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Saccharomyces Bailii
''Zygosaccharomyces bailii'' is a species in the genus '' Zygosaccharomyces''. It was initially described as ''Saccharomyces bailii'' by Lindner in 1895, but in 1983 it was reclassified as ''Zygosaccharomyces bailii'' in the work by Barnett et al. Spoilage resulting from growth of the yeast '' Zygosaccharomyces'' is widespread, which has caused significant economic losses to the food industry. Within this genus, ''Z. bailii'' is one of the most troublesome species due to its exceptional tolerance to various stressful conditions. A wide range of acidic and/or high-sugar products such as fruit concentrates, wine, soft drinks, syrups, ketchup, mayonnaise, pickles, salad dressing, etc., are normally considered to be shelf-stable, i.e. they readily inactivate a broad range of food-borne microorganisms. However, these products are still susceptible to spoilage by ''Z. bailii''. Morphology and modes of reproduction ''Zygosaccharomyces bailii'' vegetative cells are usually ellipsoid, n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Species
A species () is often defined as the largest group of organisms in which any two individuals of the appropriate sexes or mating types can produce fertile offspring, typically by sexual reproduction. It is the basic unit of Taxonomy (biology), classification and a taxonomic rank of an organism, as well as a unit of biodiversity. Other ways of defining species include their karyotype, DNA sequence, morphology (biology), morphology, behaviour, or ecological niche. In addition, palaeontologists use the concept of the chronospecies since fossil reproduction cannot be examined. The most recent rigorous estimate for the total number of species of eukaryotes is between 8 and 8.7 million. About 14% of these had been described by 2011. All species (except viruses) are given a binomial nomenclature, two-part name, a "binomen". The first part of a binomen is the name of a genus to which the species belongs. The second part is called the specific name (zoology), specific name or the specific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Ethanol
Ethanol (also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound with the chemical formula . It is an Alcohol (chemistry), alcohol, with its formula also written as , or EtOH, where Et is the pseudoelement symbol for ethyl group, ethyl. Ethanol is a Volatility (chemistry), volatile, flammable, colorless liquid with a characteristic wine-like odor and pungent taste. As a psychoactive depressant, it is the active ingredient in alcoholic beverages, and the second most consumed drug globally behind caffeine. Ethanol is naturally produced by the fermentation process of sugars by yeasts or via petrochemical processes such as ethylene hydration. Historically it was used as a general anesthetic, and has modern medical applications as an antiseptic, disinfectant, solvent for some medications, and antidote for methanol poisoning and ethylene glycol poisoning. It is used as a chemical solvent and in the Chemical synthesis, synthesis of orga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hanseniaspora Osmophila
''Hanseniaspora osmophila'' is a species of yeast in the family Saccharomycetaceae. It is found in soil and among the bark, leaves, and fruits of plants, as well as fermented foods and beverages made from fruit. Taxonomy Albert Klöcker originally published descriptions of two yeasts in the anamorphic form in 1912; ''Pseudosaccharomyces corticis'', which he isolated on various trees around Copenhagen, and ''Pseudosaccharomyces santacruzensis'', which he obtained from soil in Saint Croix. In 1920, Giuseppe de Rossi isolated a species of yeast from grapes and grape must in Umbria, Italy. He placed it in the same genus, assigning the name ''Pseudosaccharomyces magnus''. Because the ''Pseudosaccharomyces'' name had already been used since 1906 for an unrelated organism, in 1923, Alexander Janke proposed an alternative name, ''Klöckeria'', for the genus, which he corrected in 1928 to ''Kloeckera''. Independently, in 1932, C. J. G. Niehaus described two species of yeasts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hanseniaspora Valbyensis
''Hanseniaspora'' is a genus of yeasts. The name ''Kloeckera'' is applied to its anamorph form. They are typically apiculate (lemon-shaped) in shape and often found in grape musts pre-fermentation. The genus name ''Hanseniaspora'' honours Emil Christian Hansen (1842–1909), who was a Danish mycologist and Zymology, fermentation physiologist. It was initially circumscription (taxonomy), circumscribed by H. Zikes in 1911, but not validly published name, validly published. Albert Klöcker published the name validly the following year. The genus is notable for its loss of many highly conserved genes responsible for cell cycle regulation and genome integrity, resulting in increased evolution rates and genome size reduction. It can be divided into two lineages: a faster-evolving lineage (FEL) diversifying about 87 million years ago, mya, and a slower one diversifying about 52 mya. The FEL has more of such gene losses, resulting in more dramatic changes in the genome and inactivation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Balsamic Vinegar
Balsamic vinegar () is a dark, concentrated, intensely flavoured vinegar made wholly or partially from Must, grape must: freshly crushed grape juice with all the skins, seeds, and stems. Etymology The Italian language, Italian word (from Latin , from Greek , ) means 'balsam-like' in the sense of "restorative" or "curative"; cf. English 'balm'. Ultimately from Ancient Hebrew-Phoenician ( or , IPA [baːˈɬaːm]), the name means 'perfume or spice', with the consonant sequence of the letter 'λ' and 'σ' deriving from Ancient Greek to pronounce the שׂ (ś) sound, sounding back then as Voiceless dental and alveolar lateral fricatives, [ɬ]. History The term ''balsamico'' in "balsamic vinegar" originates from the Latin word ''balsamum'' and the Ancient Greek, Greek word ''βάλσαμον'', both conveying the idea of something "restorative" or "curative". The practice of cooking grapes can be traced back to Ancient Rome, ancient Roman times, where it was valued both as a medic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Benzoate
Benzoic acid () is a white (or colorless) solid organic compound with the formula , whose structure consists of a benzene ring () with a carboxyl () substituent. The benzoyl group is often abbreviated "Bz" (not to be confused with "Bn," which is used for benzyl), thus benzoic acid is also denoted as BzOH, since the benzoyl group has the formula –. It is the simplest aromatic carboxylic acid. The name is derived from gum benzoin, which was for a long time its only source. Benzoic acid occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites. Salts of benzoic acid are used as food preservatives. Benzoic acid is an important precursor for the industrial synthesis of many other organic substances. The salts and esters of benzoic acid are known as benzoates (). History Benzoic acid was discovered in the sixteenth century. The dry distillation of gum benzoin was first described by Nostradamus (1556), and then by Ale ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Sorbate
Sorbic acid, or 2,4-hexadienoic acid, is a natural organic compound used as a food preservative. It has the chemical formula and the structure . It is a colourless solid that is slightly soluble in water and sublimes readily. It was first isolated from the unripe berries of the ''Sorbus aucuparia'' ( rowan tree), hence its name. Production The traditional route to sorbic acid involves condensation of malonic acid and crotonaldehyde. It can also be prepared from isomeric hexadienoic acids, which are available via a nickel-catalyzed reaction of allyl chloride, acetylene, and carbon monoxide. The route used commercially, however, is from crotonaldehyde and ketene. An estimated 30,000 tons are produced annually. History Sorbic acid was isolated in 1859 by distillation of rowanberry oil by A. W. von Hofmann. This affords parasorbic acid, the lactone of sorbic acid, which he converted to sorbic acid by hydrolysis. Its antimicrobial activities were discovered in the late 193 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Crabtree Effect
The Crabtree effect, named after the English biochemist Herbert Grace Crabtree, describes the phenomenon whereby the yeast, ''Saccharomyces cerevisiae'', produces ethanol (alcohol) in aerobic conditions at high external glucose concentrations rather than producing biomass via the tricarboxylic acid (TCA) cycle, the usual process occurring aerobically in most yeasts e.g. ''Kluyveromyces'' spp. This phenomenon is observed in most species of the ''Saccharomyces'', '' Schizosaccharomyces, Debaryomyces, Brettanomyces, Torulopsis, Nematospora,'' and ''Nadsonia'' genera. Increasing concentrations of glucose accelerates glycolysis (the breakdown of glucose) which results in the production of appreciable amounts of ATP through substrate-level phosphorylation. This reduces the need of oxidative phosphorylation done by the TCA cycle via the electron transport chain and therefore decreases oxygen consumption. The phenomenon is believed to have evolved as a competition mechanism (due to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Saccharomyces Cerevisiae
''Saccharomyces cerevisiae'' () (brewer's yeast or baker's yeast) is a species of yeast (single-celled fungal microorganisms). The species has been instrumental in winemaking, baking, and brewing since ancient times. It is believed to have been originally isolated from the skin of grapes. It is one of the most intensively studied eukaryotic model organisms in molecular and cell biology, much like '' Escherichia coli'' as the model bacterium. It is the microorganism which causes many common types of fermentation. ''S. cerevisiae'' cells are round to ovoid, 5–10 μm in diameter. It reproduces by budding. Many proteins important in human biology were first discovered by studying their homologs in yeast; these proteins include cell cycle proteins, signaling proteins, and protein-processing enzymes. ''S. cerevisiae'' is currently the only yeast cell known to have Berkeley bodies present, which are involved in particular secretory pathways. Antibodies again ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
NaCl
Sodium chloride , commonly known as edible salt, is an ionic compound with the chemical formula NaCl, representing a 1:1 ratio of sodium and chloride ions. It is transparent or translucent, brittle, hygroscopic, and occurs as the mineral halite. In its edible form, it is commonly used as a condiment and food preservative. Large quantities of sodium chloride are used in many industrial processes, and it is a major source of sodium and chlorine compounds used as feedstocks for further chemical syntheses. Another major application of sodium chloride is deicing of roadways in sub-freezing weather. Uses In addition to the many familiar domestic uses of salt, more dominant applications of the approximately 250 million tonnes per year production (2008 data) include chemicals and de-icing.Westphal, Gisbert ''et al.'' (2002) "Sodium Chloride" in Ullmann's Encyclopedia of Industrial Chemistry, Wiley-VCH, Weinheim . Chemical functions Salt is used, directly or indirectly, in the prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Benzoic Acid
Benzoic acid () is a white (or colorless) solid organic compound with the formula , whose structure consists of a benzene ring () with a carboxyl () substituent. The benzoyl group is often abbreviated "Bz" (not to be confused with "Bn," which is used for benzyl), thus benzoic acid is also denoted as BzOH, since the benzoyl group has the formula –. It is the simplest aromatic carboxylic acid. The name is derived from gum benzoin, which was for a long time its only source. Benzoic acid occurs naturally in many plants and serves as an intermediate in the biosynthesis of many secondary metabolites. Salts of benzoic acid are used as food preservatives. Benzoic acid is an important precursor for the industrial synthesis of many other organic substances. The salts and esters of benzoic acid are known as benzoates (). History Benzoic acid was discovered in the sixteenth century. The dry distillation of gum benzoin was first described by Nostradamus (1556), and then by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Propionic Acid
Propionic acid (, from the Greek language, Greek words πρῶτος : ''prōtos'', meaning "first", and πίων : ''píōn'', meaning "fat"; also known as propanoic acid) is a naturally occurring carboxylic acid with chemical formula . It is a liquid with a pungent and unpleasant smell somewhat resembling body odor. The anion as well as the Carboxylate salt, salts and esters of propionic acid are known as propionates or propanoates. About half of the world production of propionic acid is consumed as a preservative for both animal feed and food for human consumption. It is also useful as an intermediate in the production of other chemicals, especially polymers. History Propionic acid was first described in 1844 by Johann Gottlieb, who found it among the degradation products of sugar. Over the next few years, other chemists produced propionic acid by different means, none of them realizing they were producing the same substance. In 1847, French chemist Jean-Baptiste Dumas esta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
