The ruminal biohydrogenation of c9,c12-18:2 can be affected by the fibre/starch ratio of the diet and the ruminal pH. The objectives of this study were to examine independently in vitro the effects of fermentation substrate (hay vs. corn starch) and buffer pH (6 vs. 7) on the biohydrogenation of c9,c12-18:2 carried out by grape seed oil, focusing on its t11 and t10 pathways, using 6-h ruminal i...

Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown u...

Mead is a traditional drink, which results from the alcoholic fermentation of diluted honey carried out by yeasts. However, when it is produced in a homemade way, mead producers find several problems, namely, the lack of uniformity in the final product, delayed and arrested fermentations, and the production of "off-flavours" by the yeasts. These problems are usually associated with the inabilit...

The interaction between four industrial wine yeast strains and grape juice chemical contaminants during alcoholic fermentation was studied. Industrial strains of Saccharomyces cerevisiae (AWRI 0838), S. cerevisiae mutant with low H2S production phenotype (AWRI 1640), interspecies hybrid of S. cerevisiae and S. kudriavzevii (AWRI 1539) and a hybrid of AWRI 1640 and AWRI 1539 (AWRI 1810) were exp...

A total of 193 strains representing 14 different Aeromonas genomospecies were evaluated for 63 phenotypic properties to create useful tables for the reference identification of mesophilic aeromonads. Only 9 of 62 biochemical tests (14%) yielded uniform results, and the fermentation of certain carbohydrates was found to be linked to specific species. A number of unusual or aberrant properties fo...

Abstract Fructilactobacillus (F.) sanfranciscensis is a key bacterium in traditional (type 1) sourdough fermentations. It typically occurs combination with the yeast Kazachstania (K.) humilis or generalist Saccharomyces (S.) cerevisiae . Previous studies revealed intra-species diversity competitiveness dominance sourdoughs of F. , as well preferences for life without specific yeast. In this stu...

BACKGROUND Propionate is widely used as an important preservative and important chemical intermediate for synthesis of cellulose fibers, herbicides, perfumes and pharmaceuticals. Biosynthetic propionate has mainly been produced by Propionibacterium, which has various limitations for industrial application. RESULTS In this study, we engineered E. coli by combining reduced TCA cycle with the na...