Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters.

The aim of this study was to develop a plant-based fermented beverage from discarded bread flour and to analyze its characteristics as a novel functional product. Eight cereal-based probiotic beverages were produced by inoculating discarded bread flour with a monoculture of or a co-culture consisting of lactic acid bacteria and . Two additional factors, namely, the addition of amylolytic enzymes and matrix desalting, were studied alongside the type of culture.

Selective Wine Aroma Enhancement through Enzyme Hydrolysis of Glycosidic Precursors.

Selective enhancement of wine aroma was achieved using a broad spectrum of exogenous glycosidases. Eight different enzyme preparations were added to Verdejo wine, resulting in an increase in the levels of varietal volatile compounds compared to the control wine after 15 days of treatment. The enzyme preparations studied were robust under winemaking conditions (sulfur dioxide, reducing sugars, and alcohol content), and no inhibition of β-glucosidase activity was observed.

Non- Yeasts from Organic Vineyards as Spontaneous Fermentation Agents.

Currently, non- yeasts are the subject of interest, among other things, for their contribution to the aromatic complexity of wines. In this study, the characterisation of non- yeasts was addressed by their isolation during spontaneous fermentations of organic Verdejo grapes, obtaining a total of 484 isolates, of which 11% were identified by molecular techniques as non- yeasts. Fermentative isolates belonging to the species , , , , , and were analysed.

Entrapment of Glucose Oxidase and Catalase in Silica-Calcium-Alginate Hydrogel Reduces the Release of Gluconic Acid in Must.

Glucose oxidase (GOX) and catalase (CAT) were co-immobilized in silica-calcium-alginate hydrogels to degrade must glucose. The effect of the enzyme dose (1.2-2.

Silica-Calcium-Alginate Hydrogels for the Co-Immobilization of Glucose Oxidase and Catalase to Reduce the Glucose in Grape Must.

Higher temperatures due to climate change are causing greater sugar production in grapes and more alcoholic wines. The use of glucose oxidase (GOX) and catalase (CAT) in grape must is a biotechnological green strategy to produce reduced-alcohol wines. GOX and CAT were effectively co-immobilized by sol-gel entrapment in silica-calcium-alginate hydrogel capsules.

Screening and Enzymatic Evaluation of Populations from Spontaneous Fermentation of Organic Verdejo Wines.

Microbial populations in spontaneous winemaking contribute to the distinctiveness and quality of the wines. In this study, molecular methods were applied to 484 isolated yeasts to survey the diversity of the population in spontaneous fermentations of organic Verdejo grapes. Identification was carried out at strain level for samples from different vineyards correct.

Optimization of a Simultaneous Enzymatic Hydrolysis to Obtain a High-Glucose Slurry from Bread Waste.

Bread and bakery products are among the most discarded food products in the world. This work aims to investigate the potential use of wasted bread to obtain a high-glucose slurry. Simultaneous hydrolysis of wasted bread using α-amylase and glucoamylase was carried out performing liquefaction and saccharification at the same time.

Volatile composition and sensory properties of wines from vineyards affected by iron chlorosis.

Recent studies have shown that mild to moderate iron chlorosis can have positive effects on grape quality potential, including volatile profile. The main objective of this work was to investigate, for the first time, how moderate iron stress in grapevines affects the presence of volatile organic compounds (VOCs) in wines. The study was carried out during 2018-2019 seasons, in 20 Tempranillo vineyard subzones with different degree of iron deficiency, located in Ribera del Duero (North-Central Spain).

Relationships between chlorophyll content of vine leaves, predawn leaf water potential at veraison, and chemical and sensory attributes of wine.

Background: Water deficit and iron deficiency (iron chlorosis) are common environmental stresses that affect grapevine production in the Mediterranean area. Studies on the impact of both stresses, when they act simultaneously, are rare. The main objective of this investigation was to evaluate the combined effects of the incidence of iron chlorosis and the vine water status on quality of Tempranillo wine.

Evaluating the influence of simultaneous inoculation of SiO-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition.

The influence of the timing of inoculation (sequential and simultaneous alcoholic fermentation (AF)/malolactic fermentation (MLF)) on the chemical and sensory properties of red wines was studied. The impact of the encapsulation of Oenococcus oeni into SiO-alginate hydrogel (Si-ALG) and the addition of lysozyme in wines inoculated with encapsulated bacteria were also analysed. There was a significant influence of the timing of inoculation on the volatile composition of the wines just as on the amino acid and biogenic amine content.

Effect of stressful malolactic fermentation conditions on the operational and chemical stability of silica-alginate encapsulated Oenococcus oeni.

Oenococcus oeni was encapsulated into inter-penetrated polymer networks of silica-alginate (SiO-ALG). Fourier transform infrared spectroscopy analysis proved the presence and the polycondensation of the siliceous material used in SiO-ALG capsules. Environmental scanning electron microscopy showed that the structure of SiO-ALG biocapsules was rougher than in alginate (ALG) biocapsules.

Highly Efficient Malolactic Fermentation of Red Wine Using Encapsulated Bacteria in a Robust Biocomposite of Silica-Alginate.

Bacteria encapsulation to develop malolactic fermentation emerges as a biotechnological strategy that provides significant advantages over the use of free cells. Two encapsulation methods have been proposed embedding Oenococcus oeni, (i) interpenetrated polymer networks of silica and Ca-alginate and (ii) Ca-alginate capsules coated with hydrolyzed 3-aminopropyltriethoxysilane (hAPTES). On the basis of our results, only the first method was suitable for bacteria encapsulation.

Research progress in coating techniques of alginate gel polymer for cell encapsulation.

Cell encapsulation is used as a biotechnology tool to solve the technological problems derived from handling and application of cells in a great range of fields. This involves immobilization of the cells within a polymeric gel that permits the preservation of their metabolic activity. Alginate is widely established as the most suitable polymer for cell encapsulation.

Immobilization of Oenococcus oeni in lentikats® to develop malolactic fermentation in wines.

Entrapment of Oenococcus oeni into a polymeric matrix based on polyvinyl alcohol (PVA) (Lentikats®) was successfully used to get a better development of malolactic fermentation (MLF) in wine. The incubation of immobilized cells in a nutrient medium before starting the MLF, did not improve the degradation of malic acid. In only one day, 100% of conversion of malic acid was achieved using a high concentration of immobilized cells (0.

Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds.

Bulk tank ewe's milks with low (<500,000 ml(-1)), medium (1,000,000-1,500,000 ml(-1)) and high (>2,500,000 ml(-1)) somatic cell counts (SCC) from three breeds were used to manufacture hard ewes'-milk cheese. Physico-chemical analysis and capillary electrophoresis of fresh cheeses and cheeses that had been ripened for 1, 2, 3 and 6 months were carried out. The results showed that high SCC levels in milk affected the moisture content of only freshly made cheeses and the pH, fat content and fat acidity of ripened cheeses.

Effect of somatic cell counts on ewes' milk protein profile and cheese-making properties in different sheep breeds reared in Spain.

Bulk tank ewe's milks from Assaf, Castellana and Churra breeds categorized within three different Somatic Cell Count (SCC) groups (LSCC: <500,000; MSCC: 1,000,000 to 1,500,000; and HSCC: 2,500,000 to 3,000,000 cells ml-1) were used to investigate changes in capillary electrophoresis protein profiles and cheese-making properties. The results do not reveal a significant effect of SCC on total casein contents, because the sum of beta-caseins decreased as SCC increased; no statistically significant differences were observed for the sum of alpha-caseins, and the values of kappa-casein were higher in the HSCC milk. However, the soluble proteins other than alpha-lactalbumin and beta-lactoglobulin increased with SCC.

Characterization of protein fractions from Bt-transgenic and non-transgenic maize varieties using perfusion and monolithic RP-HPLC. Maize differentiation by multivariate analysis.

Protein fractions from transgenic Bt and non-transgenic maize varieties, extracted by the Osborne solvent fraction procedure, were characterized for the first time by perfusion and monolithic RP-HPLC in very short analysis times. Albumins and globulins from different transgenic Bt maizes as well as from their non-transgenic isogenic varieties were eluted in four peaks using perfusion RP-HPLC, whereas prolamins and glutelins were separated in seven peaks. Monolithic RP-HPLC enabled the separation of maize proteins in a large number of peaks showing 6 and 10 main peaks for albumins and globulins, respectively.

Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts.

Ewes' milk samples with low (<500,000 ml(-1)), medium (1,000,000-1,500,000 ml(-1)) and high (> 2,500,000 ml(-1)) somatic cell counts (SCC) were used to manufacture hard ewes' cheese using the Zamorano cheese manufacturing protocol. Cheeses that had been ripened for 1, 2 and 3 months were used to obtain isoelectric ovine casein that was analysed by capillary electrophoresis. The texture of the cheeses during ripening was determined instrumentally using the Warner-Bratzler maximum shear force and assessed for sensory qualities by consumers using hedonic tests.

Analysis of European and north american maize inbred and hybrid lines by monolithic and perfusion reversed-phase high-performance chromatography and multivariate analysis.

Monolithic and perfusion RP-HPLC methods have been employed for the separation of maize proteins from several European and North American inbred and hybrid lines in analysis times close to 4 min for the perfusion column and close to 8 min for the monolithic column. A study of the repeatability of the protein extraction conditions and of the perfusion and monolithic RP-HPLC methods was performed, indicating low values of variance for the relative peak areas and for the retention times. On the other hand, a low inter-kernel variability of these chromatographic parameters was also found, confirming the possibility of a variety identification and classification of maize inbred and hybrid lines by using a RP-HPLC analysis of the maize proteins.

High-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins.

Methods for the analysis of maize proteins using HPLC and CE are reviewed. Most of the references cited in this review concern HPLC methods. Size-exclusion HPLC and especially RP-HPLC methods have been developed for characterization of normal and genetically modified maize, cultivar differentiation, and prediction of quality.

Evaluation of the effect of somatic cell counts on casein proteolysis in ovine milk cheese by means of capillary electrophoresis.

The primary proteolysis of ewe's cheeses made from milk with different somatic cell counts (5CC) included three groups of study: cheeses made with milk with less than 500,000 somatic cells (SC); with milk containing 1 x 10(6) to 1.5 x 10(6) SC, the normal range for ewe's milk; and with milk containing more than 3.106 SC.