Author: "Poblet, M." - PubAg Search Results

Author:: Poblet, M., et al. ; Rozès, N.; Guillamón, J.M.; Mas, A.; Show all 4 Authors
Source:: Letters in applied microbiology 2000 v.31 no.1 pp. 63-67
ISSN:: 0266-8254
Subject:: Acetobacter pasteurianus; acetic acid bacteria; ecology; enzymes; genes; lactic acid bacteria; restriction fragment length polymorphism; ribosomal DNA; ribosomal RNA; winemaking; wines; yeasts
Abstract:: ... Acetic acid bacteria (AAB) irreversibly spoil wines and represent a serious problem. Limited studies on the ecology of AAB during winemaking have been done due to the lack of rapid and precise techniques for their identification. RFLP analysis of PCR‐amplified fragment of 16S rDNA was performed on AAB reference strains. The amplified rDNAs were approximately 870‐bp long for all AAB species while n ...
DOI:: 10.1046/j.1472-765x.2000.00765.x
PubMed:: 10886617
: http://dx.doi.org/10.1046/j.1472-765x.2000.00765.x

Author:: Poblet, M., et al. ; Torija, M.J.; Beltran, G.; Novo, M.; Rozes, N.; Mas, A.; Guillamon, J.M.; Show all 7 Authors
Source:: Journal of agricultural and food chemistry 2003 v.51 no.4 pp. 916-922
ISSN:: 0021-8561
Subject:: yeasts; Saccharomyces cerevisiae; fermentation; ethanol production; tartaric acid; malic acid; citric acid; succinic acid; nutrient availability; ammonium sulfate; free amino acids; acidification; grape must; winemaking; buffering capacity
Abstract:: ... The effect of tartaric acid and other organic acids on alcoholic fermentation was studied. Organic acids in media with high sugar concentrations and ammonium as the sole nitrogen source had an enormous impact on Saccharomyces cerevisiae metabolism during alcoholic fermentation. The main effect on yeast metabolism was the quick acidification of the media in the absence of organic acids. All of the ...
DOI:: 10.1021/jf020094r
PubMed:: 12568549
: http://dx.doi.org/10.1021/jf020094r

Author:: Poblet, M., et al. ; Gonzalez, A.; Hierro, N.; Rozes, N.; Mas, A.; Guillamon, J.M.; Show all 6 Authors
Source:: Journal of applied microbiology 2004 v.96 no.4 pp. 853-860
ISSN:: 1364-5072
Subject:: Acetobacter; Gluconacetobacter hansenii; Gluconobacter oxydans; acetic acid bacteria; alcoholic fermentation; genes; genotype; polymerase chain reaction; population dynamics; red wines; ribosomal DNA; strain differences; winemaking
Abstract:: ... Aims: To apply rapid and reliable molecular techniques for typing acetic acid bacteria and studying their population dynamics during wine-making processes. Methods and Results: We tested the usefulness of the Enterobacterial Repetitive Intergenic Consensus-PCR (ERIC-PCR) and Repetitive Extragenic Palindromic-PCR (REP-PCR) techniques with reference strains of most of the species of acetic acid bact ...
DOI:: 10.1111/j.1365-2672.2004.02220.x
: http://dx.doi.org/10.1111/j.1365-2672.2004.02220.x

Author:: Poblet, M., et al. ; Gonzalez, A.; Guillamon, J.M.; Mas, A.; Show all 4 Authors
Source:: International journal of food microbiology 2006 v.108 no.1 pp. 141-146
ISSN:: 0168-1605
Subject:: ribosomal RNA; traditional foods; nucleic acid hybridization; bacterial contamination; microbial competition; Salmonella Enteritidis; molecular systematics; Escherichia coli; restriction fragment length polymorphism; antimicrobial properties; competitive exclusion; acetic acid bacteria; Lactococcus lactis subsp. lactis bv. diacetylactis; oligonucleotide probes; yeasts; fermented milk; Candida kefyr; lactic acid bacteria; food contamination; food pathogens; Lactobacillus delbrueckii subsp. lactis; Zimbabwe
Abstract:: ... Recently many new species of Acetic acid Bacteria have been described. The description and identification as new species was based on molecular techniques (sequencing of the 16S rRNA gene, DNA base ratio (% GC) determinations and DNA-DNA hybridisation) and phenotypic characterization. In the present paper, we propose a fast and reliable method for the identification most of the species currently d ...
DOI:: 10.1016/j.ijfoodmicro.2005.10.025
: http://dx.doi.org/10.1016/j.ijfoodmicro.2005.10.025

Author:: Poblet, M., et al. ; Quintero, Y.; Guillamón, J.M.; Mas, A.; Show all 4 Authors
Source:: Journal of applied microbiology 2009 v.106 no.2 pp. 666-674
ISSN:: 1364-5072
Subject:: Acetobacter pasteurianus; Gluconacetobacter hansenii; Gluconobacter oxydans; acetic acid bacteria; alcohol dehydrogenase; carbon; essential genes; ethanol; gene expression regulation; glucose; oxidation; reverse transcriptase polymerase chain reaction; ribosomal RNA
Abstract:: ... The aim of this study was to develop a reliable system to analyse the expression of the pyrroloquinoline quinone (PQQ)-alcohol dehydrogenase (ADH) and test its ability to predict the growth and oxidative activity of some acetic acid bacteria (AAB). Specific primers were designed for use in RT-PCR to quantify ADH expression and several housekeeping genes in four species of AAB. 16S rRNA gene was se ...
DOI:: 10.1111/j.1365-2672.2008.04046.x
PubMed:: 19200331
: http://dx.doi.org/10.1111/j.1365-2672.2008.04046.x

Author:: Poblet, M., et al. ; Hidalgo, C.; Vegas, C.; Mateo, E.; Tesfaye, W.; Cerezo, A.B.; Callejón, R.M.; Guillamón, J.M.; Mas, A.; Torija, M.J.; Show all 10 Authors
Source:: International journal of food microbiology 2010 v.141 no.1-2 pp. 56-62
ISSN:: 0168-1605
Subject:: design; barrels; Acetobacter pasteurianus; wine vinegars; acidification; wood; shape; starter cultures; submerged fermentation; acetic acid bacteria
Abstract:: ... The traditional production of wine vinegar is a lengthy process with little or no microbiological control. The aim of this study was to shorten the acetification process via three different strategies: changes in wood type; barrel shape; and the inoculation of an Acetobacter pasteurianus pure culture. The barrel shape was modified by constructing two prototypes with higher liquid-air interface. We ...
DOI:: 10.1016/j.ijfoodmicro.2010.04.018
PubMed:: 20478638
: http://dx.doi.org/10.1016/j.ijfoodmicro.2010.04.018

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