Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media
نویسندگان
چکیده
منابع مشابه
Chemical Composition of the Essential Oil of Mentha pulegium L. and its Antimicrobial Activity on Proteus mirabilis, Bacillus subtilis and Zygosaccharomyces rouxii
There is a growing interest in food industry to replace the synthetic chemicals by the natural products with bioactive properties from plant origin. The aim of this study was to determine the chemical composition of Mentha pulegium essential oil and to characterize the antimicrobial activities of the essential oil. The essential oil of Mentha pulegium was analyzed by GC-MS. The evaluation of th...
متن کاملFormation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone by Zygosaccharomyces rouxii: identification of an intermediate.
The formation of the important flavor compound 4-hydroxy-2,5-dimethyl-3[2H]-furanone (HDMF; Furaneol) from D-fructose-1,6-bisphosphate by the yeast Zygosaccharomyces rouxii was studied with regard to the identification of intermediates present in the culture medium. Addition of o-phenylenediamine, a trapping reagent for alpha-dicarbonyls, to the culture medium and subsequent analysis by high-pr...
متن کاملSecretion of Aspergillus oryzae alkaline protease in an osmophilic yeast, Zygosaccharomyces rouxii.
To produce Aspergillus oryzae alkaline protease (Alp) in an osmophilic yeast Zygosaccharomyces rouxii, we constructed an expression plasmid consisting of the Z. rouxii glyceraldehyde-3-phosphate dehydrogenase (GAPDH) promoter, the prepro-Alp cDNA of A. oryzae, the whole sequence of Z. rouxii plasmid pSR1, and the G418 resistant gene. The resulting plasmid, when introduced into Z. rouxii cells, ...
متن کاملGrowth of the salt-tolerant yeast Zygosaccharomyces rouxii in microtiter plates: effects of NaCl, pH and temperature on growth and fusel alcohol production from branched-chain amino acids.
Zygosaccharomyces rouxii, a salt-tolerant yeast isolated from the soy sauce process, produces fusel alcohols (isoamyl alcohol, active amyl alcohol and isobutyl alcohol) from branched-chain amino acids (leucine, isoleucine and valine, respectively) via the Ehrlich pathway. Using a high-throughput screening approach in microtiter plates, we have studied the effects of pH, temperature and salt con...
متن کاملCharacteristics of Different Brewerâs Yeast Strains Used for Non-alcoholic Beverage Fermentation in Media Containing Different Fermentable Sugars
Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S.rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbrothcontaining four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. Theaim was to consider the suitability of different strain/sugar treatment...
متن کامل