proteins (casein or curd), and lipids (butterfat). is high
More informationBioethanol Production from Apple Pomace left after Juice Extraction
ISPUB.COM The Internet Journal of Microbiology Volume 5 Number 2 Bioethanol Production from Apple Pomace left after Juice Extraction D Chatanta, C Attri, K Gopal, M Devi, G Gupta, T Bhalla Citation D Chatanta,
More informationPetite Mutations and their Impact of Beer Flavours. Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016
Petite Mutations and their Impact of Beer Flavours Maria Josey and Alex Speers ICBD, Heriot Watt University IBD Asia Pacific Meeting March 2016 Table of Contents What Are They? No or reduced mitochondrial
More informationSCREENING OF KILLER-SENSITIVE PATTERN (KSP) FOR BIOTYPING YEAST STRAINS ISOLATED FROM DAIRY PRODUCTS
Pak. J. Bot., 45(3): 1039-1044, 2013. SCREENING OF KILLER-SENSITIVE PATTERN (KSP) FOR BIOTYPING YEAST STRAINS ISOLATED FROM DAIRY PRODUCTS MUHAMMAD MUSHTAQ *, SHARFUN-NAHAR AND M. H. HASHMI 1 Department
More informationThe use of Schizosaccharomyces yeast in order to reduce the content of Biogenic Amines and Ethyl Carbamate in wines
August 18, 2015 The use of Schizosaccharomyces yeast in order to reduce the content of Biogenic Amines and Ethyl Carbamate in wines Dept. Chemistry and Food Technology IS 22000 Prof. Santiago Benito Sáez.
More informationWhat kind of positive impacts does non-saccharomyces yeast have on wine fermentation?
Improving wine quality through the application of non-saccharomyces yeast. Novel applications of lactic acid production by Lachancea thermotolerans (Kluyveromyces thermotolerans) JH Swiegers, N Edwards,
More informationREDUCING SULPHITES CONTENT IN WINES
REDUCING SULPHITES CONTENT IN WINES Consumers and sulphites in wine Roles and impacts of SO 2 in Oenology Bacteria Yeast Oxygene, quinones Tyrosinase, laccase Antiseptic Antioxidant Antioxidasic Oxidised
More informationGENERAL CHARACTERISTICS OF FRESH BAKER S YEAST
GENERAL CHARACTERISTICS OF FRESH BAKER S YEAST Updated in December 2012.. Foreword This document serves to provide general characteristics for fresh baker s yeast: block or compressed yeast, granulated
More informationIdentification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards
Letters in Applied Microbiology 2002, 35, 305 310 Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards S. Redžepović 1, S.
More informationLiving Factories. Biotechnology SG Biology
Living Factories Biotechnology SG Biology Learning Outcomes 1 State that the raising of dough and the manufacture of beer and wine depend on the activities of yeast. Identify yeast as a single celled fungus,
More informationCellular death of two non-saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae
Cellular death of two non-saccharomyces wine-related yeasts during mixed fermentations with Saccharomyces cerevisiae F. Pérez-Nevado b,1, H. Albergaria a,1, T. Hogg c, F. Girio a, a Unidade de Fisiologia
More informationHYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY*
Ceylon Cocon. Q. (1974) 25, 153-159 Printed in Sri Lanka. HYDROGEN SULPHIDE FORMATION IN FERMENTING TODDY* E. R. JANSZ, E. E. JEYARAJ, I. G. PREMARATNE and D. J. ABEYRATNE Industrial Microbiology Section,
More informationIsolation and Identification of Indigenous Aspergillus oryzae for Saccharification of Rice Starch
Tropical Agricultural Research Vol. 16: 121-127 (2004) Isolation and Identification of Indigenous Aspergillus oryzae for Saccharification of Rice Starch S.S. Sooriyamoorthy, K.F.S.T. Silva 1, M.H.W. Gunawardhane
More informationIntroduction to MLF and biodiversity
Introduction to MLF and biodiversity Maret du Toit DEPARTMENT OF VITICULTURE AND OENOLOGY INSTITUTE FOR WINE BIOTECHNOLOGY Stellenbosch University E-mail: mdt@sun.ac.za Microbiology of wine your perpsectives
More informationEffects of Pineapple Juice on Microbial Flora. Jamison Beiriger Grade 9 Central Catholic High School
Effects of Pineapple Juice on Microbial Flora Jamison Beiriger Grade 9 Central Catholic High School Pineapple Juice Popular drink worldwide Pineapples grow in tropical climates 131% Daily Value of Vitamin
More informationOccurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages
MiniReview Occurrence and taxonomic characteristics of strains of Saccharomyces cerevisiae predominant in African indigenous fermented foods and beverages Lene Jespersen Department of Dairy and Food Science,
More informationEvaluation of the Biolog system for the identification of food and beverage yeasts
Letters in Applied Microbiology 1997, 24, 455 459 Evaluation of the Biolog system for the identification of food and beverage yeasts W. Praphailong 1, M. Van Gestel, G.H. Fleet 1 and G.M. Heard Cooperative
More informationViniflora Oenos. Product Information. Description. Packaging. Physical Properties. Application. Storage and handling. Version: 7 PI-EU-EN
Description is a freeze-dried pure culture of Oenococcus oeni. It is a heterofermentative malolactic bacteria which has been selected to ensure a fast and safe malolactic fermentation when inoculated directly
More information30 YEARS OF FUEL ETHANOL PRODUCTION IN BRAZIL: identification and selection of dominant industrial yeast strains.
30 YEARS OF FUEL ETHANOL PRODUCTION IN BRAZIL: identification and selection of dominant industrial yeast strains Mário Lúcio Lopes Sugarcane Production Source: http://english.unica.com.br/content/show.asp?cntcode={d6c39d36-69ba-458d-a95c-815c87e4404d}
More informationBiological Activity of metabolites from Lepiota procera against plant pathogen (Colletotrichum capsici)
Available online http://www.ijat-aatsea.com ISSN 1686-9141 Biological Activity of metabolites from Lepiota procera against plant pathogen (Colletotrichum capsici) Phadungpran, Phaophilat * ; Pongnak, Wattanachai
More informationph and Low Level (10 ppm) Effects of HB2 Against Campylobacter jejuni
ph and Low Level (10 ppm) Effects of HB2 Against Campylobacter jejuni Background/Purpose The contamination of food products by pathogenic organisms such as Salmonella or Campylobacter is an on-going problem
More informationNOVEL NON-DAIRY YOGHURT FROM PIGEON PEA MILK
NOVEL NON-DAIRY YOGHURT FROM PIGEON PEA MILK A.O. Yusuf, F. Shode and O.A. Ijabadeniyi Department of Biotechnology and Food Technology, Durban University of Technology, South Africa INTRODUCTION Pigeon
More informationSustainable oenology and viticulture: new strategies and trends in wine production
Sustainable oenology and viticulture: new strategies and trends in wine production Dr. Vassileios Varelas Oenologist-Agricultural Engineer Wine and Vine Consultant Sweden Aim of the presentation Offer
More informationUnit code: A/601/1687 QCF level: 5 Credit value: 15
Unit 24: Brewing Science Unit code: A/601/1687 QCF level: 5 Credit value: 15 Aim This unit will enable learners to apply knowledge of yeast physiology and microbiology to the biochemistry of malting, mashing
More informationNew Mexico Vine and Wine Conference
New Mexico Vine and Wine Conference Yeast Selection (from us, to you!) February 22 & 23,2013 Sigrid Gertsen-Schibbye Lallemand-Scott Labs We could just tell you what to use But there is so much more to
More informationLACTIC ACID BACTERIA IN RYE SOURDOUGH FROM CRUDE AND PEELED RYE FLOUR
FOOD SCIENCES LACTIC ACID BACTERIA IN RYE SOURDOUGH FROM CRUDE AND PEELED RYE FLOUR Latvia University of Agriculture E-mail: emils.kozlinskis@gmail.com Abstract In Latvia the spontaneous sourdough is used
More informationMicrobial and Biochemical Tests on the Traditional Sorghum Fermentation (Dabar & Fetirita)
American Journal of Food Science and Health Vol. 4, No. 2, 2018, pp. 7-14 http://www.aiscience.org/journal/ajfsh ISSN: 2381-7216 (Print); ISSN: 2381-7224 (Online) Microbial and Biochemical Tests on the
More informationEnzymatic Potentials of Lactic Acid Bacteria Isolated from Palm Wine
International Journal of Bioinformatics and Biomedical Engineering Vol. 4, No. 4, 2018, pp. 56-61 http://www.aiscience.org/journal/ijbbe ISSN: 2381-7399 (Print); ISSN: 2381-7402 (Online) Enzymatic Potentials
More informationENARTIS NEWS WANT TO PRODUCE A WINE WITH LOW OR ZERO SO 2
ENARTIS NEWS WANT TO PRODUCE A WINE WITH LOW OR ZERO SO 2 ADDITION? SO 2 is one of the most controversial additives currently used in the wine industry. Numerous attempts have been made to find alternatives
More informationCYTOGENETIC CHARACTERIZATION AND IDENTIFICATION OF THE YEAST STRAINS ISOLATED FROM DOC DEALU MARE, VALEA CALUGAREASCA AREA
CYTOGENETIC CHARACTERIZATION AND IDENTIFICATION OF THE YEAST STRAINS ISOLATED FROM DOC DEALU MARE, VALEA CALUGAREASCA AREA Elena Brinduse, Aurelia Tudorache, Laura Fotescu Research and Development Institute
More informationDecolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using in Cosmetics
International Journal of Sciences Research Article (ISSN 235-3925) Volume 1, Issue Oct 212 http://www.ijsciences.com Decolorisation of Cashew Leaves Extract by Activated Carbon in Tea Bag System for Using
More informationIsolating WILD. Yeast Strains. By Mike Lentz ZYMURGY JAzym14_REFwildyeast.indd 54
Isolating WILD Yeast Strains By Mike Lentz 54 54-60 JAzym14_REFwildyeast.indd 54 EDITOR S NOTE: This is the third published experiment from the AHA s Research & Education Fund. For more on the REF and
More informationRESOLUTION OIV-OENO MONOGRAPH ON GLUTATHIONE
RESOLUTION OIV-OENO 571-2017 MONOGRAPH ON GLUTATHIONE THE GENERAL ASSEMBLY, IN VIEW OF Article 2, paragraph 2 iv of the Agreement of 3 April 2001 establishing the International Organisation of Vine and
More informationEffect of Inocucor on strawberry plants growth and production
Effect of Inocucor on strawberry plants growth and production Final report For Inocucor Technologies Inc. 20 Grove, Knowlton, Quebec, J0E 1V0 Jae Min Park, Dr. Soledad Saldías, Kristen Delaney and Dr.
More informationMolecular identification of bacteria on grapes and in must from Small Carpathian wine-producing region (Slovakia)
Molecular identification of bacteria on grapes and in must from Small Carpathian wine-producing region (Slovakia) T. Kuchta1, D. Pangallo2, Z. Godálová1, A. Puškárová2, M. Bučková2, K. Ženišová1, L. Kraková2
More informationAn Economic And Simple Purification Procedure For The Large-Scale Production Of Ovotransferrin From Egg White
An Economic And Simple Purification Procedure For The Large-Scale Production Of Ovotransferrin From Egg White D. U. Ahn, E. J. Lee and A. Pometto Department of Animal Science, Iowa State University, Ames,
More informationStudies on Production of Native Wine from Rice
Studies on Production of Native Wine from Rice Vijay Wadhai 1 and Manjusha Gondane 2 1 Assistant Professor, Sardar Patel Mahavidyalaya Chandrapur Email: spmicro1747@rediffmail.com 2 Student, Sardar Patel
More informationStudy of some yeast strains in order to be used for ethanol production from whey
Available online at http://journal-of-agroalimentary.ro Journal of Agroalimentary Processes and Technologies 2012, 18 (3), 247-252 Journal of Agroalimentary Processes and Technologies Study of some yeast
More informationINTRODUCTION probiotics Fermentation
INTRODUCTION Food microbiology is the study of the microorganisms that grow in or contaminate the foods that humans consume. In general, food microbes could be considered either beneficial or a nuisance
More informationProduction, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.)
Production, Optimization and Characterization of Wine from Pineapple (Ananas comosus Linn.) S.RAJKUMAR IMMANUEL ASSOCIATE PROFESSOR DEPARTMENT OF BOTANY THE AMERICAN COLLEGE MADURAI 625002(TN) INDIA WINE
More informationUse of WL Medium to Profile Native Flora Fermentations
198 Pallman et al. Use of WL Medium to Profile Native Flora Fermentations Christina L. Pallmann, 1 James A. Brown, 1 Tammi L. Olineka, 2 Luca Cocolin, 3 David A. Mills, 4 and Linda F. Bisson 4 * Vineyard,
More informationYEASTS ISOLATION AND SELECTION FOR BIOETHANOL PRODUCTION FROM INULIN HYDROLYSATES
Innovative Romanian Food Biotechnology Vol. 6, Issue of March, 2010 2010 by Dunărea de Jos University Galaţi Received December 24, 2009 / Accepted February 15, 2010 RESEARCH ARTICLE YEASTS ISOLATION AND
More informationDaniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA
Daniel Pambianchi 10 WINEMAKING TECHNIQUES YOU NEED TO KNOW MAY 20-21, 2011 SANTA BARBARA, CA 1 Founder/President of Cadenza Wines Inc. GM of Maleta Winery in Niagara-on-the- Lake, Ontario (Canada) Contributing
More informationCOENZYME Q SYSTEM IN THE CLASSIFICATION OF APICULATE YEASTS IN THE GENERA NADSONIA, SACCHAROMYCODES, HA NSENIASPORA, KLOECKERA, AND WICKERHAMIA1
J. Gen. App!. Microbiol., 22, 293-299 (1976) COENZYME Q SYSTEM IN THE CLASSIFICATION OF APICULATE YEASTS IN THE GENERA NADSONIA, SACCHAROMYCODES, HA NSENIASPORA, KLOECKERA, AND WICKERHAMIA1 YUZO YAMADA,
More informationPRESERVATION METHOD OF YEAST AND PERFORMANCE IN BEER FERMENTATION
R. Rotar Stingheriu. Scientifical Researches. Agroalimentary Processes and Technologies, Volume XI, No. 2 (2005), 337-344 PRESERVATION METHOD OF YEAST AND PERFORMANCE IN BEER FERMENTATION Rodica Rotar
More informationINITIAL INVESTIGATION ON ACETIC ACID PRODUCTION AS COMMODITY CHEMICAL
INITIAL INVESTIGATION ON ACETIC ACID PRODUCTION AS COMMODITY CHEMICAL 1,2 Mallika Boonmee, 2 Soothawan Intarapanich 1 Fermentation Research Center for Value Added Agricultural Products, Khon Kaen University,
More informationVirginie SOUBEYRAND**, Anne JULIEN**, and Jean-Marie SABLAYROLLES*
SOUBEYRAND WINE ACTIVE DRIED YEAST REHYDRATION PAGE 1 OPTIMIZATION OF WINE ACTIVE DRY YEAST REHYDRATION: INFLUENCE OF THE REHYDRATION CONDITIONS ON THE RECOVERING FERMENTATIVE ACTIVITY OF DIFFERENT YEAST
More informationAN ENOLOGY EXTENSION SERVICE QUARTERLY PUBLICATION
Effect of non-saccharomyces yeasts on the volatile chemical profile of Shiraz wine M.E. B. Whitener, J. Stanstrup, S. Carlin, B. Divol, M.Du Toit And U. Vrhovsek What the authors did. They investigated
More information