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Keywords = consortia and commercial mixtures of microorganisms

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10 pages, 488 KB  
Article
The Biological Processes of Chloride Ions Removal from the Environment
by Elżbieta Sobiecka
Appl. Sci. 2022, 12(17), 8818; https://doi.org/10.3390/app12178818 - 1 Sep 2022
Cited by 9 | Viewed by 4765
Abstract
Chlorine is one of the macronutrients commonly found in nature. The natural cycle of this element can be destabilized by human activities and causes negative effects in the environment. To come back into a natural balance, various biological processes of water and soil [...] Read more.
Chlorine is one of the macronutrients commonly found in nature. The natural cycle of this element can be destabilized by human activities and causes negative effects in the environment. To come back into a natural balance, various biological processes of water and soil remediation have been investigated. The purpose of the presented research focused on two chlorine conversion processes: (1) anaerobic dechlorination of polychlorinated biphenyls (PCBs) found in transformer oil provided by consortia of microorganisms originating from a wastewater sedimentation tank and (2) chloride elimination from aquatic environments by commercial mixtures of microorganisms in aerobic conditions. Dechlorination allowed the conversion PCB molecules to less-toxic compounds and significantly influenced contamination in the range of 15 to 76%. In the second process, the decrease in chloride ions did not exceed 14%. Both the consortia of microorganisms and biological commercial mixtures used in this study were able to decrease the chloride ion concentration in the investigated aquatic solution. Full article
(This article belongs to the Special Issue Pollution and Remediation of Groundwater and Soil Environment)
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23 pages, 956 KB  
Review
Commercially Available Non-Saccharomyces Yeasts for Winemaking: Current Market, Advantages over Saccharomyces, Biocompatibility, and Safety
by Ricardo Vejarano and Angie Gil-Calderón
Fermentation 2021, 7(3), 171; https://doi.org/10.3390/fermentation7030171 - 28 Aug 2021
Cited by 99 | Viewed by 13408
Abstract
About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces [...] Read more.
About 42 commercial products based on non-Saccharomyces yeasts are estimated as available on the market, being mostly pure cultures (79%), with a predominance of Torulaspora delbrueckii, Lachancea thermotolerans, and Metschnikowia pulcherrima. The others are multi-starter consortia that include non-Saccharomyces/Saccharomyces mixtures or only non-Saccharomyces species. Several commercial yeasts have shown adequate biocompatibility with S. cerevisiae in mixed fermentations, allowing an increased contribution of metabolites of oenological interest, such as glycerol, esters, higher alcohols, acids, thiols, and terpenes, among others, in addition to a lower production of acetic acid, volatile phenols, biogenic amines, or urea. Multi-starter inoculations are also reviewed here, which show adequate biocompatibility and synergy between species. In certain cases, the aromatic profile of wines based on grape varieties considered neutral is improved. In addition, several yeasts show the capacity as biocontrollers against contaminating microorganisms. The studies conducted to date demonstrate the potential of these yeasts to improve the properties of wine as an alternative and complement to the traditional S. cerevisiae. Full article
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species 3.0)
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