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1. Acetaldehyde Stimulation of the Growth of Zymomonas mobilis Subjected to Ethanol and Other Environmental Stresses: Effect of Other Metabolic Electron Acceptors and Evidence for a Mechanism

Author:
Frank Vriesekoop; Neville B. Pamment
Source:
Fermentation 2021 v.7 no.2 pp. -
ISSN:
2311-5637
Subject:
1-propanol; Zymomonas mobilis; acetaldehyde; acetates; ethanol; fermentation; glycolysis; lignocellulose; osmotic stress; oxidation; oxygen; temperature; toxicity
Abstract:
... Ethanol-stressed cultures of Z. mobilis showed greatly reduced lag times in growth when supplemented with small amounts of acetaldehyde. This effect could be mimicked by other metabolic electron acceptors, including propionaldehyde and oxygen, indicating a redox-based mechanism. Added propionaldehyde was rapidly and stoichiometrically converted to 1-propanol, suggesting that added acetaldehyde is ...
DOI:
10.3390/fermentation7020080

2. Acetate metabolism of Saccharomyces cerevisiae at different temperatures during lychee wine fermentation

Author:
Yu-hui Shang; Ying-jie Zeng; Ping Zhu; Qiu-ping Zhong
Source:
Biotechnology, biotechnological equipment 2016 v.30 no.3 pp. 512-520
ISSN:
1314-3530
Subject:
Saccharomyces cerevisiae; acetaldehyde; acetate-CoA ligase; acetates; acetic acid; biotechnology; cell growth; deacidification; death; equipment; ethanol; fermentation; glycerol; isocitrate lyase; litchis; malic acid; programmed cell death; reactive oxygen species; succinic acid; temperature; viability; winemaking; wines; yeasts
Abstract:
... The yeast (Saccharomyces cerevisiae) strain 2137 involved in lychee wine production was used to investigate acetate metabolism at different temperatures during lychee wine fermentation. Fermentation tests were conducted using lychee juice supplemented with acetic acid. The ability of yeast cells to metabolize acetic acid was stronger at 20 °C than at 25 °C or 30 °C. The addition of acetic acid sup ...
DOI:
10.1080/13102818.2016.1142831

3. Adh4, an alcohol dehydrogenase controls alcohol formation within bacterial microcompartments in the acetogenic bacterium Acetobacterium woodii

Author:
Nilanjan Pal Chowdhury; Jimyung Moon; Volker Müller
Source:
Environmental microbiology 2021 v.23 no.1 pp. 499-511
ISSN:
1462-2912
Subject:
1-propanol; Acetobacterium woodii; acetaldehyde; acetates; acetogens; alcohol dehydrogenase; carbon dioxide; encapsulation; ethanol; genes; metabolism; mutants; propionic acid
Abstract:
... Acetobacterium woodii utilizes the Wood‐Ljungdahl pathway for reductive synthesis of acetate from carbon dioxide. However, A. woodii can also perform non‐acetogenic growth on 1,2‐propanediol (1,2‐PD) where instead of acetate, equal amounts of propionate and propanol are produced as metabolic end products. Metabolism of 1,2‐PD occurs via encapsulated metabolic enzymes within large proteinaceous bod ...
DOI:
10.1111/1462-2920.15340

4. Adsorption Mechanisms of Typical Carbonyl-Containing Volatile Organic Compounds on Anatase TiO2 (001) Surface: A DFT Investigation

Author:
Yao Meijing; Ji Yuemeng; Wang Honghong; Ao Zhimin; Li Guiying; An Taicheng
Source:
The Journal of Physical Chemistry C 2017 v.121 no.25 pp. 13717-13722
ISSN:
1932-7455
Subject:
acetaldehyde; acetates; acetone; active sites; adsorption; air pollutants; air pollution; catalysts; energy; methodology; models; moieties; titanium dioxide; volatile organic compounds
Abstract:
... The carbonyl-containing compounds (CCs) are typical volatile organic compounds (VOCs) and ubiquitously present in the environment. Therefore, the adsorption structures and properties of typical CCs on the anatase TiO₂ (001) surface were investigated systematically with density functional theory (DFT) to understand their further catalytic degradation mechanisms. The adsorption mechanisms show that ...
DOI:
10.1021/acs.jpcc.7b02964

5. Alcohol Consumption in Rheumatoid Arthritis: A Path through the Immune System

Author:
Vugar Azizov; Mario M. Zaiss
Source:
Nutrients 2021 v.13 no.4 pp. -
ISSN:
2072-6643
Subject:
acetaldehyde; acetates; alcohol abuse; alcohol drinking; alcohols; antigen-presenting cells; cardiovascular system; human nutrition; humoral immunity; insulin-dependent diabetes mellitus; intestines; liver; lupus erythematosus; metabolites; microbiome; nervous system; rheumatoid arthritis; sclerosis
Abstract:
... Benefits and harms of different components of human diet have been known for hundreds of years. Alcohol is one the highest consumed, abused, and addictive substances worldwide. Consequences of alcohol abuse are increased risks for diseases of the cardiovascular system, liver, and nervous system, as well as reduced immune system function. Paradoxically, alcohol has also been a consistent protective ...
DOI:
10.3390/nu13041324

6. Aldehyde dehydrogenase activity in Lactococcus chungangensis: Application in cream cheese to reduce aldehyde in alcohol metabolism

Author:
Maytiya Konkit; Woo Jin Choi; Wonyong Kim
Source:
Journal of dairy science 2016 v.99 no.3 pp. 1755-1761
ISSN:
0022-0302
Subject:
Lactococcus lactis subsp. cremoris; Lactococcus lactis subsp. lactis; Lactococcus raffinolactis; acetaldehyde; acetates; aldehyde dehydrogenase; bacteria; blood serum; cream cheese; cultured milk starters; enzyme activity; ethanol; functional foods; genes; humans; intestinal microorganisms; liver; metabolism; mice
Abstract:
... Previous studies have shown that the metabolic capability of colonic microflora may be at least as high as that of the liver or higher than that of the whole human body. Aldehyde dehydrogenase (ALDH) is an enzyme produced by these bacteria that can metabolize acetaldehyde, produce from ethanol to acetate. Lactococcus species, which is commonly used as a starter in dairy products, was recently foun ...
DOI:
10.3168/jds.2015-10549

7. Anaerobic glycerol production by Saccharomyces cerevisiae strains under hyperosmotic stress

Author:
Tobias Modig; Katarina Granath; Lennart Adler; Gunnar Lidén
Source:
Applied microbiology and biotechnology 2007 v.75 no.2 pp. 289-296
ISSN:
0175-7598
Subject:
NAD (coenzyme); Saccharomyces cerevisiae; acetaldehyde; acetates; anaerobic conditions; biomass; byproducts; gene overexpression; genes; glucose; glycerol; pyruvic acid; salt stress; sodium chloride; stress response; succinic acid; yeasts
Abstract:
... Glycerol formation is vital for reoxidation of nicotinamide adenine dinucleotide (reduced form; NADH) under anaerobic conditions and for the hyperosmotic stress response in the yeast Saccharomyces cerevisiae. However, relatively few studies have been made on hyperosmotic stress under anaerobic conditions. To study the combined effect of salt stress and anaerobic conditions, industrial and laborato ...
DOI:
10.1007/s00253-006-0821-8
PubMed:
17221190

8. Anaerobic metabolism in Hevea brasiliensis laticifers is relevant to rubber synthesis when tapping is initiated

Author:
Yunxia Qin; Jia Wang; Yongjun Fang; Jilai Lu; Xiangyu Shi; Jianghua Yang; Xiaohu Xiao; Xuehua Luo; Xiangyu Long
Source:
Industrial crops and products 2022 v.178 pp. 114663
ISSN:
0926-6690
Subject:
Hevea brasiliensis; acetaldehyde; acetates; acetyl coenzyme A; aerobiosis; biosynthesis; cytoplasm; ethanol; glycolysis; lactate dehydrogenase; lactic acid; lactic fermentation; latex; metabolites; protein synthesis; pyruvate decarboxylase; rubber; sucrose; transcription (genetics); tricarboxylic acid cycle
Abstract:
... In Hevea brasiliensis, the laticifers, a green factory of natural rubber, are specialised vessels in which rubber biosynthesis is the main metabolism, and fresh rubber occupies 35–45% volume of latex (the cytoplasm of laticifers). Intriguingly, Latex can be reproduced, drawing on three essential components (i.e., ATP, Acetyl-CoA and NADPH) from glycolysis in laticifers during tapping (a simple col ...
DOI:
10.1016/j.indcrop.2022.114663

9. Analysis of Some Italian Lemon Liquors (Limoncello)

Author:
Andrea, Versari; Nadia, Natali; Teresa, Russo Maria; Andrea, Antonelli
Source:
Journal of agricultural and food chemistry 2003 v.51 no.17 pp. 4978-4983
ISSN:
0021-8561
Subject:
acetaldehyde; acetates; acids; adulterated products; alcoholic beverages; chemical composition; essential oils; fermentation; glycerol; lemons; monitoring; myrcene; phenolic compounds; psoralens; syrups
Abstract:
... The chemical composition of several commercial Italian Limoncellos, lemon-peel-based alcoholic beverages, was studied by chromatographic techniques. These methods allowed a rapid monitoring of Limoncello, giving information on quality markers and possible adulteration of the product. Quantitative data for more than 60 compounds are reported. Limoncellos were characterized by the presence of select ...
DOI:
10.1021/jf030083d

10. Biodegradation and fate of ethyl tert-butyl ether (ETBE) in soil and groundwater: A review

Author:
S.F. Thornton; H.C.G. Nicholls; S.A. Rolfe; H.E.H. Mallinson; M.J. Spence
Source:
Journal of hazardous materials 2020 v.391 pp. 122046
ISSN:
0304-3894
Subject:
acetaldehyde; acetates; alcohols; alkanes; bacteria; bioaugmentation; biodegradation; biomass; carbon; cell growth; cytochrome P-450; dissolved oxygen; energy; enzymes; gasoline; genes; groundwater; hydroxylation; metabolism; soil
Abstract:
... This review summarises the current state of knowledge on the biodegradation and fate of the gasoline ether oxygenate ethyl tert-butyl ether (ETBE) in soil and groundwater. Microorganisms have been identified in soil and groundwater with the ability to degrade ETBE aerobically as a carbon and energy source, or via cometabolism using alkanes as growth substrates. Aerobic biodegradation of ETBE initi ...
DOI:
10.1016/j.jhazmat.2020.122046

11. Biosynthesis of volatile aroma compounds in pear fruit stored under long-term controlled-atmosphere conditions

Author:
Lara, I.; Miró, R.M.; Fuentes, T.; Sayez, G.; Graell, J.; López, M.L.
Source:
Postharvest biology and technology 2003 v.29 no.1 pp. 29-39
ISSN:
0925-5214
Subject:
alcohol dehydrogenase; anaerobic conditions; acetates; biosynthesis; pyruvate decarboxylase; linoleate 13S-lipoxygenase; acetaldehyde; pears; ethanol production; air; ripening; odor compounds; oxidation; fruit growing; enzyme activity; enzyme inhibition; ethanol; cold storage
Abstract:
... The production of butyl and hexyl acetates and the contents of ethanol and acetaldehyde in relation to the activity of some related enzymes (lipoxygenase, pyruvate decarboxylase, alcohol dehydrogenase and alcohol o-acyltransferase) was studied in ‘Doyenne du Comice’ pears during ripening at 20 °C, following long-term cold storage under different conditions: air, or CA in 2 kPa O(2) with various CO ...
DOI:
10.1016/S0925-5214(02)00230-2

12. Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport

Author:
Kenta HORIE; Takahiro OBA; Saori MOTOMURA; Atsuko ISOGAI; Takashi YOSHIMURA; Keisuke TSUGE; Kazuyoshi KOGANEMARU; Genta KOBAYASHI; Hiroshi KITAGAKI
Source:
Bioscience, biotechnology, and biochemistry 2010 v.74 no.4 pp. 843-847
ISSN:
1347-6947
Subject:
acetaldehyde; acetates; alcoholic fermentation; biotechnology; diacetyl; mitochondria; mutants; pyruvic acid; sake; yeasts
Abstract:
... Pyruvate is the key substance controlling the formation of diacetyl, acetaldehyde, and acetate during alcoholic fermentation. Here we report the breeding of a low pyruvate-producing sake yeast by isolation of a mutant resistant to ethyl α-transcyanocinnamate, an inhibitor of mitochondrial pyruvate transport. Mitochondrial function was involved in resistance to this substance and in the production ...
DOI:
10.1271/bbb.90373

13. Cachaça production in a lab-scale alembic: modeling and computational simulation

Author:
SCANAVINI, HELENA F.A.; CERIANI, ROBERTA; CASSINI, CARLOS E.B.; SOUZA, ELSON L.R.; MAUGERI FILHO, FRANCISCO; MEIRELLES, ANTONIO J.A.
Source:
Journal of food process engineering 2010 v.33 no.s1 pp. 226-252
ISSN:
0145-8876
Subject:
acetaldehyde; acetates; acetic acid; acidity; boiling point; cutting; distillates; distillation; energy; equations; ethanol; head; heart; isoamyl alcohol; issues and policy; methanol; product quality; simulation models; tail; temperature; vapors; wines
Abstract:
... This work presents the application of a differential distillation model for the simulation of cachaça production in a pot still (alembic). The vapor-liquid equilibria of the multicomponent mixture were described in a rigorous way, using the nonrandom two-liquid model for the liquid phase activity coefficients and the virial equation with the chemical theory for the vapor phase fugacity coefficient ...
DOI:
10.1111/j.1745-4530.2008.00352.x

14. Carbon‑nitrogen compounds, alcohols, mercaptans, monoterpenes, acetates, aldehydes, ketones, SF6, PH3, and other fire gases in coal-mining waste heaps of Upper Silesian Coal Basin (Poland) – a re-investigation by means of in situ FTIR external database approach

Author:
Łukasz Kruszewski; Monika J. Fabiańska; Tomasz Segit; Danuta Kusy; Rafał Motyliński; Justyna Ciesielczuk; Ewa Deput
Source:
Science of the total environment 2020 v.698 pp. 134274
ISSN:
0048-9697
Subject:
Fourier transform infrared spectroscopy; United Nations Framework Convention on Climate Change; acetaldehyde; acetates; acetone; acetylene; acrolein; alcohols; aromatic hydrocarbons; basins; coal; databases; ethers; formic acid; gases; greenhouse gases; hydrogen cyanide; methane; mineralization; monoterpenoids; nitriles; probability; quantitative analysis; sulfur; sulfur hexafluoride; tetrachloroethylene; thiols; triethylamine; wastes; Poland
Abstract:
... Coal-fire gas jets emanating from waste heaps are chemically very complex and variable mixtures, as proved by our former studies. The current paper is a result of further exploration of the GASMET FTIR system via an iterative external databases search. This allowed to pinpoint a number of subsequent chemicals, both in terms of (semi)quantitative analysis and occurrence probability (fit). Some comp ...
DOI:
10.1016/j.scitotenv.2019.134274

15. Changes During Storage of Oranges Pretreated with Nitrogen, Carbon Dioxide and Acetaldehyde in Air

Author:
PHILIP E. SHAW; MANUEL G. MOSHONAS; EDNA PESIS
Source:
Journal of food science 1991 v.56 no.2 pp. 469-474
ISSN:
0022-1147
Subject:
acetaldehyde; acetates; air; butyrates; carbon dioxide; controlled atmosphere storage; ethanol; flavor; gas chromatography; juices; methanol; nitrogen; nitrogen dioxide; oranges; pineapples; vapors
Abstract:
... Hamlin, Pineapple and Valencia oranges were stored in controlled atmospheres (CA) of nitrogen, carbon dioxide or 0.1–0.7% acetaldehyde in air 8–24 hours and changes in seven volatiles during 0–8 days determined by gas chromatography. Increases in acetaldehyde, ehtyl acetate, ethyl butyrate and ethanol were noted in samples after nitrogen or carbon dioxide CA storage with maximum increase 1–2 days ...
DOI:
10.1111/j.1365-2621.1991.tb05306.x

16. Changes in the gene expression profile of Acetobacter aceti during growth on ethanol

Author:
Kenta Sakurai; Hiroyuki Arai; Masaharu Ishii; Yasuo Igarashi
Source:
Journal of bioscience and bioengineering 2012 v.113 no.3 pp. 343-348
ISSN:
1389-1723
Subject:
Acetobacter; DNA microarrays; acetaldehyde; acetates; alcohol dehydrogenase; aldehyde dehydrogenase; carbon; ethanol; gene expression; gene expression regulation; genes; oxidation; stress tolerance; transcriptome; tricarboxylic acid cycle
Abstract:
... Acetobacter aceti NBRC 14818 shows a diauxic growth profile and temporarily accumulates acetate when grown in medium containing ethanol. However, the mechanisms underlying the metabolic switching between the incomplete oxidation of ethanol and overoxidation of acetate, and the control of stress resistance systems in A. aceti cells grown on ethanol are not fully understood. In this study, time-depe ...
DOI:
10.1016/j.jbiosc.2011.11.005

17. Characterisation of volatile compounds associated to sensory changes during the storage of traditional sorghum beer by HS-GC/FID and SPME-GC/MS

Author:
Constant K. Attchelouwa; Florent K. N'guessan; Stephane Marcotte; Tiemele L.S. Amoikon; Melissa Charmel; Marcellin K. Djè
Source:
Journal of agriculture and food research 2020 v.2 pp. 100088
ISSN:
2666-1543
Subject:
acetaldehyde; acetates; agriculture; ambient temperature; beers; benzene; food research; headspace analysis; isoamyl alcohol; lactic acid; octanoic acid; phenylethyl alcohol; principal component analysis; storage time; succinic acid
Abstract:
... The study was carried out to analyse volatile compounds (VOCs) associated to sensory changes during the storage of traditional sorghum beer at ambient temperature and 4 °C. Tchapalo samples were collected and stored at ambient temperature (27–30 °C) for four days and at 4 °C for six days. Volatile and sensory changes were monitored during the storage period. VOCs were extracted and detected using ...
DOI:
10.1016/j.jafr.2020.100088

18. Characterization of pyridine biodegradation by two Enterobacter sp. strains immobilized on Solidago canadensis L. stem derived biochar

Author:
Zimeng Nie; Binghua Yan; Yunhai Xu; Mukesh Kumar Awasthi; Haijun Yang
Source:
Journal of hazardous materials 2021 v.414 pp. 125577
ISSN:
0304-3894
Subject:
Enterobacter cloacae; Solidago canadensis; acetaldehyde; acetates; biochar; biodegradation; isopropyl alcohol; mineralization; pH; pesticides; pyridines; salinity; temperature; wastewater treatment
Abstract:
... In this study, two pyridine-degrading strains namely Enterobacter cloacae complex sp. BD17 and Enterobacter sp.BD19 were isolated from the aerobic tank of a pesticide wastewater treatment plant. The mixed bacteria H4 composed of BD17 and BD19 at a ratio of 1:1 was immobilized by Solidago canadensis L. stem biochar with a dosage of 2 g·L⁻¹. The highest pyridine removal rate of 91.70% was achieved b ...
DOI:
10.1016/j.jhazmat.2021.125577

19. Characterization of the Key Aroma Compounds in Two Bavarian Wheat Beers by Means of the Sensomics Approach

Author:
Langos Daniel; Granvogl Michael; Schieberle Peter
Source:
Journal of agricultural and food chemistry 2013 v.61 no.47 pp. 11303-11311
ISSN:
1520-5118
Subject:
acetaldehyde; acetates; beers; dimethyl sulfide; flavor; isotope dilution technique; odor compounds; odors; phenylethyl alcohol; stable isotopes; wheat
Abstract:
... Application of aroma extract dilution analysis (AEDA) on the volatiles isolated from a commercial Bavarian wheat beer (WB A) eliciting its typical aroma profile, best described by a clove-like, phenolic odor quality, revealed 36 odorants in the flavor dilution (FD) factor range from 16 to 4096. Among them, 2-methoxy-4-vinylphenol (clove-like) and 2-phenylethanol (flowery) showed the highest FD fac ...
DOI:
10.1021/jf403912j
PubMed:
24219571

20. Characterization of the aroma profile and key odorants of the Spanish PDO wine vinegars

Author:
Rocío Ríos-Reina; M. Pilar Segura-Borrego; M. Lourdes Morales; Raquel M. Callejón
Source:
Food chemistry 2020 v.311 pp. 126012
ISSN:
0308-8146
Subject:
acetaldehyde; acetates; acetoin; diacetyl; furfural; gas chromatography-mass spectrometry; guaiacol; octanoic acid; odor compounds; odors; phenylacetic acid; propionic acid; protected designation of origin; vanillin; wine vinegars
Abstract:
... The aroma profiles of Spanish wine vinegars with Protected Designation of Origin (PDO) were described and compared for the first time by gas chromatography–mass spectrometry–olfactometry (GC–MS–O), odor-active values (OAVs) and quantitative descriptive analysis (QDA). Vinagre de Jerez Reserva (JRE) showed higher percentage of ‘grassy-vegetal’ impact odorants, while ‘spicy’ compounds highlighted th ...
DOI:
10.1016/j.foodchem.2019.126012

21. Chemical and volatile composition of three italian sweet white Passito wines

Author:
Manuela Giordano; Luca Rolle; Giuseppe Zeppa; Vincenzo Gerbi
Source:
OENO One 2009 v.43 no.3 pp. 159-170
ISSN:
2494-1271
Subject:
Botrytis cinerea; acetaldehyde; acetates; acidity; benzaldehyde; commercialization; desserts; gluconic acid; glycerol; laccase; malic acid; metabolites; octanoic acid; pH; polyphenols; potassium; sodium; sorbitol; surveys; terpenoids; volatile compounds; winemaking; Italy
Abstract:
... Aims: This study was designed to gain knowledge of three Controlled Denomination of Origin (DOC) Italian sweet white Passito wines (Caluso Passito DOC, Cinque Terre Sciacchetrà DOC and Passito di Pantelleria DOC) produced in several areas of Italy from grapes dried with different systems and vinification techniques. Methods and results: Physico-chemical and chromatic characteristics, sodium, potas ...
DOI:
10.20870/oeno-one.2009.43.3.796

22. Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

Author:
Magalhães, Karina Teixeira; Dias, Disney Ribeiro; de Melo Pereira, Gilberto Vinicius; Oliveira, José Maria; Domingues, Lucília; Teixeira, José António; de Almeida e Silva, João Batista; Schwan, Rosane Freitas
Source:
International journal of food science & technology 2011 v.46 no.4 pp. 871-878
ISSN:
0950-5423
Subject:
acetaldehyde; acetates; acetic acid; beverages; cheese whey; cheeses; chemical composition; ethanol; fermentation; high performance liquid chromatography; isoamyl alcohol; kefir; lactic acid; lactose; milk; sensory evaluation; sensory properties; starter cultures
Abstract:
... The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 2 ...
DOI:
10.1111/j.1365-2621.2011.02570.x

23. Chlamydomonas-Methylobacterium oryzae cooperation leads to increased biomass, nitrogen removal and hydrogen production

Author:
María Jesús Torres; David González-Ballester; Aitor Gómez-Osuna; Aurora Galván; Emilio Fernández; Alexandra Dubini
Source:
Bioresource technology 2022 v.352 pp. 127088
ISSN:
0960-8524
Subject:
Chlamydomonas reinhardtii; Methylobacterium; acetaldehyde; acetates; bacteria; bacterial growth; biomass; bioremediation; carbon; coculture; ethanol; hydrogen production; methanol; microalgae; nitrogen; oxidation; toxicity; wastewater; wastewater treatment
Abstract:
... In the context of algal wastewater bioremediation, this study has identified a novel consortium formed by the bacterium Methylobacterium oryzae and the microalga Chlamydomonas reinhardtii that greatly increase biomass generation (1.22 g L⁻¹·d⁻¹), inorganic nitrogen removal (>99%), and hydrogen production (33 mL·L⁻¹) when incubated in media containing ethanol and methanol. The key metabolic aspect ...
DOI:
10.1016/j.biortech.2022.127088

24. Comparative Kinetic Monte Carlo Study of Acetic Acid Decomposition to Surface Carbon Species and Undesirable Byproducts on Pd(100) and Pd/Au(100) from Density Functional Theory-Based Calculations

Author:
Huang Yanping; Dong Xiuqin; Yu Yingzhe; Zhang Minhua
Source:
The Journal of Physical Chemistry C 2017 v.121 no.48 pp. 26733-26741
ISSN:
1932-7455
Subject:
Monte Carlo method; acetaldehyde; acetates; acetic acid; acetone; adsorption; byproducts; carbon; carbon dioxide; catalysts; decarboxylation; ethylene; gold; hydrogen; methane; methanol; methodology; palladium; vinyl acetate
Abstract:
... Acetic acid decomposition on Pd(100) and Pd/Au(100) during vinyl acetate (VA) synthesis from ethylene acetoxylation is the primary source of such undesirable byproducts as methanol (CH₃OH), acetaldehyde (CH₃CHO), ketene (CH₂CO), acetone (CH₃COCH₃), and methane (CH₄), and also one possible source of surface carbon formation, which will lead to the deactivation of the catalyst. In this work, density ...
DOI:
10.1021/acs.jpcc.7b05072

25. Comparative Volatile Profiles in Soy Sauce According to Inoculated Microorganisms

Author:
Kyung Eun LEE; Sang Mi LEE; Yong Ho CHOI; Byung Serk HURH; Young-Suk KIM
Source:
Bioscience, biotechnology, and biochemistry 2013 v.77 no.11 pp. 2192-2200
ISSN:
1347-6947
Subject:
Tetragenococcus halophilus; Zygosaccharomyces rouxii; acetaldehyde; acetates; acetic acid; alcoholic fermentation; benzaldehyde; biotechnology; butanol; formic acid; furans; lactic fermentation; phenylethyl alcohol; solid phase microextraction; solvents; soy sauce; vanillin
Abstract:
... We compared the volatile profiles in soy sauce according to inoculation with Tetragenococcus halophilus and/or Zygosaccharomyces rouxii. Totals of 107 and 81 volatiles were respectively identified by using solid-phase microextraction and solvent extraction. The various volatile compounds identified included acids, aldehydes, esters, ketones, furans and furan derivatives, and phenols. The major vol ...
DOI:
10.1271/bbb.130362

26. Comparative evaluation of volatile profile of tomato subjected to hot air, freeze, and spray drying

Author:
Gomathi Rajkumar; Murugan Rajan; H.C. Araujo; M.S. Jesus; M.T.S. Leite Neta; R.D.D. Sandes; Narendra Narain
Source:
Drying technology 2020 v.39 no.3 pp. 383-391
ISSN:
1532-2300
Subject:
Solanum lycopersicum var. lycopersicum; acetaldehyde; acetates; air; chemometrics; cluster analysis; consumer acceptance; dimethyl sulfide; freeze drying; headspace analysis; hexanols; hydroxymethylfurfural; odors; postharvest losses; principal component analysis; solid phase microextraction; tomatoes; vegetable crops; volatile compounds
Abstract:
... Tomato (Lycopersicon esculentum Mill.) is an important vegetable crop cherished all over the world for consumption as a raw vegetable or as processed products. They are subjected to various drying processes to increase product stability and decrease postharvest loss. However, this can cause a loss in volatile compounds due to process conditions. Present study aims to gain an insight into the volat ...
DOI:
10.1080/07373937.2020.1842441

27. Comparative study of the biochemical changes and volatile compound formations during the production of novel whey-based kefir beverages and traditional milk kefir

Author:
Karina T. Magalhães; Giuliano Dragone; Gilberto V. de Melo Pereira; José M. Oliveira; Lucília Domingues; José A. Teixeira; João B. Almeida e Silva; Rosane F. Schwan
Source:
Food chemistry 2011 v.126 no.1 pp. 249-253
ISSN:
0308-8146
Subject:
acetaldehyde; acetates; acetic acid; beverages; cheese whey; ethanol; ethanol production; fermentation; kefir; lactic acid; lactose; milk; volatile organic compounds; whey cheeses
Abstract:
... Cheese whey (CW) and deproteinised cheese whey (DCW) were investigated for their suitability as novel substrates for the production of kefir-like beverages. Lactose consumption, ethanol production, as well as organic acids and volatile compounds formation, were determined during CW and DCW fermentation by kefir grains and compared with values obtained during the production of traditional milk kefi ...
DOI:
10.1016/j.foodchem.2010.11.012

28. Comparative study of two aging systems for cider brandy making. Changes in chemical composition

Author:
Roberto Rodríguez Madrera; Ana García Hevia; Belén Suárez Valles
Source:
Lebensmittel-Wissenschaft + Technologie 2013 v.54 no.2 pp. 513-520
ISSN:
0023-6438
Subject:
acetaldehyde; acetates; barrels; brandy; chemical composition; ciders; distillates; gallic acid; hydrolysis; lactones; oxidation; stainless steel; wood
Abstract:
... The influence of two systems of aging (traditional and alternative) on the chemical composition of cider brandy was compared. The traditional system consisted in classical aging in barrels while the alternative method consisted in aging in stainless steel vessels with staves and micro-oxygenation. Three types of oak wood were used: American, French and Spanish. Treatment with micro-oxygenation acc ...
DOI:
10.1016/j.lwt.2013.05.037

29. Comparison of Different Extraction Methods in the Analysis of Volatile Compounds in Pomegranate Juice

Author:
Zhiying Yi; Tao Feng; Haining Zhuang; Ran Ye; Mingming Li; Tao Liu
Source:
Food analytical methods 2016 v.9 no.8 pp. 2364-2373
ISSN:
1936-9751
Subject:
acetaldehyde; acetates; alcohols; aromatic compounds; cultivars; distillation; flavor; fruit juices; gas chromatography-mass spectrometry; headspace analysis; isolation techniques; leaves; myrcene; odor compounds; pomegranates; solid phase microextraction
Abstract:
... Consumption and production of pomegranate fruit and juice have been increasing. Many pomegranate volatile reports involved commercial samples, complicated isolation methods, or different cultivars. In this study, three different techniques including simultaneous distillation extraction (SDE), headspace solid-phase micro-extraction (HS-SPME), and purge and trap (P&T) with Tenax TA absorbent were em ...
DOI:
10.1007/s12161-016-0410-0

30. Cre-lox66/lox71-Based Elimination of Phosphotransacetylase or Acetaldehyde Dehydrogenase Shifted Carbon Flux in Acetogen Rendering Selective Overproduction of Ethanol or Acetate

Author:
Vel Berzin; Michael Kiriukhin; Michael Tyurin
Source:
Applied biochemistry and biotechnology 2012 v.168 no.6 pp. 1384-1393
ISSN:
0273-2289
Subject:
Clostridium; acetaldehyde; acetates; carbon; energy; enzymes; ethanol; fermentation; genes
Abstract:
... Acetogen strain Clostridium sp. MT1121 produced 300 mM acetate (p < 0.005) and 321 mM ethanol (p < 0.005) from synthesis gas (syngas) blend 60 % CO and 40 % H₂. Clostridium sp. MT1121 was metabolically engineered to eliminate production of either acetate or acetaldehyde during syngas fermentation. We used Cre-lox66/lox71-based gene removal system to eliminate either phosphotransacetylase (pta), or ...
DOI:
10.1007/s12010-012-9864-8
PubMed:
22941272

31. Deciphering mixotrophic Clostridium formicoaceticum metabolism and energy conservation: Genomic analysis and experimental studies

Author:
Teng Bao; Chi Cheng; Xin Xin; Jufang Wang; Mingqi Wang; Shang-Tian Yang
Source:
Genomics 2019 v.111 no.6 pp. 1687-1694
ISSN:
0888-7543
Subject:
Acetobacterium woodii; Clostridium aceticum; Clostridium formicaceticum; Clostridium ljungdahlii; Moorella thermoacetica; acetaldehyde; acetates; acetic acid; acetogens; acetyl coenzyme A; adenosinetriphosphatase; alcohol dehydrogenase; aldehyde oxidoreductases; butanol; butyrates; carbon; carbon dioxide; energy conservation; ethanol; formates; fructose; genomics; glycerol; metabolism; multigene family; quinones; sodium
Abstract:
... Clostridium formicoaceticum, a Gram-negative mixotrophic homoacetogen, produces acetic acid as the sole metabolic product from various carbon sources, including fructose, glycerol, formate, and CO2. Its genome of 4.59-Mbp contains a highly conserved Wood-Ljungdahl pathway gene cluster with the same layout as that in other mixotrophic acetogens, including Clostridium aceticum, Clostridium carboxidi ...
DOI:
10.1016/j.ygeno.2018.11.020

32. Deletion of pyruvate decarboxylase by a new method for efficient markerless gene deletions in Gluconobacter oxydans

Author:
Björn Peters; Anja Junker; Katharina Brauer; Bernadette Mühlthaler; David Kostner; Markus Mientus; Wolfgang Liebl; Armin Ehrenreich
Source:
Applied microbiology and biotechnology 2013 v.97 no.6 pp. 2521-2530
ISSN:
0175-7598
Subject:
uracil; selection methods; acetates; acetic acid bacteria; pyruvate decarboxylase; pyruvic acid; decarboxylation; acetaldehyde; aerobiosis; methodology; genes; mannitol; mutants; Gluconobacter oxydans; fructose; oxidation; gene deletion; ethanol
Abstract:
... Gluconobacter oxydans, a biotechnologically relevant species which incompletely oxidizes a large variety of carbohydrates, alcohols, and related compounds, contains a gene for pyruvate decarboxylase (PDC). This enzyme is found only in very few species of bacteria where it is normally involved in anaerobic ethanol formation via acetaldehyde. In order to clarify the role of PDC in the strictly oxida ...
DOI:
10.1007/s00253-012-4354-z
PubMed:
22940799

33. Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice

Author:
Martin Pour Nikfardjam; Daniel Maier
Source:
Food chemistry 2011 v.126 no.4 pp. 1926-1933
ISSN:
0308-8146
Subject:
acetaldehyde; acetates; apple juice; flavor compounds; gas chromatography; headspace analysis; juice quality; mass spectrometry; odor compounds; odors; sensory evaluation
Abstract:
... A reliable and simple method was developed for the completely automatised analysis of apple juice aroma compounds. In total 26 flavour compounds could be measured by headspace trap gas chromatography/mass spectrometry (GC/MS). We used the method to analyse 85 commercially available apple juices, of which 67 apple juices were not from concentrate. Our results show that apple juices not from concent ...
DOI:
10.1016/j.foodchem.2010.12.021
PubMed:
25213978

34. Effect of Aldehyde and Carboxyl Functionalities on the Surface Chemistry of Biomass-Derived Molecules

Author:
Caglar Basar; Niemantsverdriet J. W.; Weststrate C. J.
Source:
Langmuir 2017 v.33 no.43 pp. 11919-11929
ISSN:
1520-5827
Subject:
acetaldehyde; acetates; acetic acid; adsorption; ambient temperature; carbon; carbon dioxide; chemical bonding; cleavage (chemistry); decarboxylation; dehydrogenation; hydrogen; methane; spectroscopy; synthesis gas
Abstract:
... The adsorption and decomposition of acetaldehyde and acetic acid were studied on Rh(100) to gain insight into the interaction of aldehyde and carboxyl groups of biomass-derived molecules with the surface. Temperature-programmed reaction spectroscopy (TPRS) was used to monitor gaseous reaction products, whereas Reflection absorption infrared spectroscopy (RAIRS) was used to determine the nature of ...
DOI:
10.1021/acs.langmuir.7b02215

35. Effects of O₂ and H₂O in the Oxidative Steam-Reforming Reaction of Ethanol on Rh Catalysts

Author:
Yu-Yao Hsia; Yi-Cheng Huang; Hong-Sheng Zheng; Yu-Ling Lai; Yao-Jane Hsu; Meng-Fan Luo; Jeng-Han Wang
Source:
Journal of physical chemistry 2019 v.123 no.18 pp. 11649-11661
ISSN:
1932-7455
Subject:
acetaldehyde; acetates; carbon; carbon dioxide; carbon monoxide; catalysts; ethanol; hydrogen; hydrogen bonding; methane; oxygen; poisoning; probability; rhodium
Abstract:
... With both real-world catalyst Rh/CeO₂ and model-system Rh(111), we investigated how oxygen and water play effective roles in the oxidative steam-reforming (OSR) reaction of ethanol. The results show that atomic oxygen (O*) on Rh surfaces enhanced significantly the decomposition probability of ethanol and altered the reaction path from one via cleavage of the C–Hᵦ bond forming an oxametallacycle to ...
DOI:
10.1021/acs.jpcc.9b00747

36. Effects of acetaldehyde on fruit quality and target pest mortality for harvested strawberries

Author:
Simpson, Tiffanie; Bikoba, Veronique; Mitcham, Elizabeth J.
Source:
Postharvest biology and technology 2003 v.28 no.3 pp. 405–416
ISSN:
0925-5214
Subject:
acetone; carbon dioxide; acetates; fruits; strawberries; methanol; total soluble solids; Frankliniella occidentalis; acetaldehyde; fruit quality; firmness; air; color; pests; Tetranychus urticae; ethanol; mortality; calyx
Abstract:
... Strawberry fruit and western flower thrips were exposed to 1, 2, 3, or 4% acetaldehyde (Aa) for 2 h in air or in 20 kPa CO2. Following treatment, fruit were stored at 0 or 20 °C for 4 or 2 days, respectively. Aa treatment did not significantly impact fruit firmness, color, or soluble solids content; however, calyx damage increased with increasing concentration of Aa. Strawberry fruit tolerated exp ...
DOI:
10.1016/S0925-5214(02)00206-5

37. Effects of acetic acid, ethanol, and SO₂ on the removal of volatile acidity from acidic wines by two Saccharomyces cerevisiae commercial strains

Author:
Vilela-Moura, Alice; Schuller, Dorit; Mendes-Faia, Arlete; Côrte-Real, Manuela
Source:
Applied microbiology and biotechnology 2010 v.87 no.4 pp. 1317-1326
ISSN:
0175-7598
Subject:
Saccharomyces cerevisiae; acetaldehyde; acetates; acetic acid; acidity; apples; bananas; deacidification; detection limit; ethanol; fatty acid composition; fermentation; filtration; odors; pineapples; stress tolerance; sulfur dioxide; volatile compounds; wines
Abstract:
... Herein, we report the influence of different combinations of initial concentration of acetic acid and ethanol on the removal of acetic acid from acidic wines by two commercial Saccharomyces cerevisiae strains S26 and S29. Both strains reduced the volatile acidity of an acidic wine (1.0 g l⁻¹ acetic acid and 11% (v/v) ethanol) by 78% and 48%, respectively. Acetic acid removal by strains S26 and S29 ...
DOI:
10.1007/s00253-010-2558-7

38. Effects of vineyard ‘potential’ and grape maturation on the aroma-volatile profile of Grenache wines

Author:
Ana Escudero; Ignacio Arias; Blanca Lacau; Jesús Astraín; Cristina Barón; Purificación Fernandez-Zurbano; Vicente Ferreira
Source:
OENO One 2019 v.53 no.4 pp. -
ISSN:
2494-1271
Subject:
Vitis vinifera; acetaldehyde; acetates; ecosystems; fatty acids; flame ionization; geraniol; grapes; harvest date; lactic acid; leaf area; linalool; metabolism; odor compounds; odors; polyphenols; pyrazines; succinic acid; vineyards; viticulture; wines; Spain
Abstract:
... Background and aims: Wine is a beverage characterized by its pleasant aromatic features. These sensory notes are determined by the specific concentrations of odorous chemical compounds in each wine. Many of these aroma compounds arise directly or indirectly from the grapes, and their formation is affected by both grape metabolism and the viticultural ecosystem. Two studies were done with the 2015 ...
DOI:
10.20870/oeno-one.2019.53.4.2381

39. Electronic nose to study postharvest dehydration of wine grapes

Author:
Santonico, Marco; Bellincontro, Andrea; De Santis, Diana; Di Natale, Corrado; Mencarelli, Fabio
Source:
Food chemistry 2010 v.121 no.3 pp. 789-796
ISSN:
0308-8146
Subject:
brix; weight; volatile compounds; terpenoids; acetates; food analysis; ethanol; wine grapes; acetaldehyde; electronic nose; food composition; postharvest physiology; total solids; temperature; desiccation (plant physiology); metabolites
Abstract:
... Montepulciano grapes were dehydrated at 10 and 20°C, 45% RH and 1-1.5m/s of air flow. Samplings were performed at 10%, 20%, 30%, and 40% of weight loss (wl). TSS (total solids content) increased up to 43° and 36° Brix at 20 and 10°C, respectively, in 27 and 48days. A straight regression line between M (kg water/kg dry matter) loss and days of dehydration with R ² values, equal to 0.97, was found b ...
DOI:
10.1016/j.foodchem.2009.12.086

40. Evaluation of biocontrol capacity of Pseudomonas graminis CPA-7 against foodborne pathogens on fresh-cut pear and its effect on fruit volatile compounds

Author:
María Belén Iglesias; María Luisa López; Gemma Echeverría; Inmaculada Viñas; Lorena Zudaire; Maribel Abadias
Source:
Food microbiology 2018 v.76 pp. 226-236
ISSN:
0740-0020
Subject:
Listeria monocytogenes; Pseudomonas graminis; Salmonella enterica; acetaldehyde; acetates; additives; antioxidants; biological control; biological control agents; butanol; ethanol; flavor; food pathogens; fresh-cut produce; fruit quality; fruits; microorganisms; pears; shelf life; storage time; titratable acidity; total soluble solids; volatile compounds
Abstract:
... The application of microorganisms to control the growth of foodborne pathogens is an alternative to the use of chemical additives. In this work, Pseudomonas graminis CPA-7 was tested as a biocontrol agent against Salmonella enterica and Listeria monocytogenes on fresh-cut pear under conditions that simulate its commercial application at 5 ± 1 °C (under a modified atmosphere and antioxidant solutio ...
DOI:
10.1016/j.fm.2018.04.007

41. Evolution and Correlation of cis-2-Methyl-4-propyl-1,3-oxathiane, Varietal Thiols, and Acetaldehyde during Fermentation of Sauvignon blanc Juice

Author:
Xingchen Wang; Liang Chen; Dimitra L. Capone; Aurélie Roland; David W. Jeffery
Source:
Journal of agricultural and food chemistry 2020 v.68 no.32 pp. 8676-8687
ISSN:
1520-5118
Subject:
acetaldehyde; acetates; alcoholic fermentation; evolution; food chemistry; juices; odors; pH; thiols; wines; yeasts
Abstract:
... cis-2-Methyl-4-propyl-1,3-oxathiane (cis-2-MPO) was recently identified in wine and proposed to arise from the reaction of 3-sulfanylhexan-1-ol (3-SH) and acetaldehyde. However, the evolution profile of cis-2-MPO during alcoholic fermentation (AF) and storage and its relationship with varietal thiols and acetaldehyde production were unknown. These aspects were investigated by fermenting Sauvignon ...
DOI:
10.1021/acs.jafc.0c03183

42. Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation

Author:
Fernandez-Garcia, Estrella; Carbonell, Maria; Gaya, Pilar; Nunez, Manuel
Source:
International dairy journal 2004 v.14 no.8 pp. 701-711
ISSN:
0958-6946
Subject:
2-heptanone; acetaldehyde; acetates; autumn; cheeses; correlation; discriminant analysis; ethanol; ewes; manufacturing; molecular weight; odors; principal component analysis; raw milk; ripening; seasonal variation; spring; summer; taste; volatile compounds
Abstract:
... The evolution during ripening and the seasonal variation of the volatile fraction of Zamorano cheeses were studied by using purge and trap extraction and GC-MS analysis. Concentrations of acetaldehyde, propanal and branched chain aldehydes, 2-methyl ketones, higher molecular weight alcohols, and most esters increased significantly with ripening time. Branched chain aldehydes were more abundant in ...
DOI:
10.1016/j.idairyj.2003.12.011

43. Fruit brandy production by batch column distillation with reflux

Author:
Claus, M.J.; Berglund, K.A.
Source:
Journal of food process engineering 2005 v.28 no.1 pp. 53-67
ISSN:
0145-8876
Subject:
brandy; fruit juices; alcoholic fermentation; distillation; distillates; food processing quality; alcohols; acetaldehyde; formates; acetates; benzaldehyde
DOI:
10.1111/j.1745-4530.2005.00377.x

44. Gaseous environments modify physiology in the brewing yeast Saccharomyces cerevisiae during batch alcoholic fermentation

Author:
Pham, T.-H.; Mauvais, G.; Vergoignan, C.; De Coninck, J.; Dumont, F.; Lherminier, J.; Cachon, R.; Feron, G.
Source:
Journal of applied microbiology 2008 v.105 no.3 pp. 858-874
ISSN:
1364-5072
Subject:
NAD (coenzyme); Saccharomyces cerevisiae; acetaldehyde; acetates; acetoin; alcoholic fermentation; batch fermentation; brewers yeast; carbon; cell structures; cell viability; ethanol; gases; glycerol; helium; hydrogen; industry; metabolites; oxygen; primary energy; succinic acid
Abstract:
... To investigate the impact of different gaseous atmospheres on different physiological parameters in the brewing yeast Saccharomyces cerevisiae BRAS291 during batch fermentation. Yeasts were cultivated on a defined medium with a continuous sparging of hydrogen, helium and oxygen or without gas, permitting to obtain three values of external redox. High differences were observed concerning viable cel ...
DOI:
10.1111/j.1365-2672.2008.03821.x
PubMed:
18422954

45. Gene cloning, expression, and characterization of a novel acetaldehyde dehydrogenase from Issatchenkia terricola strain XJ-2

Author:
Zhengying Yao; Chong Zhang; Fengxia Lu; Xiaomei Bie; Zhaoxin Lu
Source:
Applied microbiology and biotechnology 2012 v.93 no.5 pp. 1999-2009
ISSN:
0175-7598
Subject:
Escherichia coli; Hansenula polymorpha; acetaldehyde; acetates; aldehyde dehydrogenase; amino acids; dithiothreitol; enzyme activity; gas chromatography; genes; grapes; molecular cloning; mutagenicity; open reading frames; pH; polyacrylamide gel electrophoresis; polymerase chain reaction; proteins; yeasts
Abstract:
... Acetaldehyde is a known mutagen and carcinogen. Active aldehyde dehydrogenase (ALDH) represents an important mechanism for acetaldehyde detoxification. A yeast strain XJ-2 isolated from grape samples was found to produce acetaldehyde dehydrogenase with a high activity of 2.28 U/mg and identified as Issatchenkia terricola. The enzyme activity was validated by oxidizing acetaldehyde to acetate with ...
DOI:
10.1007/s00253-011-3541-7
PubMed:
21858493

46. Green leaf volatiles and oxygenated metabolite emission bursts from mesquite branches following light–dark transitions

Author:
K. Jardine; G. A. Barron-Gafford; J. P. Norman; L. Abrell; R. K. Monson; K. T. Meyers; M. Pavao-Zuckerman; K. Dontsova; E. Kleist; C. Werner; T. E. Huxman
Source:
Photosynthesis research 2012 v.113 no.1-3 pp. 321-333
ISSN:
0166-8595
Subject:
acetaldehyde; acetates; acetic acid; acetone; acetyl coenzyme A; branches; ethanol; fatty acid metabolism; leaves; metabolites; photophase; photosynthesis; stress response
Abstract:
... Green leaf volatiles (GLVs) are a diverse group of fatty acid-derived compounds emitted by all plants and are involved in a wide variety of developmental and stress-related biological functions. Recently, GLV emission bursts from leaves were reported following light–dark transitions and hypothesized to be related to the stress response while acetaldehyde bursts were hypothesized to be due to the ‘ ...
DOI:
10.1007/s11120-012-9746-5
PubMed:
22711426

47. Growth of the acetogenic bacterium Acetobacterium woodii by dismutation of acetaldehyde to acetate and ethanol

Author:
Dragan Trifunović; Natalie Berghaus; Volker Müller
Source:
Environmental microbiology reports 2020 v.12 no.1 pp. 58-62
ISSN:
1758-2229
Subject:
Acetobacterium woodii; acetaldehyde; acetate kinase; acetates; acetogens; acetyl coenzyme A; alcohol dehydrogenase; biomass; carbon dioxide; ethanol; oxidation; phosphorylation
Abstract:
... Acetogenic bacteria are a group of strictly anaerobic bacteria that may have been first life forms on Earth since they employ an ancient pathway for CO₂ fixation into acetyl‐CoA that is coupled to the synthesis of ATP, the Wood–Ljungdahl pathway. Electrons for CO₂ reduction are derived from oxidation of H₂ or CO and thus, these bacteria can grow lithotrophically on gases present on early Earth. Am ...
DOI:
10.1111/1758-2229.12811

48. High Protective Action against Gamma Radiation Damage, by a Tryptophan-ethanol Mixture

Author:
G. Sánchez; S. Hasbún; E. Díaz; M. Grez; F. Lyon; M. Pieber; C. Romero; J. C. tohá
Source:
Zeitschrift für Naturforschung 2014 v.27 no.5 pp. 544-549
ISSN:
0932-0776
Subject:
DNA; acetaldehyde; acetates; adenine; cytosine; energy; ethanol; formaldehyde; formates; gamma radiation; guanine; irradiation; methanol; radioprotective effect; seeds; thymine; tryptophan; uracil
Abstract:
... Between a group of non sulphydryl radioprotectors (methanol, formaldehyde, acetaldehyde, formiate, acetate, ethanol and tryptophan); ethanol and tryptophan were selected because its high protector action on irradiated purine and pyrimidine bases. At molarities of the order of 10—⁴ for tryptophan-ethanol and bases and DNA the respective DRF values were: for guanine: 20.58; for adenine: 3.75; for th ...
DOI:
10.1515/znb-1972-0514

49. Identification of Blackberry (Rubus fruticosus) Volatiles as Drosophila suzukii Attractants

Author:
Peter Dewitte; Vincent Van Kerckvoorde; Tim Beliën; Dany Bylemans; Tom Wenseleers
Source:
Insects 2021 v.12 no.5 pp. -
ISSN:
2075-4450
Subject:
Drosophila suzukii; Rubus plicatus; acetaldehyde; acetates; attractants; bioassays; blackberries; camphene; fruit flies; fruits; gas chromatography-mass spectrometry; headspace analysis; linalool; pests; Europe; North America; South East Asia
Abstract:
... The spotted wing drosophila, Drosophila suzukii, is an invasive pest species from Southeast Asia that was recently introduced in Europe and North America. As this fruit fly lays its eggs in ripening soft-skinned fruit, it causes great damage to a variety of crops, including cherries, blueberries, blackberries, raspberries, grapes, plums and strawberries. Consequently, there is a great demand for a ...
DOI:
10.3390/insects12050417

50. Impact of Sequential Inoculation with the Non-SaccharomycesT. delbrueckii and M. pulcherrima Combined with Saccharomyces cerevisiae Strains on Chemicals and Sensory Profile of Rosé Wines

Author:
José Manuel Muñoz-Redondo; Belén Puertas; Emma Cantos-Villar; María Jesús Jiménez-Hierro; María Carbú; Carlos Garrido; María José Ruiz-Moreno; José Manuel Moreno-Rojas
Source:
Journal of agricultural and food chemistry 2021 v.69 no.5 pp. 1598-1609
ISSN:
1520-5118
Subject:
Metschnikowia pulcherrima; Saccharomyces cerevisiae; Torulaspora delbrueckii; acetaldehyde; acetates; butyrates; cinnamates; color; fermentation; food chemistry; sensory evaluation; volatile compounds; zinc
Abstract:
... Controlled inoculations of non-Saccharomyces yeasts are becoming increasingly used to produce high-quality wines due to their enological potential. In this study, we evaluated the impact of sequential inoculation with the commercial non-Saccharomyces yeasts (Torulaspora delbrueckii and Metschnikowia pulcherrima) in combination with Saccharomyces cerevisiae on the chemical and sensory profile of ro ...
DOI:
10.1021/acs.jafc.0c06970