Publication Year: 2008 / Subject: acetaldehyde and acetic acid / Text Availability: Citation in PubAg

Author:: Asensio, D.; Peñuelas, J.; Prieto, P.; Estiarte, M.; Filella, I.; Llusià, J.
Source:: European journal of soil science 2008 v.59 no.5 pp. 878-891
ISSN:: 1351-0754
Subject:: acetaldehyde; acetates; acetic acid; acetone; drought; emissions; foliar uptake; inventories; methanol; monoterpenoids; phenology; roots; seasonal variation; shrublands; soil ecology; soil temperature; soil water; volatile organic compounds
Abstract:: ... Information about soil VOC inventories and exchange rates in different soils is very scarce. Seasonality of soil VOC exchange rates is also largely unknown, despite the increasing interest in some soil volatile compounds, such as monoterpenes, because of their important role in soil ecology. We aimed to explore and quantify soil VOC exchange rates in a Mediterranean shrubland and their seasonality ...
DOI:: 10.1111/j.1365-2389.2008.01057.x
: https://doi.org/10.1111/j.1365-2389.2008.01057.x

Author:: Sico, Maria Anna; Bonomo, Maria Grazia; Salzano, Giovanni
Source:: World journal of microbiology & biotechnology 2008 v.24 no.9 pp. 1829-1835
ISSN:: 0959-3993
Subject:: Oenococcus oeni; acetaldehyde; acetic acid; ethanol; malolactic fermentation; polymerase chain reaction; starter cultures; sulfur dioxide; temperature; wines
Abstract:: ... A technological characterization of Oenococcus oeni strains isolated from Aglianico wines was performed to select starter cultures for malolactic fermentation (MLF). One hundred and fifty six O. oeni isolates were extracted from Aglianico wines, and identified by using species-specific PCR. Malolactic activity (MLA), sulphur dioxide (SO₂) resistance, acetaldehyde metabolism and other technological ...
DOI:: 10.1007/s11274-008-9677-7
: https://doi.org/10.1007/s11274-008-9677-7

Author:: Panagou, E.Z.; Schillinger, U.; Franz, C.M.A.P.; Nychas, G.J.E.
Source:: Food microbiology 2008 v.25 no.2 pp. 348-358
ISSN:: 0740-0020
Subject:: Lactobacillus plantarum; Lactobacillus pentosus; propionic acid; flavor compounds; lactic acid; fermentation; acetaldehyde; titratable acidity; citric acid; Gram-negative bacteria; volatile compounds; competitive exclusion; anaerobic conditions; yeasts; Olea europaea; ethanol; starter cultures; acetic acid; salts; methanol; lactic acid bacteria; condiments; olives; pH; Greece
Abstract:: ... The effect of controlled fermentation processes on the microbial association and biochemical profile of cv. Conservolea naturally black olives processed by the traditional anaerobic method was studied. The different treatments included (a) inoculation with a commercial starter culture of Lactobacillus pentosus, (b) inoculation with a strain of Lactobacillus plantarum isolated from a fermented cass ...
DOI:: 10.1016/j.fm.2007.10.005
PubMed:: 18206777
: https://doi.org/10.1016/j.fm.2007.10.005

Author:: Agouridis, Nikolaos; Kopsahelis, Nikolaos; Plessas, Stavros; Koutinas, Athanasios A.; Kanellaki, Maria
Source:: Bioresource technology 2008 v.99 no.18 pp. 9017-9020
ISSN:: 0960-8524
Subject:: grape must; malolactic fermentation; Oenococcus oeni; immobilized cells; starter cultures; cellulosic materials; alcoholic fermentation; Saccharomyces cerevisiae; malic acid; lactic acid; acetic acid; ethanol; acetaldehyde; food composition; winemaking
Abstract:: ... Oenococcus oeni ATCC 23279 cells immobilized on delignified cellulosic material (DCM) were used for malolactic fermentation (MLF). In first, eleven repeated alcoholic fermentation batches of white must of 11-12°Be initial density were performed by Saccharomyces cerevisiae cells immobilized on delignified cellulosic material at 20°C. Subsequently, the induction of MLF in the eleven taken wine batch ...
DOI:: 10.1016/j.biortech.2008.04.026
PubMed:: 18501594
: https://doi.org/10.1016/j.biortech.2008.04.026

Author:: Gómez-Manzo, Saúl; Contreras-Zentella, Martha; González-Valdez, Alejandra; Sosa-Torres, Martha; Arreguín-Espinoza, Roberto; Escamilla-Marván, Edgardo
Source:: International journal of food microbiology 2008 v.125 no.1 pp. 71-78
ISSN:: 0168-1605
Subject:: Gluconacetobacter diazotrophicus; acetaldehyde; acetic acid; acetic acid bacteria; alcohol dehydrogenase; cytochrome c; enzyme activity; ethanol; fluorescence; isoelectric point; molecular weight; nitrogen fixation; oxidation; pH; potassium; sugarcane; ultraviolet-visible spectroscopy
Abstract:: ... The oxidation of ethanol to acetic acid is the most characteristic process in acetic acid bacteria.Gluconacetobacter diazotrophicus is rather unique among the acetic acid bacteria as it carries out nitrogen fixation and is a true endophyte, originally isolated from sugar cane. Aside its peculiar life style, Ga. diazotrophicus, possesses a constitutive membrane-bound oxidase system for ethanol. The ...
DOI:: 10.1016/j.ijfoodmicro.2007.10.015
PubMed:: 18321602
: https://doi.org/10.1016/j.ijfoodmicro.2007.10.015

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