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Ganan M.,Institute Of Fermentaciones Industriales Csic | Carrascosa A.V.,Institute Of Investigacion En Ciencias Of La Alimentacion Cial | De Pascual-Teresa S.,Institute Of Ciencia Y Tecnologia Of Alimentos Y Nutricion Ictan | Martinez-Rodriguez A.J.,Institute Of Investigacion En Ciencias Of La Alimentacion Cial
Journal of Food Science | Year: 2012

Yeast cell wall (YCW) preparations and yeast mannoprotein extracts have been effective against some enteropathogenic bacteria as Campylobacter jejuni, Escherichia coli, and Salmonella, and they can affect the population of beneficial lactic acid bacteria (LAB). In this work, we studied the effect of a mannoprotein extract on five strains of LAB. This extract was metabolised by the bacteria, enhancing their survival in simulated gastrointestinal juice, and increasing the adherence of Lactobacillus plantarum, L. salivarius, and Enterococcus faecium to Caco-2 cells. Yeast mannoproteins are promising naturally occurring compounds that could be used to enhance LAB intestinal populations and control pathogens. Mannoproteins could be used to enhance the population of beneficial lactic acid bacteria, improving their growth, gastrointestinal viability and adherence to epithelial intestinal cells. © 2012 Institute of Food Technologists ®. Source

Angeles Pozo-Bayon M.,Institute Of Investigacion En Ciencias Of La Alimentacion Cial | Victoria Moreno-Arribas M.,Institute Of Investigacion En Ciencias Of La Alimentacion Cial
Advances in Food and Nutrition Research | Year: 2011

Sherry wines are among the most distinctive Spanish wines, mainly produced in the southern Spain (particularly in Jerez and Montilla-Moriles), using traditional practices aimed at ensuring uniform quality and characteristics over time. Several types of Sherry wines are produced depending on the winemaking conditions. Fino-type wines are characterized by a dynamic biological aging, in which a layer of yeast grows in the surface of the wine (flor velum). On the contrary, Oloroso-type sherry wines are subjected to an oxidative aging, while Amontillado-type Sherries are produced by combining both production systems. Therefore, these wines undergo different biological and chemical processes that affect distinctively their chemical composition and their aroma and sensory characteristics. Through this review, the main aspects involved in the winemaking technology of sherry wines, and the latest scientific findings related to the microbiota of the flor film and other aspects associated to the changes in their chemical and sensory composition during aging will be revised. Some new trends in sherry wine technology focused on the acceleration of the biological aging or the use of organic grapes will be also considered. © 2011 Elsevier Inc. Source

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