標(biāo)題: Titlebook: Biology of Microorganisms on Grapes, in Must and in Wine; Helmut K?nig,Gottfried Unden,Jürgen Fr?hlich Book 20091st edition Springer-Verla [打印本頁(yè)] 作者: Remodeling 時(shí)間: 2025-3-21 18:15
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine影響因子(影響力)
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine影響因子(影響力)學(xué)科排名
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine網(wǎng)絡(luò)公開(kāi)度
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine網(wǎng)絡(luò)公開(kāi)度學(xué)科排名
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine被引頻次
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine被引頻次學(xué)科排名
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine年度引用
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine年度引用學(xué)科排名
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine讀者反饋
書(shū)目名稱(chēng)Biology of Microorganisms on Grapes, in Must and in Wine讀者反饋學(xué)科排名
作者: 長(zhǎng)處 時(shí)間: 2025-3-21 23:10
Acetic Acid Bacteriaform most of the sugars and alcohols into organic acids produces easily the transformation of glucose into gluconic acid in damaged grapes and ethanol or glycerol into acetic acid or dihydroxyacetone in wines. As a result of their strictly aerobic metabolism and high dependence to oxygen, acetic aci作者: Flawless 時(shí)間: 2025-3-22 01:01
Yeasts the major genera found, a remarkably consistent progression of yeast species is seen. Several key factors have been shown to influence the types of yeasts present and their persistence during fermentation. Generally, the major species identified on the surface of grapes are the major species found 作者: ensemble 時(shí)間: 2025-3-22 06:20
Fungi of Grapesust and wine by producing off-flavour or mycotoxins. For each organism the symptoms and the effect on berry quality is explained. The fungi affecting grapevine berries and clusters belongs to distinct taxonomical groups and differ in the life style partially significant. Some fungi are biotrophic an作者: 頌揚(yáng)國(guó)家 時(shí)間: 2025-3-22 10:15
Phages of Yeast and Bacteriae stuck fermentations. Since virus-infected killer strains of the wine yeast . are best studied among killer yeasts, the present chapter will summarize the most recent advances in killer yeast biology with special emphasis on yeast virology, killer toxin action and toxin immunity..Although still con作者: 雕鏤 時(shí)間: 2025-3-22 13:07
Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Mustc acid bacterium degrading hexoses by the phosphoketolase pathway. Reoxidation of NAD(P)H by acetyl-P (or acetyl-CoA) in the ethanol pathway represents a limiting step of the pathway. .varies the classical phosphoketolase pathway to bypass this step by the formation of erythritol. Substrates like fr作者: antenna 時(shí)間: 2025-3-22 18:48
Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteriaown about sugar transport in most lactic acid bacteria (LAB), in particular in heterofermentative strains. In the recent years, important information was obtained from genome sequences of lactic acid bacteria. Here, the annotated genomes of .PSU-1 and other wine related LAB, . ATCC 25745, .ATCC 8293作者: LAP 時(shí)間: 2025-3-23 00:11
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamate, biogenic amines, low molecular weight organic bases produced by decarboxylation of their respective free precursor amino acids, are receiving much attention in wine science because of their potential implication for human health. This chapter, after a brief overview on the occurrence of biogenic a作者: harmony 時(shí)間: 2025-3-23 03:37 作者: overbearing 時(shí)間: 2025-3-23 09:06
Microbial Formation and Modification of Flavor and Off-Flavor Compounds in Wines sensory experience is usually pleasurable; however, it can at times be a less-than-pleasant surprise with off-aromas and off-flavours. Like any tantalizing recipe, the aromas and flavours of red and white wine originate from a blend of ingredients: the grape; yeast and bacterial metabolism during 作者: nocturia 時(shí)間: 2025-3-23 09:53 作者: AFFIX 時(shí)間: 2025-3-23 15:34
Exoenzymes of Wine Microorganismsesterases, lipases, tannases, phenoloxidases). The individual members of the wine microflora display their specific enzyme spectrum at different stages of vinification. Glucanases and phenoloxidases produced by .as part of the grape infection process may enter the must and alter its composition. Pol作者: Inferior 時(shí)間: 2025-3-23 22:02
Physical and Chemical Stress Factors in Yeastons. These include the general stress response (GSR) resulting in trehalose accumulation, the high osmolarity glycerol (HOG) pathway producing glycerol as a compatible solute and the cell wall integrity pathway (CWI) to provide surface stability. Physical stresses such as temperature variations and 作者: 單挑 時(shí)間: 2025-3-24 01:46
Physical and Chemical Stress Factors in Lactic Acid Bacteriaay appear to be the physical and chemical factors especially acidic pH and ethanol content. However, the interactions of lactic acid bacteria with yeast have to be considered to master this fermentation process. The cumulative effect of these multiples stressesincreases the limitation for bacterial 作者: Keratectomy 時(shí)間: 2025-3-24 04:32
Influence of Phenolic Compounds and Tannins on Wine-Related Microorganismsts of the grape, although typically only 20-30 polyphenols are identified in grapes and must using standard analytical methods, such as HPLC/UV-Vis. The biosynthesis of these compounds follows the route: the shikimic acid, the phenylpropanoid, and the flavonoid pathway. The products of these pathway作者: PUT 時(shí)間: 2025-3-24 07:43
Microbial Interactionsce of SO2, followed by more anaerobic conditions and increasing levels of ethanol, provides an ideal background for fierce interactions among yeast, malolactic bacteria, and between yeast and malolactic bacteria. Lactic acid, acetic acid, hexanoic, octanoic and decanoic acids produced by yeast, SO2,作者: Airtight 時(shí)間: 2025-3-24 13:36 作者: Extricate 時(shí)間: 2025-3-24 15:06 作者: 秘密會(huì)議 時(shí)間: 2025-3-24 20:08
https://doi.org/10.1007/978-3-540-32878-0st have to be considered to master this fermentation process. The cumulative effect of these multiples stressesincreases the limitation for bacterial growth..Several adaptative mechanisms at the genetical and physiological levels are implied for bacterial development and adaptation in wine. Some of them are discussed in this chapter.作者: 搬運(yùn)工 時(shí)間: 2025-3-25 03:02 作者: vector 時(shí)間: 2025-3-25 07:03 作者: Excise 時(shí)間: 2025-3-25 10:41 作者: Gleason-score 時(shí)間: 2025-3-25 12:00
https://doi.org/10.1007/978-3-540-32878-0f . produce esterases and tannases, which may affect wine taste after completion of the alcoholic fermentation. Our present knowledge about the ecological relevance of the microbial exoenzymes, their effects on the final product, and their biotechnological potential for wine-making is far from complete and efforts further studies.作者: 招致 時(shí)間: 2025-3-25 19:28 作者: 真實(shí)的你 時(shí)間: 2025-3-25 23:42
F?rderung und Erhalt von Gesundheittabolic pathways for ., the main malolactic starter culture used in winemaking. The wealth of genome sequence for wine-related lactic acid bacteria has ushered in a new era in which questions on the basic interaction of these microbes in the context of wine production can be studied in a global fashion using various "omics" approaches.作者: 抒情短詩(shī) 時(shí)間: 2025-3-26 03:44 作者: 搬運(yùn)工 時(shí)間: 2025-3-26 08:09 作者: transient-pain 時(shí)間: 2025-3-26 08:33
Physical and Chemical Stress Factors in Yeastes to high ethanol and sulfite concentrations and the effects of nutrient limitations. Both transcriptome and proteome data are considered. Finally, differential responses to short-term stress exposure as opposed to long-term adaptations are discussed, as are the perspectives of the increasing application of systems biology approaches.作者: 生來(lái) 時(shí)間: 2025-3-26 14:52 作者: 男學(xué)院 時(shí)間: 2025-3-26 17:34 作者: 放氣 時(shí)間: 2025-3-26 21:33 作者: 路標(biāo) 時(shí)間: 2025-3-27 04:32
Kompendium Technische Thermodynamike long term wine storage and bottling conditions may also activate the acetic acid production. Good cellar practices such as high hygiene, microbiological control, oxygen limitation, reduction of porous surfaces reduce considerably the risks of wine spoilage by acetic acid bacteria.作者: Ballerina 時(shí)間: 2025-3-27 08:55 作者: chandel 時(shí)間: 2025-3-27 13:30 作者: 歌曲 時(shí)間: 2025-3-27 15:39
Jetventilation beim schwierigen Atemweg, acids (citrate, malate and pyruvate), but only pyruvate supports growth when present as the sole substrate. Some other strains of lactic acid bacteria are able to metabolize L-tartrate and fumarate. The metabolic routes and their significance are described.作者: BALK 時(shí)間: 2025-3-27 20:37 作者: Herbivorous 時(shí)間: 2025-3-27 23:48 作者: 泛濫 時(shí)間: 2025-3-28 02:51 作者: prodrome 時(shí)間: 2025-3-28 09:47
Acetic Acid Bacteriae long term wine storage and bottling conditions may also activate the acetic acid production. Good cellar practices such as high hygiene, microbiological control, oxygen limitation, reduction of porous surfaces reduce considerably the risks of wine spoilage by acetic acid bacteria.作者: Mendicant 時(shí)間: 2025-3-28 10:40
Yeastsen documented and this diversity likewise impacts the composition of the finished wine. A thorough understanding of the flora present during the production of wine is important in determining the appropriate processing strategies to achieve the desired composition of the finished product.作者: 棲息地 時(shí)間: 2025-3-28 16:21
Phages of Yeast and Bacteriaf lysis. Multiple tRNA genes appear to be targets of prophage integration in .. Molecular studies also revealed that peptidoglycan hydrolases of phage origin may be endowed with secretion signals, a feature previously undescribed for bacteriophage endolysins.作者: Microaneurysm 時(shí)間: 2025-3-28 21:53
Metabolism of Sugars and Organic Acids by Lactic Acid Bacteria from Wine and Must acids (citrate, malate and pyruvate), but only pyruvate supports growth when present as the sole substrate. Some other strains of lactic acid bacteria are able to metabolize L-tartrate and fumarate. The metabolic routes and their significance are described.作者: 尖牙 時(shí)間: 2025-3-29 01:49
Amino Acid Metabolisms and Production of Biogenic Amines and Ethyl Carbamatenote on the formation of ethyl carbamate, a carginogen compound originating in wine through a non-enzymatic reaction between ethanol and microbial catabolites containing a carbamyl group, will be furnished.作者: 嗎啡 時(shí)間: 2025-3-29 05:50
Microbial Interactionst the effect of mycelial fungi on yeast and malolactic bacteria.Mannoprotein and β-glucans produced by . inhibit the growth of .Unidentified antibacterial cationic proteins produced by . inhibit the growth of malolactic bacteria. Filamentous fungi may stimulate the growth of ..作者: 危機(jī) 時(shí)間: 2025-3-29 09:30
Transport of Sugars and Sugar Alcohols by Lactic Acid Bacteria, . WCFS1 and . ssp. . IL1403 were screened for genes which are associated with uptake of sugars. In the homo- and heterofermentative LAB secondary carriers, phosphotransferase systems and ABC transporters are found which are candidates for the uptake of sugars and sugar alcohols.作者: Buttress 時(shí)間: 2025-3-29 15:28
Fungi of Grapesd separately. Only few pathogens are prevalent world-wide and may occurred in the majority of years, others are locally distributed ore occur under specific weather-conditions. Altogether the importance of fungi for the wine quality is considerably and all measures have to be taken to minimize the i作者: 鍵琴 時(shí)間: 2025-3-29 18:27 作者: 閃光東本 時(shí)間: 2025-3-29 23:16 作者: choleretic 時(shí)間: 2025-3-30 03:14
Book 20091st editioned to the genetic basis of the microorganisms and the molecular aspects of the cells, including metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecula作者: concentrate 時(shí)間: 2025-3-30 07:35
,Die NP-Vollst?ndigkeitstheorie,d separately. Only few pathogens are prevalent world-wide and may occurred in the majority of years, others are locally distributed ore occur under specific weather-conditions. Altogether the importance of fungi for the wine quality is considerably and all measures have to be taken to minimize the i作者: 消滅 時(shí)間: 2025-3-30 09:24
Kompendium Tracheotomie und Atemwegecontribution of yeast to the varietal aromas of certain varieties. Ongoing research is dealing with the sulphur metabolism of lactic acid bacteria during malolactic fermentation of wine and provides an insight into their contribution on the use and formation of sulphur compounds..This chapter gives 作者: surmount 時(shí)間: 2025-3-30 14:24
F?rderung und Erhalt von Gesundheite varieties and their respective products in various concentrations. Yet, the highest amounts were detected in red grapes and respective wines..Beside antioxidative effects polyphenols also show antimicrobial effects. These have been proven for several polyphenols, above all for trans-resveratrol. T作者: 毀壞 時(shí)間: 2025-3-30 18:18
uding metabolism, membrane transport, and regulation. These different stages of wine research were determined by the scientific methods that were known and available at the respective time. The recent “molecula978-3-540-85463-0作者: Freeze 時(shí)間: 2025-3-30 22:08 作者: ALT 時(shí)間: 2025-3-31 01:10 作者: 斥責(zé) 時(shí)間: 2025-3-31 06:10 作者: 鉗子 時(shí)間: 2025-3-31 10:02
https://doi.org/10.1007/978-3-540-32878-0Pyroglutamic acid (5-oxoproline, 5-pyrrolidone-2-carboxylic acid, PCA) has been recently detected in a broad range of wine samples. Its can be converted to pyroglutamic acid ethyl ester during must fermentation. The isolation and identification as well as the degradation and conversion by yeasts is described. Health aspects are also discussed.作者: macabre 時(shí)間: 2025-3-31 13:43 作者: 顯而易見(jiàn) 時(shí)間: 2025-3-31 21:12
Pyroglutamic Acid: A Novel Compound in WinesPyroglutamic acid (5-oxoproline, 5-pyrrolidone-2-carboxylic acid, PCA) has been recently detected in a broad range of wine samples. Its can be converted to pyroglutamic acid ethyl ester during must fermentation. The isolation and identification as well as the degradation and conversion by yeasts is described. Health aspects are also discussed.作者: chastise 時(shí)間: 2025-3-31 22:35 作者: Discrete 時(shí)間: 2025-4-1 02:04
Kompendium Technische Thermodynamikf humans and animals. They can also be found on grapes, in grape must and wine. This group of bacteria is characterized by the production of lactic acid as major catabolic end product from glucose. The acidic conditions (pH: 3.0 - 3.5) of grape must and the increasing concentration of ethanol during作者: 螢火蟲(chóng) 時(shí)間: 2025-4-1 09:10 作者: 展覽 時(shí)間: 2025-4-1 10:10 作者: 臭了生氣 時(shí)間: 2025-4-1 15:46
,Die NP-Vollst?ndigkeitstheorie,ust and wine by producing off-flavour or mycotoxins. For each organism the symptoms and the effect on berry quality is explained. The fungi affecting grapevine berries and clusters belongs to distinct taxonomical groups and differ in the life style partially significant. Some fungi are biotrophic an作者: 性別 時(shí)間: 2025-4-1 19:35
