Microbial lipases and their industrial applications: a comprehensive review

Microbial Cell Factories, Год журнала: 2020, Номер 19(1)

Опубликована: Авг. 26, 2020

Lipases are very versatile enzymes, and produced the attention of several industrial processes. Lipase can be achieved from sources, animal, vegetable, microbiological. The uses microbial lipase market is estimated to USD 425.0 Million in 2018 it projected reach 590.2 by 2023, growing at a CAGR 6.8% 2018. Microbial lipases (EC 3.1.1.3) catalyze hydrolysis long chain triglycerides. origins enzymes logically dynamic proficient also have an extensive range with manufacturing altered molecules. unique (triacylglycerol acyl hydrolase) catalyzed hydrolysis, esterification alcoholysis reactions. Immobilization has made use accomplish its best performance hence suitable for reactions need enhance aroma immobilization Immobilized depend on technique carrier type. choice concerns usually biocompatibility, chemical thermal stability, insolubility under reaction conditions, capability easy rejuvenation reusability, as well cost proficiency. Bacillus spp., Achromobacter Alcaligenes Arthrobacter Pseudomonos bacteria Penicillium Fusarium Aspergillus fungi screened large scale production. multipurpose biological catalyst given favorable vision meeting needs industries such biodiesel, foods drinks, leather, textile, detergents, pharmaceuticals medicals. This review represents discussion sources lipases, methods increased productivity profitability reduce logistical liability environment user.

Язык: Английский

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From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the “terroir” Concept

Frontiers in Microbiology, Год журнала: 2017, Номер 8

Опубликована: Май 8, 2017

Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers winemakers have been continuously changing their practices according scientific knowledge advances. A new enology direction is emerging aiming blend complexity spontaneous with safety fermentations. In this context, wines distinctive autochthonous peculiarities great acceptance among consumers, causing important economic returns. The concept terroir, far from being rural term, conceals wide range analytical parameters that are basis knowledge-based trend. sense, biological aspect soils has underestimated for years, when actually it contains microbial diversity. This soil-associated microbiota described determinant, not only nutritional properties soils, but also health, yield, quality grapevine. Additionally, recent works describe soil microbiome reservoir grapevine associated microbiota, contributor final sensory wines. To understand crucial roles on entire wine making process, we must ecological niches, population dynamics, relationships between 'microbiome- vine health' 'microbiome-wine metabolome.' These critical steps designing precision practices. For purpose, metagenomic techniques expanding laboratories, food industry. review focuses about microbiomes, emphasis technical next-generation sequencing pipelines. An overview molecular informatics tools included directions proposed, highlighting importance -omics technologies in research

Язык: Английский

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Effects on varietal aromas during wine making: a review of the impact of varietal aromas on the flavor of wine

Applied Microbiology and Biotechnology, Год журнала: 2019, Номер 103(18), С. 7425 - 7450

Опубликована: Авг. 3, 2019

Язык: Английский

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What are the 100 most cited fungal genera?

Studies in Mycology, Год журнала: 2024, Номер unknown

Опубликована: Янв. 1, 2024

Язык: Английский

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Impact of agronomic practices on grape aroma composition: a review

Journal of the Science of Food and Agriculture, Год журнала: 2018, Номер 99(3), С. 975 - 985

Опубликована: Авг. 24, 2018

Aroma compounds are secondary metabolites that play a key role in grape quality for enological purposes. Terpenes, C13 -norisoprenoids, phenols, and non-terpenic alcohols the most important aroma grapes they can be found as free volatiles or glycoconjugated (bound) molecules. The non-volatile glycosylated group is largest, it present all varieties of Vitis vinifera (L.), widely used species wine production. These precursors represent reserve molecules released during winemaking. Their relative absolute concentrations at fruit ripening determine organoleptic value final product. A large range biotic abiotic factors influence their biosynthesis several ways. Agronomic practices such irrigation, training systems, leaf removal, bunch thinning have an effect plant level. spraying stimulatory on different developmental stages has also been shown to modify metabolic pathways level with some impact composition grapevine fruit. Viticulturists could act promote improve aromatic profile ultimately produced. However, agronomic do not always uniform results. physiological changes resulting from unknown because there sufficient research date. This review presents state art regarding influences vineyard management compounds. Although literature topic abundant still many biological mechanisms involved and/or insufficiently studied. aim this work therefore find gaps scientific so future investigations focus them. © 2018 Society Chemical Industry.

Язык: Английский

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Geographical and Cultivar Features Differentiate Grape Microbiota in Northern Italy and Spain Vineyards

Frontiers in Microbiology, Год журнала: 2018, Номер 9

Опубликована: Май 15, 2018

Recent studies have highlighted the role of grapevine microbiome in addressing a wide panel features, ranging from signature field origin to wine quality. Although influence cultivar and vineyard environmental conditions shaping grape already been ascertained, several aspects related this topic, deserve be further investigated. In study, we selected three international diffused cultivars (Cabernet Sauvignon, Syrah, Sauvignon Blanc) at germplasm collections characterized by different climatic [Northern Italy (NI), Italian Alps (AI), Northern Spain (NS)]. The soil was 16s rRNA High Throughput Sequencing (HTS), obtained results showed that all samples shared some bacterial taxa, regardless sampling locality (e.g., Bacillus, Methylobacterium, Sphingomonas, other genera belonging Alphaproteobacteria, Gammaproteobacteria, Actinobacteria). However, Operational Taxonomic Units (OTUs) could act as geographical signatures cases fingerprint. Concerning microbiome, our study confirms represents primary reservoir for associated bacteria with almost 60% between grape. At each locality, core soil, well local biodiversity elements such arthropods inhabiting or foraging vineyard. Finally, machine learning analysis it possible predict starting its composition high accuracy (9 out 12 tested samples). Overall, these findings open new perspectives development more comprehensive integrated research activities test which variables an effective dynamics cultivated species over time space.

Язык: Английский

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Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile

Foods, Год журнала: 2020, Номер 10(1), С. 51 - 51

Опубликована: Дек. 27, 2020

Aroma profile is one of the main features for acceptance wine. Yeasts and bacteria are responsible organisms to carry out both, alcoholic malolactic fermentation. Alcoholic fermentation in turn, transforming grape juice into wine providing secondary aromas. Secondary aroma can be influenced by different factors; however, influence microorganisms agents affecting final profile. Saccharomyces cerevisiae has historically been most used yeast winemaking process its specific characteristics: high fermentative metabolism kinetics, low acetic acid production, resistance levels sugar, ethanol, sulfur dioxide also, production pleasant aromatic compounds. Nevertheless, last years, use non-saccharomyces yeasts progressively growing according their capacity enhance complexity interact with S. cerevisiae, especially mixed cultures. Hence, this review article aimed at associating compounds present involved spontaneous guided fermentations, as well an approach strain variability species, genetic modifications that occur relevance construction.

Язык: Английский

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The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters

Fermentation, Год журнала: 2019, Номер 5(3), С. 54 - 54

Опубликована: Июнь 30, 2019

In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made Saccharomyces genus only option by winemakers for achieving best possible wine quality. Nevertheless, in recent strains of been proven improve quality wine. Non-Saccharomyces can positively influence parameters such as aroma, acidity, color, and food safety. These improvements allow produce innovative differentiated wines. reason, yeast Torulaspora delbrueckii, Lachancea thermotolerans, Metschnikowia pulcherrima, Schizosaccharomyces pombe, Pichia kluyveri are now available on market. Other interesting species, Starmerella bacillaris, Meyerozyma guilliermondii, Hanseniospora spp., others, will probably near future.

Язык: Английский

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Grape microbiome as a reliable and persistent signature of field origin and environmental conditions in Cannonau wine production

PLoS ONE, Год журнала: 2017, Номер 12(9), С. e0184615 - e0184615

Опубликована: Сен. 11, 2017

Grape berries harbor a wide range of microbes originating from the vineyard environment, many which are recognized for their role in must fermentation process shaping wine quality. To better clarify contribution microbiome grape fruits during fermentation, we used high-throughput sequencing to identify bacterial and fungi communities associated with musts Cannonau. This is most important cultivar-wine Sardinia (Italy) where vineyards cultivated without phytochemical treatments. Results suggested that microbiomes collected at four different localities share core composition characterized by Enterobacteriales, Pseudomonadales, Bacillales, Rhodospirillales. However, any area seems enrich peculiar microbial traits. For example, belonging biodynamic Mamoiada were rich Bacillales typical manure (i.e. Lysinibacillus, Bacillus, Sporosarcina), whereas Santadi locality, showed soil bacteria such as Pasteurellales Bacteroidales well Rhodospirillales Lactobacillales commonly involved fermentation. In case fungi, abundant taxa Dothioraceae, Pleosporaceae, Saccharomycodaceae, although proportion these families varied among localities, they occurred ubiquitously all vineyards. During vinification processes performed same cellar under controlled conditions using yeast starter, more than 50% groups reached musts, each locality had its own private signature, even if Saccharomyces cerevisiae represented fungal species. work suggests natural could be influenced pedoclimatic anthropologic (e.g., farming management), fruits' microorganisms persist process. reasons, reliable genotyping should include entire holobiont (plant symbionts), bioprospecting activities on microbiota lead improved viticulture yields

Язык: Английский

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Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Molecules, Год журнала: 2021, Номер 26(3), С. 644 - 644

Опубликована: Янв. 26, 2021

Wine fermentation processes are driven by complex microbial systems, which comprise eukaryotic and prokaryotic microorganisms that participate in several biochemical interactions with the must wine chemicals modulate organoleptic properties of wine. Among these, yeasts play a fundamental role, since they carry out alcoholic (AF), converting sugars to ethanol CO2 together wide range volatile organic compounds. The contribution Saccharomyces cerevisiae, reference organism associated AF, has been extensively studied. However, last decade, selected non-Saccharomyces strains received considerable commercial oenological interest due their specific pro-technological aptitudes positive influence on sensory quality. This review aims highlight inter-specific variability within heterogeneous class terms synthesis release compounds during controlled AF In particular, we reported findings presence model organisms, including Torulaspora delbrueckii, Hanseniaspora spp,Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia spp. Candida zemplinina, combination S. cerevisiae. evidence is discussed from both basic applicative scientific perspective. significance different kind wines underlined.

Язык: Английский

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