scholarly journals The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking

Fermentation ◽  
2018 ◽  
Vol 4 (4) ◽  
pp. 94 ◽  
Author(s):  
Manuel Ramírez ◽  
Rocío Velázquez
Keyword(s):  
Environmental Conditions ◽  
Wine Fermentation ◽  
Present Review ◽  
Torulaspora Delbrueckii ◽  
Saccharomyces Yeast ◽  
Different Strains ◽  
Research Studies

Torulaspora delbrueckii is probably the non-Saccharomyces yeast that is currently most used for winemaking. Multiple advantages have been claimed for it relative to conventional S. cerevisiae strains. However, many of these claimed advantages are based on results in different research studies that are contradictory or non-reproducible. The easiest way to explain these discrepancies is to attribute them to the possible differences in the behaviour of the different strains of this yeast that have been used in different investigations. There is much less knowledge of the physiology, genetics, and biotechnological properties of this yeast than of the conventional yeast S. cerevisiae. Therefore, it is possible that the different results that have been found in the literature are due to the variable or unpredictable behaviour of T. delbrueckii, which may depend on the environmental conditions during wine fermentation. The present review focusses on the analysis of this variable behaviour of T. delbrueckii in the elaboration of different wine types, with special emphasis on the latest proposals for industrial uses of this yeast.

scholarly journals Holocene sediments of the Ustka Cliff (Northern Poland) in view of radiometric dating

2013 ◽  
Vol 40 (3) ◽  
pp. 187-194 ◽  
Author(s):  
Radosław Wróblewski ◽  
Stanisław Fedorowicz ◽  
Katarzyna Kamieńska
Keyword(s):  
Environmental Conditions ◽  
Glacial Till ◽  
Radiometric Dating ◽  
Aeolian Deposits ◽  
Baltic Coast ◽  
Northern Poland ◽  
Holocene Sediments ◽  
Southern Baltic ◽  
First Time ◽  
Research Studies

Abstract The cliff in Ustka is an active one. The area is one of the most eroded sea shores of the Polish coast. The Ustka Cliff mainly consists of Holocene sandy deposits, but its basis is built of glacial till and clay. Field search allowed to recognize the structure and sedimentary conditions of Holocene deposits exposed in the cliff. A comparison of dating results obtained for fossil soils and peat as well as aeolian deposits, using 14C and TL methods, respectively, with available literature records is presented. The evaluation of results obtained allowed to define three main dune-forming phases for the first time for this part of the Polish coast. During the research studies new data on the processes and environmental conditions was gained and the development of structure of the area during the last 10 thousand years was reconstructed. The analysis of available data from other sections of the southern Baltic coast shows that results obtained are age similar to those determined for the Łeba Spit. The research is part of a project concerning the geomorphology of the Ustka Bay.

The Ecological Validity of Research Studies on Function-Based Interventions in Schools for Children With Autism Spectrum Disorder

2020 ◽  
pp. 014544552096492
Author(s):  
Laura C. Chezan ◽  
Meka N. McCammon ◽  
Erik Drasgow ◽  
Katie Wolfe
Keyword(s):  
Autism Spectrum Disorder ◽  
Experimental Design ◽  
Single Case ◽  
Ecological Validity ◽  
Children With Autism ◽  
Autism Spectrum ◽  
Spectrum Disorder ◽  
Present Review ◽  
Future Directions ◽  
Research Studies

Our main purpose in this review was to determine the extent to which ecological validity was demonstrated and assessed in single-case experimental design (SCED) studies examining the effectiveness of function-based interventions (FBIs) for children with autism spectrum disorder (ASD) within schools. We reviewed 55 SCED studies published between 1985 and 2019 to identify indicators of ecological validity and the instruments used to assess it. We also conducted an analysis to determine the extent to which implementation procedures were described. Results indicated that approximately half of the assessments and FBIs were conducted by teachers in classrooms. Approximately 50% of the assessments and FBIs were implemented within the context of isolated sessions and required multiple implementers. Ecological validity was assessed in seven of the studies reviewed. A complete description of implementation procedures was provided for approximately half of the assessments and FBIs. Limitations of the present review and future directions for research are discussed.

scholarly journals Pharmacological effects of Sapindus mukorossi

2012 ◽  
Vol 54 (5) ◽  
pp. 273-280 ◽  
Author(s):  
Aparna Upadhyay ◽  
D.K. Singh
Keyword(s):  
Medicinal Plant ◽  
Present Review ◽  
Pharmacological Properties ◽  
Pharmacological Effects ◽  
Tropical Regions ◽  
Multipurpose Tree ◽  
Phytochemical Composition ◽  
Anti Inflammatory ◽  
Different Parts ◽  
Research Studies

Sapindus mukorossi is an extremely valuable medicinal plant, distributed in tropical and sub-tropical regions of Asia. The aim of present review is to form a short compilation of the phytochemical composition and pharmacological properties of this multipurpose tree. The main phytoconstituents isolated and identified from different parts of this plant are triterpenoidal saponins of oleanane, dammarane and tirucullane type. The structure and chemical names of all the types of triterpenoidal saponins reported in Sapindus mukorossi are included in this review. Many research studies have been conducted to prove the plant's potential as being spermicidal, contraceptive, hepatoprotective, emetic, anti-inflammatory and anti-protozoal. The present review highlights some of the salient pharmacological uses of Sapindus mukorossi.

scholarly journals S. aureus Biofilm Protein Expression Linked to Antimicrobial Resistance: A Proteomic Study

Animals ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 966
Author(s):  
Cristian Piras ◽  
Pierluigi Aldo Di Ciccio ◽  
Alessio Soggiu ◽  
Viviana Greco ◽  
Bruno Tilocca ◽  
...  
Keyword(s):  
Antimicrobial Resistance ◽  
Environmental Conditions ◽  
Biofilm Formation ◽  
Differentially Expressed ◽  
Formation Mechanisms ◽  
Fructose Bisphosphate ◽  
Lower Oxygen ◽  
Proteomic Study ◽  
Fructose Bisphosphate Aldolase ◽  
Different Strains

Antimicrobial resistance (AMR) represents one of the most critical challenges that humanity will face in the following years. In this context, a “One Health” approach with an integrated multidisciplinary effort involving humans, animals and their surrounding environment is needed to tackle the spread of AMR. One of the most common ways for bacteria to live is to adhere to surfaces and form biofilms. Staphylococcus aureus (S. aureus) can form biofilm on most surfaces and in a wide heterogeneity of environmental conditions. The biofilm guarantees the survival of the S. aureus in harsh environmental conditions and represents an issue for the food industry and animal production. The identification and characterization of biofilm-related proteins may provide interesting insights into biofilm formation mechanisms in S. aureus. In this regard, the aims of this study were: (i) to use proteomics to compare proteomes of S. aureus growing in planktonic and biofilm forms in order to investigate the common features of biofilm formation properties of different strains; (ii) to identify specific biofilm mechanisms that may be involved in AMR. The proteomic analysis showed 14 differentially expressed proteins among biofilm and planktonic forms of S. aureus. Moreover, three proteins, such as alcohol dehydrogenase, ATP-dependent 6-phosphofructokinase, and fructose-bisphosphate aldolase, were only differentially expressed in strains classified as high biofilm producers. Differentially regulated catabolites metabolisms and the switch to lower oxygen-related metabolisms were related to the sessile conformation analyzed.

scholarly journals Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing

2013 ◽  
pp. 415-426 ◽  
Author(s):  
Panagiotis Tataridis ◽  
Anastasios Kanelis ◽  
Stilianos Logotetis ◽  
Elias Nerancis
Keyword(s):  
Yeast Cells ◽  
Microbial Consortia ◽  
Torulaspora Delbrueckii ◽  
Yeast Strains ◽  
Long Time ◽  
Sequential Inoculation ◽  
Saccharomyces Yeast ◽  
Spoilage Microorganisms ◽  
Saccharomyces Yeasts ◽  
Indigenous Yeast

Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the exception of some Belgian style beers (ex. Lambic), where the wort is left to be colonized by indigenous yeast and bacteria from the environment and ferment naturally. In winemaking their use is also pertinent because they provide regular and timely fermentations, inhibit the growth of indigenous spoilage microorganisms and contribute to the desired sensory characters. Even though the use of selected Saccharomyces strains provides better quality assurance in winemaking in comparison to the unknown microbial consortia in the must, it has been debated for a long time now whether the use of selected industrial Saccharomyces strains results in wines with less sensory complexity and ?terroir? character. In previous decades, non-Saccharomyces yeasts were mainly considered as spoilage/problematic yeast, since they exhibited low fermentation ability and other negative traits. In the last decades experiments have shown that there are some non-Saccharomyces strains (Candida, Pichia, Kluyveromyces, Torulaspora, etc) which, even though they are not able to complete the fermentation they can still be used in sequential inoculation-fermentation with Saccharomyces to increase sensory complexity of the wines. Through fermentation in a laboratory scale, we have observed that the overall effects of selected Torulaspora delbrueckii yeast strains, is highly positive, leading to products with pronounced sensory complexity and floral/fruity aroma in winemaking and brewing.

Exploitation of the non-Saccharomyces yeast Starmerella bacillaris (synonym Candida zemplinina) in wine fermentation: Physiological and molecular characterizations

2015 ◽  
Vol 199 ◽  
pp. 33-40 ◽  
Author(s):  
Vasileios Englezos ◽  
Kalliopi Rantsiou ◽  
Fabrizio Torchio ◽  
Luca Rolle ◽  
Vincenzo Gerbi ◽  
...  
Keyword(s):  
Wine Fermentation ◽  
Saccharomyces Yeast

scholarly journals Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure

2020 ◽  
Vol 8 (9) ◽  
pp. 1372
Author(s):  
Rocío Velázquez ◽  
Alberto Martínez ◽  
Emiliano Zamora ◽  
María L. Álvarez ◽  
Joaquín Bautista-Gallego ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Genetic Improvement ◽  
Wine Fermentation ◽  
Sparkling Wine ◽  
Lower Efficiency ◽  
Torulaspora Delbrueckii ◽  
High Co2 ◽  
Enhanced Resistance ◽  
Industrial Level ◽  
Level Production

The use of Torulaspora delbrueckii has been repeatedly proposed to improve a wine’s organoleptic quality. This yeast has lower efficiency in completing wine fermentation than Saccharomyces cerevisiae since it has less fermentation capability and greater sensitivity to SO2, ethanol, and CO2 pressure. Therefore, the completion of fermentation is not guaranteed when must or wine is single-inoculated with T. delbrueckii. To solve this problem, new strains of T. delbrueckii with enhanced resistance to winemaking conditions were obtained. A genetic study of four wine T. delbrueckii strains was carried out. Spore clones free of possible recessive growth-retarding alleles were obtained from these yeasts. These spore clones were used to successively isolate mutants resistant to SO2, then those resistant to ethanol, and finally those resistant to high CO2 pressure. Most of these mutants showed better capability for base wine fermentation than the parental strain, and some of them approached the fermentation capability of S. cerevisiae. The genetic stability of the new mutants was good enough to be used in industrial-level production in commercial wineries. Moreover, their ability to ferment sparkling wine could be further improved by the continuous addition of oxygen in the culture adaptation stage prior to base wine inoculation.

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