Lucio O.,University of ValenciaValencia |
Pardo I.,University of ValenciaValencia |
Heras J.M.,Lallemand Bio |
Krieger-Weber S.,Lallemand |
Ferrer S.,University of ValenciaValencia
Australian Journal of Grape and Wine Research | Year: 2017
Background and Aims: Oenococcus oeni is the lactic acid bacteria species that best adapts to harsh wine conditions. This species is currently the main component of the malolactic starter cultures used in winemaking. Other species of lactic acid bacteria, however, such as Lactobacillus, can also conduct the malolactic fermentation, especially in low acidity wines. This study aimed to identify suitable Lactobacillus strains and inoculation methods to undertake the malolactic fermentation in wines with pH > 3.5. Methods and Results: Six Lactobacillus strains of species L. mali (E4634), L. paracasei (E4539, E4541), L. plantarum (E4538, E4608) and L. satsumensis (E4555) were selected for their good growth performance and high malolactic activity in grape must, although these characteristics differed among them. Freeze-dried starter cultures were obtained for strains E4538, E4608, E4555 and E4634. These starter cultures showed a high rate of malic acid consumption in grape must. Inoculation of the Lactobacillus strains in grape must, prior to fermentative yeasts, was selected as the best inoculation strategy to promote the malolactic fermentation. Conclusions: Inoculation of the starter cultures of the selected Lactobacillus strains before yeast inoculation in grape must effectively allows malolactic fermentation in wines. Significance of the Study: Inoculation of Lactobacillus strains in grape must, prior to fermentative yeasts, is an effective alternative to O. oeni to undertake malolactic fermentation in wines of pH > 3.5. © 2017 Australian Society of Viticulture and Oenology Inc.
Masque M.C.,Institute Catala Of La Vinya I El Vi Incavi |
Soler M.,Institute Catala Of La Vinya I El Vi Incavi |
Zaplana B.,Institute Catala Of La Vinya I El Vi Incavi |
Franquet R.,Institute Catala Of La Vinya I El Vi Incavi |
And 9 more authors.
Annals of Microbiology | Year: 2011
Ethyl carbamate (EC) is a carcinogenic compound found in fermented food and beverages such as wine. Although its carcinogenic potential in animals is known, information regarding its effects in humans remains insufficient, thus there is increasing interest in its research. EC content is higher in products with high alcohol content and in aged products. The main precursor involved in EC production in wine is urea, which is produced by metabolism of arginine by yeast, but there is also evidence that EC levels can increase after malolactic fermentation (MLF). Some lactic acid bacteria (LAB) can degrade the arginine present in must and wine via the arginine deiminase pathway, producing citrulline and carbamyl phosphate. Both compounds can react with ethanol in acidic conditions and produce EC. Our research group is studying the influence of MLF induced at different points of wine-making on the quality of the resulting wine. Among other parameters, the content of toxic compounds such as EC was evaluated. Results so far indicate that EC levels at the end of MLF were quite low (less than 3 μg/l) in all cases, i.e. below the existing legal limit (e.g. 30 μg/l in Canada). In almost all wines, EC concentrations increased after 8 months of storage as has been described by other authors. In some of the wines in which MLF was carried out by selected LAB, the increase in EC concentration was lower. © 2010 Springer-Verlag and the University of Milan.
Terre M.,IRTA - Institute of Agricultural-Alimentary Research and Technology |
Maynou G.,IRTA - Institute of Agricultural-Alimentary Research and Technology |
Bach A.,IRTA - Institute of Agricultural-Alimentary Research and Technology |
Bach A.,Catalan Institution for Research and Advanced Studies |
Gauthier M.,Lallemand Bio
Professional Animal Scientist | Year: 2015
A total of 120 Holstein male calves were randomly assigned to either an unsupplemented live yeast (CTR) or to a live yeast supplemented meal starter concentrate (LY) from 10 to 77 d of age. Calves were fed starter concentrate ad libitum and milk replacer (23% CP; 19.5% fat) until they consumed 0.9 kg of starter concentrate during 3 consecutive days. At weaning, they were moved from individual hutches to grouped pens of 5 to 6 calves, and they were followed 3 more weeks. Body weight was recorded weekly and intake daily. Rumen liquid from 25 calves per treatment was obtained 19 d after weaning, to measure rumen pH and to quantify Streptococcus bovis, Ruminococcus albus, and protozoa populations. During the preweaning period, ADG of LY calves at d 35 of study tended (P = 0.06) to be greater than that of CTR calves (0.68 vs. 0.55 ± 0.038 kg/d, respectively). During the postweaning period, intake was greater (P < 0.05) and ADG tended to be greater (P = 0.053) in LY compared with CTR calves (2.34 vs. 2.10 ± 0.057 kg of DMI/d, and 0.82 vs. 0.68 ± 0.047 kg/d, respectively). After weaning, LY calves had greater (P < 0.05) rumen pH than CTR calves (5.4 vs. 5.2 ± 0.06), and rumen population of R. albus was greater (P < 0.05) in LY than CTR treatment. In conclusion, supplementation of Saccharomyces cerevisiae in the starter concentrate for calves before and after weaning might help during the weaning period to solid feed. © 2015 American Registry of Professional Animal Scientists.
News Article | December 2, 2016
This report studies sales (consumption) of United States Food Dietary Supplement market, focuses on the top players, with sales, price, revenue and market share for each player, covering Split by product types, with sales, revenue, price, market share and growth rate of each type, can be divided into Type I Type II Type III Split by applications, this report focuses on sales, market share and growth rate of Food Dietary Supplement in each application, can be divided into View Full Report With Complete TOC, List Of Figure and Table: http://globalqyresearch.com/united-states-food-dietary-supplement-market-report-2016 United States Food Dietary Supplement Market Report 2016 1 Food Dietary Supplement Overview 1.1 Product Overview and Scope of Food Dietary Supplement 1.2 Classification of Food Dietary Supplement 1.2.1 Type I 1.2.2 Type II 1.2.3 Type III 1.3 Application of Food Dietary Supplement 1.3.1 Application 1 1.3.2 Application 2 1.3.3 Application 3 1.4 United States Market Size Sales (Value) and Revenue (Volume) of Food Dietary Supplement (2011-2021) 1.4.1 United States Food Dietary Supplement Sales and Growth Rate (2011-2021) 1.4.2 United States Food Dietary Supplement Revenue and Growth Rate (2011-2021) 5 United States Food Dietary Supplement Manufacturers Profiles/Analysis 5.1 Maat Nutritionals 5.1.1 Company Basic Information, Manufacturing Base and Competitors 5.1.2 Food Dietary Supplement Product Type, Application and Specification 188.8.131.52 Type I 184.108.40.206 Type II 5.1.3 Maat Nutritionals Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.1.4 Main Business/Business Overview 5.2 Natures Product Inc. 5.2.2 Food Dietary Supplement Product Type, Application and Specification 220.127.116.11 Type I 18.104.22.168 Type II 5.2.3 Natures Product Inc. Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.2.4 Main Business/Business Overview 5.3 Multivitamin Direct,Inc. 5.3.2 Food Dietary Supplement Product Type, Application and Specification 22.214.171.124 Type I 126.96.36.199 Type II 5.3.3 Multivitamin Direct,Inc. Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.3.4 Main Business/Business Overview 5.4 Bactolac Pharmaceutical 5.4.2 Food Dietary Supplement Product Type, Application and Specification 188.8.131.52 Type I 184.108.40.206 Type II 5.4.3 Bactolac Pharmaceutical Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.4.4 Main Business/Business Overview 5.5 Superior Supplement Manufacturing 5.5.2 Food Dietary Supplement Product Type, Application and Specification 220.127.116.11 Type I 18.104.22.168 Type II 5.5.3 Superior Supplement Manufacturing Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.5.4 Main Business/Business Overview 5.6 Asiamerica Ingredients, Inc. 5.6.2 Food Dietary Supplement Product Type, Application and Specification 22.214.171.124 Type I 126.96.36.199 Type II 5.6.3 Asiamerica Ingredients, Inc. Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.6.4 Main Business/Business Overview 5.7 Balchem Corporation 5.7.2 Food Dietary Supplement Product Type, Application and Specification 188.8.131.52 Type I 184.108.40.206 Type II 5.7.3 Balchem Corporation Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.7.4 Main Business/Business Overview 5.8 Barrington Nutritionals 5.8.2 Food Dietary Supplement Product Type, Application and Specification 220.127.116.11 Type I 18.104.22.168 Type II 5.8.3 Barrington Nutritionals Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.8.4 Main Business/Business Overview 5.9 Lallemand Bio-Ingredients 5.9.2 Food Dietary Supplement Product Type, Application and Specification 22.214.171.124 Type I 126.96.36.199 Type II 5.9.3 Lallemand Bio-Ingredients Food Dietary Supplement Sales, Revenue, Price and Gross Margin (2011-2016) 5.9.4 Main Business/Business Overview Global QYResearch is the one spot destination for all your research needs. Global QYResearch holds the repository of quality research reports from numerous publishers across the globe. Our inventory of research reports caters to various industry verticals including Healthcare, Information and Communication Technology (ICT), Technology and Media, Chemicals, Materials, Energy, Heavy Industry, etc. With the complete information about the publishers and the industries they cater to for developing market research reports, we help our clients in making purchase decision by understanding their requirements and suggesting best possible collection matching their needs.