By the addition of rice wine koji, enhancement of the reactivity was observed for the baker＇s yeast reduction of β-keto esters into （S）-β-hydroxy esters with high enantiomeric purity （73-98%）.
Several studies have reported on the capabilities of different yeasts to utilize hydrocarbons hence the need to ascertain the petroleum hydrocarbon biodegradation potential of yeast isolated from palm wine. The study ...Several studies have reported on the capabilities of different yeasts to utilize hydrocarbons hence the need to ascertain the petroleum hydrocarbon biodegradation potential of yeast isolated from palm wine. The study aimed at isolation, characterization and testing of yeasts from palm wine for biodegradation of petroleum hydrocarbons. Hydrocarbon utilizing yeasts (HUY) were isolated from palm wine, a rich sugar substrate from a non-oil impacted environment using Bacto Bushnell Haas broth. The medium composed of 0.2 g MgSO<sub>4</sub>, 0.02 g CaCl<sub>2</sub>, 1 g KH<sub>2</sub>PO<sub>4</sub>, 1 g K<sub>2</sub>HPO<sub>4</sub>, 0.05 g FeCl<sub>2</sub>, 1 g/L NH<sub>4</sub>NO<sub>3</sub>, pH (7.2 ± 0.2) and mineral salt broth comprising of 4.4 g KH<sub>2</sub>PO<sub>4</sub>, 8 g (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, 2 g Na<sub>2</sub>HPO<sub>4</sub>·H<sub>2</sub>O, MgSO<sub>4</sub>ܭH<sub>2</sub>O, 0.1 g FeSO<sub>4</sub>, 0.01 g/L CaCl<sub>2</sub>, pH (4.5 ± 0.2) supplemented with palm wine (0.5%) and crude oil (1%). Yeasts isolated from an enriched medium and palm wine showed similarities. Yeast isolates were further screened for hydrocarbon degrading potentials using the Bacto Bushnell Haas broth containing 2, 6-dichlorophenol indophenols as the indicator agent. The isolates were identified using microscopic, macroscopic, fermentation and molecular characteristics as Candida adriatica (ZIM 2468) and Candida taoyuanica (MYA-4700).展开更多
In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainabili...In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.展开更多
文摘By the addition of rice wine koji, enhancement of the reactivity was observed for the baker＇s yeast reduction of β-keto esters into （S）-β-hydroxy esters with high enantiomeric purity （73-98%）.
文摘Several studies have reported on the capabilities of different yeasts to utilize hydrocarbons hence the need to ascertain the petroleum hydrocarbon biodegradation potential of yeast isolated from palm wine. The study aimed at isolation, characterization and testing of yeasts from palm wine for biodegradation of petroleum hydrocarbons. Hydrocarbon utilizing yeasts (HUY) were isolated from palm wine, a rich sugar substrate from a non-oil impacted environment using Bacto Bushnell Haas broth. The medium composed of 0.2 g MgSO<sub>4</sub>, 0.02 g CaCl<sub>2</sub>, 1 g KH<sub>2</sub>PO<sub>4</sub>, 1 g K<sub>2</sub>HPO<sub>4</sub>, 0.05 g FeCl<sub>2</sub>, 1 g/L NH<sub>4</sub>NO<sub>3</sub>, pH (7.2 ± 0.2) and mineral salt broth comprising of 4.4 g KH<sub>2</sub>PO<sub>4</sub>, 8 g (NH<sub>4</sub>)<sub>2</sub>SO<sub>4</sub>, 2 g Na<sub>2</sub>HPO<sub>4</sub>·H<sub>2</sub>O, MgSO<sub>4</sub>ܭH<sub>2</sub>O, 0.1 g FeSO<sub>4</sub>, 0.01 g/L CaCl<sub>2</sub>, pH (4.5 ± 0.2) supplemented with palm wine (0.5%) and crude oil (1%). Yeasts isolated from an enriched medium and palm wine showed similarities. Yeast isolates were further screened for hydrocarbon degrading potentials using the Bacto Bushnell Haas broth containing 2, 6-dichlorophenol indophenols as the indicator agent. The isolates were identified using microscopic, macroscopic, fermentation and molecular characteristics as Candida adriatica (ZIM 2468) and Candida taoyuanica (MYA-4700).
文摘In the Republic of Moldova, the viticulture industry is a sector with a high economic impact, and the utilization of secondary products from winemaking represents a growing concern regarding environmental sustainability. Wine lees, one of the types of wine waste, is less studied in order to valorize it. Currently it is used in the production of ethyl alcohol, as aggregates in the soil and others. The aim of this study was to characterize from a physico-chemical and microbiological point of view the lees sediments obtained after the primary fermentation of three types of individualized red wines made from autochthonous grapes varieties. It was found that residual yeasts represent a valuable raw material containing carbohydrates (from 14.35% ± 0.19% to 25.11% ± 1.51% SU), lipids (from 4.61% ± 0.21% to 9.41% ± 2.04% SU), proteins (from 42.62% ± 1.57% to 77.62% ± 9.14% SU), anthocyanins (from 9.18 ± 0.15 to 22.78 ± 1.60 mg cianid) and beta-glucans (from 12.84% ± 0.01% to 17.42% ± 0.02%). The pH value of wine lees ranges from 3.49 ± 0.0 to 3.083 ± 0.01, the dry matter from 9.62% ± 0.22% to 25.06% ± 0.42% and the ash from 0.03% ± 0.42% to 0.035% ± 0.21%. The microbiological study confirmed the presence of live yeasts of the genus Saccharomyces cerevisiae, which remain active due to the presence of residual sugars and oxygen. The results of the research are promising and encourage the obtaining of new products with special purpose and added value.
