A5014859662- Fermentation and Sensory Analysis
- Probiotics and Fermented Foods
- Polyamine Metabolism and Applications
- Horticultural and Viticultural Research
- Amino Acid Enzymes and Metabolism
- Genomics and Phylogenetic Studies
- Microbial Metabolism and Applications
- Food Quality and Safety Studies
- Wine Industry and Tourism
- Biochemical and biochemical processes
- Enzyme-mediated dye degradation
- Microbial Metabolic Engineering and Bioproduction
- Biochemical Analysis and Sensing Techniques
- Protein Hydrolysis and Bioactive Peptides
- Meat and Animal Product Quality
- Biofuel production and bioconversion
- Enterobacteriaceae and Cronobacter Research
- Fungal Biology and Applications
- Enzyme Production and Characterization
- Phytochemicals and Antioxidant Activities
- Listeria monocytogenes in Food Safety
- Molecular Biology Techniques and Applications
- Enzyme Catalysis and Immobilization
- Mycotoxins in Agriculture and Food
- Metal-Catalyzed Oxygenation Mechanisms
Universitat de València
2013-2024
Instituto de Biomedicina de Valencia
2021-2024
Universidade de Vigo
2002
One hundred and sixty-three wines from La Rioja, Utiel-Requena, Tarragona were analyzed to determine if there any differences in the concentrations of six biogenic amines that are found these three regions. The influence grape variety, type vinification, wine pH, malolactic fermentation, storage bottle on amine was studied. Results show important putrescine histamine among regions, varieties grape, wine; less appreciable for remaining Low pH prevented formation. Malolactic fermentation short...
To quantify the ability of 136 lactic acid bacteria (LAB), isolated from wine, to produce histamine and identify responsible for production in wine.A qualitative method based on pH changes a plate assay was used detect wine strains capable producing high levels histamine. Two quantitative, highly sensitive methods were used, an enzymatic HPLC, produced by LAB. Finally, improved PCR test carried out presence histidine decarboxylase gene these bacteria. The species exhibiting highest frequency...
One hundred and seventy-eight lactobacilli isolated from wine were characterized by a polyphasic approach. Strains phenotypically identified at genus species level classical tests including the analysis of cell morphology, homo/heterofermentative character, sugar fermentation patterns, growth different temperatures optical nature isomer lactic acid produced glucose. Molecular techniques such as random amplification polymorphic DNA (RAPD), amplified 16S rDNA restriction (16S-ARDRA), PFGE-RFLP...
To determine the effect of three different freezing temperatures on post‐freeze‐drying survival rates wine yeasts and lactic acid bacteria (LAB). know if a similar freeze‐drying protocol can be used for both micro‐organisms. Cells from liquid culture media were recovered concentrated in appropriate lyoprotectants. Aliquots each strain frozen at −20, −80 −196°C before vacuum drying. Viable cell counts done after freeze‐drying. Survival calculated. Freezing differently affected yeast survival....
Summary Prokaryotic laccases are emergent biocatalysts. However, they have not been broadly found and characterized in bacterial organisms, especially lactic acid bacteria. Recently, a prokaryotic laccase from the bacterium Pediococcus acidilactici 5930, which can degrade biogenic amines, was discovered. Thus, our study aimed to shed light on bacteria focusing two laccases, P. 5930 pentosaceus 4816, provided valuable information their biochemical activities redox mediators amines. Both able...
A rapid method for the identification of lactic acid bacteria (LAB) from wine has been developed. This is based on fluorescence in situ hybridisation (FISH), using fluorescent oligonucleotide probes, homologous to 16S rDNA those species LAB commonly found wines. The protocol specific detection these was established through 36 reference strains. specificity probes evaluated by pure cultures. Probes were used identify different wines, making it evident that direct and quantification natural...
Los ríos mediterráneos han padecido alteraciones históricas en sus cuencas y riberas, como consecuencia el hábitat fluvial se ha visto afectado.El índice de (IHF) surge respuesta a la necesidad caracterizar los cauces dentro objetivos generales del proyecto coordinado GUADALMED.Este pretende valorar estado ecológico acuerdo con Directiva Marco Agua (2000/60/EC), nueva legislación comunitaria europea gestión agua.El IHF valora aspectos físicos cauce relacionados heterogeneidad hábitats que...
Biogenic amines degradation by bacterial laccases is little known, so we have cloned and heterologously expressed, in E. coli, a new laccase from Pediococcus acidilactici CECT 5930 (Lpa5930), lactic acid bacterium commonly found foods able to degrade tyramine. The recombinant enzyme has been characterized physical biochemical assays. Here report the optimization of expression purification procedures this laccase. DNA encoding sequence P. was amplified PCR into plasmid pET28a for induction...
Six strains with more than 99.5 % 16S rRNA gene sequence similarity, identical internal spacer region profiles and restriction analysis of the amplified patterns were isolated from fermenting grape musts during independent studies carried out in France Spain many years apart. Strains are Gram-positive, motile, facultatively anaerobic rods that do not exhibit catalase activity have ability to utilize pentose sugars (ribose and/or l-arabinose), although they homofermentative bacteria. ferment...
Background and Aims Oenococcus oeni is the lactic acid bacteria species that best adapts to harsh wine conditions. This currently main component of malolactic starter cultures used in winemaking. Other bacteria, however, such as Lactobacillus, can also conduct fermentation, especially low acidity wines. study aimed identify suitable Lactobacillus strains inoculation methods undertake fermentation wines with pH > 3.5. Methods Results Six L. mali (E4634), paracasei (E4539, E4541), plantarum...
The dynamics of fungi, yeasts, and lactic acid bacteria during fermentation four musts were studied. Fungi disappeared quickly in the fermenting must. population diminished alcoholic fermentation, then they increased performed malolactic fermentation. Yeasts grew quickly, reaching maximum populations at different times depending on vinification treatment.
To elucidate and characterize the metabolic putrescine synthesis pathway from agmatine by Lactobacillus hilgardii X(1)B.The formation resting cells (the normal physiological state in wine) of lactic acid bacteria isolated wine has been determined for first time. Agmatine deiminase N-carbamoylputrescine hydrolase enzymes, HPLC LC-Ion Trap Mass Spectrometry, carried out agmatine. The influence pH, temperature, organic acids, amino sugars ethanol on was determined.Resting Lact. X(1)B produce...