Understanding Kombucha Tea Fermentation: A Review.
Journal of Food Science, 2018 Kombucha is a beverage of probable Manchurian origins obtained from fermented tea by a microbial consortium composed of several bacteria and yeasts.
S. A. Villarreal-Soto +4 more
semanticscholar +1 more source
Construction of acetoin high-producing Bacillus subtilis strain
Biotechnology & Biotechnological Equipment, 2016 This paper describes the construction and selection of a high-producing mutant, Bacillus subtilis HB-32, with enhanced acetoin yield and productivity. The mutant was obtained by the protoplast fusion of a Bacillus subtilis mutant TH-49 (Val−) producing ...
Yanjun Tian +5 more
doaj +1 more source
Efficient gene editing in Corynebacterium glutamicum using the CRISPR/Cas9 system
Microbial Cell Factories, 2017 Background Corynebacterium glutamicum (C. glutamicum) has traditionally been used as a microbial cell factory for the industrial production of many amino acids and other industrially important commodities. C. glutamicum has recently been established as a
Feng Peng +6 more
doaj +1 more source
High-level fed-batch fermentative expression of an engineered Staphylococcal protein A based ligand in E. coli: purification and characterization [PDF]
, 2015 The major platform for high level recombinant protein production is based on genetically modified microorganisms like Escherichia coli (E. coli) due to its short dividing time, ability to use inexpensive substrates and additionally, its genetics is ...
Fernández Lahore, Marcelo +5 more
core +1 more source
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
core +1 more source
Alcoholic fermentation by ‘non‐fermentative’ yeasts
Yeast, 1986 AbstractAll type strains of ‘non‐fermentative’ yeasts, available in the culture collection of the Centraalbureau voor Schimmelcultures, were reinvestigated for their capacity to ferment glucose in the classical Durham tube test. Although visible gas production was absent, nearly all strains produced significant amounts of ethanol under the test ...
Van Dijken, J.P. (author) +4 more
openaire +4 more sources
Microbial Cell Factories, 2020 Background Corynebacterium glutamicum is a traditional food-grade industrial microorganism, in which an efficient endotoxin-free recombinant protein expression factory is under developing in recent years.
Manman Sun +7 more
doaj +1 more source
Ionotropic receptors mediate nitrogenous waste avoidance in Drosophila melanogaster
Communications Biology, 2021 Dhakal et al. use chemoreceptor screening on three ionotropic receptors in Drosophila, IR25a, IR76b, IR51b to evaluate their impact on avoidance behaviors against nitrogenous waste products.
Subash Dhakal +3 more
doaj +1 more source
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
core +1 more source
Foods, 2020 Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments.
Aleksei Kaleda +8 more
doaj +1 more source