Monica V. Herrero

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The flow cytometry (FC) technique used with certain fluorescent dyes (ChemChrome V6 [CV6], DRAQ5, and PI) has proven useful to label and to detect different physiological states of yeast and malolactic bacterium starters conducting cider fermentation over time (by performing sequential inoculation of microorganisms). First, the technique was tested with(More)
Flow cytometry (FC) has been introduced to characterize and to assess the physiological states of microorganisms in conjunction with the classical plate-counting method. To show the applicability of the technique, in particular for the development of kinetic models, pure culture fermentation experiments were followed over time, using both prokaryotic(More)
Bioaugmentation (the process of adding selected strains/mixed cultures to wastewater reactors to improve the catabolism of specific compounds, e.g. refractory organics, or overall COD) is a promising technique to solve practical problems in wastewater treatment plants, and enhance removal efficiency. The potential of this option can now be enhanced in order(More)
Malolactic fermentation (MLF) is an important step in cider production in order to allowing for improvement of microbiological stability and organoleptic characteristics of cider. Induction of this fermentation by using starter cultures enables a better control over this bioprocess, but although it is a common practice in winemaking, starters specifically(More)
Different sizes of viable-but-nonculturable cell subpopulations of a lactic acid bacterium strain were induced by adding increasing amounts of SO(2). The experimental data obtained here were fitted to a segregated kinetic model developed previously. This procedure allowed us to determine in quantitative terms the contribution of this physiological state to(More)
A complex substrate, reconstituted concentrated apple juice, was used for testing the principal processes during yeast and malolactic bacteria fermentations. Interactions between microorganisms were studied based on two controlled inoculation procedures, and at different fermentation temperatures. Temperature had a more important effect on yeast growth than(More)
SO(2) is widely used in cider fermentation but also in other alcoholic beverages such as wine. Although the authorized limit is 200 ppm total SO(2), the International Organizations recommend its total elimination or at least reduction due to health concerns. Addition of SO(2) to apple juice at levels frequently used in industrial cidermaking (100 mg/L)(More)
Skin biopsy specimens from 12 patients with plasmo-proliferative disease (myeloma and macrogobulinemia) were histopathologically and histochemically examined. In all the cases studied (by a biopsy obtained from the hand) there were alterations in the dermal microvasculature characterized by thickening of the PAS-stained basal membrane, endothelial swelling(More)
Appropriate selection of holistic management strategies for livestock farming systems requires: (1) understanding of the behaviour of, and interrelations between, the di€erent parts of the system; (2) knowledge of the basic objectives of the decision maker managing such enterprise; and (3) understanding of the system as a whole in its agro-ecoregional(More)
Yeast extract addition to reconstituted apple juice had a positive impact on the development of the malolactic starter culture used to ensure malolactic fermentation in cider, using active but non-proliferating cells. In this work, the reuse of fermentation lees from cider is proposed as an alternative to the use of commercial yeast extract products.(More)