Potential Application of a Glucose-Transport-Deficient Mutant ofSchizosaccharomyces pombefor Removing Gluconic Acid from Grape Must

2005 ◽  
Vol 53 (4) ◽  
pp. 1017-1021 ◽  
Author(s):  
Rafael A. Peinado ◽  
Juan J. Moreno ◽  
Manuel Medina ◽  
Juan C. Mauricio
Keyword(s):  
Glucose Transport ◽  
Potential Application ◽  
Gluconic Acid ◽  
Deficient Mutant ◽  
Grape Must

Further analysis of genomic fragments fromSchizosaccharomyces pombe restoring glucose transport in a transport-deficient mutant

1994 ◽  
Vol 39 (6) ◽  
pp. 532-534
Author(s):  
H. -C. Lichtenberg-Fraté ◽  
T. Näschen ◽  
M. Höfer
Keyword(s):  
Glucose Transport ◽  
Deficient Mutant

scholarly journals Fermentation strategy to produce high gluconate vinegar

2016 ◽  
Vol 5 (1) ◽  
Author(s):  
Paolo Giudici ◽  
Luciana De Vero ◽  
Maria Gullo ◽  
Lisa Solieri ◽  
Federico Lemmetti
Keyword(s):  
Acetic Acid ◽  
Gluconic Acid ◽  
Physical Stability ◽  
Acetic Acid Bacteria ◽  
Starter Cultures ◽  
Small Scale ◽  
Volatile Acid ◽  
Grape Must ◽  
Balsamic Vinegar ◽  
Fermentation Strategy

Gluconic acid is a non-volatile acid that has many applications in food, pharmaceutical and cleaning fields. Gluconic acid has been detected as main oxidation product of <em>Acetobacter</em> and <em>Gluconobacter</em> strains growing on grape must, and it plays an important role in Traditional Balsamic Vinegar. Commonly, high gluconate vinegars have a greater physical stability and a greater preference by consumers because are perceived less pungent. In fact, gluconic acid reduces the pH and increases fixed acidity of the vinegar without increasing the sensation of pungency typical of acetic acid. Its taste is acid but mild sweet and, therefore, gluconic acid has influence on the sensory complexity of the vinegar. The aim of this work is to set up a fermentation procedure that improves the quality of balsamic vinegar by using selected yeasts and acetic acid bacteria strains able to oxidize glucose in grape must-based media having a different sugars concentration. In particular, <em>Saccharomycodes</em> <em>ludwigii</em> UMCC 297 and <em>Acetobacter</em> <em>pasteurianus</em> UMCC 1754 strains were chosen as selected starter cultures for small-scale fermentation of cooked grape must, to evaluate the physical-chemical parameters affecting gluconic acid production in the obtained vinegar. The strains used and the control of all production process have been fundamental for obtaining the vinegar with the desired characteristics.

Post-mortem Peyer’s patches: Their potential application in forensic medicine

2009 ◽  
Vol 00 (00) ◽  
pp. 090513010017019-7
Author(s):  
Biagio Solarino ◽  
Giancarlo Di Vella ◽  
Thea Magrone ◽  
Felicita Jirillo ◽  
Angela Tafaro ◽  
...  
Keyword(s):  
Forensic Medicine ◽  
Potential Application ◽  
Peyer's Patches ◽  
Peyer’S Patches ◽  
Post Mortem
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