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Contribution A Letude De La Tolerance Des Levures A Lethanol
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Book Synopsis Contribution à l'étude de la tolérance des levures à l'éthanol by : Jean-Régis Juroszek
Download or read book Contribution à l'étude de la tolérance des levures à l'éthanol written by Jean-Régis Juroszek and published by . This book was released on 1985 with total page 3 pages. Available in PDF, EPUB and Kindle. Book excerpt: L'étude des flux de protons chez Saccharomyces Cerevisiae NCYC 431 montre que l'ethanol augmente l'influx passif de protons à travers la membrane plasmique de cellules non-metaboliquement actives. Dans ce cas l'influx suit une cinetique d'ordre deux avec une constante de vitesse apparente qui augmente avec le logarithme de la concentration en ethanol. L'ethanol affecte egelement le pouvoir acidifiant de cellules metaboliquement actives en le diminuant. Pour une certaine concentration seuil d'ethanol il n'existe plus aucun mouvement net de protons a travers la membrane plasmique. Un point de nul echange net est ainsi defini. Une nouvelle technique de determination de la tolerance des levures a l'ethanol est proposee, elle repose sur l'existence d'une correlation entre la concentration d'ethanol qui entraine la destruction du gradient de protons et l'arret de croissance observe lorsque les cultures sont supplementees avec de l'ethanol. La fiabilite de la technique est verifiee sur quelques souches de levures. Le test propose permet egalement de montrer une accoutumance des levures a l'ethanol en fonction de la temperature. Les resultats sont discutes en termes de modification des interactions entre composes de la membrane plasmique et d'une possibilite alteration des proprietes de l'atpase membranaire.
Book Synopsis Effets de l'éthanol et de l'acide décanoique sur la physiologie de la levure by : Hervé Alexandre
Download or read book Effets de l'éthanol et de l'acide décanoique sur la physiologie de la levure written by Hervé Alexandre and published by . This book was released on 1994 with total page 10 pages. Available in PDF, EPUB and Kindle. Book excerpt: APRES AVOIR DETERMINE LA TOLERANCE A L'ETHANOL D'UNE SERIE DE SOUCHES DE LEVURES NOUS AVONS COMPARE LE COMPORTEMENT D'UNE SOUCHE TOLERANTE SACCHAROMYCES CEREVISIAE A CELUI D'UNE SOUCHE PEU TOLERANTE KLOECKERA APICULATA. L'ENSEMBLE DE CES TRAVAUX A MONTRE QU'UNE SOUCHE TOLERANTE A L'ETHANOL A LA CAPACITE DE S'ADAPTER A LA PRESENCE DE CE TOXIQUE DANS LE MILIEU DE CULTURE GRACE AUX MECANISMES SUIVANTS: STIMULATION DE L'ACTIVITE ATPASIQUE, ACCUMULATION DE TREHALOSE INTRACELLULAIRE, MAINTIEN DE LA BIOSYNTHESE DES PHOSPHOLIPIDES, AUGMENTATION DE LA FLUIDITE DE LA MEMBRANE PLASMIQUE. UN AUTRE METABOLITE PRODUIT PENDANT LA FERMENTATION, L'ACIDE DECANOIQUE, INHIBE L'ATPASE DE LA MEMBRANE PLASMIQUE IN VITRO ET L'ACTIVE IN VIVO. LE SUIVI DE LA COMPOSITION LIPIDIQUE CELLULAIRE AU COURS DE LA CROISSANCE, DE L'ACTIVITE ATPASIQUE, DE LA PRODUCTION D'ACIDES GRAS A MOYENNE CHAINE ET DE L'ACIDE ACETIQUE AU COURS DE LA FERMENTATION D'UN MILIEU AERE OU NON A PERMIS DE MONTRER QUE L'AERATION D'UN MILIEU DE FERMENTATION EN DEBUT DE PHASE EXPONENTIELLE PERMET UNE AUGMENTATION DE LA BIOMASSE, LIMITE LA PRODUCTION D'ACIDE DECANOIQUE ET PERMET L'OBTENTION DE CELLULES PLUS RESISTANTES A L'ETHANOL. DANS LA DERNIERE PARTIE DU TRAVAIL, L'ANALYSE DES BOURBES ET LEUR INFLUENCE SUR LA FERMENTESCIBILITE ONT MONTRE QUE SEULE LA FRACTION LIPIDIQUE DES BOURBES POUVAIT JOUER UN ROLE NUTRITIF VIS-A-VIS DES LEVURES, LA PRESENCE DE BOURBES DANS LE MILIEU PERMET D'OBTENIR UNE BIOMASSE PLUS IMPORTANTE ET LIMITE LA PRODUCTION D'ACIDE ACETIQUE ET DECANOIQUE
Book Synopsis Principles and Practices of Winemaking by : Roger B. Boulton
Download or read book Principles and Practices of Winemaking written by Roger B. Boulton and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 616 pages. Available in PDF, EPUB and Kindle. Book excerpt: This essential text and reference offers a complete guide to winemaking. The authors, all well-known experts in their field, concentrate on the process of wine production, stressing the chemistry, biochemistry, microbiology and underlying science of enology. They present in-depth discussion of every aspect of the wine production process, from the selection of grapes and preparation of the must and the juice, through aging, bottling and storage of finished wines. Novices and experienced winemakers alike will find this clearly written and expertly crafted book an indispensable source of practical instruction and information.
Book Synopsis Wine Microbiology and Biotechnology by : Graham H. Fleet
Download or read book Wine Microbiology and Biotechnology written by Graham H. Fleet and published by CRC Press. This book was released on 1993-01-01 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine Microbiology and Biotechnology presents developments in fermentation technology, enzyme technology, and technologies for the genetic engineering of microorganisms in a single volume. The book emphasizes the diversity of microorganisms associated with the winemaking process, and broadens the discussion of winemaking to include more modern concepts of biotechnology and molecular biology. In each chapter, recognized authorities in their field link the scientific fundamentals of microbiology, biochemistry, and biotechnology to the practical aspects of wine production and quality. They also provide relevant historical background and offer directions for future research.
Author :M. Victoria Moreno-Arribas Publisher :Springer Science & Business Media ISBN 13 :0387741186 Total Pages :729 pages Book Rating :4.3/5 (877 download)
Book Synopsis Wine Chemistry and Biochemistry by : M. Victoria Moreno-Arribas
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.
Book Synopsis Wine Microbiology by : Kenneth C. Fugelsang
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 Cumulated Index Medicus written by and published by . This book was released on 1966 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book ZNC written by and published by . This book was released on 1974 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Cellular and Molecular Biology written by and published by . This book was released on 1980 with total page 720 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Advances in Solid State Fermentation by : S. Roussos
Download or read book Advances in Solid State Fermentation written by S. Roussos and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 641 pages. Available in PDF, EPUB and Kindle. Book excerpt: G.HAINNAUX Departement Milieu et Activites Agricoles, Centre ORSTOM, 911 Avenue d' Agropolis, B.P. 5045, 34032 Montpellier Cedex , France. Solid state fermentation, popularly abbreviated as SSF, is currently investigated by many groups throughout the world. The study of this technique was largely neglected in the past in European and Western countries and there is now a high demand for SSF, meaning in food, environment, agricultural, phannaceutical and many other biotechnological applications. It gives me satisfaction to note that the importance of this technique was realised at my department way back in 1975 since then, our team has put concentrated efforts on developing this technique. xvii Foreword Advances in Solid State Fermentation Foreword M. PUYGRENIER Agropolis Valorisation, Avenue d' Agropolis, 34394 Montpellier Cedex 5, France. On the name of the Scientific Community, I would like to express the wish that this International Symposium on SSF should be successful. Solid State Fermentation is part of biotechnology research. It consists on seeding solid culture medium with bacteria or fungi (filamentous or higher) and on producing, in this medium (solid components and exudates) metabolites and high value products. In fact, this process is very old. In older industries such the food and agricultural, this technique has been extensively used. An example of this is the production of pork sausages and Roquefort cheese. Pharmaceutical industry could make extensive use of SSF in the production of secondary metabolites of many kinds and development in this direction is soon expected.
Book Synopsis Enological Repercussions of Non-Saccharomyces Species 2.0 by : Antonio Morata
Download or read book Enological Repercussions of Non-Saccharomyces Species 2.0 written by Antonio Morata and published by MDPI. This book was released on 2021-04-15 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins and, thereby, help in reducing applied SO2 levels.
Book Synopsis Current List of Medical Literature by :
Download or read book Current List of Medical Literature written by and published by . This book was released on 1956 with total page 1552 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes section, "Recent book acquisitions" (varies: Recent United States publications) formerly published separately by the U.S. Army Medical Library.
Book Synopsis Handbook of Enology, Volume 1 by : Pascal Ribéreau-Gayon
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 2006-05-01 with total page 512 pages. Available in PDF, EPUB and Kindle. Book excerpt: The "Microbiology" volume of the new revised and updated Handbook of Enology focuses on the vinification process. It describes how yeasts work and how they can be influenced to achieve better results. It continues to look at the metabolism of lactic acid bacterias and of acetic acid bacterias, and again, how can they be treated to avoid disasters in the winemaking process and how to achieve optimal results. The last chapters in the book deal with the use of sulfur-dioxide, the grape and its maturation process, harvest and pre-fermentation treatment, and the basis of red, white and speciality wine making. The result is the ultimate text and reference on the science and technology of the vinification process: understanding and dealing with yeasts and bacterias involved in the transformation from grape to wine. A must for all serious students and practitioners involved in winemaking.
Book Synopsis Frontiers and New Trends in the Science of Fermented Food and Beverages by : Rosa Lidia Solís-Oviedo
Download or read book Frontiers and New Trends in the Science of Fermented Food and Beverages written by Rosa Lidia Solís-Oviedo and published by BoD – Books on Demand. This book was released on 2019-02-20 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: From time immemorial fermented foods have undoubtedly contributed to the progress of modern societies. Historically, ferments have been present in virtually all human cultures worldwide, and nowadays natives from many ancient cultures still conduct a wide variety of food fermentations using deep-rooted recipes and processes. Within the last four centuries, scientific research has started to unravel many aspects of the biological process behind fermentations, which has contributed to the improvement of many industrial processes. During our journey in the research field, we have always been attracted to the development of scientific research around fermentations, especially autochthonous ferments: a natural repository of novel biomolecules and biological processes that will positively impact on many application fields from health, to food, to materials.
Book Synopsis Non-Conventional Yeasts in Genetics, Biochemistry and Biotechnology by : Klaus Wolf
Download or read book Non-Conventional Yeasts in Genetics, Biochemistry and Biotechnology written by Klaus Wolf and published by Springer Science & Business Media. This book was released on 2003-03-04 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most information on yeasts derives from experiments with the conventional yeasts Saccaromyces cerevisiae and Schizossaccharomyces pombe, the complete nuclear and mitochondrial genome of which has also been sequenced. For all other non-conventional yeasts, investigations are in progress and the rapid development of molecular techniques has allowed an insight also into a variety of non-conventional yeasts. In this bench manual, over 70 practical protocols using 15 different non-conventional yeast species and in addition several protocols of general use are described in detail. All of these experiments on the genetics, biochemistry and biotechnology of yeasts have been contributed by renowned laboratories and have been reproduced many times. The reliable protocols are thus ideally suited also for undergraduate and graduate practical courses.
Book Synopsis Use of Yeast Biomass in Food Production by : Anna Halasz
Download or read book Use of Yeast Biomass in Food Production written by Anna Halasz and published by Routledge. This book was released on 2017-09-29 with total page 332 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast biomass is an excellent source of proteins, nucleic acids, and vitamins. It has been produced and consumed in baked goods and other foods for thousands of years and offers significant advantages when compared to other potential new microbial protein sources. Use of Yeast Biomass in Food Production provides up-to-date information regarding the chemical composition and biochemistry of yeasts, discusses the biotechnological basis of yeast production and possibilities for influencing yeast biomass composition using new techniques in molecular biology. The book examines techniques for producing yeast protein concentrates (and isolates) while still retaining their functional properties and nutritive values, as well as the various uses for these materials and their derivatives in different branches of the food industry. Finally, the book explores possibilities for the production and industrial use of other yeast components, such as nucleic acids, nucleotides, cell wall polysaccharides, autolysates, and extracts. Food microbiologists and technologists, as well as biotechnologists, will discover that this book is an invaluable reference resource.
Book Synopsis Handbook of Food Spoilage Yeasts by : Tibor Deak
Download or read book Handbook of Food Spoilage Yeasts written by Tibor Deak and published by CRC Press. This book was released on 2007-11-16 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: Far more than a simple update and revision, the Handbook of Food Spoilage Yeasts, Second Edition extends and restructures its scope and content to include important advances in the knowledge of microbial ecology, molecular biology, metabolic activity, and strategy for the prohibition and elimination of food borne yeasts. The author incorporates new
