A5061680801- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Fungal and yeast genetics research
- Phytochemistry and Biological Activities
- Microbial Metabolic Engineering and Bioproduction
- Agriculture, Plant Science, Crop Management
- Food Quality and Safety Studies
- Advances in Cucurbitaceae Research
- Yeasts and Rust Fungi Studies
- Botany and Plant Ecology Studies
- Medicinal plant effects and applications
- Ethnobotanical and Medicinal Plants Studies
- Biochemical Analysis and Sensing Techniques
- Seed and Plant Biochemistry
- Probiotics and Fermented Foods
- Sensory Analysis and Statistical Methods
- Mycorrhizal Fungi and Plant Interactions
- Biological Activity of Diterpenoids and Biflavonoids
- Algal biology and biofuel production
- Phytochemistry and biological activity of medicinal plants
- Bioactive Natural Diterpenoids Research
- Plant biochemistry and biosynthesis
- Food Science and Nutritional Studies
- Microbial Inactivation Methods
- Tea Polyphenols and Effects
Lodz University of Technology
2017-2022
University of Łódź
2017
The Cucurbita genus, a member of Cucurbitaceae family, also known as cucurbits, is native to the Americas. Genus members, like pepo and maxima, have been used for centuries in folk medicine treating gastrointestinal diseases intestinal parasites. These pharmacological effects are mainly attributed their phytochemical composition. Indeed, species natural source carotenoids, tocopherols, phenols, terpenoids, saponins, sterols, fatty acids, functional carbohydrates, polysaccharides, that beyond...
This study set out to isolate and identify epiphytic yeasts producing pulcherrimin, evaluate their potential as biological control agents (BCAs). We isolated Metschnikowia sp. strains from flowers fruits collected in Poland. The plant material had been between April September 2017 two small orchards where traditional organic management is employed. identified the essential phenotypic features of yeast, including assimilation enzymatic profiles, stress resistance, adhesion properties,...
This study compares the efficiency of lactic acid production by separate hydrolysis and fermentation (SHF) or simultaneous saccharification (SSF) sugar beet pulp, a byproduct industrial production. In experiments, pulp was hydrolyzed using five commercial enzymes. A series shake flask fermentations were conducted selected strains bacteria (LAB). The differences in activities enzymes for degrading principal components reflected different yields total reducing sugars. highest after lowest...
Spent yeasts, a co-product from fermentation processes, are source for unconvential autolysis processes. In this study, five post-fermentation yeast strains that often used in processes were used: Saccharomyces cerevisiae Ethanol Red (Lessafre), Kluyveromyces marxianus LOCK 0026, K. NCYC 179, Scheffersomyces stipitis 1541 and Pichia angusta 495. Autolysis was conducted at 50°C 48 hours the presence of saponins Quillaja saponaria. The concentrations proteins free amino acids autolysates...
Pulcherrimin, a red iron chelate, is produced by some yeasts and bacteria. It plays important ecological roles in many ecosystems, including growth control, biofilm inhibition photoprotection. In this study, fifteen yeast strains of the genus Metschnikowia were characterized based on their production pulcherrimin. Yeast pulcherrimin was isolated its purity assessed using 1H nuclear magnetic resonance spectroscopy. Under experimental conditions, formation varied depending both tested culture...
Yeast strains and acetic acid bacteria were isolated from spoiled soft drinks with characteristic flocs as a visual defect. Polymerase chain reaction amplification of partial region the LSU rRNA gene identified Asaia spp. Sequence analysis D1/D2 26S rDNA in turn yeast isolates Wickerhamomyces anomalus, Dekkera bruxellensis Rhodotorula mucilaginosa. The hydrophobicity adhesion properties yeasts evaluated various culture media, taking into account availability nutrients carbon sources. highest...
Mixed fermentation using Saccharomyces cerevisiae and non-Saccharomyces yeasts as starter cultures is well known to improve the complexity of wines accentuate their characteristics. This study examines use controlled mixed fermentations with Metschnikowia pulcherrima clade, Tokay, non-conventional yeasts: Wickerhamomyces anomalus Dekkera bruxellensis. We investigated assimilation profiles, enzyme fingerprinting, metabolic profiles yeast species, both individually in systems. The chemical...
Abstract Metschnikowia spp. are extensively studied “non-conventional” yeasts. Strains belonging to these genera considered as non-pathogenic and safe. The unique properties of allow us look at microorganisms a promising subject for evolutionary genetics, taxonomy, ecology, well natural biocontrol agent in biotechnology. This article provides synthesis the systematics, morphology, ecology physiology spp., with special attention M. pulcherrima . These yeasts able produce number important...
Anaerobic fermentation of organic compounds is used in many biotechnological processes and has been the subject much research. A variety process conditions different growth media can be to obtain microbial metabolites. The must free from contamination before fermentation. Sterilization most often achieved by applying heat or other treatments, such as ozonation. liquid using ozone very beneficial, but this method introduces high concentrations residual oxygen, which inhibit anaerobic...
The chemical characteristics of lysates obtained from yeasts belonging to Metschnikowia spp. were determined. Cell lysis was induced using saponin Q. saponaria or 5% NaCl. process conducted at 50 °C for 24 48 h. enzymatic profiles the resulting analyzed. mannose and glucose contents also investigated, as well concentrations proteins, free amino nitrogen (FAN), acids. results compared conventional industrial strains Saccharomyces under analogous conditions. showed different pool individual...