Search Results - "Du Toit, Maret"

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts by Divol, Benoit, du Toit, Maret, Duckitt, Edward

“…Sulphur dioxide has been used as a common preservative in wine since at least the nineteenth century. Its use has even become essential to the making of…”
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Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine by Smit, Anita Y., du Toit, Maret

“…Biogenic amines are compounds, produced primarily by lactic acid bacteria (LAB) that negatively affect the wholesomeness of wine. Standard winemaking practices…”
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Characterization and emended description of Lactobacillus kunkeei as a fructophilic lactic acid bacterium by Endo, Akihito, Irisawa, Tomohiro, Futagawa-Endo, Yuka, Takano, Katsumi, du Toit, Maret, Okada, Sanae, Dicks, Leon M. T

“…Lactobacillus kunkeei is an inhabitant of fructose-rich niches and is a potential member of the fructophilic lactic acid bacteria. In the present study, the…”
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Identification and Partial Characterization of Extracellular Aspartic Protease Genes from Metschnikowia pulcherrima IWBT Y1123 and Candida apicola IWBT Y1384 by REID, Vernita J, THERON, Louwrens W, TOIT, Maret Du, DIVOL, Benoit

“…Classifications Services AEM Citing Articles Google Scholar PubMed Related Content Social Bookmarking CiteULike Delicious Digg Facebook Google+ Mendeley Reddit…”
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Transcriptional and Metabolic Response of Wine-Related Lactiplantibacillus plantarum to Different Conditions of Aeration and Nitrogen Availability by Binati, Renato L., Du Toit, Maret, Snoep, Jacky L., Salvetti, Elisa, Torriani, Sandra

“…Lactic acid bacteria (LAB) perform the process of malolactic fermentation (MLF) in wine. Availability of oxygen and nitrogen nutrients could influence LAB…”
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The Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon Sequencing by Morgan, Horatio H, du Toit, Maret, Setati, Mathabatha E

“…From the time when microbial activity in wine fermentation was first demonstrated, the microbial ecology of the vineyard, grape, and wine has been extensively…”
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Development of a Quantitative PCR for Detection of Lactobacillus plantarum Starters During Wine Malolactic Fermentation by Cho, G.S., Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Karlsruhe, Germany, Kraub, Sabrina, Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Karlsruhe, Germany, Huch, Melanie, Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Karlsruhe, Germany, Toit, Maret Du, Stellenbosch University, Matieland, ZA, South Africa, Franz, Charles M.A.P., Max Rubner-Institute, Federal Research Institute for Nutrition and Food, Karlsruhe, Germany

“…A quantitative, real-time PCR method was developed to enumerate Lactobacillus plantarum IWBT B 188 during the malolactic fermentation (MLF) in Grauburgunder…”
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Lactobacillus: the Next Generation of Malolactic Fermentation Starter Cultures—an Overview by du Toit, Maret, Engelbrecht, Lynn, Lerm, Elda, Krieger-Weber, Sibylle

“…Malolactic fermentation (MLF) is a secondary wine fermentation conducted by lactic acid bacteria (LAB). This fermentation is important in winemaking as it…”
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Early fermentation volatile metabolite profile of non-Saccharomyces yeasts in red and white grape must: A targeted approach by Beckner Whitener, Margaret E., Carlin, Silvia, Jacobson, Dan, Weighill, Deborah, Divol, Benoit, Conterno, Lorenza, Du Toit, Maret, Vrhovsek, Urska

“…Saccharomyces cerevisiae is the main driver of alcoholic fermentation. It is typically inoculated at high levels to ensure successful implantation as well as…”
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Efficacy of ultraviolet radiation as an alternative technology to inactivate microorganisms in grape juices and wines by Fredericks, Ilse N., du Toit, Maret, Krügel, Maricel

“…Since sulphur dioxide (SO 2) is associated with health risks, the wine industry endeavours to reduce SO 2 levels in wines with new innovative techniques. The…”
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Influence of Phenolic Compounds on Activity of Nisin and Pediocin PA-1 by Knoll, Caroline, Divol, Benoit, du Toit, Maret

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Modulation of Wine Flavor using Hanseniaspora uvarum in Combination with Different Saccharomyces cerevisiae, Lactic Acid Bacteria Strains and Malolactic Fermentation Strategies by Du Plessis, Heinrich, Du Toit, Maret, Nieuwoudt, Hélène, Van der Rijst, Marieta, Hoff, Justin, Jolly, Neil

“…Hanseniaspora uvarum is one of the predominant non-Saccharomyces yeast species found on grapes and in juice, but its effect on lactic acid bacteria (LAB)…”
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Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines by du Plessis, Heinrich, du Toit, Maret, Nieuwoudt, Hélène, van der Rijst, Marieta, Kidd, Martin, Jolly, Neil

“…The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts…”
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Identification and characterization of Lactobacillus florum strains isolated from South African grape and wine samples by Mtshali, Phillip S., Divol, Benoit, du Toit, Maret

“…A total of 213 strains of lactic acid bacteria were examined in this study. Among these, 30 strains previously isolated from South African grape and wine…”
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Instrumental measurement of bitter taste in red wine using an electronic tongue by Rudnitskaya, Alisa, Nieuwoudt, Hélène H, Muller, Nina, Legin, Andrey, du Toit, Maret, Bauer, Florian F

“…An electronic tongue (ET) based on potentiometric chemical sensors was assessed as a rapid tool for the quantification of bitterness in red wines. A set of 39…”
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Identification of lactic acid bacteria from vinegar flies based on phenotypic and genotypic characteristics by Groenewald, W.H, Van Reenen, C.A, Todorov, S.D, Du Toit, M, Witthuhn, R.C, Holzapfel, W.H, Dicks, L.M.T

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Enforced Mutualism Leads to Improved Cooperative Behavior between Saccharomyces cerevisiae and Lactobacillus plantarum by du Toit, S. Christine, Rossouw, Debra, du Toit, Maret, Bauer, Florian F.

“…Saccharomyces cerevisiae and Lactobacillus plantarum are responsible for alcoholic and malolactic fermentation, respectively. Successful completion of both…”
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PCR-based DGGE fingerprinting and identification of the microbial population in South African red grape must and wine by Michelle Cameron, Leoni Siebrits, Maret Du Toit, Corli Witthuhn

“…Aim: The aim of this study was to evaluate the microbial population present in red grape must and wine using polymerase chain reaction (PCR)-based denaturing…”
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Designer Yeasts for the Fermentation Industry of the 21st Century by Isak S. Pretorius, Maret du Toit, Pierre van Rensburg

“…The budding yeast, Saccharomyces cerevisiae, has enjoyed a long and distinguished history in the fermention industry. Owing to its efficiency in producing…”
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Influence of environmental parameters on production of the acrolein precursor 3-hydroxypropionaldehyde by Lactobacillus reuteri DSMZ 20016 and its accumulation by wine lactobacilli by Bauer, Rolene, du Toit, Maret, Kossmann, Jens

“…Lactic acid bacteria belonging to the genus Lactobacillus are known to convert glycerol into 3-hydroxypropionaldehyde (3-HPA) during anaerobic glycerol…”
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