Global ETD Search
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Showing 1 to 10 of 10 for “"Brettanomyces"”.
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Detección y caracterización de Brettanomyces bruxellensis y Trigonopsis cantarellii en el contexto enológico
Brettanomyces/Dekkera es la principal causa de las alteraciones microbiológicas que actualmente pueden sufrir los vinos, y especialmente los vinos tintos de calidad que deben ser sometidos al proceso de crianza en barricas de madera. Esta levadura es responsable de cuantiosas pérdidas económicas de …
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The effects of post-fermentation and post-bottling heat treatment on Cabernet Sauvignon (V. vinifera L.) glycosides and quantification of glycosidase activities in selected strains of Brettanomyces bruxellensis and Oenococcus oeni
… in model systems for fourteen strains of Brettanomyces bruxellensis yeast and nine strains of lactic acid bacteria (Oenococcus oeni). All Brettanomyces strains and seven Oenococcus strains exhibited enzymatic activity. B. bruxellensis b-glucosidase activity was primarily intracellular; O. …
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The Phylogenetic Analysis Of Genes Encoding Specific Steps In The Glutathione Pathway Within Industrial Beer Brewing Strains: Saccharomyces Cerevisiae, Saccharomyces Pastorinus, And The Spoilage Microbe Brettanomyces
… California Ale, London Ale, Oktoberfest, and Brettanomyces bruxellensis through single-gene sequencing analysis of the GSH pathway. It was hypothesized that the actions of these GSH genes are unique and potentially upregulated in beer brewing yeasts when compared to non-brewing yeasts strains. …
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Caracterização de leveduras isoladas das praias de Casa Caiada e Bairro Novo, Olinda - Pernambuco quanto a fatores de patogenicidade
… em 4 gêneros e 31 espécies: Candida (19), Brettanomyces (3), Rhodotorula (4) e (5) de Trichosporon. A frequência de ocorrência demonstrou que Brettanomyces bruxellensis pode ser considerada abundante em solo de superfície na praia de Casa Caiada. Para as características de patogenicidade …
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The effects of different processing parameters (cold soak and percent alcohol (v/v) at dejuicing) on the concentrations of grape glycosides and glycoside fractions and glycosidase activities in selected yeast and lactic acid bacteria
… Pichia, Saccharomyces, Torulaspora, and Brettanomyces (10 strains); and seven bacteria (Leuconostoc oenos strains). Only one Saccharomyces strain exhibited -glucosidase activity, but several non-Saccharomyces yeast species had substantial production. Aureobasidium pullulans hydrolyzed …
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The effects of vineyard management and primary and secondary fermentations on grape glycoconjugates and conjugate fractions
… with one of six genetically different strains of Brettanomyces intermedius (Ave, M, 216, Vin 1, Vin 4, and Vin5). Wines stored sur lie and those racked immediately following the completion of secondary fermentation were analyzed to determine the influence of B. intermedius strains on total, …
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Advances in the knowledge of lactic acid bacteria and management of wine associated microbiota using emerging technologies
… de altas presiones hidrostáticas para inactivar Brettanomyces bruxellensis. Por todo ello, se plantea que el control microbiológico de los vinos tendrá que abordarse con la aplicación combinada de más de una tecnología emergente alternativa al empleo de sulfuroso o con la optimización y …
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Exploration of Using Cyclodextrins as Novel Additives and Fining Agents in Wine
… horsey, barnyard character associated with Brettanomyces. Various strategies have been evaluated for use by the wine industry to ameliorate wines with excessive levels of volatile phenols. The current project aimed to explore cyclodextrins (CDs) as a novel approach to amelioration. CDs are a …
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Diversidad de levaduras no-Saccharomyces en diferentes ecosistemas vitivinícolas
… identificados. La detección en el aire de Brettanomyces bruxellensis mientras se manipulaban vinos contaminados con esa levadura o la identificación de Saccharomyces cerevisiae durante la fermentación alcohólica en el aire de la nave de elaboración y en la de embotellado, adyacente a la …
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Aplicación de plasma atmosférico frío para la descontaminación de superficies
… pentosaceus, Acetobacter pasteurianus y Brettanomyces bruxellensis). Se estudiaron varias potencias (90 W y 500 W) y gases de plasma (aire, nitrógeno y argón). Con los tratamientos de aire y nitrógeno se logró una inactivación total de la levadura. Asimismo, se sugirió que las RONS …