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wine

  • <span class="named-content genus-species" id="named-content-1">Saccharomyces cerevisiae</span> Cytosolic Thioredoxins Control Glycolysis, Lipid Metabolism, and Protein Biosynthesis under Wine-Making Conditions
    Food Microbiology
    Saccharomyces cerevisiae Cytosolic Thioredoxins Control Glycolysis, Lipid Metabolism, and Protein Biosynthesis under Wine-Making Conditions

    Oxidative stress is a common hazardous condition that cells have to face in their lifetime. Oxidative damage may diminish cell vitality and viability by reducing metabolism and eventually leading to aging and ultimate death. Wine yeast Saccharomyces cerevisiae also faces oxidative attack during its biotechnological uses. One of the main yeast antioxidant systems...

    Cecilia Picazo, Brian McDonagh, José Peinado, José A. Bárcena, Emilia Matallana, Agustín Aranda
  • Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production
    Food Microbiology
    Inactivating Mutations in Irc7p Are Common in Wine Yeasts, Attenuating Carbon-Sulfur β-Lyase Activity and Volatile Sulfur Compound Production

    Volatile sulfur compounds contribute to wine aromas that may be considered pleasant, such as “tropical,” “passionfruit,” and “guava,” as well as aromas that are considered undesirable, such as “rotten eggs,” “onions,” and “sewer.” During fermentation, wine yeasts release some of these compounds from odorless precursor molecules, a process that is most efficient when performed by yeasts that express active forms of the protein Irc7p. We...

    Antonio G. Cordente, Anthony R. Borneman, Caroline Bartel, Dimitra Capone, Mark Solomon, Michael Roach, Christopher D. Curtin
  • <em>Brettanomyces bruxellensis SSU1</em> Haplotypes Confer Different Levels of Sulfite Tolerance When Expressed in a <em>Saccharomyces cerevisiae SSU1</em> Null Mutant
    Food Microbiology
    Brettanomyces bruxellensis SSU1 Haplotypes Confer Different Levels of Sulfite Tolerance When Expressed in a Saccharomyces cerevisiae SSU1 Null Mutant

    Brettanomyces bruxellensis is one of the most important wine spoilage microorganisms, with the use of sulfite being the major method to control spoilage. However, this species displays a wide intraspecies distribution in sulfite tolerance, with some strains capable of tolerating high concentrations of SO2, with relatively high concentrations of this...

    C. Varela, C. Bartel, M. Roach, A. Borneman, C. Curtin
  • Food Microbiology | Spotlight
    Ethylphenol Formation by Lactobacillus plantarum: Identification of the Enzyme Involved in the Reduction of Vinylphenols
    Laura Santamaría, Inés Reverón, Félix López de Felipe, Blanca de las Rivas, Rosario Muñoz
  • Food Microbiology
    Bio-Heat Is a Key Environmental Driver Shaping the Microbial Community of Medium-Temperature Daqu
    Chen Xiao, Zhen-Ming Lu, Xiao-Juan Zhang, Song-Tao Wang, Ling Ao, Cai-Hong Shen, Jin-Song Shi, Zheng-Hong Xu
  • Biotechnology
    A Bacillus paralicheniformis Iron-Containing Urease Reduces Urea Concentrations in Rice Wine
    Qingtao Liu, Yuqi Chen, Minglai Yuan, Guocheng Du, Jian Chen, Zhen Kang
  • Food Microbiology
    Management of Multiple Nitrogen Sources during Wine Fermentation by Saccharomyces cerevisiae
    Lucie Crépin, Nhat My Truong, Audrey Bloem, Isabelle Sanchez, Sylvie Dequin, Carole Camarasa
  • Food Microbiology
    Biogeography of Oenococcus oeni Reveals Distinctive but Nonspecific Populations in Wine-Producing Regions
    Mariette El Khoury, Hugo Campbell-Sills, Franck Salin, Erwan Guichoux, Olivier Claisse, Patrick M. Lucas
  • Evolutionary and Genomic Microbiology
    Evidence of Distinct Populations and Specific Subpopulations within the Species Oenococcus oeni
    Julen Bridier, Olivier Claisse, Monika Coton, Emmanuel Coton, Aline Lonvaud-Funel
  • Methods
    Development of a Sequence-Characterized Amplified Region Marker-Targeted Quantitative PCR Assay for Strain-Specific Detection of Oenococcus oeni during Wine Malolactic Fermentation
    Lisa Solieri, Paolo Giudici

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