International journal of food microbiology, 160(2), 87-93 (2012-11-28)
Sulphur-containing amino acids, cysteine and methionine, are generally found in very low concentrations in grape-juice. The objective of this study was to identify the effects of methionine on aroma compounds formation. Nitrogen source effects on growth, fermentative behaviour and aroma
Applied microbiology and biotechnology, 89(5), 1537-1549 (2011-01-20)
Two deletion mutants expected to be defective in nitrogen catabolite repression (NCR) were constructed in a commercial wine yeast background M2: a ure2 mutant and a dal80 gzf3 double mutant. Wild-type and both mutant strains were fermented in Sauvignon Blanc
Journal of industrial microbiology & biotechnology, 38(3), 423-429 (2010-07-30)
Hydrogen sulfide (H₂S) is a powerful aroma compound largely produced by yeast during fermentation. Its occurrence in wines and other fermented beverages has been associated with off-odors described as rotten egg and/or sewage. While the formation of hydrogen sulfide (H₂S)
Effects of different pretreatment protocols in (NH(4))(2)HPO(4) activation of rice straw on porous activated carbon evolution were evaluated. The pore structure, morphology and surface chemistry of obtained activated carbons were investigated by nitrogen adsorption, scanning electron microscopy and Fourier transform
The main hindrance in the use of polyhydroxyalkanoates (PHAs) as a replacement for existing petroleum-based plastics is their high production cost. The carbon source accounts for 50% of the cost for PHA production. Thus, increasing the yield and productivity of
Nasz zespół naukowców ma doświadczenie we wszystkich obszarach badań, w tym w naukach przyrodniczych, materiałoznawstwie, syntezie chemicznej, chromatografii, analityce i wielu innych dziedzinach.
