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Item Front line defenders of the ecological niche : screeningthe structural diversity of peptaibiotics from saprotrophicand fungicolous Trichoderma/Hypocrea species(2014) Röhrich, Christian R.; Jaklitsch, Walter M.; Voglmayr, Hermann; Iversen, Anita; Vilcinskas, Andreas; Nielsen, Kristian Fog; Thrane, Ulf; Döhren, Hans von; Brückner, Hans; Degenkolb, ThomasApproximately 950 individual sequences of nonribosomally biosynthesised peptides are produced by the genus Trichoderma/Hypocreathat belong to a perpetually growing class of mostly linear antibiotic oligopeptides, which are rich in the non-proteinogenic alpha-aminoisobutyric acid (Aib). Thus, they are comprehensively named peptaibiotics. Notably, peptaibiotics represent ca. 80% of the total inventory of secondary metabolites currently known from Trichoderma/Hypocrea. Their unique membrane-modifying bioactivity results from amphipathicity and helicity, thus making them ideal candidates in assisting both colonisation and defence of the natural habitats by their fungal producers. Despite this, reports on the in vivo-detection of peptaibiotics have scarcely been published in the past. In order to evaluate the significance of peptaibiotic production for a broader range of potential producers, we screened nine specimens belonging to seven hitherto uninvestigated fungicolous or saprotrophic Trichoderma/Hypocrea species by liquid chromatography coupled to electrospray high resolution mass spectrometry. Sequences of peptaibiotics found were independently confirmed by analysing the peptaibiome of pure agar cultures.Item Impact of commercial yeast strains on wine fermentation and formation of metabolites of yellow passion fruit (Passiflora edulis Sims F. flavicarpa Degner)(2010) Srisamatthakarn, Pattharaporn; Rauhut, Doris; Brückner, HansJuice of yellow passion fruit (YPF) was fermented with different commercial yeast strains ofSaccharomyces. This research aimed to investigate the impact of one commercial strain ofSaccharomyces bayanus (Strain A) and two strains of Saccharomyces cerevisiae (Strain B andC) on the fermentation kinetics and formation of metabolites produced by wine yeast in YPFwines. The results showed that most parameters were significantly different depending on theyeast strain used. The YPF wine fermented with the A and B strain showed the most diversefermentation parameters and produced significantly higher concentrations of fatty acid ethylesters, which contribute to very pleasant odours of various fruity notes in YPF wine. However,the B strain also produced high concentrations of acetaldehyde, acetic acid and acetic acidesters in YPF wines. The C strain developed the highest amounts of lactic acid. This strain alsoproduced larger concentrations of keto acids, principally pyruvate and α-ketoglutarate, whichhave implications for wine stability and quality due to their abilities to bind sulphur dioxide.Item The peptide Z-Aib-Aib-Aib-L-Ala-OtBu(2014) Gessmann, Renate; Brückner, Hans; Petratos, KyriacosThe title peptide, N-benzyloxycarbonyl-alpha-aminoisobutyryl-alpha-aminoisobutyryl-alpha-aminoisobutyryl-l-alanine tert-butyl ester or Z-Aib-Aib-Aib-l-Ala-OtBu (Aib is alpha-aminoisobutyric acid, Z is benzyloxycarbonyl and OtBu indicates the tert-butyl ester), C27H42N4O7, is a left-handed helix with a right-handed conformation in the fourth residue, which is the only chiral residue. There are two 4->1 intramolecular hydrogen bonds in the structure. In the lattice, molecules are hydrogen bonded to form columns along the c axis.