When grown in the presence of benzoic acid, Saccharomyces cerevisiae was able to extrude [14C]benzoic acid when a pulse of glucose was given to preloaded cells. While octanoic, sorbic, hexanoic, salicylic, butyric and propionic acids were also inducers, ethanol and acetic acid were not. The mechanism of extrusion required energy and prior growth in the presence of the inducers. Diethylstilbestrol, an inhibitor of ATPases, prevented benzoic acid extrusion. Propionic acid was not actively extruded in cells adapted to either benzoic or propionic acid, behaving as an appropriate probe to measure intracellular pH. Even though the extrusion mechanism was active, benzoic acid entered the cells by a simple diffusion mechanism.
To test whether DNA probes derived from ribosomal DNA spacer sequences are suitable for rapid and species-specific yeast identification, a pilot study was undertaken. A 7.7 kb entire ribosomal DNA unit of the type strain of Metschnikowia reukaufii was isolated, cloned and mapped. A 0.65 kb BamHI-HpaI fragment containing non-transcribed spacer sequences was amplified and selected for testing as a 32P hybridization probe with total DNA from the type strains of M. reukaufii, M. pulcherrima, M. lunata, M. bicuspidata, M. australis, M. zobellii, M. krissii, five other strains identified as M. reukaufii and strains of Schizosaccharomyces pombe, Hansenula canadensis, Saccharomyces cerevisiae and Yarrowia lipolytica. The probe hybridized exclusively with DNA from the type strain and four other strains of M. reukaufii. DNA from one strain labelled M. reukaufii did not hybridize with the probe. Subsequent % G + C comparison and DNA-DNA reassociation with the type strain revealed that the non-hybridizing strain does not belong to the species M. reukaufii.
A strawberry spreadable cream was developed, valorizing regional raw materials, contributing to food waste reduction and agri-food ecosystem sustainability. Spreadable creams are water-in-oil emulsions whose lipid phase normally contains a blend of vegetable oils, natural colourants, stabilizers, emulsifiers, flavourings, antioxidants, lecithin, and fat-soluble vitamins. The aqueous phase normally contains skim milk proteins and small quantities of other ingredients, such as salt, preservatives, thickeners, and water-soluble vitamins. The methodology involved the experimental technological development articulated with microbiological, proximal, physicochemical, and sensorial analysis. This new product revealed nutritional advantages over similar products already on the market. The final prototype was subjected to food pairing and food design with incremental acceptance according to gastronomic use, in addition to its direct use as a spreadable cream. This work was part of the project Agrio et Emulsio—new products development (POCI-01-0145-FEDER-023583), whose main objective was the formulation and design of innovative food emulsions based on processed raw materials, with potential application in certain markets such as gourmet, diet, and vegan.
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