Origin and production of acetoin during wine yeast fermentation
Article Abstract:
Acetoin is a flavorless compound released during wine fermentation by the activity of lactic acid bacteria and yeasts. It contributes to the flavor of wine by affecting the yeast metabolism and by regulating flavor compounds such as diacetyl and 2,3-butanediol. Acetoin production depends on the temperature, oxygen content, substrate, yeast strain and inoculum rate. Apiculate yeasts, present during the early stages of fermentation, produce large amounts of acetoin. Saccharomyces cerevisiae uses this acetoin during the later stages to produce 2,3-butanediol and diacetyl.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1996
User Contributions:
Comment about this article or add new information about this topic:
Vertical patterns of nitrogen transformations during infiltration in two wetland soils
Article Abstract:
Microbiological research using radioactive nitrogen labelling shows that nitrogen removal occurs more in peaty soil than sandy soil. Vertical distribution studies of nitrogen transformations during infiltration in wetland soils are described. Oxygen is unavailable for aerobic respiration in the upper 14 centimeters of sandy soil. The release of ammonium and dissolved organic nitrogen counteracts the effects of denitrification.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 1997
User Contributions:
Comment about this article or add new information about this topic:
Fate of Escherichia coli during ensiling of wheat and corn
Article Abstract:
Fate of an Escherichia coli strain that is resistant to antibiotics during ensiling of wheat and corn is studied and the conditions under which this organism might survive in silages is evaluated. Control silages of all crops contained bacteria, presumptively identified as E. coli, that were resistant to the antibiotic, which suggests that some epiphytic strains are naturally resistant to antibiotics.
Publication Name: Applied and Environmental Microbiology
Subject: Biological sciences
ISSN: 0099-2240
Year: 2005
User Contributions:
Comment about this article or add new information about this topic:
- Abstracts: High-level production of heterologous protein by engineered yeasts grown in cottage cheese whey. A rapid method for screening large numbers of environmental microorganisms for antiviral activity
- Abstracts: A simple method for detection of imprinting effects based on case-parents trios
- Abstracts: Estimating the growth rate of slowly growing marine bacteria from RNA content
- Abstracts: Formation and maturation of the calcium release apparatus in developing and adult avian myocardium. Laminin variants and integrin laminin receptors in developing and adult human smooth muscle
- Abstracts: Structure and function of cholera toxin and the related Escherichia coli heat-labile enterotoxin. Heat shock proteins: molecular chaperones of protein biogenesis