Progress report
Reporting Period from 7 June 2010 to 1 May 2011
Yüklə 344,74 Kb.
|
- Bu səhifədəki naviqasiya:
- BIOFLAVOUR
- Books / Chapters of books
Reporting Period from 7 June 2010 to 1 May 2011 II. Scientific Report II.A. Innovative networking The BIOFLAVOUR COST Action contributed to the expertise and research orientations of the partners by diffusing information related among others to wine fermentation and the production of aroma compounds such as aldehydes, higher alcohols, esters, terpenes and others, as well as with knowledge about new analytical methods for these compounds, and specifically gas-chromatographic methods. New yeast strains with ability to produce various flavour compounds are currently being isolated for wine making at the University of Food Technologies of Plovdiv (Bulgaria) and in the Faculty of Chemical and Food Technology of Bratislava (Slovak Republic) for the production of alcoholic (beer, wine, mead) and of special fermented beverages like non-alcoholic beer. The BIOFLAVOUR COST Network provides the platform to share these results. The University of Food Technologies of Plovdiv (Bulgaria) is a partner in a new project proposal under FP7 entitled “Strategies for improving communication between social and consumer scientists, food technology developers and consumers”. The project addresses topic KBBE.2011.2.1-01 and is related to the original character of the BIOFLAVOUR Action by aiming at ensuring that innovations in the food sector occur in a more socially informed way reducing thus the likelihood that they are shunned by consumers. In collaboration with BIOFLAVOUR partners from Plant Research International (University of Wagenigen and Research Centre, Netherlands), and the Department of Mediamatics of TU Delft, the Industrial Microbiology section of TU Delft successfully applied for a Booster grant from the Netherlands Genomics Initiative. The project is entitled ”Microbial synthetic biology for exploitation of plant biodiversity” and will be granted for the period going from September 2011 to October 2013. Furthermore, the Industrial Microbiology section of TU Delft is part of the BE-Basic project Biobased Ecologically Balanced Sustainable Industrial Chemistry -. The mission of this project is to develop industrial biobased solutions for a sustainable society. The project entitled “Anaerobic Production of Amino acids using S. cerevisiae” is a collaboration with the Univeristy of Groningen over the period going from May 2011 to May 2015. A new Slovak National Project focused on bioflavour, entitled “Production of Yeast Sensory and Biologically Active Metabolites” by the Faculty of Chemical and Food Technology of Bratislava started on January 2011; the registration number of the project is 1/0096/11. The Canakkale Onsekiz Mart University (Turkey) obtained a grant by TUBITAK for its project entitled “The Production and Optimization of Natural Aroma Compounds from Agricultural Wastes by using Microorganisms” The Italian Regional Agency “Basilicata Innovation” funded the project entitled ”Wild yeasts selected to produce specific beers in Basilicata region” by the Università degli Studi della Basilicata of Potenza. Two new National Programs related to the BIOFLAVOUR Action were raised by the Institute of Agrochemistry and Food Technology of Paterna (Spain): (i) “Spanish network of researchers on filamentous fungi (MICELIO)”. MICINN, BFU2009-05707-E/BMC (2010–2012) and (ii) “Biotechnology of lignocellulosic materials: Molecular, enzymatic and chemical challenges for its application in industry and environment”. MICINN, BIO2009-07866-E/B (2010–2012) The BIOFLAVOUR COST Action partner DECHEMA e.V. started a collaboration project with Symrise entitled “Development of a novel biocatalytic process for the production of (-)-menthol from renewable resources”. A Joint Research and Technology Programme (2011-2012) between Greece and the Republic of Serbia was submitted as the result of bilateral collaborations between BIOFLAVOUR COST Action partners. EPTES (Switzerland) is working on proposal in collaboration with other partners in order to develop a methodology for the production of high-added value natural bioflavour compounds produced by yeasts as an ingredient for different applications such as cosmetics, food, neutraceutical, etc. This project will increase the competitiveness of the company and will give EPTES the opportunity to raise its revenues and diverse company activities. A joint project proposal “BG BIOFLAVOUR” between University of Food Technologies of Plovdiv and the Biological Faculty of Sofia University was developed and submitted to the Bulgarian Ministry of Education, Science and Youth for co-financing of the research activities related to the BIOFLAVOUR COST Action. II.B. Inter-disciplinary networking The BIOFLAVOUR COST Action is by definition an inter-disciplinary project. One specific example is the integrative “Systems Biology” approach conducted at INSA Toulouse for the “Physiogenomics Study of the Tolerance of Saccharomyces cerevisiae to 2 Phenylethanol”. In this project, the microbial physiology and functional genomics expertise of the PHYGE team at INSA Toulouse in large scale screening and transcriptomic studies is combined with that of statisticians of the Mathematics Institute of Paul Sabatier University and of INSA Toulouse, with the technical capacities for cell membranes analysis of the University Rovira i Virvili from Tarragona (Spain) and with those for ROS determination by the Institute of Pharmacy and Molecular Biotechnology of Heidelberg (Germany) and the Cell Energetic Metabolism Laboratory of Bordeaux (France). Another example is the ”Microbial synthetic biology for exploitation of plant biodiversity” project funded by the Netherlands Genomics Initiative were the knowledge and expertise in plant biology and the involvement in plant genome sequencing programs of Plant Research International from Wageningen is advantageously associated with the expertise of TU Delft Microbiology section in yeast physiology and ability to engineer its metabolism. Biological, physical and chemical knowledge and expertise are brought together in the starting collaboration between the Institute of Nanobiology and Structural Biology of Budejovice (Czech Republic) and the Department of Applied Chemistry of the Public University of Navarra (Spain) where magnetically modified baker’s yeast are tested for the removal of volatile phenols (4 ethylphenol and 4 ethylguaiacol) from wine. In order to reinforce the modelling expertise of the BIOFLAVOUR Network, Eduardo AGOSIN TRUMPER from the Chemical Engineering and Bioprocesses Department of the Catholic University of Chile has joined WG4 of the Action and is working in collaboration with INRA SPO Montpellier (France). A multi and inter-disciplinary approach is essential for the development of knowledge and of tailored bioprocesses in the field of natural flavour and fragrance compounds. It constitutes as such a fundamental basis of the BIOFLAVOUR COST Action. II.C. New networking Nine additional experts have joined the BIOFLAVOUR COST Action FA0907: Marcos A. DE MORAIS J. from Brazil (non-COST Country) Ivo ŠAFARIK and Jana HAJSLOVA from Czech Republic Fani MANTZOYRIDOY and Adamantini PARASKEVOPOULOU from Greece Ayelet FISHMAN from Israel Arlete FAIA from Portugal Nadia PLATA from Switzerland Yonca KARAGUL YUCEER from Turkey The total number of individual participants involved in the BIOFLAVOUR COST Action is 67. Among them 27 (40%) are female and 3 Early Stage Researchers: Frank KOOPMAN from TU Delft (Netherlands), Jean-Roch MOURET from INRA SPO (France) and Jure ZUPAN from the Biotechnical Faculty of Ljubljana (Slovenia). Dr. Frank Koopman is heavily involved in the collaboration between TU Delft and Plant Research International from Wageningen. Dr. Jean-Roch MOURET visited the VIB Laboratory for Systems Biology & Laboratory for Genetics and Genomics of KU Leuven (Belgium) in March 2011 for a scientific meeting with Sofie SAERENS and Kevin VERSTREPEN. Jure ZUPAN will give an oral presentation at the 2nd European Yeast Flavour Workshop (EYF Workshop) organized by the BIOFLAVOUR COST Action in Delft. PhD and Master students have also intensively participated both in the 1st and in the 2nd EYF Workshops (5 PhD and 4 Master Students in Toulouse and 3 PhD Students in Delft). Gabriele ROMAGNOLI from TU Delft will do a STSM to Edward LOUIS Laboratory at the University of Nottingham (United Kingdom, 06/06 to 07/08/2011). Two other STSMs are currently being organized: (i) Wilfried SCHWAB from TU München (Germany) to TU Delft and (ii) Gustavo M. DE BILLERBECK from INSA Toulouse (France) to TU Delft. A fourth STSM is expected in the next months. Prof. Marcos A. DE MORAIS J. from the University of Pernambuco, Brazil (a non-COST Country), is involved in the BIOFLAVOUR COST Action through collaborations with the PHYGE team from INSA Toulouse that are particularly dedicated to the analysis of flavour biosynthesis related genes expression in yeast during the manufacture of cachaça, a typical alcoholic beverage from Brazil. In March 2011, the Department of Biotechnology of UFT (Plovdiv, Bulgaria) participated to AGRIFOOD, a specialized exhibition that took place in Plovdiv. Involvement in the BIOFLAVOUR COST Action and the project objectives were disseminated as part of the research and networking activities of the Department. Dr. Philippe BLANC (INSA Toulouse, France) was invited as speaker at the 3rd MoniQA International Conference (September 2011, Varna, Bulgaria). The BIOFLAVOUR COST Action participated extensively in the advancement and promotion of scientific knowledge in this period: 36 papers were published in peer-reviewed scientific journals, 11 communications and 8 posters were presented in international conferences, and 2 books were edited. Moreover, 23 supplementary oral communications and 19 other posters were presented at the first scientific meeting of the Action organized at INSA Toulouse (28-29th October 2010). A book of abstracts was edited at this occasion and the event was covered by the local press media. Moreover, the experts of the BIOFLAVOUR COST Action will present their scientific and technical activities at the XIII Weurman Flavour Research Symposium that will be held 27-30th September 2011 in Zaragoza, Spain. Networking through and by the BIOFLAVOUR COST Action includes support and interest of leading industries in the field of flavour and fragrances and of yeast producers/consumers: Givaudan, IFF, DSM, Puratos, Lallemand, Sarco-Laffort, Saf-Isis, EPTES and Heineken. Activities and projects with the BIOFLAVOUR COST Network colleagues
II.D. Self evaluation In this first period, the main success of the BIOFLAVOUR Action was to bring together scientists with in-depth knowledge in the flavour and fragrance area and leading industries working in this field. The successful and stimulating plenary scientific meeting (1st European Yeast Flavour Workshop) organized at the beginning of the period increased exchanges between the BIOFLAVOUR partners and catalyzed new collaborations and projects as well as the advancement and promotion of scientific knowledge through peer-reviewed publications in high impact journals and oral and poster presentations in international conferences. A minor drawback of this first period was the relatively reduced number of STSMs. This should be increased in year 2 by online advertising and one-to-one encouragement. IV. Annex Publications Blank, I.; Wüst, M.; Yeretzian, C. Expression of Multidisciplinary Flavor Science: Research Highlights from the 12th Weurman Symposium J. Agric. Food Chem. 2009, 57, 9857-9859 Botelho, G., A. Mendes-Faia, M. C. Climaco 2010. Characterisation of free and glycosidically bound odourant compounds of Aragonez clonal musts by GC-O. Anal. Chimica Acta 657, 198-203. Brandolini, Maietti A, Tedeschi P., Capece A., Romano P. (2011) Influence of Saccharomyces cerevisiae wine strains on total antioxidant capacity. Annals of Microbiology, 61(1): 125-130.
Green Notes - Natürliche Aromastoffe durch biokatalytische Umwandlung von Fettsäuren. Chemie Ingenieur Technik 82 (9) 1524
Überexpression von Chloroperoxidase in Caldariomyces fumago. Chemie Ingenieur Technik 82 (9) 1528
Metabolic variation reflects environmental adaptation and genetic population structure in Saccharomyces cerevisiae. Submitted Capece A., Pietrafesa R., Romano P. (2011) Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of "Inzolia" grapes. World Journal of Microbiology and Biotechnology, in press. Capece A., Romaniello R., Poeta C., Siesto g., Massari C, Pietrafesa R., Romano P. (2011) Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast. Annals of Microbiology, 61(1): 49-56. Capece A., Romaniello R., Siesto G., Pietrafesa R., Massari C., Poeta C., Romano P. (2010) Selection of indigenous Saccharomyces cerevisiae strains for Nero d'Avola wine and evaluation of selected starter implantation in pilot fermentation. International Journal of Food Microbiology, 144: 187–192. Çekiç S. Z., Holtmann D., Güven G., Mangold K.-M., Schwaneberg U., Schrader J. (2010) Mediated electron transfer with P450cin. Electrochemistry Communications 12 (11) 1547-1550
Mediated Electron Transfer with P450cin Chemie Ingenieur Technik 82 (9) 1539
Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis. International Journal of Food Microbiology, 140: 239–248.
Assessing the complex architecture of polygenic traits in diverged yeast populations. Molecular Ecology. doi: 10.1111/j.1365-294X.2011.05005.x
Production of methionol and 3-(methylthio)- propylacetate with yeasts. In: Expression of Multidisciplinary Flavour Sciene. Proceedings of the 12th Weurman Symposium, July 2008, Interlaken, Switzerland (eds. I. Blank, M. Wüst, C. Yeretzian) Zürcher Hochschule für Angewandte Wissenschaften 354-357 Hrivnak J., Smogrovicova D., Lakatosova J., Nadasky P. Technical note – Analysis of beer aroma compounds by solid-phase microcolumn extraction. J. Inst. Brew. 116 (2) 167-169, 2010.
Determination of beer aroma compounds using headspace solid-phase microcolumn extraction. Talanta 83 (1) 294-296, 2010.
A recombinant α-dioxygenase from rice to produce fatty aldehydes using E. coli. Applied Microbiology and Biotechnology (90) 3 989-995
J. Applied Microbiol. 108, 540-549. Mendes-Ferreira, A., C. Barbosa, E. Jiménez-Martí, M. del Olmo, A. Mendes-Faia 2010.The wine yeast strain-dependent expression of genes implicated in sulfide production in response to nitrogen availability. J. Microbiol. Biotechn. 20 (9):1314-1321. Mendes-Ferreira, Ana, Catarina Barbosa, Patrícia Lage, Arlete Mendes-Faia. The impact of nitrogen on yeast fermentation and wine quality. A review. (submitted) Mirata M. A., Schewe H., Holtmann D., Schrader J. (2010) Integrierte Bioproduktion und selektive Aufreinigung von Perillasäure. Chemie Ingenieur Technik 82 (1-2) 101-109
Efficient bioproduction of natural R-(+)-perillic acid. Bioprocédé haute performance pour la production d'acide périllique naturel. Proceedings of Cosm'ing 2010 5th International Symposium Cosmetic Ingredients & Biotechnology. 23.-25. June 2010, St. Malo, France. 69-75 Mirata M.A., Schrader J. (2010) Integrated bioprocess for the production of the natural antimicrobial monoterpene R-(+)-perillic acid with P. putida In: Expression of Multidisciplinary Flavour Sciene. Proceedings of the 12th Weurman Symposium, July 2008, Interlaken, Switzerland (eds. I. Blank, M. Wüst, C. Yeretzian) Zürcher Hochschule für Angewandte Wissenschaften 344-348 Mirata M.A., Wüst M., Mosandl A., Schrader J. (2010) Linalool biotransformation with fungi In: Expression of Multidisciplinary Flavour Sciene. Proceedings of the 12th Weurman Symposium, July 2008, Interlaken, Switzerland (eds. I. Blank, M. Wüst, C. Yeretzian) Zürcher Hochschule für Angewandte Wissenschaften 349-353 Morakul S, Athes V, Mouret JR, Sablayrolles JM. (2010) Comprehensive study of the evolution of gas-liquid partitioning of aroma compounds during wine alcoholic fermentation. J Agric Food Chem. 58:10219-25.
Modelling of the gas–liquid partitioning of aroma compounds during wine alcoholic fermentation and prediction of aroma losses. Process Biochemistry, 46:1125-1131. Muffler K., Leipold D., Scheller M.-C., Haas C., Steingroewer J., Bley T., Neuhaus H. E., Mirata M. A., Schrader J., Ulber R. (2011) Biotransformation of triterpenes. Process Biochemistry (46) 1-15 Nadasky P., Smogrovicova D.: Senzorická stabilita piva (Sensory Stability of Beer). Chem. Listy 104 (9) 838-845, 2010. Parts L., Cubillos F.A., Warringer J., Jain K., Salinas F., Bumpstead S.J., Molin M., Zia A., Simpson J.T., Quail M.A., Moses A., Louis E.J., Durbin R., Liti G. Revealing the genetic structure of a trait by sequencing a population under selection. Genome Research 2011(In Press).
Mikrobielle Oxidation von Monoterpenen BIOspektrum 16 (5) 555-557
Eur. Food Res. Technol. 2010, 231, 581-588 Oral communications Dequin S. (2011) Opportunities offered by genomics to develop novel wine yeast strains. Workshop “Qualita, innovazione et territorio”, Parlermo, Italy. 4-5 February 2011. Dequin S. (2011) Low-alcohol yield yeast: a way to carry on? ENOFORUM, Arezzo, Italy. 4-6 May 2011. Etschmann M.M.W., Buchhaupt M., Schrader J. Integrated bioprocess for the production of natural green notes with yeasts coexpressing lipoxygenase and hydroperoxide lyase. 9th Wartburg Symposium on aroma chemistry and biology, 13.-16. April 2010, Eisenach
ICBF - 2010, Curitiba, Brazil. Mouret J. R., Morakul S., Nicolle P., Aguera E., Perez M., Athes V., Sablayrolles J.M. (April 2011). Interest of on-line higher alcohol and ester determinations during winemaking fermentations. Fruit & Veg processing, Avignon, France. Romano P., Capece A., Romaniello R., Siesto G., Pietrafesa R., Massari C., Poeta C. (2011) Saccharomyces cerevisiae yeasts from the vineyards: technological traits and strain implantation as tools for starter selection. 2° International Wine Microbiology Symposium, March 29-30 - Tenaya Lodge Yosemite (California). Schrader J. Biotechnological production of aroma compounds. 28. DECHEMA- Annual meeting of biotechnologists. German-Turkish Workshop: „Biotechnology and Bioengineering – New Frontiers and Horizons”. 21.-23. September 2010, Aachen
Xylan/Xylose utilization in Aspergillus nidulans. IMC9. The Biology of Fungi Edinburgh, UK, Agosto 2010. Walisko R., Nacke C., Mirata M.A., Etschmann M., Schrader J. Oxidative cleavage of carotenoids with Arabidopsis thaliana dioxygenase AtCCD1 for highly selective production of natural aroma compounds. 8 th European Symposium on Biochemical Engineering Science (ESBES), 06. - 08. September 2010, Bologna/I Posters Cadière A, Tilloy V., Camarasa C, Julien-Ortiz A, Dequin S (2010). Etude métabolique et génétique d’un mutant de la souche œnologique EC1118 obtenu par évolution adaptative in vivo. Colloque Levures, modèle et outils LMO9, Strasbourg, France.
ENOFORUM, May 3-5 - Arezzo (Italy) Pietrafesa R., Capece A., Romano P. (2011) Immobilizzazione di lieviti essiccati di interesse enologico. ENOFORUM, May 3-5 - Arezzo (Italy)
Bioconversion of fatty acids into green notes by yeast expressing lipoxygenase and hydroperoxide lyase. 2010 Yeast Genetics and Molecular Biology Meeting, 27. Juli-1. August 2010, Vancouver/K Kähne F., Buchhaupt M., Schrader J. Biotechnological production of fatty aldehydes. Biocat2010, 5th International Congress on Biocatalysis, 29. August-2.September 2010, Hamburg Buchhaupt M., Etschmann M.M.W., Schrader J. Bioconversion of fatty acids into green notes by yeast expressing lipoxygenase and hydroperoxide lyase. Biocat2010, 5th International Congress on Biocatalysis, 29. August-2.September 2010, Hamburg Holtmann D., Buchhaupt M., Etschmann M.M.W., Schrader J. Bioconversion of fatty acids into green notes by yeast expressing lipoxygenase and hydroperoxide lyase. 8 th European Symposium on Biochemical Engineering Science (ESBES), 06. - 08. September 2010, Bologna/I Buchhaupt M., Etschmann M.M.W., Schrader J. Bioconversion of fatty acids into green notes by yeast expressing lipoxygenase and hydroperoxide lyase. 28. DECHEMA Jahrestagung der Biotechnologen, 21.-23.09.2010, Aachen Books / Chapters of books De Canio P., De Bari I., Romano P. (2011) Latest frontiers in the biotechnologies for ethanol production from lignocellulosic biomass. In: "Biofuel / Book 2", ISBN 978-953-307-478-8, in press. Kaup, B.A., Piantini, U., Wüst, M., Schrader, J. Oxidation and halo-hydroxylation of monoterpenes with chloroperoxidase from Leptoxyphium fumago. In: J. Whittall, P.W. Sutton (eds.) Practical Methods for Biocatalysis and Biotransformations. John Wiley & Sons, Chichster 2010 Yüklə 344,74 Kb. Dostları ilə paylaş:
|