000056355 001__ 56355
000056355 005__ 20200221144212.0
000056355 0247_ $$2doi$$a10.3389/fmicb.2016.01435
000056355 0248_ $$2sideral$$a95861
000056355 037__ $$aART-2016-95861
000056355 041__ $$aeng
000056355 100__ $$0(orcid)0000-0002-8852-9229$$aMartínez, Juan M.$$uUniversidad de Zaragoza
000056355 245__ $$aRelease of mannoproteins during Saccharomyces cerevisiae autolysis induced by pulsed electric field
000056355 260__ $$c2016
000056355 5060_ $$aAccess copy available to the general public$$fUnrestricted
000056355 5203_ $$aThe potential of the application of pulsed electric fields (PEF) to induce accelerate autolysis of a commercial strain of Saccharomyces cerevisiae for winemaking use was evaluated. The influence of PEF treatments of different intensity (5–25 kV/cm for 30–240 µs) on cell viability, cytoplasmic membrane permeabilization and release of mannoproteins and compounds absorbing at 260 and 280 nm has been investigated. After 8 days of incubation at 25¿C the Abs600 of the suspension containing the control cells was kept constant while the Abs600 of the suspension containing the cells treated by PEF decreased. The measurement of the absorbance at 260 and 280 nm revealed no release of UV absorbing material from untreated cells after 8 days of incubation but the amount of UV absorbing material released drastically increased in the samples that contained cells treated by PEF after the same storage period. After 18 days of storage the amount of mannoproteins released from the untreated cell was negligible. Conversely, mannoprotein concentration increased linearly for the samples containing cells of S. cerevisiae treated by PEF. After 18 days of incubation the concentration of mannoproteins in the supernatant increased 4.2 times for the samples containing cells treated by PEF at 15 and 25 kV/cm for 45 and 150 µs. Results obtained in this study indicates that PEF could be used in winemaking to accelerate the sur lie aging or to obtain mannoproteins from yeast cultures.
000056355 536__ $$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 635632-FieldFOOD$$9info:eu-repo/grantAgreement/EC/H2020/635632/EU/Integration of PEF in food processing for improving food quality, safety and competitiveness/FieldFOOD
000056355 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000056355 590__ $$a4.076$$b2016
000056355 591__ $$aMICROBIOLOGY$$b25 / 124 = 0.202$$c2016$$dQ1$$eT1
000056355 592__ $$a1.758$$b2016
000056355 593__ $$aMicrobiology (medical)$$c2016$$dQ1
000056355 593__ $$aMicrobiology$$c2016$$dQ1
000056355 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000056355 700__ $$0(orcid)0000-0002-5049-3646$$aCebrián, Guillermo$$uUniversidad de Zaragoza
000056355 700__ $$0(orcid)0000-0003-2430-858X$$aÁlvarez, Ignacio$$uUniversidad de Zaragoza
000056355 700__ $$0(orcid)0000-0003-3957-9091$$aRaso, Javier$$uUniversidad de Zaragoza
000056355 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000056355 773__ $$g7 (2016), 1435 [8 pp.]$$pFront. microbiol.$$tFRONTIERS IN MICROBIOLOGY$$x1664-302X
000056355 8564_ $$s980122$$uhttps://zaguan.unizar.es/record/56355/files/texto_completo.pdf$$yVersión publicada
000056355 8564_ $$s98036$$uhttps://zaguan.unizar.es/record/56355/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000056355 909CO $$ooai:zaguan.unizar.es:56355$$particulos$$pdriver
000056355 951__ $$a2020-02-21-13:12:20
000056355 980__ $$aARTICLE