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.

Analysis, Observations, Fermentation, Chemistry, Wine, Wine and wine making, Wine making

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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.

Research, Water, Nitrogen (Chemical element), Water chemistry, Wetland ecology, Soils, Soil nitrogen

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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.

Health aspects, Antibiotics, Drug therapy, Genetic aspects, Genetic research, Escherichia coli infections

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