Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
Food Microbiol. 2024 Aug;121:104513. doi: 10.1016/j.fm.2024.104513. Epub 2024 Mar 5.ABSTRACTSaccharomyces cerevisiae is a major actor in winemaking that converts sugars from the grape must into ethanol and CO2 with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine. While ethanol content contributes to the overall profile, other metabolites like glycerol, succinate, acetate or lactate also have significant impacts, even when present in lower concentrations. S. cerevisiae is known for its great genetic diversity that is related to its natural or technological environment...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Ludovic Monnin Thibault Nidelet Jessica Noble Virginie Galeote Source Type: research
Investigation of the growth of Listeria in plant-based beverages
The objective of the present study was to evaluate whether the content of sugar, protein, fat, or fibre in commercially available and specially formulated plant-based beverages (oat, soya and pea) influences the growth rates of Listeria. Beverages were inoculated with a strain cocktail of Listeria (approximately 1 × 103 CFU/mL), and the data demonstrated that Listeria could proliferate in all tested beverages. Moreover, varying concentrations of naturally occurring or added sugar (0-3.3%), protein (3.3-5%), fat (1.1-3.5%) and added fibre (0-1.5%) did not have a statistically significant (p > 0.05) impact on the growth ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Klaudia Bartula Sambou Biagui M áire Begley Michael Callanan Source Type: research
Regulation of lactose, glucose and sucrose metabolisms in S. thermophilus
Food Microbiol. 2024 Aug;121:104487. doi: 10.1016/j.fm.2024.104487. Epub 2024 Feb 12.ABSTRACTStreptococcus thermophilus is a bacterium widely used in the production of yogurts and cheeses, where it efficiently ferments lactose, the saccharide naturally present in milk. It is also employed as a starter in dairy- or plant-based fermented foods that contain saccharides other than lactose (e.g., sucrose, glucose). However, little is known about how saccharide use is regulated, in particular when saccharides are mixed. Here, we determine the effect of the 5 sugars that S. thermophilus is able to use, at different concentration ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: C Gasser J M Faurie F Rul Source Type: research
Investigation of the growth of Listeria in plant-based beverages
The objective of the present study was to evaluate whether the content of sugar, protein, fat, or fibre in commercially available and specially formulated plant-based beverages (oat, soya and pea) influences the growth rates of Listeria. Beverages were inoculated with a strain cocktail of Listeria (approximately 1 × 103 CFU/mL), and the data demonstrated that Listeria could proliferate in all tested beverages. Moreover, varying concentrations of naturally occurring or added sugar (0-3.3%), protein (3.3-5%), fat (1.1-3.5%) and added fibre (0-1.5%) did not have a statistically significant (p > 0.05) impact on the growth ...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Klaudia Bartula Sambou Biagui M áire Begley Michael Callanan Source Type: research
Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation
Food Microbiol. 2024 Aug;121:104513. doi: 10.1016/j.fm.2024.104513. Epub 2024 Mar 5.ABSTRACTSaccharomyces cerevisiae is a major actor in winemaking that converts sugars from the grape must into ethanol and CO2 with outstanding efficiency. Primary metabolites produced during fermentation have a great importance in wine. While ethanol content contributes to the overall profile, other metabolites like glycerol, succinate, acetate or lactate also have significant impacts, even when present in lower concentrations. S. cerevisiae is known for its great genetic diversity that is related to its natural or technological environment...
Source: Food Microbiology - April 18, 2024 Category: Food Science Authors: Ludovic Monnin Thibault Nidelet Jessica Noble Virginie Galeote Source Type: research
