Results 241 to 250 of about 1,981,255 (288)

Beyond Foodborne Pathogens: An Integrated Assessment of the Microbiological Safety of Bulgarian White Brined Cheese. [PDF]

Foods
Ermenlieva N, Stamova S, Ibryamova S, Ivanova N, Atanasova P, Marinova V, Tsankova G, Georgieva E.   +7 more
europepmc   +1 more source

Kombucha as a Reservoir of Probiotic Yeasts Tailored for Plant-Based Fermentations. [PDF]

J Fungi (Basel)
Canonico L, Agarbati A, Zannini F, Ciani M, Comitini F.   +4 more
europepmc   +1 more source

Antigenotoxic potential of food-borne yeasts.

, 2016
Suzzi G., Corsetti A., Prete R., Ciarrocchi A., Perpetuini G., Schirone M., Tofalo R.   +6 more
core   +1 more source

Fermentation characteristics and industrial potential of <i>kuratsuki</i> sake yeasts isolated from Niigata Prefecture, Japan. [PDF]

Mycoscience
Kuribayashi T, Tanaka J, Sugawara M, Sato K, Nabekura Y, Joh T, Aoki T.   +6 more
europepmc   +1 more source

Black Yeasts in Cold Habitats

, 2013
Black yeasts have already been known since the end of the nineteenth century, but for a number of reasons, only few workers were familiar with them. That was since recently, until the wealth of biodiversity, stunning ecologies and potential applications have become apparent.
Selbmann, L., de Hoog, G.S., Zucconi, L., Isola, D., Onofri, S.   +4 more
core   +4 more sources

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Medical significance of the so-called black yeasts

European Journal of Epidemiology, 1987
Infections caused by the black yeasts (leveduras pretas) are reviewed with respect to their clinical manifestations, classification under the umbrella term, phaeohyphomycosis, and differentiation from chromoblastomycosis. Data on the prevalence of black yeasts submitted to a national reference diagnostic center are provided.
Libero Ajello, A A Padhye, A A Padhye
exaly   +3 more sources

Coenzyme Q systems in ascomycetous black yeasts

Antonie Van Leeuwenhoek, 1989
72 Strains belonging to 44 species of ascomycetous black yeasts were analyzed for their coenzyme Q systems. Prevalent were Q-10 and dihydrogenated Q-10 systems. Members of the Dothidealean suborder Dothideineae have Q-10(H2), while those belonging to the suborder Pseudosphaeriineae mostly have Q-10.
G W van Eijk
exaly   +3 more sources

Evolution of black yeasts: possible adaptation to the human host

Antonie Van Leeuwenhoek, 1993
Ascomycetous black yeasts show adaptations to a wide array of environmental conditions. Dothideaceous black yeasts are mostly found on plant leaves, while among herpotrichiellaceous species there are numerous opportunists on humans. Factors which are of ecological significance include the presence of melanin and carotene, formation of thick cell walls ...
G Sybren de Hoog
exaly   +3 more sources

A taxonomic study in the “black yeasts”

Mycopathologia, 1962
exaly   +3 more sources