Results 31 to 40 of about 8,594 (182)
FermentationKluyveromyces marxianus is a food-grade yeast known for its diverse beneficial traits, making it an attractive candidate for both food and biotechnology applications. This study explores the potential of Kluyveromyces marxianus as a promising alternative
Lichao Dong +7 more
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Optimizing Growth Conditions of Kluyveromyces marxianus for Mannan Production as a Bioemulsifier
Applied Food Biotechnology, 2020 Background and objective: Mannan which is a linear glycoprotein with β-1,4 links carrying mannose units bind to proteins, includes natural amphiphiles and serves as a bioemulsifier.
Ashraf Hajhosseini +3 more
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Kluyveromyces lactisâ a retrospective [PDF]
FEMS Yeast Research, 2006 The use of Kluyveromyces lactis for research started in early 1960s. In contrast to most cases of yeast research, the study of this particular species was initially motivated by a purely academic question, that is, possible adaptive regulation of sugar metabolism in a lower eukaryote. Biotechnological interest in K. lactis came much later.
openaire +2 more sources
The power of many: when genetics met yeasts and high‐throughput
Biological Reviews, EarlyView.ABSTRACT In recent years, complex technological capabilities have evolved, driven by the need to solve complex and integrative biological questions through global analyses. New equipment allows the scaling up and automation of processes which previously were carried out on a very limited scale.
Víctor A. Tallada, Víctor Carranco
wiley +1 more source
Dealing with different methods for
Biological Procedures Online, 1998 Several micro-scale chromatography-based procedures for purification of the &bgr;-galactosidase from the yeast Kluyveromyces lactis were assayed. Purified enzyme was suitable to be used as antigen to induce polyclonal antibodies production.
Becerra M +2 more
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Kluyveromyces marxianus (Candida kefyr)
Boletín Micológico, 2022 Kluyveromyces ...
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The barley–malt–beer chain: A process and food safety approach
JSFA reports, EarlyView.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
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Cumhuriyet Science JournalThe aim of this study was to evaluate the probiotic potential of Kluyveromyces marxianus K3 yeast strain isolated from cow yogurt. Kluyveromyces marxianus yeast strain was isolated from yogurt and identified based on ITS sequences.
Serap Çetinkaya
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Rational Selection of Mixed Yeasts Starters for Agave Must Fermentation
Frontiers in Sustainable Food Systems, 2021 Tequila and mezcal are both traditional Mexican liquors that are produced from cooked Agave spp. must fermentation and usually rely on spontaneous or pure Saccharomyces cerevisiae strain inoculation.
Claudia Patricia Larralde-Corona +5 more
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GCN2 in proteostasis: structural logic, signalling networks and disease
The FEBS Journal, EarlyView.Threats to protein synthesis activate the kinase GCN2, initiating the integrated stress response (ISR). GCN2 is triggered by stalled ribosomes and uncharged tRNAs, which accumulate when amino acids are scarce. The ISR adjusts cellular physiology by promoting redox balance, protein quality control, and mitochondrial optimisation.
JiaYi Zhu, Stefan J. Marciniak
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