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Immediate loading in the mandible has been introduced into clinical practice taking first place and, and because of the characteristics of the bone, this is carried out following a protocol. However, in the maxilla there is no scientific evidence for routinely carrying this out. This is because the maxilla, in general, has a lower bone mass density. Moreover, in the maxilla various densities may coexist (according to Misch's classification) in the same individual. In addition, given the anatomic characteristics of the maxilla (lip and palate resorption), axial alignment can be carried out, but implant parallelism is difficult. The aim of this paper is to analyze the scientific information that we have at our disposal in order to confirm whether immediate loading in the maxilla is possible. For this we will study various aspects of immediate loading in the maxilla: • Overdentures • Fixed complete prostheses • Fixed partial prostheses • Fixed single tooth prostheses • Prosthetic requirements • Contraindications [ABSTRACT FROM AUTHOR]

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Schizosaccharomyces pombe YGS-5 and Saccharomyces cerevisiae G1 strains were used in order to develop an effective method for reducing the gluconic acid content of musts without altering the development of alcoholic fermentation or detracting from quality in the resulting wines. The best results in synthetic media were obtained by using a temperature of 24 degrees C and a sulfur dioxide rate below 100 mg/L under semiaerobic conditions. Sequential inoculation of the musts with YGS-5 first and fermentative G1 yeasts then reduced their gluconic acid content by 85% within 43 h; by contrast, simultaneous inoculation with YGS-5 and G1 provided a reduction of only 40%. The wines with the best sensory and analytical properties were obtained by sequentially inoculating the musts with YGS-5 and, once gluconic acid was removed, G1. The wine obtained by sequential inoculation without removing YGS-5 was that exhibiting the highest odorant activity value (OAV) for the volatile compounds in the floral odor series. A protocol for treating musts containing gluconic acid was developed and tested at the pilot plant scale. The treatment reduced the gluconic acid content by 70% within 46 h with no adverse effect on the analytical or sensory quality of the resulting wines.

The effect of overexpression of the gene ADH2 on metabolic and biological activity in Saccharomyces bayanus V5 during alcoholic fermentation has been evaluated. This gene is known to encode alcohol dehydrogenase II (ADH II). During the biological aging of sherry wines, where yeasts have to grow on ethanol owing to the absence of glucose, this isoenzyme plays a prominent role by converting the ethanol into acetaldehyde and producing NADH in the process. Overexpression of the gene ADH2 during alcoholic fermentation has no effect on the proteomic profile or the net production of some metabolites associated with glycolysis and alcoholic fermentation such as ethanol, acetaldehyde, and glycerol. However, it affects indirectly glucose and ammonium uptakes, cell growth, and intracellular redox potential, which lead to an altered metabolome. The increased contents in acetoin, acetic acid, and L-proline present in the fermentation medium under these conditions can be ascribed to detoxification by removal of excess acetaldehyde and the need to restore and maintain the intracellular redox potential balance.

Penicillium was used to immobilize Saccharomyces cerevisiae, without using physico-chemical external supports, to form yeast biocapsules. The biocapsules, once the Penicillium was killed by the ethanol produced, were used in a grape must fermentation. Must fermentation was carried out for 160 h with the biocapsules and for 300 h with free yeast cells. Acetaldehyde (84 vs. 63 mg/l), isobutanol (217 vs. 194 mg/l), L: -proline (7.7 vs. 6.5 mM: ) and aspartic acid (0.42 vs. 0 mM: ) in final wine were higher with the biocapsules than with free cells.

Schizosaccharomyces pombe 1379 (ATCC 26760) yeast strain in wine substantially increases acetaldehyde and 1,1-diethoxyethane concentrations and to decreases levo-2,3-butanediol, glycerol, acetoin, and gluconic acid concentrations. In this study, S. pombe has been used for the first time to reduce gluconic acid in wine under aerobic conditions. Only acetaldehyde and acetoin exhibited significantly higher levels in the wines containing gluconic acid. The high in vitro specific activity of alcohol dehydrogenase observed may be directly related to the high production of acetaldehyde by the studied fission yeast.