By A. Durieux, J.-P. Simon
This booklet illustrates the most important traits in utilized microbiology study with fast or capability purposes. the variety of the chapters permits insurance of a giant box of functions, reminiscent of nutrition and future health sectors, environmental know-how, and superb chemical productions. It contains particular study papers and evaluation papers, and makes an attempt to supply a balanced insurance of varied varieties of micro-organisms, relatively yeast, fungi, and micro organism. It provides result of fresh researches, that have speedy software. viewers: The booklet is meant for study employees in microbiology, in nutrition fermentation, and likewise to researchers in metabolic engineering. additionally, this booklet can be of curiosity to humans from the educational global and the biotechnological undefined.
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Extra info for Applied Microbiology (Focus on Biotechnology)
Usually the starter chosen is added as soon as possible to the grape must to inhibit and eliminate the indigenous yeasts. The chance of success is 90 % if the ratio starter/indigenous yeast is 10. Some have recommended successively adding two different starters in order to enhance wine complexity. , 1998). Molecular typing by PCR of the yeasts taken at the end of alcoholic fermentation clearly showed that the second starter, which was added two days after the first one, had completely disappeared.
The only species considered is here O. oeni. After identification the first selection procedure includes sensitivity to ethanol and to pH. The latter is certainly the most important parameter. Malolactic activity is not a real selection marker since it is generally high for all strains. The ability to metabolise citric acid is also a general trait of this species and must be considered as a positive character. The other property to be considered is the inability to produce biogenic amines. Since many studies are focusing on sensorial quality and secondary metabolisms, selection will probably include more criteria in the future.
1988) Identification des souches de levures œnologiquespar leurs caryotypes obtenus en électrophorése en champs pulsés. Revue Française d’Oenologie 115, 7-11. Brunet, R. (1894) Les levures in Traité de vinification. pp 13-29. ) Paris. N. and Lavigne, V. (1993) Synthesis of volatile phenols by Saccharomyces cerevisiae in wines. Journal of Science Food and Agriculture. 62, 191-202. , Lonvaud-Funel, A. (1998) Histamine producing lactic acid bacteria in wines : early detection frequency and distribution.