Review
Biotechnology & Applied Microbiology
Zhecun Xu, Michelle E. Walker, Jin Zhang, Jennifer M. Gardner, Krista M. Sumby, Vladimir Jiranek
Summary: The widespread presence of bacteriophages has attracted great interest from the biological research community, especially in connection to fermented food processing and the wine industry. While bacteriophages may pose challenges in winemaking, they are also being considered as alternatives to sulphur dioxide for preventing wine spoilage.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Miguel Angel Leal, Albert Bordons, Cristina Reguant
Summary: This study examined the effects of non-Saccharomyces yeasts on malolactic fermentation, finding that wines inoculated with Torulaspora delbrueckii were beneficial in promoting the development of Oenococcus oeni and improving MLF performance.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Article
Multidisciplinary Sciences
Silvia Carlin, Fulvio Mattivi, Victoria Durantini, Stefano Dalledonne, Panagiotis Arapitsas
Summary: This study investigates the changes in white wine under supermarket shelf conditions and finds that using flint glass bottles leads to a loss of volatile compounds, while colored glass bottles do not have this issue.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Article
Food Science & Technology
Franc Cus, Helena Basa Cesnik, Spela Velikonja Bolta
Summary: This study aimed to compare pesticide residues, copper, and biogenic amines concentrations in conventional and organic wines. Results showed lower pesticide residues in organic wines and higher copper levels in conventional wines.
Article
Biotechnology & Applied Microbiology
Louise Bartle, Emilien Peltier, Joanna F. Sundstrom, Krista Sumby, James G. Mitchell, Vladimir Jiranek, Philippe Marullo
Summary: Through QTL analysis, it was discovered that the genetic makeup of S. cerevisiae can impact the ability of O. oeni to complete malolactic fermentation, specifically associated with the SSU1 gene.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Aitor Balmaseda, Marc Lorentzen, Lucie Dutilh, Remi Bauduin, Hugues Guichard, Severine Ollivier, Cecile Miot-Sertier, Patrick M. Lucas
Summary: O. oeni is the main lactic acid bacteria species in wine and cider, responsible for malo-lactic fermentation. The majority of strains in wine belong to phylogroups A, B + C, and D, while in cider, A, B, and C strains are dominant. Ethanol and fermentation kinetics drive the selection of phylogroup A strains in wine, while B and C strains dominate in cider with lower ethanol content.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Article
Chemistry, Applied
Yamin Yu, Shuang Chen, Yao Nie, Yan Xu
Summary: A new method for monitoring oral aroma compounds of Baijiu has been developed, which shows good performance in detecting various aroma compounds and providing good representations of Baijiu's aroma profiles.
Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Albert Bordons, Cristina Reguant
Summary: The use of Torulaspora delbrueckii in wines from grapes with different degrees of maturity showed higher total polyphenolic index (TPI) values and improved aromatic characteristics compared to wines inoculated only with Saccharomyces cerevisiae. Additionally, there was a reduction in some inhibitor compounds for Oenococcus oeni as a result of fermentation with this non-Saccharomyces, leading to better malolactic fermentation performances.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Lingmin Dai, Ke Zhong, Xiaoqian Cui, Yan Ma, Zhaohua Hou, Yuhang Sun, Guomin Han
Summary: The study investigates the roles and interaction of Saccharomyces cerevisiae and lactic acid bacterial (LAB) in the accumulation of acetaldehyde during red wine micro oxygenation (Mox) treatment. The results show that Mox treatment can maintain the population of S. cerevisiae and delay spontaneous malolactic fermentation (MLF). Acetaldehyde production varies among different yeast strains and declines during treatment, with levels dropping further after treatment ends.
Article
Food Science & Technology
Aitor Balmaseda, Nicolas Rozes, Albert Bordons, Cristina Reguant
Summary: In this study, a comparative multi-omics approach was used to analyze the molecular adaptation of O. oeni in wines fermented with two non-Saccharomyces yeasts, T. delbrueckii and M. pulcherrima, in sequential inoculation with S. cerevisiae. The results showed that using non-Saccharomyces yeasts shortened the duration of MLF and affected the amino acid and carbohydrate transport and metabolism of O. oeni, with peptide metabolism being a key feature. Additionally, the abundance of the stress protein Hsp20 was reduced, indicating a less stressful condition for O. oeni when non-Saccharomyces yeasts were used.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Rebecca Roberts, Iuliia Khomenko, Graham T. Eyres, Phil Bremer, Patrick Silcock, Emanuela Betta, Franco Biasioli
Summary: Hop-derived volatile organic compounds (VOCs) and their transformation products have a significant impact on the flavor and aroma of beer. This study investigated the biotransformation of geraniol, a key hop monoterpene alcohol, by different yeast species and strains during fermentation. The evolution of geraniol and its transformation products were monitored throughout fermentation using SPME-GC/MS and PTR-ToF-MS. Different yeast strains showed variations in the concentration and formation behavior of the transformation products. This research provides insights into the biotransformation of hop terpenes by yeast and its implications for beer aroma optimization.
FERMENTATION-BASEL
(2023)
Article
Food Science & Technology
Hongyu Zhao, Yueqi Li, Longxiang Liu, Mengni Zheng, Zhuojun Feng, Kai Hu, Yongsheng Tao
Summary: The timing of inoculation and the pairing of yeast have significant effects on the fermentation performance and aroma production of Merlot wine. Co-inoculation of Oenococcus oeni and Saccharomyces cerevisiae/non-Saccharomyces yeast reduced fermentation time and influenced the production of key compounds. The pairing of yeast improved the viability of O. oeni and affected the formation of aromatic esters and volatile fatty acids.
FOOD RESEARCH INTERNATIONAL
(2022)
Article
Agriculture, Multidisciplinary
Francesca Zamolo, Matthias Wuest
Summary: The biosynthesis of IBMP in bell pepper fruits was investigated using stable isotope-labeled precursors. It was found that IBMP is synthesized from specific precursors in the pericarp tissues of unripe bell pepper fruits but not in the pericarp tissues of ripe bell pepper fruits.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Microbiology
Rosanna Tofalo, Noemi Battistelli, Giorgia Perpetuini, Luca Valbonetti, Alessio Pio Rossetti, Carlo Perla, Camillo Zulli, Giuseppe Arfelli
Summary: The study demonstrates differences in the adhesion ability of different Oenococcus oeni strains to polystyrene, as well as variations in metabolism between biofilm cells and detached cells, which impact malic acid degradation kinetics and wine aroma production.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Food Science & Technology
Nan Hao, Jingyue Liu, Fu Wang, Jiamin Cao, Qiling Chen, Ling He, Xueqiang Guan, Shuwen Liu, Kan Shi
Summary: This study investigated the MLF performance of indigenous Oenococcus oeni strains and mutants on Pinot Noir and Chardonnay wines. The acid-tolerant mutants showed better MLF performance and increased volatile compound concentrations, contributing to the formation of butter and floral aromas.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemical Research Methods
Maria del Mar Delgado-Povedano, Andre de Villiers, Stephan Hann, Tim Causon
Summary: This study evaluated the use of low-field drift tube ion mobility (DTIM) separation in anthocyanin screening through LC-DAD-DTIM-QTOFMS method. By combining various analytical methods, six anthocyanins from the cyanidin family were successfully confirmed, with an additional 29 anthocyanins confirmed in berry samples.
Article
Biotechnology & Applied Microbiology
S. Fairbairn, L. Engelbrecht, M. E. Setati, M. du Toit, F. F. Bauer, B. Divol, D. Rossouw
Summary: The impact of nitrogen composition on the co-fermentation of Lachancea thermotolerans and Saccharomyces cerevisiae in grape juice is complex, with DAP addition potentially leading to higher L. thermotolerans persistence and increased production of glycerol and lactic acid, while having no significant effect on S. cerevisiae growth. Musts fermented with L. thermotolerans showed more similar malolactic fermentation profiles, regardless of nutrient regime, whereas different nitrogen treatments in S. cerevisiae fermentations could affect the completion times of malolactic fermentation.
Article
Chemistry, Analytical
Kristina Wicht, Mathijs Baert, Magriet Muller, Elena Bandini, Sonja Schipperges, Norwin von Doehren, Gert Desmet, Frederic Lynen
Summary: This study discusses the analysis methods of phenolic compounds, introduces online comprehensive two-dimensional liquid chromatography technology, and the combination of temperature-responsive liquid chromatography with reversed-phase liquid chromatography for the analysis of phenolic extracts of natural origin.
Article
Chemistry, Applied
Keabetswe Masike, Andre de Villiers, Dalene de Beer, Elizabeth Joubert, Maria A. Stander
Summary: In this study, a rapid methodology for the differentiation of rooibos and honeybush blends was proposed using direct injection-ion mobility spectrometry-mass spectrometry (DI-IMS-MS). The results of principal component analysis (PCA) showed differences between samples and revealed the diagnostic value of marker compounds. The study also characterized phenolic compounds in the herbal teas based on an array of complementary descriptors to strengthen compound identification.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Plant Sciences
Kim H. Steyn, Andre de Villiers, Willem A. L. van Otterlo, Ivan R. Green
Summary: An investigation into the alkaloidal content of the bulbs of Crinum variabile led to the isolation of 8 known alkaloids, including lycorine, haemanthidine, and criwelline. The study also found a significant amount of lycorine in the bulbs.
SOUTH AFRICAN JOURNAL OF BOTANY
(2022)
Article
Plant Sciences
Rizwan Ahmad, Aljawharah Alqathama, Mohammed Aldholmi, Muhammad Riaz, Ashraf N. Abdalla, Ahmed Mostafa, Hamdi M. Al-Said, Abdulmalik M. Alqarni, Riaz Ullah, Sami S. Asgher, Mohd Amir, Heba Shaaban, Wasim Ahmad
Summary: This study evaluates the quality variation of twenty-seven capsicum fruit samples in terms of their volatile oil composition and biological activities. The results indicated that the C16 sample exhibited the best activity and showed significant potential for further study.
Article
Food Science & Technology
Brannigan Du Preez, Wessel Du Toit, Andre De Villiers, Jose Luis Aleixandre-Tudo
Summary: The study revealed that tannin activity values decrease with wine age, indicating age-related reactions such as tannin oxidation, cleavage and precipitation playing a significant role in mouthfeel modification. It was also found that there is a correlation between tannin activity values and mouthfeel attributes, especially in larger polymeric fractions.
Article
Chemistry, Analytical
Kristina Wicht, Mathijs Baert, Sonja Schipperges, Norwin von Doehren, Gert Desmet, Kevin M. Van Geem, Andre de Villiers, Frederic Lynen
Summary: In this paper, a solution to the peak broadening problem in comprehensive two-dimensional liquid chromatography (LC x LC) using temperature-responsive liquid chromatography (TRLC) in the first dimension (1D) to reconcentrate the analytes is introduced. The combination of TRLC with reversed-phase liquid chromatography (RPLC) allows for full solute refocusing in the second dimension (2D) column. Experimental results show that using narrower columns in the 2D enhances sensitivity and enables split-free coupling of the 2D effluent with electrospray ionization mass spectrometry (ESI-MS).
ANALYTICAL CHEMISTRY
(2022)
Article
Biochemical Research Methods
Magriet Muller, Andre de Villiers
Summary: The combination of hydrophilic interaction chromatography (HILIC) and reversed-phase liquid chromatography (RP-LC) in LC x LC analysis of polyphenols is highly orthogonal for various classes of phenolic compounds. However, the use of HILIC as the first dimension (1D) separation mode and RP-LC as the second dimension (2D) is surprising considering the potential advantages of swapping these separation modes. In this study, the potential of online RP-LC x HILIC-MS for phenolic compound analysis was evaluated and compared to the established HILIC x RP-LC-MS configuration. The kinetic performance of HILIC x RP-LC was found to be superior, but RP-LC x HILIC-MS showed improved sensitivity and detected a higher number of compounds. These findings suggest that RP-LC x HILIC could be a complementary configuration for phenolic analysis.
JOURNAL OF CHROMATOGRAPHY A
(2023)
Article
Biochemical Research Methods
Eugene H. J. Nell, Andre de Villiers
Summary: Online comprehensive two-dimensional liquid chromatography (LC xLC) is the preferred method for separating highly complex mixtures of non-volatile compounds. This study presents a new approach that allows variable second dimension analysis times by using multiple heart-cutting valves and stop-flow operation, circumventing the need for very fast second dimension (2D) analyses in online LC xLC.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Article
Biochemical Research Methods
Kristina Wicht, Mathijs Baert, Norwin von Doehren, Gert Desmet, Andre de Villiers, Frederic Lynen
Summary: Comprehensive two-dimensional liquid chromatography (LC xLC) is a method for separating complex samples that offers improved resolution and higher peak capacity. Temperature-responsive LC (TRLC) uses a smart polymer coupled to silica to modulate retention by temperature instead of organic solvents. This allows for the use of purely aqueous mobile phases and facilitates band refocusing. However, TRLC has the drawback of long analysis time.
JOURNAL OF CHROMATOGRAPHY A
(2022)
Article
Biochemistry & Molecular Biology
Ahmed Mostafa, Heba Shaaban
Summary: In this study, UV-spectrophotometry coupled with chemometrics was used for sustainable quality control analysis of beta antagonists. Two eco-friendly chemometric-assisted methods, multivariate curve resolution alternating least squares (MCR-ALS) and partial least squares regression (PLSR), were developed and optimized for the resolution and quantification of beta antagonists in pharmaceutical products. The performance of the two methods was compared and the eco-friendliness was evaluated using greenness assessment tools. The optimized models showed satisfactory recovery and can be used as a safe and sustainable approach for quality control analysis.
Article
Engineering, Civil
Mark A. Knight, Marios A. Ioannidis, Faten Salim, Tadeusz Gorecki, Dennis Pivin
Summary: The aim of this study was to improve understanding of styrene emissions in sewer laterals during the installation and steam curing of a resin impregnated cured-in-place-pipe (CIPP) liner. The study included the development and assessment of a controlled field test program, which measured and recorded styrene emissions before, during, and after steam curing. The results were compared with published studies and regulatory exposure guidelines to evaluate the potential risk exposure. The measurements confirmed that high styrene concentrations can exist in sewer laterals during steam curing, but proper functioning P-traps prevent high styrene emissions from entering buildings.
JOURNAL OF PIPELINE SYSTEMS ENGINEERING AND PRACTICE
(2023)
Article
Chemistry, Analytical
Hei Yin J. Chow, Tadeusz Gorecki
Summary: A second-dimension temperature programming system (DTPS-D-2) for GC xGC was introduced and characterized. The system utilized a stainless-steel capillary column as the heating element and sensor, and an Arduino Uno R3 microcontroller for control. Comparisons were made with a diesel sample for (2) n (c) and (2) R (s), and with a perfume sample for within-day and day-to-day reproducibility. The (2) n (c) was improved by 52% with the (DTPS)-D-2 compared to the secondary oven. The GC xGC system utilizing the (DTPS)-D-2 exhibited low RSD for retention times and peak area.
ANALYTICAL CHEMISTRY
(2023)
Article
Chemistry, Analytical
Hei Yin J. Chow, Tadeusz Gorecki
Summary: This paper describes an updated version of the second-dimension temperature programming system (DTPS-D-2) for comprehensive two-dimensional gas chromatography (GC x GC), which was tested with a time-of-flight mass spectrometer (TOFMS) and flow modulator. The addition of a real-time clock and remote port allowed the DTPS to be used as a standalone system with any GC x GC instrument. The DTPS-D-2 demonstrated improved match factor, reverse match factor, and signal-to-noise ratio when performing D-2 temperature programming.
ANALYTICAL CHEMISTRY
(2023)