Results 71 to 80 of about 3,242 (147)

A common bacterial metabolite elicits prion-based bypass of glucose repression

eLife, 2016
Robust preference for fermentative glucose metabolism has motivated domestication of the budding yeast Saccharomyces cerevisiae. This program can be circumvented by a protein-based genetic element, the [GAR+] prion, permitting simultaneous metabolism of ...
David M Garcia, David Dietrich, Jon Clardy, Daniel F Jarosz   +3 more
doaj   +1 more source

The Buffer Capacity and Calcium Concentration of Water Influence the Microbial Species Diversity, Grain Growth, and Metabolite Production During Water Kefir Fermentation

Frontiers in Microbiology, 2019
Eight water kefir fermentation series differing in buffer capacity and calcium concentration of the water used for fermentation were studied during eight backslopping steps.
David Laureys, Maarten Aerts, Peter Vandamme, Luc De Vuyst   +3 more
doaj   +1 more source

Mitochondrial genome from the facultative anaerobe and petite-positive yeast Dekkera bruxellensis contains the NADH dehydrogenase subunit genes

, 2010
The progenitor of the Dekkera/Brettanomyces clade separated from the Saccharomyces/Kluyveromyces clade over 200 million years ago. However, within both clades, several lineages developed similar physiological traits.
Sulo, Pavol, Jure Piškur, Piskur, Jure, Pavol Sulo, Prochazka, Emanuel, Emanuel Procházka, Poláková, Silvia, Silvia Poláková   +7 more
core   +1 more source

Dekkera bruxellensis-spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness

, 2015
Dekkera bruxellensis is a non-conventional yeast normally considered a spoilage organism in wine (off-flavours) and in the bioethanol industry. But it also has potential as production yeast.
Passoth, Volkmar,, Sveriges lantbruksuniversitet., Blomqvist, Johanna,   +2 more
core   +1 more source

Exploring the microbial composition and metabolites in dark tea Kombucha: a comparative analysis with green tea Kombucha

Beverage Plant Research
Kombucha is typically fermented from green or black tea using symbiotic colonies of bacteria and yeasts (SCOBY), known for its rich bioactive components. However, dark tea kombucha, particularly its nonvolatile metabolites, remains underexplored.
Qing Nie, Shuqia Ding, Mingwei Xie, Huan Wu, Qing Guo, Jiayi Yuan, Yuelan Pang, Xianjun Liao, Zhusheng Liu, Zhonghua Liu, Shuxian Cai   +10 more
doaj   +1 more source

Physiology and gene expression profiles of Dekkera bruxellensis in response to carbon and nitrogen availability

, 2013
The assimilation of nitrate, a nitrogenous compound, was previously described as an important factor favoring Dekkera bruxellensis in the competition with Saccharomyces cerevisiae for the industrial sugarcane substrate.
Passoth, Volkmar,, Sveriges lantbruksuniversitet.   +1 more
core   +1 more source

Ethanol production from Dekkera bruxellensis in synthetic media with pentose

, 2018
Ethanol is obtained in Brazil from the fermentation of sugarcane, molasses or a mixture of these. Alternatively, it can also be obtained from products composed of cellulose and hemicellulose, called “second generation ethanol - 2G”.
Carolina B. Codato (5139146), Reinaldo G. Bastos (5139152), Sandra R. Ceccato-Antonini (5139149), Cristina Martini (5139155)   +3 more
core   +1 more source

Osmotic stress response in the wine yeast Dekkera bruxellensis

, 2013
Dekkera bruxellensis is mainly associated with Iambic beer fermentation and wine production and may contribute in a positive or negative manner to the flavor development.
Compagno, Concetta, Piskur, Jure, I. Vigentini, Toscano, Marco, Vigentini, Ileana, S. Galafassi, Galafassi, Silvia, M. Toscano, C. Compagno, J. Piškur   +9 more
core   +1 more source

Complex evolution of the DAL5 transporter family

BMC Genomics, 2008
Background Genes continuously duplicate and the duplicated copies remain in the genome or get deleted. The DAL5 subfamily of transmembrane transporter genes has eight known members in S. cerevisiae.
Woolfit Megan, Hellborg Linda, Arthursson-Hellborg Mattias, Piškur Jure   +3 more
doaj   +1 more source

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

Frontiers in Microbiology, 2019
Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir grains.
Marko Verce, Luc De Vuyst, Stefan Weckx
doaj   +1 more source