Results 181 to 190 of about 167,310 (292)

Screening of Brazilian Isolated Yeasts Reveals Multiple Potential Chassis for Industrial Biotechnology

Yeast, EarlyView.
Harnessing Brazilian microbial diversity, comprehensive phenotypic screening of 79 yeast isolates identified non‐conventional strains with superior multi‐stress tolerance and metabolic versatility compared to S. cerevisiae under industrially relevant conditions.
Giovanna R. Maklouf, Lara I. S. Sousa, Juliana Pimentel Galhardo, Cecilia Trivellin, João Pedro R. Prado, Tássia Cristina da Silva, Ana C. S. R. de Carvalho, Juliana José, Gonçalo A. G. Pereira, Marcelo F. Carazzolle, Fellipe S. B. de Mello   +10 more
wiley   +1 more source

Valorisation of insect infested sweet sorghum reeds towards production of a fermented beverage. [PDF]

BMC Microbiol
Makopa TP, Semumu T, Gaaipone MT, Masemola T, Ramchuran S, Vrhovsek U, Zhou N.   +6 more
europepmc   +1 more source

Chemical Constitution and Antimicrobial Activity of Kefir Fermented Beverage. [PDF]

Molecules, 2021
Al-Mohammadi AR, Ibrahim RA, Moustafa AH, Ismaiel AA, Abou Zeid A, Enan G.   +5 more
europepmc   +1 more source

Comparative Genomics and Heterologous Complementation Reveal Sequence and Structural Divergence of Selected Transcription Factors From Spathaspora passalidarum

Yeast, EarlyView.
Comparative genomic analyses identified substantial sequence and structural differences between transcription factors from Spathaspora passalidarum and their Saccharomyces cerevisiae counterparts. Heterologous expression of YAP1 and MSN‐like genes in corresponding S.
Fernanda Matias Albuini, Alex Gazolla de Castro, Lílian Emídio Ribeiro, Lizandra Cristina de Oliveira Figueiredo Gazolla, Carlos Augusto Rosa, Tiago Antônio de Oliveira Mendes, Luciano Gomes Fietto   +6 more
wiley   +1 more source

Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize-Based Indigenous Fermented Beverage. [PDF]

Int J Food Sci
Madilo FK, Letsyo E, Kortei NK, Adzinyo OA, Kunadu AP.   +4 more
europepmc   +1 more source

Technological characterisation and probiotic traits of yeasts isolated from Sha'a, a Cameroonian maize-based traditional fermented beverage. [PDF]

Heliyon, 2022
Tchamani Piame L, Kaktcham PM, Foko Kouam EM, Fotso Techeu UD, Ngouénam RJ, Zambou Ngoufack F.   +5 more
europepmc   +1 more source

Using Whole Genome Sequencing to Decipher the Metschnikowia pulcherrima Complex

Yeast, EarlyView.
ABSTRACT Metschnikowia pulcherrima, an ascomycetous yeast, has been frequently isolated from various substrates associated with agriculture such as nutrient‐rich plant materials (fruit, fruit juices and fermenting grape must), soil and with various insects including fruit flies.
El Khoury Samer, Grondin Cecile, Devillers Hugo, Groenewald Marizeth, Legras Jean‐Luc   +4 more
wiley   +1 more source

Influence of <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i> Individual and Collaborative Inoculation on Flavor Characteristics of Rose Fermented Beverage. [PDF]

Foods
Zhou Y, Chao Y, Huang C, Li X, Yi Z, Zhu Z, Yan L, Ding Y, Peng Y, Xie C.   +9 more
europepmc   +1 more source

Uneven Culturable Yeast Communities Harbored by Two Sympatric Stingless Bee Species: Scaptotrigona depilis and Tetragona clavipes

Yeast, EarlyView.
To explore the yeast diversity associated with Brazilian stingless bees, we collected samples from bees and their provisions. Sympatric bee species harbor distinct yeast communities, providing insights into bees' foraging choices. Moreover, these communities are dominated by specific taxa with similar metabolic profiles.
Rodolfo Bizarria Jr., Ana Ligia Leandrini de Oliveira, Bárbara Gimenes de Castro, Mônica Tallarico Pupo   +3 more
wiley   +1 more source

Fermented beverage production

LWT - Food Science and Technology, 1995
  +4 more sources