Andrea Caridi, Rossana Sidari, Andrea Pulvirenti, Giuseppe Blaiotta, Alberto Ritieni
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引用次数: 0
Abstract
ABSTRACT
To design a rapid, simple, and low-cost procedure for yeast selection with differential adsorption activities toward phenolics and ochratoxin A, 284 yeast strains were screened. This was done by evaluating the type of growth during grape must fermentation, acetic acid production on Chalk agar, H2S production on BiGGY agar, and spore-formation on acetate agar. After that initial step, 84 strains were pre-selected and further studied by Petri plate tests and to determine their wine-making ability in trials and evaluating their differential adsorption activities toward phenolics and ochratoxin A. Three yeast strains were selected based on the above evaluations. After confirming that they belonged to Saccharomyces cerevisiae species and were diploids, a spore clonal selection was performed. The strain Sc1741A_1D was selected and used in winemaking at six Calabrian wineries and found to be suitable as wine starter to improve quality and safety of red wines.
期刊介绍：
Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production.
Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published.
Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.
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