Two 2[5H]-furanones as possible signaling molecules in Lactobacillus helveticus

Article Abstract:

Two 2[5H]-furanones, in association with medium-chain fatty acids, were released in whey by Lactobacillus helveticus exposed to oxidative and heat stresses. New autolysins were detected concomitant with the exposure of Lactobacillus helveticus to the supernatants, which can be regarded as conditioned media (CM), and to a commercial furanone, 5-ethyl-3-hydroxy-4-methyl-2[5H]-furanone (HEMFi), having spectral data similar to those of the newly described 2[5H]-furanones.

Science & research, All Other Miscellaneous Chemical Product and Preparation Manufacturing, Chemical preparations, not elsewhere classified, Fatty Acids & Derivatives, Research, Fatty acids

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Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression

Article Abstract:

The various effects of the presence of different aroma compounds on the spoilage of noncarbonated beverages with different amounts of Saccharomyces cerevisiae are analyzed. The results of logistic regression show that the microbiological study of soft drinks can be enhanced by thermal treatment.

Food preparations, not elsewhere classified, All Other Miscellaneous Food Manufacturing, Brewers' Yeast, Brewer's yeast, Saccharomyces cerevisiae, Logistic regression

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Alteration in cellular fatty acid composition as a response to salt, acid, oxidative and thermal stresses in Lactobacillus helveticus

Article Abstract:

Results demonstrate that anaerobic Lactobacillus helveticus responds to environmental stresses by stepping up an oxygen-consuming desaturase system leading to an increased fatty acid desaturation.

Statistical Data Included, Stress (Physiology), Fatty acid metabolism, Fatty acid desaturases

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