2015, Volume 18, Issue 2
Identification of Yeasts Tested for Fermentation on Different Carbon Sources
1 Pharmacorp Innovation SRL, Unirii Avenue, 030138, Bucharest, Romania
2 University Politehnica of Bucharest, Faculty of Biotechnical Systems Engineering, Bucharest, Romania
3 Pharmacorp Innovation SRL, Bucharest, Romania
4 National Research and Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, Uzinei Street no. 4, PO Box Râureni 7, 240050, Râmnicu Vâlcea, Romania
5 Biotech Corp SRL, Râmnicu Vâlcea, Romania
6 University of Bucharest, Faculty of Physics, 3Nano-SAE Research Centre, Bucharest-Măgurele, Romania
*Corresponding author: Diana Iuliana Barbulescu, E-mail:barbulescudia@yahoo.com and Radu Tamaian, E-mail: radu.tamaian@icsi.ro
Published: October 2015Abstract
Yeasts have a high impact on food and beverage production. These micro-organisms can be isolated from different sources (e.g. soil, leaf, residual biomass resulting from winemaking process) and can be identified by different methods. Our approach describes one method for isolation and one method for identification of yeasts from Buzău (Romania) wine area. After identification, using a shotgun proteomics approach (MALDI-TOF mass spectrometry), of a Saccharomyces cerevisiae (National Center for Biotechnology Information, Bethesda MD, USA – NCBI ID: 4932) strain with a high economical value, we focused on cultivating this particular yeast on two type of carbon sources in order to obtain yeast biomass at micropilot level.
Keywords
yeast, MALDI-TOF mass spectrometry, wine
Tag search yeast MALDI-TOF mass spectrometry wine
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ISSN 1582-2575
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