|
Pichia Anomala
''Pichia anomala'' is a species of ascomycete and teleomorphic fungi of the genus ''Pichia''. It is used as a preventive (biocontrol agent) for undesirable fungi or mold, nevertheless it may spoil food in large quantities. It is used in wine making, airtight stored grain (preventing ''Aspergillus flavus'' aflatoxins), apples, and grapevines. ''P. anomala'' has been reclassified as '' Wickerhamomyces anomalus''. Features Distinguished from some other species of ''Pichia'' by high osmotolerance, ''P. anomala'' ferments sucrose, and assimilates raffinose. Does not exhibit crabtree effect but rather Pasteur effect. Products * ethanol under anaerobiosis * acetate under respiratory and respirofermentative growth. * ethyl acetate from glucose under oxygen limitation, also other small volatiles, e.g., ethyl propanoate, phenyl ethanol, and 2-phenylethyl acetate. * glycerol, arabinitol, and trehalose under osmotic stress Osmotic shock or osmotic stress is physiologic dysfunction c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fungi
A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from the other eukaryotic kingdoms, which by one traditional classification include Plantae, Animalia, Protozoa, and Chromista. A characteristic that places fungi in a different kingdom from plants, bacteria, and some protists is chitin in their cell walls. Fungi, like animals, are heterotrophs; they acquire their food by absorbing dissolved molecules, typically by secreting digestive enzymes into their environment. Fungi do not photosynthesize. Growth is their means of mobility, except for spores (a few of which are flagellated), which may travel through the air or water. Fungi are the principal decomposers in ecological systems. These and other differences place fungi in a single group of related organisms, named the ''Eumycota'' (''t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteur Effect
The Pasteur effect describes how available oxygen inhibits ethanol fermentation, driving yeast to switch toward aerobic respiration for increased generation of the energy carrier adenosine triphosphate (ATP). Discovery The effect was described by Louis Pasteur in 1857 in experiments showing that aeration of yeasted broth causes cell growth to increase while the fermentation rate decreases, based on lowered ethanol production. Explanation Yeast fungi, being facultative anaerobes, can either produce energy through ethanol fermentation or aerobic respiration. When the O2 concentration is low, the two pyruvate molecules formed through glycolysis are each fermented into ethanol and carbon dioxide. While only 2 ATP are produced per glucose, this method is utilized under anaerobic conditions because it oxidizes the electron shuttle NADH into NAD+ for another round of glycolysis and ethanol fermentation. If the concentration of oxygen increases, pyruvate is instead converted to acety ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viticulture
Viticulture (from the Latin word for ''vine'') or winegrowing (wine growing) is the cultivation and harvesting of grapes. It is a branch of the science of horticulture. While the native territory of ''Vitis vinifera'', the common grape vine, ranges from Western Europe to the Iran, Persian shores of the Caspian Sea, the vine has demonstrated high levels of adaptability to new environments, hence viticulture can be found on every continent except Antarctica. Duties of the viticulturist include monitoring and controlling Pest (organism), pests and Plant pathology, diseases, fertilizer, fertilizing, irrigation (wine), irrigation, canopy (grape), canopy Glossary of viticultural terms#Canopy management, management, monitoring fruit development and Typicity, characteristics, deciding when to harvest (wine), harvest, and vine pruning during the winter months. Viticulturists are often intimately involved with winemakers, because vineyard management and the resulting grape characteristics ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osmotic Stress
Osmotic shock or osmotic stress is physiologic dysfunction caused by a sudden change in the solute concentration around a cell, which causes a rapid change in the movement of water across its cell membrane. Under hypertonic conditions - conditions of high concentrations of either salts, substrates or any solute in the supernatant - water is drawn out of the cells through osmosis. This also inhibits the transport of substrates and cofactors into the cell thus “shocking” the cell. Alternatively, under hypotonic conditions - when concentrations of solutes are low - water enters the cell in large amounts, causing it to swell and either burst or undergo apoptosis. All organisms have mechanisms to respond to osmotic shock, with sensors and signal transduction networks providing information to the cell about the osmolarity of its surroundings; these signals activate responses to deal with extreme conditions. Cells that have a cell wall tend to be more resistant to osmotic shock becau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trehalose
Trehalose (from Turkish '' tıgala'' – a sugar derived from insect cocoons + -ose) is a sugar consisting of two molecules of glucose. It is also known as mycose or tremalose. Some bacteria, fungi, plants and invertebrate animals synthesize it as a source of energy, and to survive freezing and lack of water. Extracting trehalose was once a difficult and costly process, but around 2000, the Hayashibara company ( Okayama, Japan) discovered an inexpensive extraction technology from starch. Trehalose has high water retention capabilities, and is used in food, cosmetics and as a drug. A procedure developed in 2017 using trehalose allows sperm storage at room temperatures. Structure Trehalose is a disaccharide formed by a bond between two α-glucose units. It is found in nature as a disaccharide and also as a monomer in some polymers. Two other isomers exist, α,β-trehalose, otherwise known as neotrehalose, and β,β-trehalose (also referred to as isotrehalose). Neotrehalose has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabinitol
Arabitol, or arabinitol, is a sugar alcohol. It can be formed by the reduction of either arabinose or lyxose. Some organic acid tests check for the presence of D-arabitol, which may indicate overgrowth of intestinal microbes such as ''Candida albicans'' or other yeast/fungus A fungus ( : fungi or funguses) is any member of the group of eukaryotic organisms that includes microorganisms such as yeasts and molds, as well as the more familiar mushrooms. These organisms are classified as a kingdom, separately from th ... species. References External links * Sugar alcohols {{alcohol-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glycerol
Glycerol (), also called glycerine in British English and glycerin in American English, is a simple triol compound. It is a colorless, odorless, viscous liquid that is sweet-tasting and non-toxic. The glycerol backbone is found in lipids known as glycerides. Because it has antimicrobial and antiviral properties, it is widely used in wound and burn treatments approved by the U.S. Food and Drug Administration. Conversely, it is also used as a bacterial culture medium. It can be used as an effective marker to measure liver disease. It is also widely used as a sweetener in the food industry and as a humectant in pharmaceutical formulations. Because of its three hydroxyl groups, glycerol is miscible with water and is hygroscopic in nature. Structure Although achiral, glycerol is prochiral with respect to reactions of one of the two primary alcohols. Thus, in substituted derivatives, the stereospecific numbering labels the molecule with a "sn-" prefix before the stem name of the m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phenyl Ethanol
In organic chemistry, the phenyl group, or phenyl ring, is a cyclic group of atoms with the formula C6 H5, and is often represented by the symbol Ph. Phenyl group is closely related to benzene and can be viewed as a benzene ring, minus a hydrogen, which may be replaced by some other element or compound to serve as a functional group. Phenyl group has six carbon atoms bonded together in a hexagonal planar ring, five of which are bonded to individual hydrogen atoms, with the remaining carbon bonded to a substituent. Phenyl groups are commonplace in organic chemistry. Although often depicted with alternating double and single bonds, phenyl group is chemically aromatic and has equal bond lengths between carbon atoms in the ring. Nomenclature Usually, a "phenyl group" is synonymous with C6H5− and is represented by the symbol Ph or, archaically, Φ. Benzene is sometimes denoted as PhH. Phenyl groups are generally attached to other atoms or groups. For example, triphenylmethane (Ph3 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethyl Propanoate
Ethyl propionate is an organic compound with formula C2H5O2CCH2CH3. It is the ethyl ester of propionic acid. It is a colorless volatile liquid with a pineapple-like odor. Some fruits such as kiwis and strawberries contain ethyl propionate in small amounts. Uses and reactions It is also used in the production of some antimalarial drugs including pyrimethamine. Ethyl propionate can be synthesized by the Fischer esterification of ethanol and propionic acid: :CH3CH2OH + CH3CH2CO2H → CH3CH2O2CCH2CH3 + H2O It participates in condensation reactions by virtue of the weakly acidic methylene group. See also *Methyl propionate Methyl propionate, also known as methyl propanoate, is an organic compound with the molecular formula CH3CH2CO2CH3. It is a colorless liquid with a fruity, rum-like odor. Preparation Methyl propionate can be prepared by esterification of propion ..., a similar compound References {{ester-stub Propionate esters Ethyl esters Flavors ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethyl Acetate
Ethyl acetate ( systematically ethyl ethanoate, commonly abbreviated EtOAc, ETAC or EA) is the organic compound with the formula , simplified to . This colorless liquid has a characteristic sweet smell (similar to pear drops) and is used in glues, nail polish removers, and in the decaffeination process of tea and coffee. Ethyl acetate is the ester of ethanol and acetic acid; it is manufactured on a large scale for use as a solvent. Production and synthesis Ethyl acetate was first synthesized by the Count de Lauraguais in 1759 by distilling a mixture of ethanol and acetic acid. In 2004, an estimated 1.3 million tonnes were produced worldwide. The combined annual production in 1985 of Japan, North America, and Europe was about 400,000 tonnes. The global ethyl acetate market was valued at $3.3 billion in 2018. Ethyl acetate is synthesized in industry mainly via the classic Fischer esterification reaction of ethanol and acetic acid. This mixture converts to the ester in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acetate
An acetate is a salt (chemistry), salt formed by the combination of acetic acid with a base (e.g. Alkali metal, alkaline, Alkaline earth metal, earthy, Transition metal, metallic, nonmetallic or radical Radical (chemistry), base). "Acetate" also describes the conjugate acid, conjugate base or ion (specifically, the negatively charged ion called an anion) typically found in aqueous solution and written with the chemical formula . The neutral molecules formed by the combination of the acetate ion and a ''positive'' ion (called a cation) are also commonly called "acetates" (hence, ''acetate of lead'', ''acetate of aluminum'', etc.). The simplest of these is hydrogen acetate (called acetic acid) with corresponding salts, esters, and the polyatomic ion, polyatomic anion , or . Most of the approximately 5 billion kilograms of acetic acid produced annually in industry are used in the production of acetates, which usually take the form of polymers. In nature, acetate is the most common ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
