The aim of this study was to identify various bacteria isolated from grapes and their wines. Additionally we investigated the capacity of lactic acid bacteria for microbiological deacidification of wines produced in Poland. We have identified Oenococcus oeni, Lactobacillus acidophilus and Lactobacillus delbrueckii. During the microbial deacidification process, we observed decreases of total aci...

Two fermentation types exist in the Enterobacteriaceae family. Mixed-acid fermenters produce substantial amounts of lactate, formate, acetate, and succinate, resulting in lethal medium acidification. On the other hand, 2,3-butanediol fermenters switch to the production of the neutral compounds acetoin and 2,3-butanediol and even deacidify the environment after an initial acidification phase, th...

Extraction and deacidification are important stages for wheat germ oil (WGO) production. Crude WGO was extracted using subcritical butane extraction (SBE) and compared with traditional solvent extraction (SE) and supercritical carbon dioxide extraction (SCE) based on the yield, chemical index and fatty acid profile. Furthermore, the effects of the molecular distillation temperature on the quali...

Amphetamines elevate extracellular dopamine, but the underlying mechanisms remain uncertain. Here we show in rodents that acute pharmacological inhibition of the vesicular monoamine transporter (VMAT) blocks amphetamine-induced locomotion and self-administration without impacting cocaine-induced behaviours. To study VMAT's role in mediating amphetamine action in dopamine neurons, we have used n...

Oils with high content of free fatty acid (FFA) can be treated by acid esterification where an alcohol reacts with the given oil in the presence of acid catalyst. The investigated parameters include methanol to oil ratio, temperature and amount of catalyst. The optimum conditions for acid esterification which could reduce FFA content in the feedstock to less than 1.88% (acid value 3.76 mg KOH/g...

Traditionally, the use of malolactic fermentation gives rise to microbiologically stable wines. However, is not free from possible collateral effects that can take place under specific scenarios. The present work tests influence different biological deacidification strategies on volatile and non-volatile components white must Germany. study compared mixed cultures Lachancea thermotolerans Schiz...

The relationship between malic acid production and carbon assimilation was examined in the submerged aquatic Crassulacean acid metabolism (CAM) plant, Isoetes howellii Engelmann. Under natural conditions free-CO(2) level in the water was highest at 0600 hours and (14)CO(2) assimilation rates in I. howellii were also highest at this time. After 0900 hours there was a similar pattern in (a) rate ...