Download or read book Effect of Lactic Acid Bacteria Growth on Brettanomyces Bruxellensis Growth and Production of Ethylphenols written by Stuart C. Chescheir and published by . This book was released on 2014 with total page 68 pages. Available in PDF, EPUB and Kindle. Book excerpt: The yeast Brettanomyces bruxellensis is the most important wines spoilage yeast encountered during winemaking as it can survive in wine for long periods, requires minimal nutrients for growth, and can be difficult to control. Brettanomyces produces two major spoilage products, the volatile phenols 4-ethylphenol (Band-Aid, medicinal smell) and 4-ethylguaiacol (smoke, clove smell) by decarboxylation and subsequent reductions of the hydroxycinnamic acids p-coumaric acid and ferulic acid. Hydroxycinnamic acids are naturally present in grapes and wine and are also often present in the form of tartaric acid- hydroxycinnamic acid esters which B. bruxellensis cannot utilize. The first objective of this study was therefore to investigate the ability of other wine microorganisms to hydrolyze tartaric acid bound hydroxycinnamic acids and the impact this may have on volatile phenol production by Brettanomyces. Of the thirty five strains of wine microorganisms tested only one, the commercial strain O. oeni VFO, hydrolyzed tartaric acid bound hydroxycinnamic acids in wine and increased the concentrations of the free hydroxycinnamic acids p- coumaric acid and ferulic acid. Because of this, B. bruxellensis produced significantly higher concentrations of 4-ethylphenol and 4-ethylguiaciol when growing in wine where VFO had conducted the malolactic fermentation. In contrast, wines that underwent MLF with O. oeni Alpha or VP41 contained similar 4-EP and 4-EG concentrations to the control. A subsequent study investigated interactions between the wine spoilage yeast Brettanomyces bruxellensis and wine lactic acid bacteria (LAB) and the impact on Brettanomyces growth and volatile phenol production. Studies in acidic grape juice (AGJ) broth (pH 3.50, 5% ethanol) demonstrated that growth of O. oeni could inhibit Brettanomyces growth in a strain dependent manner. Production of 4-ethyphenol was also delayed and reduced in a strain dependent manner. For example, in the control a maximum of 19 mg/L 4-EP was produced by B. bruxellensis UCD-2049 while during growth in media where VP41 had previously grown only 7.9 mg/L 4-EP was produced. When B. bruxellensis was inoculated into Pinot noir wine where malolactic fermentation (MLF) had been performed by O. oeni VFO, populations of B. bruxellensis quickly decreased below detectable levels and did not recover during the course of the experiment (50 days). In contrast, when B. bruxellensis UCD-2049 was inoculated into Pinot noir wine where Pediococcus damnosus OW2 had previously grown populations did not decrease and growth occurred in a similar manner to the control. The reason for this decrease in population was further explored by inoculating B. bruxellensis into AGJ broth (pH 3.50) where there had been previous growth of O. oeni Alpha or VP41. In half the treatments the O. oeni were removed by sterile filtration prior to Brettanomyces inoculation. Although there was delayed growth of B. bruxellensis in media where O. oeni had previously grown there was no significant difference between growth in sterile filtered and non-sterile filtered treatments. The relief of inhibition by sterile filtration suggests that neither nutrient depletion nor the production of an extracellular inhibitory compound by O. oeni were the causes of Brettanomyces inhibition, as sterile filtration would not have impacted these. Future work in this field should include screening a larger and more diverse group of wine microorganisms for the ability to hydrolyze tartaric ester bound hydroxycinnamic acids. This should include non-Saccharomyces yeast such as Kloeckera that are known to be present during early fermentation as well as spoilage bacteria such as Lactobacillus. In addition, the inhibition of B. bruxellensis should be explored further by testing O. oeni against a larger number of B. bruxellensis strains and additional mechanisms of inhibition should be investigated.
Download or read book The Effect of Oxygen and Coumaric Acid on Brettanomyces Bruxellensis Growth 4 ethylphenol Production and Acetic Acid Formation written by Laura Maxine Weissberg and published by . This book was released on 2008 with total page 318 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects of Residual Sugar Nitrogen Ethanol Acids and Hydroxycinnamic Acids on Growth of Brettanomyces Bruxellensis written by Elizabeth Angelica Tomasino and published by . This book was released on 2006 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Effect of Oxidation reduction Potential on the Growth and Spoilage Capacity of Brettanomyces Bruxellensis written by Michael Louis Attanasi and published by . This book was released on 2016 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The purpose of this investigation is to analyze the role, if any, of the redox potential of the fermentation media in both aerobic and anaerobic conditions on the spoilage capacity of Brettanomyces bruxellensis. Because the Custers Effect is thought to result from insufficient regeneration of NAD+, reducing conditions in the fermentation medium are expected to exacerbate this effect by increasing the concentration of NADH. It is hypothesized that reducing conditions would therefore increase the proportion of 4-ethylphenol produced by Brettanomyces in the presence of coumaric acid and concomitantly increase its ability to detoxify this compound, especially in aerobic conditions. Because the chemical composition of wine and winemaking practices, especially the addition of sulfur dioxide, can alter the redox potential, the scope of this project is to examine the possibility of increased susceptibility of wine to Brettanomyces spoilage in reducing, semi-aerobic conditions. Reducing conditions did not appreciably affect the anaerobic growth of Brettanomyces regardless of coumaric acid addition. 4-Ethylphenol was only produced under anaerobic conditions and production was lowered by the presence of the reducing agent. Aerobic growth enhanced in reducing conditions in the presence of coumaric acid but was inhibited in reducing conditions without coumaric acid, suggesting that reducing conditions help detoxify coumaric acid without enhancing the production of 4-ethylphenol. This conclusion is further supported by the high production of acetic acid in aerobic reducing conditions with coumaric acid compared to the same conditions with unaltered redox potential. Attributing these effects to redox potential alone, however, cannot be rigorously made without a comprehensive analysis of the effects of different redox agents as this could be in response to the specific agent used. As a consequence, the redox effect of the reducing agent cannot be disentangled from a possible chemical effect.
Download or read book The Effect of Amino Nitrogen on Brettanomyces Dekkera Growth and Aroma Production written by Bradford Scott Kitson and published by . This book was released on 2007 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Effects and Management of Lactobacilli in Yeast catalyzed Ethanol Fermentations written by and published by . This book was released on 2000 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: This thesis focuses on the effects of lactobacilli and their end-products, lactic acid and acetic acid, on 'Saccharomyces cerevisiae' growth and fermentation, and on antimicrobials used to manage such contaminants. To assess the effects of the bacteria, normal gravity (22-24 g/100 ml dissolved solids) wheat mashes inoculated with yeast at ~106 colony forming units (CFU)/ml were deliberately infected (coinoculated) with each of five industrially important strains of lactobacilli at ~10 5, ~106, ~107, ~10 8, and ~109 CFU/ml. Controls with yeast alone or with bacteria alone (~107 CFU/ml) were included. End-products, yeast growth and fermentation rates were monitored. Results indicated that production of lactic acid by lactobacilli and suspected competition of the bacteria with yeast cells for essential growth factors in the fermenting medium were the major reasons for reductions in yeast growth and decreases in final ethanol yield. A chemically defined minimal medium was used to determine the effects of added acetic and lactic acid, and their mode of action on two strains of ' S. cerevisiae'. The effects of these two acids on yeast intracellular pH (pHi), plasma membrane H+-ATPase activity and on the plasma membrane lipid composition were studied. It was found that the specific growth rates ([mu]) of the two yeast strains decreased exponentially (R2> 0.9) as the concentrations of acetic or lactic acid were increased. Acetic and lactic acids synergistically reduced the specific growth rate of yeast. Acetic acid caused the yeast cell to expend ATP to pump out excess protons that result from the passive diffusion of the acid into the cell at medium pH (pHe) followed by its dissociation within the cell as a result of higher pHi. Lactic acid (0.5 % w/v) caused intracellular acidification (which could lead to arrest in glycolytic flux) as a result of a significant decrease (P = 0.05) in the plasma membrane H +-ATPase activity. Moreover, the plasma membrane fluidity was redu.
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Malolactic Fermentation written by and published by . This book was released on 2015 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Sustainable Viticulture and Winemaking Microbiology written by Gustavo Cordero-Bueso and published by Frontiers Media SA. This book was released on 2019-02-20 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Sustainable Viticulture and Winemaking Microbiology is an international scientific research eBook on the context of sustainable viticulture and winemaking development from the microbiological point of view. The Editors welcome the lectors to read multidisciplinary articles that bridge viticulture and winemaking with microbial ecology, environmental and social sciences. Manuscripts focus on novel findings underlining those relationships. The journal ‘Frontiers in Microbiology’ published original research articles that demonstrate a clear scientific breakthrough versus current knowledge. This eBook covers application fields such as sustainable viticulture, sustainable winemaking, the climatic global change, the preservation of natural resources and health, agriculture and biodiversity, ecological, economical and social impacts of beverages and food quality and security management and the geographical distribution of yeast and bacteria populations related to winemaking issues of agricultural changes. ‘If wine was perfect, there would be no need for microorganisms for a sustainable viticulture and winemaking’ - Gustavo Cordero-Bueso
Download or read book Winemaking Problems Solved written by Christian E. Butzke and published by Elsevier. This book was released on 2010-07-19 with total page 425 pages. Available in PDF, EPUB and Kindle. Book excerpt: What is the best way to cold settle my white juices? How do I sample for Brettanomyces? What’s the best procedure to clean or store a used barrel? How do I care for the winery pump? My wine is too astringent - what do I do? When can I skip filtering my wine? When will it re-ferment and push the corks? How do I best store and ship my bottled wine?Expert answers to these and further questions that arise during winemaking can be found in this convenient reference book. Arranged in practical question and answer format, Winemaking problems solved provides brief, quickly accessible solutions to more than one hundred issues of frequent concern to winemaking professionals.Chapters review issues associated with grape analysis, juice and must preparation, yeast and malolactic fermentation, wine clarification and stabilisation, filtration, packaging and storage. Sections on winery equipment maintenance and troubleshooting, wine microbiology and sanitation are also included. The final part of the book focuses on particular wine quality issues, such as hazes and off-odours.With expert contributions from a diverse team of international enologists, Winemaking problems solved is an essential, hands-on reference for professionals in the winemaking industry and students of enology. Provides solutions to a variety of issues of frequent concern to wine making professionals Reviews issues related to grape analysis, filtration, packaging and microbiology A hands-on reference book written by a diverse team of international enologists
Download or read book The Yeasts written by Cletus Kurtzman and published by Elsevier. This book was released on 2011-05-09 with total page 2362 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Yeasts: A Taxonomic Study is a three-volume book that covers the taxonomic aspect of yeasts. The main goal of this book is to provide important information about the identification of yeasts. It also discusses the growth tests that can be used to identify different species of yeasts, and it examines how the more important species of yeasts provide information for the selection of species needed for biotechnology. • Volume 1 discusses the identification, classification and importance of yeasts in the field of biotechnology. • Volume 2 focuses on the identification and classification of ascomycetous yeasts. • Volume 3 deals with the identification and classification of basidiomycetous yeasts, along with the genus Prototheca. High-quality photomicrographs and line drawings Detailed phylogenetic trees Up-to-date, clearly presented yeast taxonomy and systematic, easy-to-use reference sequence accession numbers to allow for correct identification
Download or read book Biology of Microorganisms on Grapes in Must and in Wine written by Helmut König and published by Springer. This book was released on 2017-11-01 with total page 711 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of the book begins with the description of the diversity of wine-related microorganisms, followed by an outline of their primary and energy metabolism. Subsequently, important aspects of the secondary metabolism are dealt with, since these activities have an impact on wine quality and off-flavour formation. Then chapters about stimulating and inhibitory growth factors follow. This knowledge is helpful for the growth management of different microbial species. The next chapters focus on the application of the consolidated findings of molecular biology and regulation the functioning of regulatory cellular networks, leading to a better understanding of the phenotypic behaviour of the microbes in general and especially of the starter cultures as well as of stimulatory and inhibitory cell-cell interactions during wine making. In the last part of the book, a compilation of modern methods complete the understanding of microbial processes during the conversion of must to wine.This broad range of topics about the biology of the microbes involved in the vinification process could be provided in one book only because of the input of many experts from different wine-growing countries.
Download or read book Microbiology of Ethanol Fermentation in Sugarcane Biofuels written by Sandra Regina Ceccato-Antonini and published by Springer Nature. This book was released on 2022-10-27 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the microbiology of fermentation for the production of bioethanol from sugarcane. Coverage includes how selected yeasts improve ethanol yield and productivity concerning recent advances at genomic, transcriptomic, and proteomic levels, how microorganisms (bacteria and yeasts) interact with each other in fermentation vats, and the application of microbiological monitoring methods with safety and precision. Special attention is given to antimicrobial strategies used to decrease contamination. The book is aimed at professionals working in the bioethanol industry, as well as students and researchers studying biological and biotechnological aspects of applied matters such as industrial microbiology and industrial fermentations. The English translation of this book from its Portuguese original manuscript was done with the help of artificial intelligence (machine translation by the service provider DeepL.com). A subsequent human revision of the content was done by the author. Covers common microbiological monitoring techniques; Reviews selected yeasts used in the bioethanol industry; Examines the role of bacteria and native yeasts in ethanolic fermentation and methods to control their growth.
Download or read book Quantitative Microbiology in Food Processing written by Anderson de Souza Sant'Ana and published by John Wiley & Sons. This book was released on 2017-02-06 with total page 611 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microorganisms are essential for the production of many foods, including cheese, yoghurt, and bread, but they can also cause spoilage and diseases. Quantitative Microbiology of Food Processing: Modeling the Microbial Ecology explores the effects of food processing techniques on these microorganisms, the microbial ecology of food, and the surrounding issues concerning contemporary food safety and stability. Whilst literature has been written on these separate topics, this book seamlessly integrates all these concepts in a unique and comprehensive guide. Each chapter includes background information regarding a specific unit operation, discussion of quantitative aspects, and examples of food processes in which the unit operation plays a major role in microbial safety. This is the perfect text for those seeking to understand the quantitative effects of unit operations and beyond on the fate of foodborne microorganisms in different foods. Quantitative Microbiology of Food Processing is an invaluable resource for students, scientists, and professionals of both food engineering and food microbiology.
Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Download or read book Postmodern Winemaking written by Clark Smith and published by Univ of California Press. This book was released on 2013-11-02 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Postmodern Winemaking, Clark Smith shares the extensive knowledge he has accumulated in engaging, humorous, and erudite essays that convey a new vision of the winemaker's craft--one that credits the crucial roles played by both science and art in the winemaking process. Smith, a leading innovator in red wine production techniques, explains how traditional enological education has led many winemakers astray--enabling them to create competent, consistent wines while putting exceptional wines of structure and mystery beyond their grasp. Great wines, he claims, demand a personal and creative engagement with many elements of the process. His lively exploration of the facets of postmodern winemaking, together with profiles of some of its practitioners, is both entertaining and enlightening.
Download or read book Handbook of Enology Volume 1 written by Pascal Ribéreau-Gayon and published by John Wiley & Sons. This book was released on 2021-03-29 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an applied science, enology is a collection of knowledge from the fundamental sciences including chemistry, biochemistry, microbiology, bioengineering, psychophysics, cognitive psychology, etc., and nourished by empirical observations. The approach used in the Handbook of Enology is thus the same. It aims to provide practitioners, winemakers, technicians and enology students with foundational knowledge and the most recent research results. This knowledge can be used to contribute to a better definition of the quality of grapes and wine, a greater understanding of chemical and microbiological parameters, with the aim of ensuring satisfactory fermentations and predicting the evolution of wines, an7thd better mastery of wine stabilization processes. As a result, the purpose of this publication is to guide readers in their thought processes with a view to preserving and optimizing the identity and taste of wine and its aging potential. This third English edition of The Handbook of Enology, is an enhanced translation from the 7h French 2017 edition, and is published in print as individual themed volumes and as a two-volume set, describing aspects of winemaking using a detailed, scientific approach. The authors, who are highly-respected enologists, examine winemaking processes, theorizing what constitutes a perfect technique and the proper combination of components necessary to produce a quality vintage. They also illustrate methodologies of common problems, revealing the mechanism behind the disorder, thus enabling a diagnosis and solution. Volume 1: The Microbiology of Wine and Vinifications addresses the first phase of winemaking to produce an "unfinished" wine: grading grape quality and maturation, yeast biology then adding it to the grape crush and monitoring its growth during vinification; and identifying and correcting undesired conditions, such as unbalanced lactic and acetic acid production, use of sulfur dioxide and alternatives, etc. Coverage includes: Wine microbiology; Yeasts; Yeast metabolism; The conditions for the development of yeasts; Lactic acid bacteria, their metabolism and their development in wine; Acetic bacteria; The use of sulfur dioxide in the treatment of musts and wines; Products and processes acting in addition to sulfur dioxide; Winemaking; The grape and its maturation; Harvesting and processing of grapes after harvest; Vinification in red and white wine making. The target audience includes advanced viticulture and enology students, professors and researchers, and practicing grape growers and vintners.
