Results 41 to 50 of about 8,594 (182)

Production of Galacto-Oligosaccharides Using Kluyveromyces Yeast

Техника и технология пищевых производств
Galacto-oligosaccharides are known for their prebiotic activity. They are obtained from lactose using bacterial or fungal betagalactosidases. This article describes the factors that affect the biosynthesis and purification of galacto-oligosaccharides ...
Ryabtseva Svetlana, Shpack Maria, Sazanova Serafima   +2 more
doaj   +1 more source

Acidic and enzymatic saccharification of waste agricultural biomass for biotechnological production of xylitol

Chemistry Central Journal, 2017
Background The plant biomass and agro-industrial wastes show great potential for their use as attractive low cost substrates in biotechnological processes.
Abdul Ghaffar, Muhammad Yameen, Nosheen Aslam, Fatima Jalal, Razia Noreen, Bushra Munir, Zahed Mahmood, Sadaf Saleem, Naila Rafiq, Sadia Falak, Imtiaz Mahmood Tahir, Muhammad Noman, Muhammad Umar Farooq, Samina Qasim, Farooq Latif   +14 more
doaj   +1 more source

Characterization of lactose transport in Kluyveromyces lactis [PDF]

Journal of Bacteriology, 1983
We have determined that lactose uptake in Kluyveromyces lactis is mediated by an inducible transport system. Induction, elicited by lactose or galactose, of the transporter required protein synthesis. Transport of lactose required an energy-generating system and occurred by an active process, since an intracellular lactose concentration 175 times ...
R C, Dickson, K, Barr
openaire   +2 more sources

Engineering of 2‐ketoacid Decarboxylases for Production of Isobutanol and Other Fusel Alcohols in Saccharomyces cerevisiae

Biotechnology and Bioengineering, Volume 123, Issue 4, Page 1036-1049, April 2026.
ABSTRACT Isobutanol is a fusel alcohol that can be produced microbially for use as a biofuel or upgraded into sustainable aviation fuel (SAF). A key enzyme in the isobutanol biosynthetic pathway is 2‐ketoacid decarboxylase (KDC), which irreversibly decarboxylates 2‐ketoisovalerate (KIV) to yield isobutyraldehyde.
Joshua J. Dietrich, Maelia Dziedzic, Jia Sun, Sri Harsha Adusumilli, Carla Gonçalves, Chris Todd Hittinger, Brian F. Pfleger   +6 more
wiley   +1 more source

Current status ofKluyveromycessystematics [PDF]

FEMS Yeast Research, 2007
A brief outline of the current taxonomic status of the genus Kluyveromyces is presented. Noteworthy are the transfer of several former Kluyveromyces species to other genera, the retention of the name Kluyveromyces for K. lactis, K. marxianus, and four related species, and some recent attempts to clarify the variety status of strains assigned to K ...
openaire   +2 more sources

Probiotic fermentation of soybeans and use of fermented soy in cookies

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 3130-3140, 30 March 2026.
Abstract BACKGROUND With increasing prevalence of mental health issues such as insomnia and anxiety, γ‐aminobutyric acid (GABA) has gained attention for its neurological benefits. The development of GABA‐rich functional foods has emerged as a promising research direction. Soybeans, rich in glutamate, are excellent substrates for GABA biosynthesis using
Xin Chen, Zhenjia Chen, Perry K. W. Ng, Yan Liu   +3 more
wiley   +1 more source

Integrated bioconversion of starchy and hemicellulosic fractions of macauba oil presscake into ethanol by nonconventional yeasts

Biofuels, Bioproducts and Biorefining, Volume 20, Issue 2, Page 779-792, March/April 2026.
Abstract Co‐fermentation of hexoses and pentoses from plant biomass to ethanol is a strategy to increase ethanol production from lignocellulosic materials and add value to residues from agroindustrial chains. The macauba (Acrocomia aculeata) is an oleaginous palm‐tree species considered to contribute to development in some regions of Brazil.
Filipe Soares de Freitas, Raquel Valinhas e Valinhas, Felipe Ferreira Silva, Paulo Afonso Granjeiro, Marina Quádrio Raposo Branco Rodrigues, Lílian de Araújo Pantoja, Daniel Bonoto Gonçalves, Alexandre Soares dos Santos   +7 more
wiley   +1 more source

Exploring Natural Fermented Foods as a Source for New Efficient Thermotolerant Yeasts for the Production of Second-Generation Bioethanol

Energies, 2022
Considering the cost-effectiveness of bioethanol production at high temperatures, there is an enduring need to find new thermotolerant ethanologenic yeasts.
Mouna Aouine, Doha Elalami, Saad Ibnsouda Koraichi, Abdellatif Haggoud, Abdellatif Barakat   +4 more
doaj   +1 more source

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated With Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

ChemFoodChem, Volume 2, Issue 1, March 2026.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima, Hiranmoy Barman, Prasenjit Manna   +2 more
wiley   +1 more source

Ribosomal RNA Genes in Kluyveromyces marxianus [PDF]

Microbiology, 1980
DNA from the yeast Kluyveromyces marxianus was studied for its heterogeneity and the multiplicity of rRNA cistrons. These cistrons banded at a slightly different density from the bulk DNA in preparative CsCl or Hg2+-Cs2SO4 equilibrium density gradients.
openaire   +2 more sources