A model of the specific growth rate inhibition by weak acids in yeasts based on energy requirements

Quintas, Célia; Leyva, J. S.; Sotoca, Roberto; Loureiro-Dias, Maria C.; Peinado, J. M.

doi:10.1016/j.ijfoodmicro.2004.10.009

Cited by 27 publications

(26 citation statements)

References 11 publications

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“…However, the q s value was statistically similar in both cultures. This metabolic phenomenon had already been observed by Quintas et al . using the yeast Zygosacaccharomyces bailii in cultures with benzoic acid.…”

Section: Discussionsupporting

confidence: 69%

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Pentachlorophenol removal by Rhizopus oryzaeCDBB‐H‐1877 using sorption and degradation mechanisms

León-Santiesteban

Wrobel

Revah

et al. 2014

J of Chemical Tech & Biotech

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BACKGROUND Pentachlorophenol (PCP) is a pollutant of soil and water and it is very toxic to humans and aquatic life. The use of PCP is now restricted or prohibited in development countries, but many areas of the world remain contaminated. Fungi, mainly basidiomycetes, have been studied as a means to remove PCP. However, little is known of the mechanisms used by zygomycetes to remove PCP. RESULTS The effect of two initial amounts of PCP and of two carbon and nitrogen sources on the metabolic response was assayed by determining kinetic and stoichiometric parameters of fungal growth, intermediates, sorption capacity, and abiotic losses of PCP. Independently from carbon sources, sorption was observed. Cultures with glucose–ammonium sulfate and 2 mg PCP yielded 0.116 µg of pentachloroanisole and 10.46 µg of chlorinated compounds. Cultures with glutamic acid–sodium nitrate and 2 mg PCP yielded 6.81 µg of pentachloroanisole and 2.89 µg of chlorinated compounds. Other unidentified metabolites were produced, some of them probably at high concentration. CONCLUSION Sorption is the principal mechanism used by Rhizopus oryzae CDBB‐H‐1877 to remove PCP from culture broth. However, a small fraction of sorbed PCP is degraded by means of methylation and dechlorination reactions. This biodegradation is mainly intracellular and depends on the carbon source. © 2014 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 69%

“…These authors showed that when the concentration of this compound was increased, µ and Y x / s values decreased, and q s values remained constant. Probably, R. oryzae CDBB‐H‐1877 mainly consumed Glc to maintain its metabolic activity, due to the high toxic effect of PCP, and not to grow, as was suggested by Quintas et al …”

Section: Discussionmentioning

confidence: 87%

Pentachlorophenol removal by Rhizopus oryzaeCDBB‐H‐1877 using sorption and degradation mechanisms

León-Santiesteban

Wrobel

Revah

et al. 2014

J of Chemical Tech & Biotech

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“…From the results obtained, three (F7D56A, F7D51A, F5D51E) of the isolates demonstrated killer activity against one of the sensitive yeast studied (S. cerevisiae NCYC1006) and two (F7D56A, F7D51A) revealed killer activity against Z. bailii. This is an interesting result as Z. bailii is one of the most dangerous spoilage species in the wine industry and soft drinks (Loureiro & Malfeito-Ferreira, 2003) and is highly tolerant to weak organic acids used as preservatives (Quintas, Sotoca, Loureiro-Dias, & Peinado, 2005). In general, S. cerevisiae produces active killer toxins, mainly against yeasts of its genus (Ciani & Fatichenti, 2001).…”

Section: Resultsmentioning

confidence: 96%

Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations

Santo

Galego

Gonçalves

et al. 2012

Food Research International

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“…Although these weak acids are included in selective media (Chatonnet et al, 1992, Rodriquez et al, 2001), they are not favourable during winemaking and face consumer resistance (Pretorius, 2000;Suárez et al, 2007). Weak-acid preservatives have been shown to be more effective at low pH values, and that inhibition depended on the actual intracellular concentration of the individual preservatives (Quintas et al, 2005). An indirect measure to prevent ethylphenol formation during ageing involves the use of antioxidants such as, ascorbic and erythorbic acids .…”

Section: Other Additivesmentioning

confidence: 99%

Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

Oelofse

Pretorius

Toit

2016

SAJEV

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Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.

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A model of the specific growth rate inhibition by weak acids in yeasts based on energy requirements

Cited by 27 publications

References 11 publications

Pentachlorophenol removal by Rhizopus oryzaeCDBB‐H‐1877 using sorption and degradation mechanisms

Pentachlorophenol removal by Rhizopus oryzaeCDBB‐H‐1877 using sorption and degradation mechanisms

Yeast diversity in the Mediterranean strawberry tree (Arbutus unedo L.) fruits' fermentations

Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

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