Encontrados 5 documentos, a visualizar página 1 de 1
Identification of novel GAPDH-derived antimicrobial peptides secreted by Saccha...
Branco, Patrícia; Francisco, Diana; Chambon, Christophe; Hébraud, Michel; Arneborg, Nils; Almeida, Maria G.; Caldeira, Jorge; Albergaria, HelenaSaccharomyces cerevisiae plays a primordial role in alcoholic fermentation and has a vastworldwide application in the production of fuel-ethanol, food and beverages. The dominance of S. cerevisiae over other microbial species during alcoholic fermentations has been traditionally ascribed to its higher ethanol tolerance. However, recent studies suggested that other phenomena, such as microbial interactions media...
Dominance of Saccharomyces cerevisiae in wine fermentations: secretion of antim...
Albergaria, Helena; Branco, Patrícia; Francisco, Diana; Coutinho, Rute; Monteiro, Margarida; Malfeito-Ferreira, M.; Arneborg, Nils; Almeida, Maria G.In present work we investigated the antagonistic effect by S. cerevisiae against several wine-related microbial species vis-à-vis the secretion of antimicrobial peptides (AMPs).
Antimicrobial peptides from Saccharomyces cerevisiae induce physiological chang...
Branco, Patrícia; Albergaria, Helena; Arneborg, NilsSaccharomyces cerevisiae secretes antimicrobial peptides (AMPs) during alcoholic fermentation that are active against other wine-related yeasts (e.g. Hanseniaspora guilliermondii) (Albergaria et al., 2010) and bacteria (e.g. Oenococcus oeni) (Osborne and Edwards, 2007). In the present study we assessed the physiological changes induced by those AMPs on sensitive yeast cells of Hanseniaspora guilliermondii, name...
Saccharomyces cerevisiae and Dekkera bruxellensis interactions in alcoholic fer...
Coutinho, Rute; Branco, Patrícia; Monteiro, Margarida; Malfeito-Ferreira, M.; Albergaria, HelenaThe yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses both in wine industry and fuel-ethanol processes due to production of phenolic off-flavour compounds and low ethanol productivities. In winemaking this microbial hazard is usually tackled by the use of chemical preservatives such as sulphur dioxide. In spite of this, D. bruxellensis strains are frequently found in wines at low level...
Interactions between Saccharomyces cerevisiae and Hanseniaspora guilliermondii:...
Branco, Patrícia; Kemsawasd, Varongsiri; Arneborg, Nils; Albergaria, HelenaSeveral studies have shown that the early death of non-Saccharomyces during wine fermentations are due to yeast-yeast interactions induced by Saccharomyces cerevisiae (Sc) through different mechanisms such as growth arrest mediated by a cell-cell contact mechanism (Nissen et al. 2003) and death mediated by killer-like toxins (Pérez-Nevado et al 2006; Albergaria et al. 2010). Besides, previous work also showed t...
| Financiadores do RCAAP | |||||||
|
|
|
|
|
|
||