RNA fingerprinting analysis of Oenococcus oeni strains under wine conditions

2012 ◽  
Vol 31 (2) ◽  
pp. 238-245 ◽  
Author(s):  
Ana Paula Marques ◽  
Maria Vitória San Romão ◽  
Rogério Tenreiro
Keyword(s):  
Oenococcus Oeni ◽  
Fingerprinting Analysis ◽  
Rna Fingerprinting

Messenger RNA fingerprinting analysis using arbitrarily primed PCR (RAP) of genes expressed during rat C6 glioma cell differentiation

1997 ◽  
Vol 14 (2) ◽  
pp. 119-123 ◽  
Author(s):  
Hideki Sakai ◽  
Shigeru Nakashima ◽  
Kei Nakatani ◽  
Shin-ichi Yoshimura ◽  
Yasuaki Nishimura ◽  
...  
Keyword(s):  
Cell Differentiation ◽  
Messenger Rna ◽  
Glioma Cell ◽  
C6 Glioma ◽  
C6 Glioma Cell ◽  
Fingerprinting Analysis ◽  
Arbitrarily Primed Pcr ◽  
Rna Fingerprinting ◽  
Rat C6 Glioma

A study of the evolution of coxsackievirus A24 variant in Ghana by viral RNA fingerprinting analysis

1991 ◽  
Vol 142 (1) ◽  
pp. 57-65 ◽  
Author(s):  
J.A.M. Brandful ◽  
N. Takeda ◽  
T. Yoshii ◽  
K. Miyamura ◽  
J.A.A. Mingle ◽  
...  
Keyword(s):  
Viral Rna ◽  
Fingerprinting Analysis ◽  
Coxsackievirus A24 Variant ◽  
Coxsackievirus A24 ◽  
Rna Fingerprinting

Exemplar Abstract for Oenococcus oeni (Garvie 1967) Dicks et al. 1995.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Oenococcus Oeni

Exemplar Abstract for Oenococcus oeni (Garvie 1967) Dicks et al. 1995.

2003 ◽  
Author(s):  
Charles Thomas Parker ◽  
Dorothea Taylor ◽  
George M Garrity
Keyword(s):  
Oenococcus Oeni

Oil to Source Rock Correlation Using Biomarker Data Through Pattern Matching and Fingerprinting Analysis in “Kitkat” Field, Jabung Block, South Sumatra Basin

2020 ◽  
Author(s):  
S., R. Muthasyabiha
Keyword(s):  
Pattern Matching ◽  
Source Rock ◽  
Vitrinite Reflectance ◽  
Hydrocarbon Exploration ◽  
Source Rocks ◽  
Maturity Level ◽  
Fingerprinting Analysis ◽  
Kerogen Type ◽  
Oil Characteristics ◽  
Biomarker Data

Geochemical analysis is necessary to enable the optimization of hydrocarbon exploration. In this research, it is used to determine the oil characteristics and the type of source rock candidates that produces hydrocarbon in the “KITKAT” Field and also to understand the quality, quantity and maturity of proven source rocks. The evaluation of source rock was obtained from Rock-Eval Pyrolysis (REP) to determine the hydrocarbon type and analysis of the value of Total Organic Carbon (TOC) was performed to know the quantity of its organic content. Analysis of Tmax value and Vitrinite Reflectance (Ro) was also performed to know the maturity level of the source rock samples. Then the oil characteristics such as the depositional environment of source rock candidate and where the oil sample develops were obtained from pattern matching and fingerprinting analysis of Biomarker data GC/GCMS. Moreover, these data are used to know the correlation of oil to source rock. The result of source rock evaluation shows that the Talangakar Formation (TAF) has all these parameters as a source rock. Organic material from Upper Talangakar Formation (UTAF) comes from kerogen type II/III that is capable of producing oil and gas (Espitalie, 1985) and Lower Talangakar Formation (LTAF) comes from kerogen type III that is capable of producing gas. All intervals of TAF have a quantity value from very good–excellent considerable from the amount of TOC > 1% (Peters and Cassa, 1994). Source rock maturity level (Ro > 0.6) in UTAF is mature–late mature and LTAF is late mature–over mature (Peters and Cassa, 1994). Source rock from UTAF has deposited in the transition environment, and source rock from LTAF has deposited in the terrestrial environment. The correlation of oil to source rock shows that oil sample is positively correlated with the UTAF.

scholarly journals Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1540
Author(s):  
Aitor Balmaseda ◽  
Laura Aniballi ◽  
Nicolas Rozès ◽  
Albert Bordons ◽  
Cristina Reguant
Keyword(s):  
Energy Source ◽  
Nutrient Medium ◽  
Alcoholic Fermentation ◽  
Hydrolytic Activity ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Consumption Patterns ◽  
Inhibitor Compounds

Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.

scholarly journals Profiling versus fingerprinting analysis of sesquiterpene hydrocarbons for the geographical authentication of extra virgin olive oils

2020 ◽  
Vol 307 ◽  
pp. 125556 ◽  
Author(s):  
Beatriz Quintanilla-Casas ◽  
Sofia Bertin ◽  
Kerstin Leik ◽  
Julen Bustamante ◽  
Francesc Guardiola ◽  
...  
Keyword(s):  
Virgin Olive Oils ◽  
Fingerprinting Analysis ◽  
Olive Oils ◽  
Sesquiterpene Hydrocarbons ◽  
Geographical Authentication
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