DOCSLIB.ORG

High-Throughput Dereplication and Identification of Bacterial and Yeast Communities Involved in Lambic Beer Fermentation Processes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
High-Throughput Dereplication and Identification of Bacterial and Yeast Communities Involved in Lambic Beer Fermentation Processes High-throughput dereplication and identification of bacterial and yeast communities involved in lambic beer fermentation processes MSc. Freek Spitaels Promotors: Prof. dr. Peter Vandamme (Ghent University) Prof. dr. ir. Luc De Vuyst (Vrije Universiteit Brussel) Dissertation submitted in the fulfillment of the requirements for the degree of Doctor (Ph.D.) in Sciences, Biochemistry & Biotechnology (Ghent University) and Doctor (Ph.D.) in Bioengineering Sciences (Vrije Universiteit Brussel) Printed by University Press | www.universitypress.be Freek Spitaels - High-throughput dereplication and identification of bacterial and yeast communities involved in lambic beer fermentation processes ©2014 Freek Spitaels ISBN-number: 978-94-6197-198-2 No part of this thesis protected by its copyright notice may be reproduced or utilized in any form, or by any means, electronic or mechanical, including photocopying, recording or by any information storage or retrieval system without written permission of the author. Front cover photographs © Brasserie Cantillon Cover design by Timo Suttels and Anneleen Wieme Ph.D. thesis, Faculty of Sciences, Ghent University, Ghent, Belgium and the Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium. This Ph.D. work was financially supported by a Ph.D. grant for Strategic Basic Research from the agency for Innovation by Science and Technology (IWT). Publicly defended in Ghent, Belgium, June 5, 2014. Examination Committee Prof. dr. S. SAVVIDES (Chairman) L-Probe: Laboratory of Biochemistry and Biomolecular Engineering Faculty of Sciences, Ghent University, Ghent, Belgium Prof. dr. P. VANDAMME (Promotor) LM-UGent: Laboratory of Microbiology Faculty of Sciences, Ghent University, Ghent, Belgium Prof. dr. ir. L. DE VUYST (Co-promotor) IMDO: Research Group of Industrial Microbiology and Food Biotechnology Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium Prof. dr. E. VAN DRIESSCHE (Secretary) SPRO: Research Group of Protein Chemistry Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium Prof. dr. N. CALLEWAERT L-Probe: Laboratory of Biochemistry and Biomolecular Engineering Faculty of Sciences, Ghent University, Ghent, Belgium Prof. dr. D. CHARLIER MICR: Research Group of Genetics and Microbiology Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium Dr. ir. F. DELVAUX Biercentrum Delvaux – Leuven, Neerijse, Belgium Prof. dr. C. FRANZ Federal Research Institute for Nutrition and Food Department of Safety and Quality of Fruit and Vegetables, Karlsruhe, Germany Prof. dr. A. VAN LANDSCHOOT Laboratory of Biochemistry and Brewing Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium Prof. dr. ir. R. WILLAERT SBB: Research Group Structural Biology Brussels Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium iii Dankwoord Bijna 5 jaar geleden. IWT voorstel voorbereiden, brouwerijen zoeken om mee samen te werken en mezelf een beeld vormen van waar ik nu zou moeten staan. Vijf jaar later, met goede en minder goed gelukte experimenten als ervaring, is het zeer duidelijk dat dit alles enkel mogelijk was door verschillende mensen die me hebben geholpen in de afgelopen periode. Prof. Peter Vandamme, Peter, nadat ik was blijven hangen voor een thesis na een master 1 project, kreeg ik van u de kans om op een ingeslagen weg verder te gaan en meer met MALDI-TOF MS uit te testen en de techniek verder uit te werken, op het zeer interessante onderwerp lambiekbier dan nog wel. Bedankt voor het vertrouwen waardoor ik zelfstandig mijn weg kon zoeken doorheen het project. De laatste maanden bleef u mijn teksten bijschaven (soms zelfs meer dan bijschaven alleen) en ik kan u alleen maar bedanken wanneer ik zie hoe uw aanpassingen het geheel hebben verbeterd. Prof. Luc De Vuyst, Luc, u was mijn andere promotor en gaf me evenveel vrijheid. Hoewel we initieel minder contact hadden, wil ik u bedanken voor de vlotte samenwerking in de afwerking van de papers en de inzichten die u me heeft gegeven. U bracht structuur in de teksten en stelde vragen waar ik nog niet had bij stilgestaan. Bedankt dat ik in uw labo mocht werken en ik kennis kon opdoen over zaken die mij grotendeels onbekend waren. Prof. Anita Van Landschoot, Anita, bedankt om me wegwijs te maken in het brouwproces en voor uw raad in de selectie van de brouwerijen en de verbeteringen en aanpassingen aan de papers. Katrien, na mijn master 1 project, mocht ik tijdens mijn thesis met jou de wondere wereld van MALDI-TOF MS als identificatietool ontdekken. Bedankt dat je mij praktisch alle technieken geleerd hebt die ik nodig had om te kunnen starten aan dit project. Ook al was dit voor jou op het einde van je doctoraat, bedankt voor de vlotte samenwerking. Ook na de thesis en tijdens mijn doctoraat gaf je nog tips en tricks over BN. Elisabeth, bedankt om me te helpen bij de aanvraag van mijn IWT waardoor ik dit onderzoek kon doen. v In het begin van het project kon ik terug gaan zitten op mijn plaatsje waar ik tijdens mijn thesis zat; een labo voor mij alleen. Jammer genoeg, dacht ik initieel, moest ik dit nu gaan delen met Anneleen, die ook net begonnen was aan haar onderzoek. Hoewel ik me het niet meer goed herinner, veronderstel ik dat de eerste week wat stroef is verlopen, mede door het feit dat ik zo een “spraakwaterval” ben. Gelukkig was mijn labomaatje wel spraakzamer en hadden we een gezamenlijk doel, namelijk MALDI TOF maken ;-). Anneleen, buiten dat eerste moment, heb ik het me echt niet meer beklaagd dat je mijn labomaatje was; ik kon altijd op je rekenen en we trokken elkaar erdoor als er weer eens iets mislukt was (DGGE-gel zonder GC-klem ofzo). Ik hoop maar dat ik in de toekomst nog zo een collega heb. Gwen en Joke, jullie introduceerden me in de wondere wereld van DGGE. Dank jullie voor al de hulp met uitgevallen toestellen, lekkende bakken en gescheurde gels. Cindy, merci voor de vele uren samen in de flow, meestal op woensdagvoormiddag wanneer ik staalname had en jij MIC testen inzette. Ik ken niemand die door het ruiken aan platen zo een goeie identificatie kan geven. Evie, ik ben de tel verloren van hoeveel keer ik aan je bureau heb gestaan om iets te vragen. Bedankt voor je hulp toen ik de toevloed aan isolaten niet meer de baas kon. Bart H, Liesbeth en Margo, Bierbedervers in hart en nieren, bedankt dat ik altijd bij jullie terecht kon voor raad over de meest uiteenlopende technieken en de “nawerkse” activiteiten als brouwers. Maarten A, aka MALDI-guru, jouw kennis over mass spec is immens. Bedankt om die met me te delen, evenals je onuitputtelijke rust en relativeringsvermogen waarmee je menig ADHD’er rustig kan krijgen. Isabel en Charlotte, jullie aanstekelijke enthousiasme en can-do ingesteldheid gaf een boost wanneer alles wat tegenzat. Merci voor het delen van jullie ideeën en kennis over de NGS technieken. Jeannine, bedankt dat ik de afgelopen jaren niets tekort kwam om alle staalnames tot een goed einde te brengen. Marjan en Katrien, bedankt om ons te “adopteren” in jullie bureau. Kim, bedankt voor je interesse en je goede ideeën. Een dikke merci aan Prof. Paul De Vos, voor je raad en het opfleuren van de middagpauzes. Leentje, bedankt om me te voorzien van primers en producten, evenals Timo, die zelfs mijn cover onder handen heeft genomen. Verder een dikke merci aan iedereen voor de leuke sfeer op het labo. vi Maarten J, bedankt voor de staalnames altijd wat aangenamer te maken. Simon en Tom, bedankt voor de vlotte samenwerking en de praktische spoedcursussen HPLC, HPAEC, GC en SIFT-MS. Hendrik en Alexander, mijn 2 thesisstudenten, bedankt voor jullie inzet die me vooruit hebben geholpen in de verwerking van de stalen. Ruben, merci voor de wekelijkse lunch waarin we zowel over het werk als over andere dingen konden praten. Ik ben ook een grote dank u verschuldigd aan de brouwerijen waar ik om stalen mocht gaan. Jean en Sophie van brouwerij Cantillon, bedankt dat ik bij jullie terecht kon voor stalen, maar ook voor de gesprekken, de info en de lekkere bieren. Evenzeer wil ik de brouwers en contactpersonen van de industriële brouwerij bedanken voor de stalen die dit onderzoek mogelijk maakten. Mama en papa, merci dat ik kon studeren en jullie me hebben gesteund in alles wat ik deed. Bart, Frauke, Heike & recent kleine Roel, merci voor de zaterdagse koffiepraatjes en om de focus even van het werk weg te nemen. Jan, idem als aan het einde van mijn thesis: bedankt voor je interesse in het onderzoek en binnen 4 jaar is het jouw beurt, ik kijk er nu al naar uit . Merci voor jullie steun. En last but not least, Elke, samen met de start van mijn doctoraat, gingen we samenwonen. De laatste jaren zijn er heel wat dingen veranderd; de geboorte van Lucas, nieuw huisje, kleine zusje voor Lucas op komst. De laatste tijd moet ik voor jou zeker niet de gemakkelijkste persoon geweest zijn, maar ik wil je bedanken voor alles wat we samen doen, en nog zullen doen. Je gaf me reeds de mooiste cadeau die ik me kan indenken en een tweede op komst. Lucas, ook al ben je nog te klein om het te beseffen, bedankt om elke avond met je deugnieterij een ontspanningsmoment te verzorgen en het schijnbaar te begrijpen als papa nog wat moest werken. Kleine zusje, ook al ben je er nog niet helemaal, weet toch dat ik naar je komst uitkijk. Ik zie jullie graag… Freek 22 mei 2014 vii Table of Contents Examination Committee .....................................................................................................
Load more

Recommended publications
  • JOHN-LEWIS ZINIA ZAUKUU.Pdf
    KWAME NKRUMAH UNIVERSITY OF SCIENCE AND TECHNOLOGY, KUMASI COLLEGE OF SCIENCE DEPARTMENT OF FOOD SCIENCE AND TECHNOLOGY EVALUATION OF PROCESSING METHODS AND MICROBIAL ANALYSIS OF PITO (AN AFRICAN INDIGENOUS BEER), AT SELECTED PRODUCTION SITES IN GHANA BY JOHN-LEWIS ZINIA ZAUKUU (BSc Bio Analysis and Quality) A Thesis submitted to the Department of Food Science and Technology, College of Science in partial fulfilment of the requirements for the degree of Masters of Science in Food Science and Technology © 2015, Department of Food Science and Technology OCTOBER, 2015 DECLARATION I hereby declare that this submission is my own work towards the award of MSc. Food Science and Technology degree and that, to the best of my knowledge, it contains no material previously published by another person, nor material which has been accepted for the award of any other degree of the University, except where due acknowledgement has been made in the text. John-Lewis Zinia ZAUKUU ……………………… ………………… (Student) Signature Date Certified by: Prof. William O. ELLIS ……………………… ………………… (Supervisor) Signature Date Prof. Mrs Ibok ODURO ……………………… ………………… (Head of Department, Supervisor) Signature Date ii DEDICATION For giving me the best of all they had and withholding nothing good from me; I gladly dedicate this thesis report to my parents Mr. and Mrs. ZAUKUU and to my siblings. iii ACKNOWLEDGEMENT My utmost thanks go to the Lord of all wisdom, the source of all understanding in literature and science for good health and life To my supervisors Prof W.O Ellis and Prof.
    [Show full text]
  • Lexikon Der Biersorten Horst Dornbusch
    Das große Lexikon der Biersorten Horst Dornbusch Das große Lexikon der Biersorten Horst Dornbusch 3 Haftungsausschluss Alle Angaben in diesem Buch wurden vom Autor nach bestem Wissen erstellt und gemeinsam mit dem Verlag mit größtmöglicher Sorgfalt überprüft. Dennoch lassen sich (im Sinne des Produkthaftungsrechts) inhaltliche Fehler nicht vollständig ausschließen. Die Angaben verstehen sich daher ohne jegliche Verpfl ichtung oder Garantie seitens des Autors oder des Verlages. Autor und Verlag schließen jegliche Haftung für etwaige inhalt- liche Unstimmigkeiten sowie für Personen-, Sach- und Vermögensschäden aus. Bibliografi sche Informationen der Deutschen Nationalbibliothek Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der Deutschen Nationalbibliografi e; detaillierte bibliografi sche Daten sind im Internet über http://dnd.d-nb.de abrufbar. Verlag Hans Carl © 2017 Fachverlag Hans Carl Verlag GmbH, Nürnberg 1. Aufl age Alle Rechte vorbehalten. Das Werk ist einschließlich aller seiner Teile urheberrechtlich geschützt. Jede Verwertung außerhalb der engen Grenzen des Urheberrechtsgesetzes ist ohne Zustimmung des Verla- ges unzulässig und strafbar. Das gilt insbesondere für Vervielfältigungen, Übersetzungen, Mikroverfi lmungen und die Einspeicherung in elektronische Systeme. Gestaltung: Wildner+Designer GmbH, Fürth ISBN: 978-3-418-00920-9 4 Inhalt Vorwort des Autors 6 Liste aller Stichwörter (alphabetisch) 20 Liste aller Stichwörter (geografi sch) 27 Liste aller Stichwörter (chronologisch) 35 Stichwörter von A bis Z 38 Die Chronologie
    [Show full text]
  • From Southwest China
    A peer-reviewed open-access journal MycoKeys 75: 31–49 (2020) doi: 10.3897/mycokeys.75.57192 RESEARCH ARTicLE https://mycokeys.pensoft.net Launched to accelerate biodiversity research Five new additions to the genus Spathaspora (Saccharomycetales, Debaryomycetaceae) from southwest China Shi-Long Lv1, Chun-Yue Chai1, Yun Wang1, Zhen-Li Yan2, Feng-Li Hui1 1 School of Life Science and Technology, Nanyang Normal University, Nanyang 473061, China 2 State Key Laboratory of Motor Vehicle Biofuel Technology, Henan Tianguan Enterprise Group Co. Ltd., Nanyang 473000, China Corresponding author: Feng-Li Hui ([email protected]) Academic editor: K.D. Hyde | Received 3 August 2020 | Accepted 25 October 2020 | Published 9 November 2020 Citation: Lv S-L, Chai C-Y, Wang Y, Yan Z-L, Hui F-L (2020) Five new additions to the genus Spathaspora (Saccharomycetales, Debaryomycetaceae) from southwest China. MycoKeys 75: 31–49. https://doi.org/10.3897/ mycokeys.75.57192 Abstract Spathaspora is an important genus of d-xylose-fermenting yeasts that are poorly studied in China. During recent yeast collections in Yunnan Province in China, 13 isolates of Spathaspora were obtained from rot- ting wood and all represent undescribed taxa. Based on morphological and phylogenetic analyses (ITS and nuc 28S), five new species are proposed: Spathaspora elongata, Sp. mengyangensis, Sp. jiuxiensis, Sp. para- jiuxiensis and Sp. rosae. Our results indicate a high species diversity of Spathaspora waiting to be discovered in rotting wood from tropical and subtropical southwest China. In addition, the two Candida species, C. jeffriesii and C. materiae, which are members of the Spathaspora clade based on phylogeny, are trans- ferred to Spathaspora as new combinations.
    [Show full text]
  • The ITS‐Based Phylogeny of Fungi Associated with Tarballs Abstract
    Author Version: Mar. Pollut. Bull., vol.113(1‐2); 2016; 277‐281 The ITS‐based phylogeny of fungi associated with tarballs Olivia Sanyal1, 2, Varsha Laxman Shinde2, Ram Murti Meena2, Samir Damare2, Belle Damodara Shenoy2, 3, * 1Department of Food and Biotechnology, Jayoti Vidyapeeth Women’s University, Jaipur, Rajasthan, India 2Biological Oceanography Division, CSIR‐National Institute Oceanography, Dona Paula ‐ 403004, Goa, India 3CSIR‐National Institute of Oceanography Regional Centre, 176, Lawsons Bay Colony, Visakhapatnam ‐ 530017, Andhra Pradesh, India #corresponding author: [email protected], [email protected] Abstract Tarballs, the remnants of crude oil which change into semi‐solid phase due to various weathering processes in the sea, are rich in hydrocarbons, including toxic and almost non‐degradable hydrocarbons. Certain microorganisms such as fungi are known to utilize hydrocarbons present in tarballs as sole source of carbon for nutrition. Previous studies have reported 53 fungal taxa associated with tarballs. There is apparently no gene sequence‐data available for the published taxa so as to verify the fungal identification using modern taxonomic tools. The objective of the present study is to isolate fungi from tarballs collected from Candolim beach in Goa, India and investigate their phylogenetic diversity based on 5.8S rRNA gene and the flanking internal transcribed spacer regions (ITS) sequence analysis. In the ITS‐based NJ tree, eight tarball‐associated fungal isolates clustered with 3 clades of Dothideomycetes and 2 clades of Saccharomycetes. To the best of our knowledge, this is the first study that has employed ITS‐based phylogeny to characterize the fungal diversity associated with tarballs. Further studies are warranted to investigate the role of the tarball‐associated fungi in degradation of recalcitrant hydrocarbons present in tarballs and the role of tarballs as carriers of human pathogenic fungi.
    [Show full text]
  • Haitian Creole – English Dictionary
    + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo + + + + Haitian Creole – English Dictionary with Basic English – Haitian Creole Appendix Jean Targète and Raphael G. Urciolo dp Dunwoody Press Kensington, Maryland, U.S.A. + + + + Haitian Creole – English Dictionary Copyright ©1993 by Jean Targète and Raphael G. Urciolo All rights reserved. No part of this work may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without the prior written permission of the Authors. All inquiries should be directed to: Dunwoody Press, P.O. Box 400, Kensington, MD, 20895 U.S.A. ISBN: 0-931745-75-6 Library of Congress Catalog Number: 93-71725 Compiled, edited, printed and bound in the United States of America Second Printing + + Introduction A variety of glossaries of Haitian Creole have been published either as appendices to descriptions of Haitian Creole or as booklets. As far as full- fledged Haitian Creole-English dictionaries are concerned, only one has been published and it is now more than ten years old. It is the compilers’ hope that this new dictionary will go a long way toward filling the vacuum existing in modern Creole lexicography. Innovations The following new features have been incorporated in this Haitian Creole- English dictionary. 1. The definite article that usually accompanies a noun is indicated. We urge the user to take note of the definite article singular ( a, la, an or lan ) which is shown for each noun. Lan has one variant: nan.
    [Show full text]
  • Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces Cerevisae, Lactobacillus Fermentum and Issatckenkia Orientalis As Starter Cultures
    Food and Nutrition Sciences, 2014, 5, 507-515 Published Online March 2014 in SciRes. http://www.scirp.org/journal/fns http://dx.doi.org/10.4236/fns.2014.56060 Production of Traditional Sorghum Beer “Ikigage” Using Saccharomyces cerevisae, Lactobacillus fermentum and Issatckenkia orientalis as Starter Cultures François Lyumugabe1,2*, Jeanne Primitive Uyisenga2, Emmanuel Bajyana Songa2, Philippe Thonart1 1Walloon Center of Industrial Biology (CWBI), Bio-Industry Unit, Gembloux Agro-Bio Tech, University of Liege, Liege, Belgium 2Biotechnology Unit, Faculty of Sciences, National University of Rwanda, Butare, Rwanda Email: *[email protected] Received 24 July 2013; revised 24 August 2013; accepted 31 August 2013 Copyright © 2014 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY). http://creativecommons.org/licenses/by/4.0/ Abstract This study was carried out to evaluate the potential of the use of predominant yeast strains (Sa- charomyces cerevisiae and Issatkenkia orientalis) and lactic acid bacteria (Lactobacillus fermentum) of Rwandese traditional sorghum beer “ikigage” as starter cultures to improve ikigage beer. The results show that L. fermentum has an influence on taste sour of ikigage beer and contributes also to generating ethyl acetate, ethyl lactate and higher alcohols such as 3-methylbutan-1-ol, 2-me- thylbutan-1-ol and 2-methylpropan-1-ol of this beer. I. orientalis contributed to the production of ethyl butyrate, ethyl caprylate, isobutyl butyrate and their corresponding acids, and to the gen- eration of phenyl alcohols in ikigage beer. The association of S. cerevisiae with I. orientalis and L. fermentum produced ikigage beer with taste, aroma and mouth feel more similar to ikigage beers brewed locally by peasants.
    [Show full text]
  • Traditional Fermented Food and Beverages for Improved Livelihoods Traditional the Diversification Booklets Are Not Intended to Be Technical ‘How to Do It’ Guidelines
    ISSN 1810-0775 Traditional ferme nted food and beve rages for imp roved livelihoods )$2'LYHUVLÀFDWLRQERRNOHW Diversification booklet number 21 al fe Tradition rmented be food and verages for improved livelihoods Elaine Marshall and Danilo Mejia Rural Infrastructure and Agro-Industries Division Food and Agriculture Organization of the United Nations Rome 2011 The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations (FAO) concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. The mention of specific companies or products of manufacturers, whether or not these have been patented, does not imply that these have been endorsed or recommended by FAO in preference to others of a similar nature that are not mentioned. The views expressed in this information product are those of the author(s) and do not necessarily reflect the views of FAO. ISBN 978-92-5-107074-1 All rights reserved. FAO encourages reproduction and dissemination of material in this information product. Non-commercial uses will be authorized free of charge, upon request. Reproduction for resale or other commercial purposes, including educational purposes, may incur fees. Applications for permission to reproduce or disseminate FAO copyright materials, and all queries concerning rights and licences, should be addressed by e-mail to [email protected] or to the Chief, Publishing Policy and Support Branch, Office of Knowledge Exchange, Research and Extension, FAO, Viale delle Terme di Caracalla, 00153 Rome, Italy.
    [Show full text]
  • Dictionnaire Nobiliaire : Répertoire Des Généalogies Et Des Documents
    Please handle this volume with care. The University of Connecticut Libraries, Storrs GAYLORD RG DICTIONNAIRE NOBILIAIRE. La Haye, Février 1884. .['Monsieur , ES, je vous prie d'avoir la bonté de m'accuser réception de cet ouvrage. Prière de m envoyer en même temps à titre d'échange le catalogue ou l'inv^entaire de la biblio- thèque, du musée, des archives, sous votre direc- tion . ou des autres publications historiques. Il me serait fort agréable si ce dictionnaire pour- rait rester déposé dans la salle de lecture. veuillez agréer, Mon- En vous remerciant d'avance , sieur, l'assurance de ma considération distinguée. A. A. VORSTERMAN VAN OYEN. J RÉPERTO IRE DES GÉNÉALOGIES et des DOCUMENTS GÉNÉALOGIQUES, QUI SE TROUVENT DANS LA BIBLIOTHÈQUE, LES COLLECTIONS ET LES ARCHIVES DE A. A. TORSTERMÂN YAl OYEI, membre honoraire et Chevalier de l'ordre da Me'rite de Waldeck et de Pyrmoat, membre correspondant de plusieurs sociétés savantes. (LA HAYE, HOLLANDE). LA HAYE, . G. VAN DOORN & FILS, Libraires de la Cour. , "vooI^^wooI^r). Wat goed en edel is houdt stand 't Is aan d'onsterflijkheid verwant. Bijna vijftien jaren geleden ontstond bij mîj het plan een Dictionnaire nobiliaire het licht te doen zien. Al dien tijd werd onvermoeid doorgewerkt. De uitslag van dien arbeid wordt hierbij aangeboden. Sedert de laatste vier jaren werd ik bij bet inventarisecren en vooral ook bij het nauwkeurig nazien der proeven , trouw ter zijde gestaan door dan Hcer Fred. Caland. Daarvoor mijn' dank , met den wensch dat hem nog jaren lang kracht worde geschonken, om zijn' werkkring te blijven vervullen.
    [Show full text]
  • Brettanomyces Yeasts — from Spoilage Organisms to Valuable Contributors to Industrial Fermentations
    International Journal of Food Microbiology 206 (2015) 24–38 Contents lists available at ScienceDirect International Journal of Food Microbiology journal homepage: www.elsevier.com/locate/ijfoodmicro Brettanomyces yeasts — From spoilage organisms to valuable contributors to industrial fermentations Jan Steensels a,b, Luk Daenen c, Philippe Malcorps c, Guy Derdelinckx d, Hubert Verachtert d, Kevin J. Verstrepen a,b,⁎ a Laboratory for Genetics and Genomics, Department of Microbial and Molecular Systems (M2S), Centre of Microbial and Plant Genetics (CMPG), KU Leuven, Kasteelpark Arenberg 22, 3001 Leuven, Belgium b Laboratory for Systems Biology, VIB, Bio-Incubator, Gaston Geenslaan 1, 3001 Leuven, Belgium c AB-InBev SA/NV, Brouwerijplein 1, B-3000 Leuven, Belgium d Centre for Food and Microbial Technology, Department of Microbial and Molecular Systems (M2S), LFoRCe, KU Leuven, Kasteelpark Arenberg 33, 3001 Leuven, Belgium article info abstract Article history: Ever since the introduction of controlled fermentation processes, alcoholic fermentations and Saccharomyces Received 24 November 2014 cerevisiae starter cultures proved to be a match made in heaven. The ability of S. cerevisiae to produce and with- Received in revised form 23 March 2015 stand high ethanol concentrations, its pleasant flavour profile and the absence of health-threatening toxin Accepted 3 April 2015 production are only a few of the features that make it the ideal alcoholic fermentation organism. However, in cer- Available online 8 April 2015 tain conditions or for certain specific fermentation processes, the physiological boundaries of this species limit its Keywords: applicability. Therefore, there is currently a strong interest in non-Saccharomyces (or non-conventional) yeasts fi β-Glycosidase with peculiar features able to replace or accompany S.
    [Show full text]
  • Review on African Traditional Cereal Beverages
    American Journal of Research Communication www.usa-journals.com Review on African traditional cereal beverages AKA Solange1,2*, KONAN Georgette2,3, FOKOU Gilbert2, DJE Koffi Marcellin1, BONFOH Bassirou2 1 Université Nangui Abrogoua, UFR des Sciences et Technologies des Aliments, Laboratoire de Biotechnologie et Microbiologie des Aliments, 02 BP 801 Abidjan 02, Côte d’Ivoire 2 Centre Suisse de Recherches Scientifiques en Côte d’Ivoire (CSRS), BP 1303 Abidjan 01, Côte d’Ivoire 3 Université Félix Houphouët BOIGNY de Cocody-Abidjan, UFR Biosciences, Laboratoire de Biochimie et des Sciences des Aliments *Corresponding author: AKA Solange Tel: (225) 20 30 42 66 ; Fax : (225) 20 30 81 18 E-mail : [email protected] Abstract Spontaneous fermentation typically result from the competitive activities of different microorganisms; strains best adapted and with the highest growth rate will dominate during particular stages of the process. Microorganisms involve usually in spontaneous fermentation belong mainly lactic acid bacteria and yeast. Production of African traditional cereal non or alcoholic beverages need two spontaneous fermentations steps : a lactic acid fermentation which is carried out by a complex population of environmental microorganisms and an alcoholic fermentation which is usually initiated by pitching sweet wort with a portion of previous brew or dried yeast harvested from previous beverage. This review deals of the raw materials used for production of non and alcoholic beverages, their technologies production, their importance and risks associated with consomption of these beverages. The review focuses also on the role of spontaneous fermentations in the improving of preservation, nutritional value and sensory quality of these cereal beverages. The socio-cultural and economic aspects, nutritional aspect, sensory characteristics, preservative properties and health benefit aspects of these beverages and microflora involve during spontaneous fermentations will also be reviewed.
    [Show full text]
  • Status and Breeding Requirements for Sorghum Utilization in Beverages in Nigeria
    Status and Breeding Requirements for Sorghum Utilization in Beverages in Nigeria D.S. Murty*, S.A. Bello, and C.C. Nwasike Abstract Sorghum /Sorghum bicolor (L.) Moench] grain has traditionally been used in Nigeria for malting and brewing opaque beers such as pito and burukutu on a domestic scale, while the beverage industries depended completely On imported barley malt. Since the imposition o f a ban on imported barley and other cereals in 1988, beverage industries have successfully substituted barley malt with sorghum grain as1 malt and adjunct in the production o f lager beer and non-alcoholic malt drinks. Industrial use o f sorghum as adjunct requires cultivars with uniform grain size and shape (round or oval), hard endosperm, higher extract and soluble proteins, lower polyphenol or tannin and fa t contents, and low gelatinization temperatures. Grains required by the malting industry should possessfast water uptake and high germinability, higher malt extract and enzyme (]3-amylasej activities, soft endosperm, low polyphenol/tannin content, and less mold and rootlet activity during germination. Choice o f appropriate cultivars, locations, and growing conditions could improve the quality o f industrial raw material. Increased collaboration between research and industry is required. Nigeria is the foremost country in Af­ During the 1980s, the government of rica in both total area cultivated with sor­ Nigeria introduced a Structural Adjust­ ghum and sorghum production (4 million ment Program (SAP) with emphasis on t; FAO, 1994). Commonly called dawa, the local sourcing of raw materials to save sorghum is the staple cereal in northern foreign exchange and increase self-reli­ Nigeria and is consumed in traditional ance.
    [Show full text]
  • Candida (Fungus) from Wikipedia, the Free Encyclopedia
    Candida (fungus) From Wikipedia, the free encyclopedia Candida is a genus of yeasts and is the most common cause of fungal infections worldwide.[1] Many species are harmless commensals or Candida endosymbionts of hosts including humans; however, when mucosal barriers are disrupted or the immune system is compromised they can invade and cause disease.[2] Candida albicans is the most commonly isolated species, and can cause infections (candidiasis or thrush) in humans and other animals. In winemaking, some species of Candida can potentially spoil wines.[3] Many species are found in gut flora, including C. albicans in mammalian hosts, whereas others live as endosymbionts in insect hosts.[4][5][6] Systemic infections of the bloodstream and major organs (candidemia or invasive candidiasis), particularly in Candida albicans at 200X magnification immunocompromised patients, affect over 90,000 people a year in the Scientific classification U.S.[7] Kingdom: Fungi The genome of several Candida species has been sequenced.[7] Division: Ascomycota Antibiotics promote yeast infections, including gastrointestinal Class: Saccharomycetes Candida overgrowth, and penetration of the GI mucosa.[8] While women are more susceptible to genital yeast infections, men can also Order: Saccharomycetales be infected. Certain factors, such as prolonged antibiotic use, increase Family: Saccharomycetaceae the risk for both men and women. People with diabetes or impaired immune systems, such as those with HIV, are more susceptible to Genus: Candida yeast infections.[9][10] Berkh. (1923) Candida antarctica is a source of industrially important lipases. Type species Candida vulgaris Berkh. (1923) Contents 1 Biology 2 Pathogen 3 Applications 4 Species 5 References 6 External links Biology When grown in a laboratory, Candida appears as large, round, white or cream (albicans means "whitish" in Latin) colonies, which emit a yeasty odor on agar plates at room temperature.[11] C.
    [Show full text]