Article
Biotechnology & Applied Microbiology
Deli Zhang, Fangjuan Wang, Ying Yu, Sai Ding, Tianpeng Chen, Wenjun Sun, Caice Liang, Bin Yu, Hanjie Ying, Dong Liu, Yong Chen
Summary: Biofilms, a form of microbial community, are beneficial for industrial fermentation due to their environmental resistance. This study found that 2-phenylethanol (2-PE) can stimulate biofilm formation in Saccharomyces cerevisiae, with ARO8p and ARO9p playing crucial roles in the process.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
B. J. Nath, A. K. Mishra, H. K. Sarma
Summary: This study demonstrates the enhancing effects of tyrosol on cellular growth and fermentative ability of both conventional and non-conventional yeasts. It highlights the potential of tyrosol to augment metabolite production during traditional fermentation processes.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Review
Agriculture, Multidisciplinary
Billy Xynas, Chris Barnes
Summary: Climate change has led to earlier budburst and shorter seasons for grape wine growers, resulting in higher sugar levels in grapes and wines with higher alcohol concentrations. Winemakers need to adapt their approaches to address these challenges. This study reviews two pre-fermentation approaches to reduce alcohol levels in wines while maintaining quality.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Review
Food Science & Technology
Elliot Borren, Bin Tian
Summary: Non-Saccharomyces yeast, such as semi-fermentative and fully fermentative types, play a crucial role in the initial stages of wild fermentation. The impact on wine aroma is species and strain dependent, with different enzymatic profiles determining the formation of aroma compounds. Some fermentative yeasts with unique oenological properties, like Lanchancea thermotolerans and Schizosaccharomyces pombe, show potential as inoculants for specific wine styles.
Article
Food Science & Technology
Qian Zhang, Jian Ma, Yupei Yang, Jing Deng, Kaixian Zhu, Yuwen Yi, Junni Tang, Xiaole Jiang, Chenglin Zhu, Luca Laghi
Summary: Fermenting kiwifruit into kiwi wine can reduce economic losses, and this study evaluated the sensory characteristics and flavor profiles of kiwi wine fermented by different yeast strains, finding suitable strains for kiwi wine production.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biotechnology & Applied Microbiology
Cristian Varela, Kathleen Cuijvers, Steven van den Heuvel, Mark Rullo, Mark Solomon, Anthony Borneman, Simon Schmidt
Summary: This study investigated the impact of aeration on yeast microbiota and volatile profile in uninoculated wines, finding that different timings and intensities of aeration can lead to differences in yeast population dynamics and chemical profile of the finished wines. Excessive aeration resulted in elevated concentrations of ethyl acetate and acetic acid, potentially harming wine quality. This work highlights the importance of careful air addition in shaping yeast population dynamics and avoiding negative sensory impact on wine flavor and aroma.
FERMENTATION-BASEL
(2021)
Review
Food Science & Technology
Bhaskar Jyoti Nath, Deep Prakash Parasar, Hridip Kumar Sarma
Summary: This review discusses the diversity of yeasts and their interactive associations in household ethnic fermentation. Studies have shown that different indigenous communities use unique microbial inoculum for fermentation, resulting in diverse yeast populations that impact the final product's quality.
FRONTIERS IN SUSTAINABLE FOOD SYSTEMS
(2021)
Article
Microbiology
Julie S. Valastyan, Christina M. Kraml, Istvan Pelczer, Thomas Ferrante, Bonnie L. Bassler
Summary: Quorum sensing is a communication process used by bacteria to coordinate collective behaviors through the production, release, and detection of autoinducers. A new study shows that mammalian cells and yeast Saccharomyces cerevisiae can produce an AI-2 mimic called MHF, which can facilitate interdomain signaling through the protein Cff1p. This discovery expands the scope of organisms and molecules involved in quorum sensing interactions.
Article
Biochemistry & Molecular Biology
Mariana Valdez Castillo, Satinder Kaur Brar, Sonia Arriaga, Jean-Francois Blais, Michele Heitz, Antonio Avalos Ramirez
Summary: This study aimed to valorize agri-food residues by developing a suitable bioprocess for the production of 2-phenylethanol (2PE) from cheese whey. The results showed that the addition of brewer's spent yeast (BSY) as a nitrogen source promoted the growth of yeasts and the production of 2PE. Scale-up to a 2 L bioreactor resulted in twofold better productivity compared to the literature. The bioprocess contributed to the circular economy of the dairy industry by preventing environmental contamination.
Article
Food Science & Technology
On-ong Chanprasartsuk, Cheunjit Prakitchaiwattana
Summary: This study isolated autochthonous yeasts associated with pineapple fermentation and investigated their fermentation behaviors. The results showed that co-cultured autochthonous yeasts can be successfully used in pineapple winemaking and exhibit synergistic effects during fermentation in the early and middle to final stages.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2022)
Article
Chemistry, Applied
C. Roullier-Gall, F. Bordet, V. David, P. Schmitt-Kopplin, H. Alexandre
Summary: Understanding the molecular characteristics and chemical transformations during yeast-yeast interactions is crucial. Non-targeted metabolomics was used to analyze the composition of grape must during sequential fermentation with non-Saccharomyces yeasts and Saccharomyces cerevisiae. The results showed that S yeasts dominate the fermentation process and lead to the formation of new compounds through reshuffling of yeast metabolism. Metabolomic analysis revealed significant changes in nitrogen metabolism due to yeast-yeast interactions.
Article
Biotechnology & Applied Microbiology
Simona Guerrini, Damiano Barbato, Lorenzo Guerrini, Eleonora Mari, Giacomo Buscioni, Silvia Mangani, Yuri Romboli, Viola Galli, Alessandro Parenti, Lisa Granchi
Summary: The study focuses on using indigenous Saccharomyces cerevisiae strains for wine fermentation, with a pilot-plant established in a winery to produce fresh yeast biomass efficiently. The wines produced with the indigenous strain exhibited unique flavors and characteristics compared to those made with commercial starters, demonstrating the effectiveness of the pilot-plant in enhancing enological performance.
FERMENTATION-BASEL
(2021)
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)
Review
Biotechnology & Applied Microbiology
P. W. J. Labuschagne, B. Divol
Summary: Thiamine is crucial for yeast growth and the production of flavor compounds during alcoholic fermentation, with its concentration affecting fermentation kinetics and wine sensory properties. Its utilization and metabolism in Saccharomyces cerevisiae are influenced by various factors, making it important to optimize thiamine concentrations for industrial yeast applications.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Microbiology
Hajnalka Csoma, Lajos Acs-Szabo, Laszlo Attila Papp, Zoltan Kallai, Ida Miklos, Matthias Sipiczki
Summary: Traditionally aged Tokaj botrytized sweet wines are exposed to microbial contamination due to their high residual sugar content. Osmotolerant wine-spoilage yeasts, such as Starmerella spp. and Zygosaccharomyces spp., are commonly found in the Tokaj wine-growing region. Z. lentus yeasts were isolated from post-fermented botrytized wines for the first time, and they were found to be osmotolerant and able to grow well in acidic conditions at cellar temperature. These yeasts have low beta-glucosidase and sulphite reductase activities, while the fermentative vigour of Z. lentus strains is lower compared to the control Saccharomyces cerevisiae.
Article
Food Science & Technology
J. Kosel, P. Raspor, N. Cadez
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2019)
Article
Food Science & Technology
Nikolaos Nenadis, Aspasia Mastralexi, Maria Z. Tsimidou, Stefania Vichi, Beatriz Quintanilla-Casas, James Donarski, Victoria Bailey-Horne, Bojan Butinar, Milena Miklavcic, Diego-Luis Garcia Gonzalez, Tullia Gallina Toschi
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2018)
Article
Biochemistry & Molecular Biology
Maria Z. Tsimidou, Michaela Sotiroglou, Aspasia Mastralexi, Nikolaos Nenadis, Diego L. Garcia-Gonzalez, Tullia Gallina Toschi
Article
Biochemistry & Molecular Biology
Maria Z. Tsimidou, Nikolaos Nenadis, Aspasia Mastralexi, Maurizio Servili, Bojan Butinar, Stefania Vichi, Ole Winkelmann, Diego Luis Garcia-Gonzalez, Tullia Gallina Toschi
Article
Engineering, Mechanical
Mija Sezun, Janez Kosel, Mojca Zupanc, Marko Hocevar, Janez Vrtovsek, Martin Petkovsek, Matevz Dular
STROJNISKI VESTNIK-JOURNAL OF MECHANICAL ENGINEERING
(2019)
Article
Acoustics
Janez Kosel, Andrej Sinkovec, Matevz Dular
ULTRASONICS SONOCHEMISTRY
(2019)
Article
Acoustics
Janez Kosel, Matej Sustarsic, Martin Petkovsek, Mojca Zupanc, Mija Sezun, Matevz Dular
ULTRASONICS SONOCHEMISTRY
(2020)
Article
Biochemistry & Molecular Biology
Vasilij Valencic, Bojan Butinar, Maja Podgornik, Milena Bucar-Miklavcic
Summary: Olives affected by active and damaging infestation showed differences in their chemical composition, with varying amounts of compounds like biophenols and sterols. The oils from infested olives had distinct levels of various components, such as higher amounts of certain biophenols and lower amounts of specific fatty acids, depending on the severity of infestation.
Review
Archaeology
Janez Kosel, Polonca Ropret
Summary: Fungi are a common cause of biodeterioration for cinematographic films and historic photographs due to their organic and hygroscopic nature. It is essential to systematically evaluate fungi isolated from photographic documents to pinpoint potentially biodeteriorative species and increase awareness and control readiness against them.
JOURNAL OF CULTURAL HERITAGE
(2021)
Article
Materials Science, Multidisciplinary
Jakub Sandak, Anna Sandak, Lea Legan, Klara Retko, Masa Kavcic, Janez Kosel, Faksawat Poohphajai, Rene Herrera Diaz, Veerapandian Ponnuchamy, Nezka Sajincic, Oihana Gordobil, Crtomir Tavzes, Polona Ropret
Summary: Advanced imaging techniques, specifically hyperspectral imaging, can noninvasively characterize, monitor, and evaluate the impact of conservation treatments on cultural heritage objects. This paper examines the potential of hyperspectral imaging for the evaluation of heritage objects, using nondestructive scanning to identify materials and map their distribution on art pieces. By merging results with databases created using reference methods, original materials used by artists and past conservation interventions can be traced.
Article
Archaeology
Janez Kosel, Masa Kavcic, Lea Legan, Klara Retko, Polonca Ropret
Summary: The study investigated the growth of fungal strains on painted artwork prepared with different colorants and on different support materials under varying levels of relative humidity. Results showed that wood supports were more susceptible to mold growth, Prussian blue paint stimulated mold growth, while carmine lake or lead white paints prevented mold development. Each strain showed different levels of tolerance to different conditions.
JOURNAL OF CULTURAL HERITAGE
(2021)
Article
Biochemical Research Methods
Janez Kosel, Polonca Ropret
Summary: Laminar flow cabinets provide a safe working space, but for environmental monitoring, gloveboxes or still air boxes are preferred for their lighter weight, lower cost, and lack of regular maintenance needs. The effectiveness of simple gloveboxes and still air boxes in providing semi-sterile working conditions has yet to be clearly defined.
JOURNAL OF MICROBIOLOGICAL METHODS
(2021)
Article
Plant Sciences
Darija Cor Andrejc, Bojan Butinar, Zeljko Knez, Kaja Tomazic, Masa Knez Marevcic
Summary: This study investigated the effect of different extraction and drying methods on the content of oleuropein in olive leaves. The results showed that ethanol-modified supercritical extraction and ultrasonic extraction methods were more effective in extracting antioxidants from olive leaves. Additionally, different drying methods also affected the content of oleuropein.
Article
Agronomy
Maja Podgornik, Milena Bucar-Miklavcic, Alenka Levart, Janez Salobir, Vida Rezar, Bojan Butinar
Summary: This study found that the characteristics of two-phase olive-mill waste in the northern Mediterranean regions are similar to those of other countries. The calcareous nature of Mediterranean soil can reduce phytotoxic effects of the waste and may represent a natural treatment system.
Article
Biotechnology & Applied Microbiology
Ana Miklavcic Visnjevec, Alenka Baruca Arbeiter, Matjaz Hladnik, Ajda Ota, Mihaela Skrt, Bojan Butinar, Marijan Necemer, Marin Krapac, Dean Ban, Milena Bucar-Miklavcic, Natasa Poklar Ulrih, Dunja Bandelj
FOOD TECHNOLOGY AND BIOTECHNOLOGY
(2019)