Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough.

The influence of casein hydrolysates (CHs) and yeast on the viscoelasticity of wheat dough at 25 °C were analysed. Three wheat doughs were studied: the unyeasted dough (UYD), the unyeasted dough with CHs (UYD-C) and the yeasted dough (YD). The characteristic parameters in the linear viscoelastic range (LVER) were analysed by stress sweep at 6.

Mepanipyrim residues on pasteurized red must influence the volatile derived compounds from Saccharomyces cerevisiae metabolism.

The impact of mepanipyrim (Mep) and its corresponding commercial formulation (Mep Form) on Saccharomyces cerevisiae metabolites was assessed, separately, by using laboratory-scale wine fermentation assays on pasteurized red must. The presence of Mep did not alter the fermentation course. With regard to volatiles formed at the intracellular level by fermenting yeast cells, Mep residues affected mainly the acetate and ethyl ester biochemical pathways.

Vine Trimming Shoots as Substrate for Ferulic Acid Esterases Production.

Ferulic acid esterases (FAE) possess a large variety of biotechnological applications mainly based on their ability to release ferulic acid from lignocellulosic matrixes. The use of vine trimming shoots (VTS), an agricultural waste, as substrate for the generation of this kind of esterases represents an attractive alternative to change the consideration of VTS from residue to resource. Furthermore, xylanase, cellobiase, and cellulase activities were quantified.

Feruloyl esterase production by Aspergillus terreus CECT 2808 and subsequent application to enzymatic hydrolysis.

Ferulic acid esterases (FAE) were produced by Aspergillus terreus CECT 2808 from vine trimming shoots (VTS) and corn cob. Later, the fungal extracts thus obtained were used to enzymatically release ferulic acid (FA) from both substrates. Our findings showed a higher FAE activity in the enzymatic extracts produced on corn cob (0.

Ferulic acid transformation into the main vanilla aroma compounds by Amycolatopsis sp. ATCC 39116.

The wild strain Amycolatopsis sp. ATCC 39116 was explored in ferulic acid-based media to produce naturally the aroma components of the cured vanilla pod, namely vanillin,vanillic acid, and vanillyl alcohol. Other phenolic compounds(4-vinyl guaiacol, guaiacol, and protocatechuic acid) were also evaluated.

Potential of lees from wine, beer and cider manufacturing as a source of economic nutrients: An overview.

Lees are the wastes generated during the fermentation and aging processes of different industrial activities concerning alcoholic drinks such as wine, cider and beer. They must be conveniently treated to avoid uncontrolled dumping which causes environmental problems due to their high content of phenols, pesticides, heavy metals, and considerable concentrations of nitrogen, phosphate and potassium as well as high organic content. The companies involved must seek alternative environmental and economic physicochemical and biological treatments for their revalorization consisting in the recovery or transformation of the components of the lees into high value-added compounds.

Xylitol production in immobilized cultures: a recent review.

Xylitol is a pentahydroxy sugar alcohol coming from xylose with many applications in the food and pharmaceutical industries as a low caloric sweetener suitable for diabetics and as an active ingredient in several biomedical applications. The microbial bioproduction of xylitol from natural xylose coming from lignocellulosic materials appears a sustainable and a promising alternative to chemical synthesis, which works at stronger reaction conditions and generates undesirable co-products which must be removed. There are several reviews that study the metabolic pathways in wild and transformed xylitol producing yeasts and the culture conditions that enhance xylitol accumulation, which are mainly related to the need of microaerobiose for the best producing wild yeasts.

Optimization of xylanase production by filamentous fungi in solid-state fermentation and scale-up to horizontal tube bioreactor.

Five microorganisms, namely Aspergillus niger CECT 2700, A. niger CECT 2915, A. niger CECT 2088, Aspergillus terreus CECT 2808, and Rhizopus stolonifer CECT 2344, were grown on corncob to produce cell wall polysaccharide-degrading enzymes, mainly xylanases, by solid-state fermentation (SSF).

Influence of new generation fungicides on Saccharomyces cerevisiae growth, grape must fermentation and aroma biosynthesis.

The influence of ten new generation fungicides (ametoctradin, benthiavalicarb-isopropyl, boscalid, cyazofamid, dimethomorph, fenhexamid, kresoxim-methyl, mepanipyrim, metrafenone, and pyraclostrobin) on the fermentative activity of Saccharomyces cerevisiae yeast was initially evaluated in pasteurised red must. The presence of ametoctradin, dimethomorph and mepanipyrim seemed to affect sugars-to-ethanol yield in the stationary phase. The same fermentation experiments were carried out for these three fungicides in ecological red must from Vitis vinifera cv.

Production and characterization of distilled alcoholic beverages obtained by solid-state fermentation of black mulberry (Morus nigra L.) and black currant (Ribes nigrum L.).

The present study was conducted to appraise the potential of black mulberry and black currant to be used as fermentation substrates for producing alcoholic beverages obtained by distillation of the fruits previously fermented with Sacchromyces cerevisiae IFI83. In the two distillates obtained, the volatile compounds that can pose health hazards are within the limits of acceptability fixed by the European Council (Regulation 110/2008) for fruit spirits. However, the amount of volatile substances in the black currant distillate (121.

Development of a factorial design to study the effect of the major hemicellulosic sugars on the production of surface-active compounds by L. pentosus.

Nowadays, there are no studies about the role of the major hemicellulosic sugars on the production of surface-active compounds by Lactobacillus pentosus, although it was demonstrated that the activity of these compounds can be related to the agricultural residue from which they come, as the sugar solutions obtained from different agricultural residues contain different types and ratios of hemicellulosic sugars. Therefore, in this work, an incomplete factorial design was employed to test the relationship between the type and the ratio of hemicellulosic sugars present in hydrolysates from agricultural residues and the activity of surface-active compounds (cell-bond biosurfactants and extracellular bioemulsifiers) produced by L. pentosus.

Simulating washoff of Cu-based fungicide sprays by using a rotating shear device.

Foliar washoff causes a loss of copper-based pesticides sprayed on crops, leading to an increase in the number of applications and contamination of the soil with Cu. In field studies, the variables that determine the amount of Cu loss are difficult to control. An experimental setup based on a rotating shear device (RSD) was used to estimate the influence of physical factors in the loss of Cu due to washoff of three copper-based fungicides: copper oxychlorhide (CO), Bordeaux mixture (BM), and a mixture of copper oxychlorhide and propylene glycol (CO-PG).

Treatment of an acid soil with bentonite used for wine fining: effects on soil properties and the growth of Lolium multiflorum.

When used to fine wines, bentonite acquires a protein load that makes it a potentially useful fertilizer. Other properties of bentonite are also potentially useful for soil amendment. In the work described in this paper, waste bentonite from a winery was applied to an acid soil, and its effects on soil properties and on the growth of Lolium multiflorum were evaluated.