Inhibitory Effect of Decanoic Acid on Yeast Growth at Various pHs and Ethanol Concentrations.

Antoce, Oana-Arina; Antoce, Vasile; Pomohaci, Nicolai; Namolosanu, Ion; Takahashi, Katsutada

doi:10.4265/bio.3.7

Cited by 7 publications

(6 citation statements)

References 19 publications

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“…The g(t) curves clearly showed that increasing amounts of sodium benzoate affected the shape of the growth thermograms so that the initial slopes decreased and the thermogram peaks shifted toward longer incubation times. Such changes in thermogram patterns are common when culturing is done with antimicrobial agents and coincide with the experimental observations obtained for many cultures with different antimicrobial agents in ordinary liquid cultures (Antoce et al, 1996a(Antoce et al, , 1997b(Antoce et al, , 1998Okuda et al, 1996) . The growth thermograms observed were then transformed into the actual heat evolution curves f (t) by using equation (1) .…”

Section: Introductionsupporting

confidence: 82%

Microbial Calorimetry of Supported Cultures and Its Application to the Study of Antimicrobial Action.

Okada¹,

Kobayashi²,

Fujiwara³

et al. 1998

Biocontrol Sci.

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Microbial calorimetry was applied to urethane foam-supported cultures of Klebsiella pneumoniae and Aspergillus oryzae to quantitatively evaluate the growth activity of microbes. The amplitude of calorimetric signals observed for the growth of microbes in a medium with porous urethane foam support was found to be markedly greater than that in stationary cultures in ordinary liquid media. For quantitative comparison, the maximal amplitude of the calorimetric signal, the growth rate constant and the doubling time were evaluated from the growth thermograms observed. The result obtained was that the growth activity of K. pneumoniae cultured on urethane foam increased about 10-fold that of cultures in liquid medium, as judged by the thermopile output signal at the peak time and about 1.7-fold in terms of the growth rate constant. The values observed for the supported culture of A. oryzae were about 1.5-fold and about 3-fold higher, respectively. The method was also applied to study the effect of sodium benzoate on the urethane foam-supported culture of A. oryzae, and its inhibitory action was quantitatively discussed.

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Section: Introductionsupporting

confidence: 82%

Microbial Calorimetry of Supported Cultures and Its Application to the Study of Antimicrobial Action.

Okada¹,

Kobayashi²,

Fujiwara³

et al. 1998

Biocontrol Sci.

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“…In addition to phenolic acids, a group of substances called stilbens are found in grapes. Representative for this group of substances is resveratrol, compound, with many benefits over health [17][18][19][20][21][22].…”

Section: Resultsmentioning

confidence: 99%

Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard

Ignat¹,

Colibaba²,

Costuleanu³

et al. 2018

Rev. Chim.

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The vine contains, in addition to sugars and acids, important amounts of phenolic compounds that accumulate in the solid parts of grapes (clusters, seeds) and skin. The quantity and quality of phenol compounds depends on both the plant and the technology of grape processing. Their high chemical reactivity makes them participate in chemical processes, especially oxido-reduction and condensation. At the same time, these substances have antioxidant qualities that delay the oxidation of wine components. Phenolic compounds also have interesting biological properties. Recent medical research attributed to phenolic compounds from grapes, juice and wines, especially red ones, remarkable sanogenic qualities, due in particular to their antioxidant action when it comes to polyphenols, cardiovascular protection, antiviral, antihistaminic, anti-cancer, anti-inflammatory, etc.This study analyses the management of various maceration-fermentation processes and their influence on the antioxidant capacity of some wines from Iasi vineyard, but also their correlation with specific phenol compounds. The management of winemaking technologies can produce wines with high antioxidant potential, a plus for an increasingly demanding consumer.

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“…The main winemaking parameters influencing their inhibitory properties are ethanol concentration, pH, temperature and yeast strain [8,9]. Accumulation of MCFAs during AF led to an augmented yeast membrane permeability and combined with winemaking conditions, such as low pH and/or increased ethanol-induced proton influx, can lead to cytosol pH decrease, thus promoting the loss of yeast viability and subsequently the cell death [7].…”

Section: Introductionmentioning

confidence: 99%

Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions

Oana Antoce,

Adrian Cojocaru,

Baniţă

et al. 2023

BIO Web Conf.

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The usual technology for sweet white wine production requires the cessation of the alcoholic fermentation before its completion by lowering the temperature in the fermentation tank under 8-10 °C, racking the wine off the lees and adding high doses of sulphur dioxide, usually 150 mg/L or more. This process is energy-consuming and can end up introducing more sulphur dioxide in the wine than in the case of dry wine production. An alternative method for stopping the alcoholic fermentation and producing wines with natural residual sugar is the treatment of the fermenting must with medium chain fatty acids (MCFAs), immediately after a racking off the lees. In this industrial trial 10 mg/l MCFAs were used, in the form of octanoic acid, decanoic acid or 1:1 mixture, respectively, in combination with a low dose of SO2 (60 mg/L). The treatments were performed at the normal temperature used in white wines for a controlled alcoholic fermentation (15 ºC), without decreasing the temperature any further. A control wine variant was also produced by applying the classical technology with temperature reduction at 8 ºC and addition of 150 mg/L SO2. All the variants were prepared in triplicate, at industrial scale, in 1000 L stainless steel tanks. The must, obtained from Tămâioasă românească grapes with an initial sugar content of 261 g/L, was inoculated with ERSA 1376 yeast. The results showed that all the treatments applied when the concentration of alcohol reached about 11.0% v/v were able to stop the fermentative process in 50 hours and produce wines with about 55-57 g/L residual sugar and a final alcohol concentration of about 11.7% v/v. The microbiological analyses carried out on solid DRBCA medium to detect the viable yeast, expressed as colony forming units (CFU/mL), showed some differences between the classical technology for sweet wine production and the alternative treatments with MCFAs. At the moment of fermentation interruption, the active yeasts population in wine was on average of 1.98 ± 0.23 x 107 CFU/mL, in all tanks. After the fermentation stopped, no viable yeasts were detected in the limpid wines above the lees, irrespective of the treatment. In the wine sediments of MCFAs-treated variants a few viable yeasts/mL were still detected, while in the lees of control wines no viable yeast was present. Anyway, racking the wines with MCFAs-stopped fermentation from the lees will prevent any possibility of refermentation. The main advantages of these alternative treatments with MCFAs are that they do not require a reduction of temperature from 15 ºC to 8 ºC and, especially, that they necessitate a much lower dose of SO2 (in this case 60 mg/L instead of 150 mg/L).

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Inhibitory Effect of Decanoic Acid on Yeast Growth at Various pHs and Ethanol Concentrations.

Cited by 7 publications

References 19 publications

Microbial Calorimetry of Supported Cultures and Its Application to the Study of Antimicrobial Action.

Microbial Calorimetry of Supported Cultures and Its Application to the Study of Antimicrobial Action.

Management of Maceration-Fermentation Technologies Regarding the Antioxidant Profiles of Some Wines from Iasi Vineyard

Technological confirmation that low doses of medium chain fatty acids can arrest alcoholic fermentation to produce sweet wines in milder conditions

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