Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Bravo Ferrada, Barbara Mercedes | - |
| dc.creator | Gomez Zavaglia, Andrea | - |
| dc.creator | Semorile, Liliana Carmen | - |
| dc.creator | Tymczyszyn, Emma Elizabeth | - |
| dc.date | 2018-01-18T18:34:30Z | - |
| dc.date | 2018-01-18T18:34:30Z | - |
| dc.date | 2014-12 | - |
| dc.date | 2018-01-18T17:18:17Z | - |
| dc.date.accessioned | 2019-04-29T15:41:02Z | - |
| dc.date.available | 2019-04-29T15:41:02Z | - |
| dc.date.issued | 2018-01-18T18:34:30Z | - |
| dc.date.issued | 2018-01-18T18:34:30Z | - |
| dc.date.issued | 2014-12 | - |
| dc.date.issued | 2018-01-18T17:18:17Z | - |
| dc.identifier | Bravo Ferrada, Barbara Mercedes; Gomez Zavaglia, Andrea; Semorile, Liliana Carmen; Tymczyszyn, Emma Elizabeth; Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol; Wiley; Letters in Applied Microbiology; 60; 2; 12-2014; 155-161 | - |
| dc.identifier | 0266-8254 | - |
| dc.identifier | http://hdl.handle.net/11336/33831 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/299443 | - |
| dc.description | The aim of this work was to evaluate the changes due to acclimation to ethanol on the fatty acid composition of three oenological Lactobacillus plantarum strains and their effect on the resistance to ethanol and malic acid consumption (MAC). Lactobacillus plantarum UNQLp 133, UNQLp 65.3 and UNQLp 155 were acclimated in the presence of 6 or 10% v/v ethanol, for 48 h at 28°C. Lipids were extracted to obtain fatty acid methyl esters and analysed by gas chromatography interfaced with mass spectroscopy. The influence of change in fatty acid composition on the viability and MAC in synthetic wine was analysed by determining the Pearson correlation coefficient. Acclimated strains showed a significant change in the fatty composition with regard to the nonacclimated strains. Adaptation to ethanol led to a decrease in the unsaturated/saturated ratio, mainly resulting from an increase in the contribution of short-length fatty acid C12:0 and a decrease of C18:1. The content of C12:0 was related to a higher viability after inoculation of synthetic wine. The MAC increased at higher contents in saturated fatty acid, but its efficiency was strain dependent. | - |
| dc.description | Fil: Bravo Ferrada, Barbara Mercedes. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.description | Fil: Gomez Zavaglia, Andrea. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina | - |
| dc.description | Fil: Semorile, Liliana Carmen. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina | - |
| dc.description | Fil: Tymczyszyn, Emma Elizabeth. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Laboratorio de Microbiología Molecular; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Wiley | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://onlinelibrary.wiley.com/doi/10.1111/lam.12350/abstract | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/lam.12350 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | ACCLIMATION | - |
| dc.subject | ETHANOL STRESS | - |
| dc.subject | FATTY ACID | - |
| dc.subject | WINE | - |
| dc.subject | Biotecnología Industrial | - |
| dc.subject | Biotecnología Industrial | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Effect of the fatty acid composition of acclimated oenological Lactobacillus plantarum on the resistance to ethanol | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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