scholarly journals Effect of Lachancea thermotolerans on the Formation of Polymeric Pigments during Sequential Fermentation with Schizosaccharosmyces pombe and Saccharomyces cerevisiae

Molecules ◽  
2018 ◽  
Vol 23 (9) ◽  
pp. 2353 ◽  
Author(s):  
Carlos Escott ◽  
Antonio Morata ◽  
Jorge Ricardo-da-Silva ◽  
María Callejo ◽  
María González ◽  
...  
Keyword(s):  
Complex Process ◽  
Total Anthocyanins ◽  
Sequential Fermentation ◽  
Pigment Ratios ◽  
Red Grape ◽  
Wine Aging ◽  
Kinetics Of ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans ◽  
Selection Of

Anthocyanins in red grape musts may evolve during the winemaking process and wine aging for several different reasons; colour stability and evolution is a complex process that may depend on grape variety, winemaking technology, fermentative yeast selection, co-pigmentation phenomena and polymerization. The condensation of flavanols with anthocyanins may occur either with the flavylium ion or with the hemiacetal formation in order to produce oligomers and polymers. The kinetics of the reaction are enhanced by the presence of metabolic acetaldehyde, promoting the formation of pyranoanthocyanin-type dimers or flavanol-ethyl-anthocyanin structures. The experimental design carried out using white must corrected with the addition of malvidin-3-O-glucoside and flavanols, suggests that non-Saccharomyces yeasts are able to provide increased levels of colour intensity and larger polymeric pigment ratios and polymerization indexes. The selection of non-Saccharomyces genera, in particular Lachancea thermotolerans and Schizosaccharomyces pombe in sequential fermentation, have provided experimental wines with increased fruity esters, as well as producing wines with potential pigment compositions, even though there is an important reduction of total anthocyanins.

scholarly journals Differentiation and proliferation of hematopoietic stem cells

Blood ◽  
1993 ◽  
Vol 81 (11) ◽  
pp. 2844-2853 ◽  
Author(s):  
M Ogawa
Keyword(s):  
Stem Cells ◽  
Hematopoietic Stem Cells ◽  
Cell Potential ◽  
Hematopoietic Stem ◽  
Gm Csf ◽  
Complex Process ◽  
Specific Factors ◽  
Differentiation And Proliferation ◽  
Kinetics Of ◽  
Selection Of

Abstract Available evidence indicates that qualitative changes in hematopoietic stem cells and progenitors, such as the decision of stem cells to self- renew or differentiate, or selection of lineage potentials by the multipotential progenitors during differentiation (commitment), are intrinsic properties of the progenitors and are stochastic in nature. In-contrast, proliferative kinetics of the progenitors, namely survival and expansion of the progenitors, appear to be controlled by a number of interacting cytokines. While proliferation and maturation of committed progenitors is controlled by late-acting lineage-specific factors such as Ep, M-CSF, G-CSF, and IL-5, progenitors at earlier stages of development are controlled by a group of several overlapping cytokines. IL-3, GM-CSF, and IL-4 regulate proliferation of multipotential progenitors only after they exit from G0 and begin active cell proliferation. Triggering of cycling by dormant primitive progenitors and maintenance of B-cell potential of the primitive progenitors appears to require interactions of early acting cytokines including IL-6, G-CSF, IL-11, IL-12, LIF, and SF. Currently, this simple model fits our understanding of the interactions of growth factors with hematopoietic progenitors. Naturally the model risks oversimplification of a very complex process. However, because the model is testable, it will hopefully challenge investigators to design new experiments to examine its validity.

scholarly journals Differentiation and proliferation of hematopoietic stem cells

Blood ◽  
1993 ◽  
Vol 81 (11) ◽  
pp. 2844-2853 ◽  
Author(s):  
M Ogawa
Keyword(s):  
Stem Cells ◽  
Hematopoietic Stem Cells ◽  
Cell Potential ◽  
Hematopoietic Stem ◽  
Gm Csf ◽  
Complex Process ◽  
Specific Factors ◽  
Differentiation And Proliferation ◽  
Kinetics Of ◽  
Selection Of

Available evidence indicates that qualitative changes in hematopoietic stem cells and progenitors, such as the decision of stem cells to self- renew or differentiate, or selection of lineage potentials by the multipotential progenitors during differentiation (commitment), are intrinsic properties of the progenitors and are stochastic in nature. In-contrast, proliferative kinetics of the progenitors, namely survival and expansion of the progenitors, appear to be controlled by a number of interacting cytokines. While proliferation and maturation of committed progenitors is controlled by late-acting lineage-specific factors such as Ep, M-CSF, G-CSF, and IL-5, progenitors at earlier stages of development are controlled by a group of several overlapping cytokines. IL-3, GM-CSF, and IL-4 regulate proliferation of multipotential progenitors only after they exit from G0 and begin active cell proliferation. Triggering of cycling by dormant primitive progenitors and maintenance of B-cell potential of the primitive progenitors appears to require interactions of early acting cytokines including IL-6, G-CSF, IL-11, IL-12, LIF, and SF. Currently, this simple model fits our understanding of the interactions of growth factors with hematopoietic progenitors. Naturally the model risks oversimplification of a very complex process. However, because the model is testable, it will hopefully challenge investigators to design new experiments to examine its validity.

scholarly journals Yeasts and wine colour

2019 ◽  
Vol 11 (2) ◽  
pp. 291-302
Author(s):  
Jelena Topić Božič ◽  
Dorota Korte ◽  
Branka Mozetič Vodopivec ◽  
Lorena Butinar
Keyword(s):  
Positive Influence ◽  
Main Role ◽  
Special Importance ◽  
Wine Aroma ◽  
Careful Selection ◽  
Wine Colour ◽  
Spoilage Yeasts ◽  
Sequential Fermentation ◽  
Saccharomyces Yeasts ◽  
Selection Of

Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of wine and other fermented beverages. Traditionally, their main role has been the transformation of sugars into ethanol, however, research has shown that yeasts also influence wine aroma, texture, flavour and colour. In lieu of this, non-Saccharomyces yeasts, which have been considered as spoilage yeasts in the past, have been exploited as potential wine starters because they can improve the sensorial characteristics of wines. Because they are considered to be poor fermenters, mixed fermentations with Saccharomyces yeasts are applied either in a form of co-inoculation or sequential fermentation. Among wine characteristics, colour of red wines has special importance because it is the first wine characteristic perceived by the consumers. Red wine colour stems from anthocyanins, located in the grape skins that are extracted to grape must during maceration/fermentation. Various technological strategies in the winemaking process have already been employed to improve wine colour. One of them is yeast-mediated colour improvement employing a careful selection of yeast starters that can promote the synthesis of stable colour pigments pyranoanthocyanins from anthocyanins. The two most known groups of pyranoanthocyanins are vinylphenolic pyranoanthocyanins and vitisins. In comparison to anthocyanins they are less susceptible to pH, SO2 bleaching and oxygen presence. Their concentration in the wines differs according to the yeast strain used and the type of fermentation applied. Furthermore, wine colour can also be influenced by the cell wall adsorption capability of yeasts. Numerous studies have shown the positive influence of a careful selection of non-Saccharomyces yeast in promoting stable pigments synthesis in the production of wine. In this review, we discuss how application of different yeast species – Saccharomyces and non-Saccharomyces can enhance wine colour through different fermentation strategies applied

scholarly journals Oenological potential of non-Saccharomyces yeasts to mitigate effects of climate change in winemaking: impact on aroma and sensory profiles of Treixadura wines

2019 ◽  
Vol 19 (7) ◽  
Author(s):  
David Castrillo ◽  
Eva Rabuñal ◽  
Noemi Neira ◽  
Pilar Blanco
Keyword(s):  
Climate Change ◽  
High Alcohol ◽  
Wine Yeasts ◽  
Alcohol Content ◽  
Yeast Strains ◽  
Sequential Fermentation ◽  
Sensory Profiles ◽  
Saccharomyces Yeasts ◽  
Yeast Dynamics ◽  
Lachancea Thermotolerans

ABSTRACT The effects of climate change on wine include high-alcohol content, low acidity and aroma imbalance. The potential of several non-Saccharomyces wine yeasts to mitigate these effects was evaluated by sequential fermentation of Treixadura grape must. Fermentations with only Saccharomyces cerevisiae ScXG3 and a spontaneous process were used as control assays. All yeast strains were obtained from the yeast collection of Estación de Viticultura e Enoloxía de Galicia (EVEGA), Galicia, Spain. Fermentation kinetics as well as yeast dynamics and implantation ability varied depending on inoculated yeasts. In addition, the results showed significant differences in the chemical composition of wine. Starmerella bacillaris 474 reduced the alcohol content (1.1% vol) and increased the total acidity (1.2 g L−1) and glycerol of wines. Fermentation with Lachancea thermotolerans Lt93 and Torulaspora delbrueckii Td315 also decreased the alcohol content, although to a lesser extent (0.3% and 0.7% vol, respectively); however, their effect on wine acidity was less significant. The wines also differed in their concentration of volatile compounds and sensory characteristics. Thus, wines made with Metschnikowia fructicola Mf278 and S. cerevisiae ScXG3 had higher content of esters, acetates and some acids than other wines, and were most appreciated by tasters due to their fruity character and overall impression.

scholarly journals Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties?

Fermentation ◽  
2019 ◽  
Vol 6 (1) ◽  
pp. 3 ◽  
Author(s):  
Rocío Escribano-Viana ◽  
Patrocinio Garijo ◽  
Isabel López-Alfaro ◽  
Rosa López ◽  
Pilar Santamaría ◽  
...  
Keyword(s):  
Alcoholic Fermentation ◽  
Physicochemical Characteristics ◽  
Torulaspora Delbrueckii ◽  
Mixed Inoculum ◽  
Metschnikowia Pulcherrima ◽  
Red Grape ◽  
La Rioja ◽  
Grape Varieties ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin. Pilot plants fermentation of three different varieties, were conducted following early inoculations with Metschnikowia pulcherrima and with mixed inoculum of Lachancea thermotolerans-Torulaspora delbrueckii from La Rioja and compared to a wine inoculated with Saccharomyces cerevisiae. The microbiological and physicochemical characteristics of vinifications were analysed. Results showed that most of the variations due to inoculation strategies were observed in Tempranillo just after the alcoholic fermentation, probably because of the better adaptation of the inocula to the must’s oenological properties. Finally, after the malolactic fermentation the inoculation with the mix of Lachancea thermotolerans and Torulaspora delbrueckii caused more changes in Tempranillo and Grenache wines while the early inoculation with Metschnikowia pulcherrima had more effects on Grenache wines. Therefore, the study was aimed to identify the fermentation effects of each inoculation strategy by using different non-Saccharomyces yeasts and different grape varieties.

scholarly journals Potential Probiotic Strains of Saccharomyces and Non-Saccharomyces: Functional and Biotechnological Characteristics

2021 ◽  
Vol 7 (3) ◽  
pp. 177
Author(s):  
Pilar Fernández-Pacheco ◽  
Cristina Pintado ◽  
Ana Briones Pérez ◽  
María Arévalo-Villena
Keyword(s):  
Principal Component Analysis ◽  
Principal Component ◽  
Positive Control ◽  
Probiotic Yeast ◽  
Probiotic Strains ◽  
Health Promoting ◽  
Prebiotic Metabolism ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans ◽  
Selection Of

Due to the evident demand for probiotic microorganisms, a growing number of scientific studies have involved the preliminary selection of new strains, but deeper studies for knowing specific functional and biotechnological properties are needed. In the present work, twenty yeasts (Saccharomyces and non-Saccharomyces) with potential probiotic characteristics, selected in previous works, were evaluated. The following assays were realized: adhesion to Caco-2/TC7 cells, prebiotic metabolisms, assimilation of cholesterol, enzymatic and antioxidant activity, and antifungal resistance. In addition, the effect of ultrasonic treatment was evaluated for attenuating the cultures before their possible incorporation into a food or supplement. In all of the cases, the unique commercial probiotic yeast (S. boulardii CNM I-745) was used as positive control. Results show different capabilities depending on the property studied. In general, no Saccharomyces yeasts were better in the adhesion to Caco cells, prebiotic metabolism, and presented higher variability of enzymatic activities. The ones related to cholesterol assimilation and antioxidant capability did not show a marked trend, and with respect to the attenuation process, the Saccharomyces yeasts were more resistant. For selecting the potential probiotic yeasts with better balance among all characteristics, a principal component analysis (PCA) was carried out. The most promising yeasts for use as health-promoting probiotics are Hanseniaspora osmophila 1056 and 1094, Lachancea thermotolerans 1039, and S. cerevisiae 3 and 146.

Elaboration and Characterization of the Properties of Refractory Cr Base Alloys

2010 ◽  
Vol 72 ◽  
pp. 46-52 ◽  
Author(s):  
Laurent Royer ◽  
Stéphane Mathieu ◽  
Christophe Liebaut ◽  
Pierre Steinmetz
Keyword(s):  
Mechanical Properties ◽  
Melting Point ◽  
Molten Glass ◽  
Energy Production ◽  
Creep Properties ◽  
Refractory Alloys ◽  
Industrial Use ◽  
Kinetics Of ◽  
Selection Of

For energy production and also for the glass industry, finding new refractory alloys which could permit to increase the process temperatures to 1200°C or more is a permanent challenge. Chromium base alloys can be good candidates, considering the melting point of Cr itself, and also its low corrosion rate in molten glass. Two families of alloys have been studied for this purpose, Cr-Mo-W and Cr-Ta-X alloys (X= Mo, Si..). A finer selection of compositions has been done, to optimize their chemical and mechanical properties. Kinetics of HT oxidation by air, of corrosion by molten glass and also creep properties of several alloys have been measured up to 1250°C. The results obtained with the best alloys (Cr-Ta base) give positive indications as regards the possibility of their industrial use.

scholarly journals Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4571
Author(s):  
Antonio Morata ◽  
Iris Loira ◽  
Carmen González ◽  
Carlos Escott
Keyword(s):  
Global Warming ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wine Quality ◽  
Microbial Spoilage ◽  
Spoilage Yeasts ◽  
Off Flavors ◽  
Chemical Preservatives ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

scholarly journals Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1472
Author(s):  
Cristian Vaquero ◽  
Iris Loira ◽  
Javier Raso ◽  
Ignacio Álvarez ◽  
Carlota Delso ◽  
...  
Keyword(s):  
Electric Fields ◽  
Pulsed Electric Fields ◽  
The Other ◽  
Red Wines ◽  
Torulaspora Delbrueckii ◽  
Wild Yeast ◽  
Wild Yeasts ◽  
Natural Foods ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were applied; one with an intensity of 5 kV/cm was applied continuously to the must for further colour extraction, and a second treatment only to the must (without skins) after a 24-hour maceration of 17.5 kV/cm intensity, reducing its wild yeast load by up to 2 log CFU/mL, thus comparing the implantation and fermentation of inoculated non-Saccharomyces yeasts. In general, those treated with PEF preserved more total esters and formed more anthocyanins, including vitisin A, due to better implantation of the inoculated yeasts. It should be noted that the yeast Lachancea thermotolerans that had received PEF treatment produced four-fold more lactic acid (3.62 ± 0.84 g/L) than the control of the same yeast, and Hanseniaspora vineae with PEF produced almost three-fold more 2-phenylethyl acetate than the rest. On the other hand, 3-ethoxy-1-propanol was not observed at the end of the fermentation with a Torulaspora delbrueckii (Td) control but in the Td PEF, it was observed (3.17 ± 0.58 mg/L).

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