scholarly journals Glucose, l-Malic Acid and pH Effect on Fermentation Products in Biological Deacidification

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S319-S322 ◽  
Author(s):  
A. Kunicka-Styczyńska
Keyword(s):  
Malic Acid ◽  
Ph Effect ◽  
Hplc Method ◽  
Optimal Parameters ◽  
Wine Yeasts ◽  
Anaerobic Conditions ◽  
Fermentation Products ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Selection Of

Industrial wine yeasts <I>Saccharomyces cerevisiae</I> Syrena, an interspecies hybrid (<I>S. cerevisiae × S. bayanus</I>) HW2-3 and <I>Schizosaccharomyces pombe</I> met 3–15 h<sup>+>/sup> were examined to determine changes in fermentation profiles in different environmental conditions in YG medium with different concentrations of glucose (2, 6, 40 or 100 g/l), L-malic acid (4, 7 or 11 g/l) and at pH 3.0, 3.5 and 5.0. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl) and enzymatically (L-malic acid, ethanol). In anaerobic conditions (100 g/l glucose), the optimal parameters for L-malic acid decomposition for <I>S. cerevisiae</I> Syrena and the hybrid HW2-3 were 11 g/l L-malic acid and pH 3.0 and 3.5, respectively. <I>S. pombe</I> expressed the highest demalication activity at 40 and 100 g/l glucose, 7 g/l L-malic acid and pH 3.0. The fermentation profiles of selected metabolites of yeast were unique for specific industrial strains. These profiles may help in the proper selection of yeast strains to fermentation and make it possible to predict the organoleptic changes in the course of fruit must fermentation.

scholarly journals The Fitness Advantage of Commercial Wine Yeasts in Relation to the Nitrogen Concentration, Temperature, and Ethanol Content under Microvinification Conditions

2013 ◽  
Vol 80 (2) ◽  
pp. 704-713 ◽  
Author(s):  
Estéfani García-Ríos ◽  
Alicia Gutiérrez ◽  
Zoel Salvadó ◽  
Francisco Noé Arroyo-López ◽  
José Manuel Guillamon
Keyword(s):  
Abiotic Factors ◽  
Nitrogen Concentration ◽  
Wine Yeast ◽  
Wine Industry ◽  
Wine Yeasts ◽  
Simple Method ◽  
Fitness Advantage ◽  
Yeast Strains ◽  
Industrial Strains ◽  
Nitrogen Concentrations

ABSTRACTThe effect of the main environmental factors governing wine fermentation on the fitness of industrial yeast strains has barely received attention. In this study, we used the concept of fitness advantage to measure how increasing nitrogen concentrations (0 to 200 mg N/liter), ethanol (0 to 20%), and temperature (4 to 45°C) affects competition among four commercial wine yeast strains (PDM, ARM, RVA, and TTA). We used a mathematical approach to model the hypothetical time needed for the control strain (PDM) to out-compete the other three strains in a theoretical mixed population. The theoretical values obtained were subsequently verified by competitive mixed fermentations in both synthetic and natural musts, which showed a good fit between the theoretical and experimental data. Specifically, the data show that the increase in nitrogen concentration and temperature values improved the fitness advantage of the PDM strain, whereas the presence of ethanol significantly reduced its competitiveness. However, the RVA strain proved to be the most competitive yeast for the three enological parameters assayed. The study of the fitness of these industrial strains is of paramount interest for the wine industry, which uses them as starters of their fermentations. Here, we propose a very simple method to model the fitness advantage, which allows the prediction of the competitiveness of one strain with respect to different abiotic factors.

Selection of Wine Yeasts having High Malic Acid Productivity

1994 ◽  
Vol 89 (7) ◽  
pp. 557-562
Author(s):  
Shuuichi IINO ◽  
Masahira WATANABE ◽  
Tokuhiko KASUGA ◽  
Shoji GOTO
Keyword(s):  
Malic Acid ◽  
Wine Yeasts ◽  
Acid Productivity ◽  
Selection Of

scholarly journals l-Malic Acid Effect on Organic Acid Profiles and Fermentation By-products in Apple Wines

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S228-S231 ◽  
Author(s):  
A. Kunicka-Styczyńska ◽  
E. Pogorzelski
Keyword(s):  
Organic Acids ◽  
Organic Acid ◽  
Malic Acid ◽  
Hplc Method ◽  
Yeast Strains ◽  
Acid Effect ◽  
Interspecies Hybrids ◽  
Saccharomyces Bayanus ◽  
The Right ◽  
By Products

Industrial wine yeasts Saccharomyces bayanus and two interspecies hybrids (S. cerevisiae × S. bayanus) were checked for their suitability for fermentation of apple musts with different L-malic acid content (4, 7 and 11 g/l). The fermentation profiles including main organic acids, acetaldehyde, diacetyl, glycerol, esters and polyphenols were presented. The results were obtained by HPLC method (organic acids, acetaldehyde, glycerol, diacetyl), GC (esters), colorimetrically (polyphenols) and enzymatically (L-malic acid, ethanol). Although the fermentation profiles of wines were characteristic for specific yeast strains, similarities in organic acid profiles of wines fermented by S. bayanus and its hybrid S-779/25 were noted. In all the tested wines L-malic, pyruvic and citric acids were dominant. Statistical analysis of all wine parameters indicates that yeast strains respond individually to different acidities of the fermentation environment. In order to choose the right yeast strain for the fermentation of acidic musts, information about fermentation profiles should be included in the collection certificate of yeast strains.

Study on Active Ingredient of Blueberry Pomace in Fermentation by Lentinus edodes Hypha

2014 ◽  
Vol 926-930 ◽  
pp. 238-241
Author(s):  
Li Guo ◽  
Peng Wang
Keyword(s):  
Gallic Acid ◽  
Active Ingredient ◽  
Ellagic Acid ◽  
Acid Content ◽  
Hplc Method ◽  
Spectrophotometric Analysis ◽  
Anthocyanin Content ◽  
Lentinus Edodes ◽  
Flavonoid Content ◽  
Fermentation Products

The effect of fermentation by Lentinus edodes hypha on active ingredient of blueberry pomace was studied, and the changes of fermentation products with protein, flavonoid and anthocyanin content were evaluated by spectrophotometric analysis. The protein content decreased slowly, and the flavonoid content in the first 66 h increased the highest level 0.09 mg/g, the anthocyanin content decreased during the first fermentation process, then increased to 0.568 mg/g at 30 h. The fermentation product of ellagic acid and gallic acid content were analyzed by using HPLC Method, the ellagic acid content decreased, and the gallic acid content increased first and then decreased, reached the highest value for the 0.310 mg/g in the first 54 h.

scholarly journals Electric Discharge Grinding of Polycrystalline Diamond Materials

2012 ◽  
Vol 271-272 ◽  
pp. 333-337 ◽  
Author(s):  
Song Lin Ding ◽  
John P.T. Mo ◽  
Milan Brandt ◽  
Richard Webb
Keyword(s):  
Electrical Discharge ◽  
Material Removal ◽  
Working Condition ◽  
Removal Rate ◽  
Polycrystalline Diamond ◽  
Optimal Parameters ◽  
Power Generator ◽  
The Poor ◽  
Edm Process ◽  
Selection Of

The poor electric conductivity of polycrystalline diamond (PCD) makes it difficult to machine with the conventional EDM process. Inappropriate selection of parameters of the power generator and the servo system leads to unstable working condition and low material removal rate. This paper introduces a method to find optimal parameters in the Electrical Discharge Grinding (EDG) of PCD materials with Taguchi method. The theory and detailed procedures are presented, experimental results are analyzed. The optimized configuration was validated through confirmation tests.

scholarly journals Development of polyvalent toxoid Clostridium perfringens against anaerobic enterotoxaemia in young cattle and small ruminants

2021 ◽  
Vol 282 ◽  
pp. 04009
Author(s):  
F.Kh. Pulotov ◽  
O.D. Nazarova ◽  
N.A. Akhmadov ◽  
A.I. Karimzoda
Keyword(s):  
Nutrient Medium ◽  
Small Ruminants ◽  
Farm Animals ◽  
Drug Preparation ◽  
Type D ◽  
Industrial Strains ◽  
Type C ◽  
Young Cattle ◽  
C 30 ◽  
Selection Of

The authors of the article presents the results of the development of a polyvalent toxoid from C.perfringens strains against anaerobic enterotoxaemia of young cattle and small ruminants and an assessment of its effectiveness. It is presented the data on the selection of the recipe composition of the nutrient medium, the cultivation of industrial strains, the process of drug preparation, the selection of the optimal ratio of components and the method of controlling the effectiveness. Sequential cultivation of industrial strains of C.perfringens was carried out by cultivating them in flasks, bottles and bioreactors in the nutrient medium developed by the authors, consisting of: 12.0 g/l - liver extract; 25.0 g/l - casein-peptone; 3.2g/l –K2HPO4; 1.8 g/l – KH2PO4; 0.5 g/l – MgSO4. The development of the drug included the selection of optimal and balanced ratios of C. perfringens type A toxoids - 15 IU/ml, C.perfringens type B - 20 IU/ml, C.perfringens type C - 30 IU/ml, C. perfringens type D - 30 IU/ml, which ensured 100% protection of the immunized animals. Studies on laboratory and farm animals revealed the harmlessness, areactogenicity of the drug, which stimulated the development of immunity and resistance to the toxic effects of all strains of C.perfringens.

High Pressure Liquid Chromatography of Ester and Salt Formulations of 2-Methyl-4-Chlorophenoxyacetic Acid

1979 ◽  
Vol 62 (4) ◽  
pp. 738-741
Author(s):  
Timothy Stevens ◽  
Robert B Grorud
Keyword(s):  
High Pressure ◽  
Liquid Chromatography ◽  
Collaborative Study ◽  
Internal Standard ◽  
Hplc Method ◽  
Hplc Assay ◽  
High Pressure Liquid Chromatographic ◽  
Chlorophenoxyacetic Acid ◽  
Liquid Chromatographic ◽  
Selection Of

Abstract A high pressure liquid chromatographic (HPLC) assay of amine salt and ester formulations of MCPA has been collaboratively studied. The AOAC 2,4-D HPLC method has been modified for application to MCPA products. The MCPA methodology is identical to that of 2,4-D except in strength of mobile solvent, pH of mobile solvent, heating of ester formulations to 50°C to ensure complete saponification, and the use of glass microfiber filters. The method is specific and separates all known impurities. Examination of chromatograms and percentage results from 8 collaborators indicate that selection of a practical internal standard would improve precision in the procedure and a second collaborative study is recommended.

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