Elucidating the Roles of Ethanol Fermentation Metabolism in Causing Off-Flavors in Mandarins

2011 ◽  
Vol 59 (21) ◽  
pp. 11779-11785 ◽  
Author(s):  
Zipora Tietel ◽  
Efraim Lewinsohn ◽  
Elazar Fallik ◽  
Ron Porat
Keyword(s):  
Ethanol Fermentation ◽  
Off Flavors ◽  
Fermentation Metabolism

Drinking Animals: Sobriety, Intoxication and Interspecies Assemblages

2018 ◽  
Author(s):  
Gary Genosko
Keyword(s):  
American Literature ◽  
Ethanol Fermentation ◽  
Pure Form ◽  
Biological Factors ◽  
Multiple Species ◽  
Wine Bottle

While Deleuze explored the temporalities of alcoholism in American literature in The Logic of Sense, and Jean Clet Martin, among others, has extended this inquiry by further extracting the alcoholic’s lines of flight from the same literature, this chapter breaks the mould by understanding alcohol, distilled and in its pure form of ethanol, as well as its imbibition, as a question of a component that passes through anthropocentric, and across multiple non-anthropocentric assemblages. The exploitation of ethanol fermentation, for example, exists across species. Indeed, as we entertain more overtly human cultural examples, such as ‘wine’ for cats, a recent Japanese pet trend, the metabolic communion of interspecies companionship requires that the material expressivity of the substance is overcoded because the ‘wine’ is not only non-alcoholic but liquid catnip in a ‘wine’ bottle. Indeed, theorization of the pursuit of shared pleasures – using Guattari’s ethological terms, we might say deterritorializing from deterministic biological factors yet also modifying these in some measure as well (Machinic Unconscious) – and engaging multiple species is this chapter’s goal, achievable by plotting the passages of alcohol and its related components across assemblages and their material and socio-cultural expressive trajectories beyond strictly anthropocentric and Western prerogatives.

A bacteria for ethanol fermentation from xylose

2011 ◽  
Vol 37 (4) ◽  
pp. 456-460 ◽  
Author(s):  
Ying-long HE ◽  
Qiu-long HU ◽  
Xiao-jun SU ◽  
Xing-yao XIONG
Keyword(s):  
Ethanol Fermentation

Increase in Anti-Oxidant Components and Reduction of Off-Flavors on Radish Leaf Extracts by Extrusion Process

2016 ◽  
Vol 45 (12) ◽  
pp. 1769-1775 ◽  
Author(s):  
Nak-Yun Sung ◽  
Woo-Young Park ◽  
Yi-Eun Kim ◽  
Eun-Ji Cho ◽  
Hayeon Song ◽  
...  
Keyword(s):  
Extrusion Process ◽  
Leaf Extracts ◽  
Off Flavors ◽  
Anti Oxidant

scholarly journals Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Molecules ◽  
2021 ◽  
Vol 26 (15) ◽  
pp. 4571
Author(s):  
Antonio Morata ◽  
Iris Loira ◽  
Carmen González ◽  
Carlos Escott
Keyword(s):  
Global Warming ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Wine Quality ◽  
Microbial Spoilage ◽  
Spoilage Yeasts ◽  
Off Flavors ◽  
Chemical Preservatives ◽  
Saccharomyces Yeasts ◽  
Lachancea Thermotolerans

Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines. Natural biotechnologies can aid in effectively controlling these processes, while reducing the use of chemical preservatives such as SO2. Bioacidification reduces the development of spoilage yeasts and bacteria, but also increases the amount of molecular SO2, which allows for lower total levels. The use of non-Saccharomyces yeasts, such as Lachancea thermotolerans, results in effective acidification through the production of lactic acid from sugars. Furthermore, high lactic acid contents (>4 g/L) inhibit lactic acid bacteria and have some effect on Brettanomyces. Additionally, the use of yeasts with hydroxycinnamate decarboxylase (HCDC) activity can be useful to promote the fermentative formation of stable vinylphenolic pyranoanthocyanins, reducing the amount of ethylphenol precursors. This biotechnology increases the amount of stable pigments and simultaneously prevents the formation of high contents of ethylphenols, even when the wine is contaminated by Brettanomyces.

scholarly journals Novel Antarctic yeast adapts to cold by switching energy metabolism and increasing small RNA synthesis

2021 ◽  
Author(s):  
D. Touchette ◽  
I. Altshuler ◽  
C. Gostinčar ◽  
P. Zalar ◽  
I. Raymond-Bouchard ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Ethanol Fermentation ◽  
Phylogenetic Analyses ◽  
Regulation Of Gene Expression ◽  
Pentose Phosphate ◽  
Metabolic Switch ◽  
Antarctic Yeast ◽  
Fungal Adaptation ◽  
Pentose Phosphate Pathways ◽  
Post Transcriptional Regulation

AbstractThe novel extremophilic yeast Rhodotorula frigidialcoholis, formerly R. JG1b, was isolated from ice-cemented permafrost in University Valley (Antarctic), one of coldest and driest environments on Earth. Phenotypic and phylogenetic analyses classified R. frigidialcoholis as a novel species. To characterize its cold-adaptive strategies, we performed mRNA and sRNA transcriptomic analyses, phenotypic profiling, and assessed ethanol production at 0 and 23 °C. Downregulation of the ETC and citrate cycle genes, overexpression of fermentation and pentose phosphate pathways genes, growth without reduction of tetrazolium dye, and our discovery of ethanol production at 0 °C indicate that R. frigidialcoholis induces a metabolic switch from respiration to ethanol fermentation as adaptation in Antarctic permafrost. This is the first report of microbial ethanol fermentation utilized as the major energy pathway in response to cold and the coldest temperature reported for natural ethanol production. R. frigidialcoholis increased its diversity and abundance of sRNAs when grown at 0 versus 23 °C. This was consistent with increase in transcription of Dicer, a key protein for sRNA processing. Our results strongly imply that post-transcriptional regulation of gene expression and mRNA silencing may be a novel evolutionary fungal adaptation in the cryosphere.

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