PDC (EC 4.1.1.1) is the first enzyme of the branch glycolytic pathway that together with ADH (EC 1.1.1.1) converts pyruvate to ethanol under anaerobic conditions. This pathway, which produces ATP by substrate-leve1 phosphorylation, is important for the survival of plants that experience hypoxic or anoxic conditions that occur when plants are submerged during flooding. PDC and ADH, along with se...

Thermal stress conditions during alcoholic fermentation modify yeasts' plasma membrane since they become more hyperfluid, which results in a loss of bilayer integrity. In this study, the influence of elevated temperatures on nitrogen metabolism of a Saccharomyces cerevisiae strain was studied, as well as the effect of different concentrations of SO(2) on nitrogen metabolism under thermal stres...

The effect of supplementation of Riesling (Vitis vinifera L.) must with ammonium sulphate (AS) on tryptophan (Trp) and indole-3-acetic acid (IAA) metabolism during alcoholic fermentation with four commercial yeast strains (Uvaferm CEG, Lalvin Cross Evolution, Anchor VIN 13 and Anchor exotic SPH) were examined. AS addition reduced Trp uptake by yeasts from 1% to 15%. Wines produced by Anchor VIN...

International competition within the wine market, consumer demands for newer styles of wines and increasing concerns about the environmental sustainability of wine production are providing new challenges for innovation in wine fermentation. Within the total production chain, the alcoholic fermentation of grape juice by yeasts is a key process where winemakers can creatively engineer wine charac...

As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning beverages industries, both alcoholic non-alcoholic. Fermentation is generally considered increase bioavailability bioactive compounds found apple, by impacting, through a high degree changes, product’s properties, including composition...

Fermentation has historically played an important role in the production of several commodities such as bread and alcoholic beverages. Today, fermentation is also used to produce specific flavor compounds in multiple industries. Flavor compounds are secondary metabolites produced during fermentation in addition to primary metabolites, such as ethanol. Secondary metabolism is influenced by ferme...

Continuous fermentation set-ups are of great interest for studying the physiology of microorganisms. In winemaking conditions, yeasts go through a growth phase and a stationary phase during which more than half of the sugar is fermented. A comprehensive study of wine-yeast physiology must therefore include yeasts in a non-growing phase. This condition is impossible to achieve within a chemostat...

Water kefir is a sour, alcoholic, and fruity fermented beverage of which the fermentation is started with water kefir grains. These water kefir grains consist of polysaccharide and contain the microorganisms responsible for the water kefir fermentation. In this work, a water kefir fermentation process was followed as a function of time during 192 h to unravel the community dynamics, the species...

2 Faculty of Electrical Engineering, Department of Measurement and Robotics, Tržaška 25, 1000 Ljubljana, Slovenia __________________________________________________________________________________ Abstract 168 hour old Saccharomyces cerevisiae wine yeast cells on Petri dishes were exposed to a homogenous static magnetic field of 140 mT for periods of 24, 48 or 72 hours and then used as inoculum...