In order to improve the traditional freezing crystallization process of calcium nitrate in nitric phosphate process, crystal growth experiments by adding Ca(NO3)2·4H2O seeds in supersaturated calcium nitrate solution in a Circulating Fluidized Bed (CFB) crystallizer were carried out on crystal growth kinetics. The results showed that the growth of C...

Background and Aims To achieve both the control of undesirable yeasts improvement characteristics Merlot ‘Pago’ wines, Saccharomyces cerevisiae yeast diversity was investigated in a spontaneous fermentation from Utiel-Requena region (Spain). Isolates S. were characterised by holistic procedure using same grape must which they isolated. Methods Results Yeasts identified internal transcribed spac...

Yeasts grown in the presence of benzoic acid tolerated 40 to 100% higher benzoic acid concentrations than did those grown in the absence of weak-acid-type preservatives. They also accumulated less benzoate in the presence of glucose. In chemostat cultures, benzoic acid reduced growth yield and the rate of cell production but increased specific fermentation rates. Benzoate contents were lower th...

A dynamic fed-batch microcosm system is described which permits assessment of the progressive growth of yeasts through olive oil waste. We report on its application to measure the effects of the growth of yeast strains upon the chemical composition of "alpeorujo", the waste of a two-phase decanter system used for the extraction of olive oil. Six phenotypically distinct groups of yeasts were iso...

The common fungal pathogen Candida albicans has the ability to grow as a yeast or as a hypha and can alternate between these morphotypes. The overall biomass of both morphotypes increases with growth. However, only yeasts, but not hyphae, exist as discrete cellular entities. Multiplicity of infection (MOI) is a useful parameter to determine the initial inoculum of yeasts for in vitro infection ...

Over the last two decades, most of Italian vines have produced grapes with higher sugar to total acid ratios, greater concentrations of phenols and aromatic compounds and greater potential wine quality. As a consequence, the musts obtained by these grapes are more difficult to process because of the risk of slowing or stuck of fermentation. With the aim of describing the time evolution of the s...

To produce bioactive compound enriched yeast using medicinal Gugiga (Lycium chinensis Mill), several edible Saccharomyces species were cultured in Gugija extracts added yeast extract, peptone and dextrose medium (GE - YEPD medium) at 30℃ for 24 hr, and their growth were determined. Growth of Saccharomyces cerevisiae K-7 and Sacchromyces cerevisiae ACTC 7904 were better than those of the other y...