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	Provedor de dados Electron. J. Biotechnol. (2) BJM (1) Autor Ganga,María Angélica (3) García,Verónica (2) Martínez,Claudio (2) Carmona,Lourdes (1) Carrasco,Carolina (1) Contreras,Angela (1) Godoy,Liliana (1) Ravanal,Cristina (1) Rivera,José (1) Saavedra,Jorge (1) Salinas,Francisco (1) Varela,Javier (1) Mais... Palavra-chave Wine (2) Cinnamic acids (1) Coumarate decarboxylase (1) Dekkera/Brettanomyces (1) Ethylphenols (1) Hybrids (1) Metabolic flux regulation (1) Off-flavours (1) Proteomics (1) Spoilage yeast (1) Wine alterations (1) Wine industry (1) Yeast (1) Mais... Tipo do documento Journal article (2) Info:eu-repo/semantics/article (1) Ano 2016 (1) 2012 (1) 2011 (1) País Chile (2) Brazil (1) Idioma Inglês (3)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 3 Primeira ... 1 ... Última Cinnamic acid, ethanol and temperature interaction on coumarate decarboxylase activity and the relative expression of the putative cd gene in D. bruxellensis Electron. J. Biotechnol. Ganga,María Angélica; Salinas,Francisco; Ravanal,Cristina; García,Verónica; Carrasco,Carolina; Martínez,Claudio; Saavedra,Jorge. Dekkera bruxellensis is one of the main contaminating yeasts in wine due to its ability to metabolize cinnamic acids into volatile phenols. This yeast metabolizes p-coumaric acid into 4-vinylphenol through a coumarate decarboxylase (CD) and then transforms it into to 4-ethylphenol (EF) through a vinylphenol reductase. In this work we investigated the influence of the interaction between the concentration of p-coumaric acid, ferulic acid and ethanol as well as growth temperature on the production of CD activity and the expression of a putative gene that codes for this enzymatic activity. For this, a Box Behnken experimental design was used. The concentration of p-coumaric acid (5-26 ppm) and ferulic acid (3-9 ppm) alone did not show any significant effect... Tipo: Journal article Palavras-chave: Dekkera/Brettanomyces; Cinnamic acids; Coumarate decarboxylase; Off-flavours; Wine. Ano: 2011 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582011000500002 Comparative proteome analysis of Brettanomyces bruxellensisunder hydroxycinnamic acid growth Electron. J. Biotechnol. Carmona,Lourdes; Varela,Javier; Godoy,Liliana; Ganga,María Angélica. Background: Brettanomyces bruxellensis is an important spoilage yeast in the winemaking process. The capacity of this yeast to generate an undesired off-flavor constitutes a significant loss in the Chilean wine industry. Results: The proteomic profile of B. bruxellensis in the presence of p-coumaric acid was determined by 2D gel electrophoresis, gel image analysis and differential spot selection. A set of 41 proteins showed a differential accumulation of ±2 and a p-value <0.0001. The homology sequence analysis was performed using the databases available. Differential proteins belonged to the categories of 'energy production and conversion' and 'amino acid transport and metabolism'. Conclusions: The proteomic profile of B. bruxellensis cultivated in the... Tipo: Journal article Palavras-chave: Ethylphenols; Metabolic flux regulation; Proteomics; Spoilage yeast; Wine alterations; Wine industry. Ano: 2016 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582016000500005 Development and characterization of hybrids from native wine yeasts BJM García,Verónica; Rivera,José; Contreras,Angela; Ganga,María Angélica; Martínez,Claudio. For commercial purposes, the winemaking industry is constantly searching for new yeast strains. Historically, this has been achieved by collecting wild strains and selecting the best for industrial use through an enological evaluation. Furthermore, the increasing consumer demands have forced the industry to incorporate new strategies such as genetic engineering to obtain improved strains. In response to the lack of public acceptance of this methodology, alternative strategies based on breeding have gained acceptance in recent years. Through the use of conjugation of individual spores without the support of genetic engineering methods we generated intraspecific hybrids from wild strains with outstanding enological characteristics and interdelta... Tipo: Info:eu-repo/semantics/article Palavras-chave: Yeast; Hybrids; Wine. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000200008 Registros recuperados: 3 Primeira ... 1 ... Última

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