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Candida natural fermentation

Indeed, grapes are a primary source of microorganism, and many studies have shown that natural fermentation starts with those species predominant on grapes at harvest time (Fleet et ah, 2002). These can include the apiculate yeasts (Hanseniaspora uvarum and Kloeckera apicu-lata), Metschnikozvia, Candida, Pichia, Khodotorula, and Kluyveromyces. In contrast, although it is the main wine fermentation yeast, Saccharomyces have only rarely been isolated from vineyards (Martini, 1993 Martini et ah, 1996 Pretorius, 2000 Sabate et ah, 1998), since it is closely associated with the winery environment (Ciani et ah, 2004). [Pg.81]

Doujiang is fermented by naturally occurring or cultivated microorganisms (Kim, Lee, et al., 2010), including Bacillus amyloliquefaciens. Bacillus megaterium, Lactobacillus fermentum and Lactobacillus plantarum, and yeasts such as Candida humilis, Kluyveromyces lactis, Williopsis satumus and Z. rouxii. In industry the natural fermentation can be simulated by using a mixed starter of Z. rouxii and L. plantarum these starter cultures obviously do not fully represent the microbial community in the traditional production (Zhao et al., 2009). [Pg.414]

Candida lipolytica or Yarroma lipolytica produce a water-soluble biopolymer composed of 83% polysaccharide and 17% protein, which is called liposan. Liposan is usually produced by fermentation of medium containing hydrophobic substrates such as hexadec-ane. Liposan exhibits high emulsifying activity and emulsion stabilizing properties. Because of its inert nature, liposan can be used as smokable tobacco substitutes. ... [Pg.516]

Thanks to genetic science, engineered yeasts strain, such as Candida tropicalis, can lead to the production of co-hydroxyfattyacid or a,(0-dicarboxylic acid containing 12-22 carbon atoms from renewable resources (i.e., natural oils) via fermentation processes. These fermentation processes avoid the poor yields and extensive purification required by chemical conversion [29]. [Pg.328]

Many bacteria may be used to catalyze the fermentation reaction, and depending on the choice of microorganism and the process conditions, products other than ethanol may be obtained. Microorganisms such as Saccharomyces cerevisae, Zymomonas sp., and Candida sp. are well-known fermentation agents. However, Saccharomyces cerevisae, commonly known as baker s yeast, can be used either in its natural form or as a genetically modified form. [Pg.255]


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See also in sourсe #XX -- [ Pg.123 ]




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Candida

NATURAL FERMENTATIONS

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