Results 61 to 70 of about 6,694 (126)
Sustainable Food Proteins, Volume 4, Issue 3, September 2026.This study presents the first integrated technoeconomic analysis (TEA) and life cycle assessment (LCA) of converting almond hulls—a sugar‐rich agricultural byproduct—into almond hull hydrolysate (AHH), a low‐cost and environmentally favorable fermentation growth medium.
Boon‐Ling Yeo +7 more
wiley +1 more source
FoodsGuanine deaminase (GDA) catalyzes the first step in purine catabolism by converting guanine to xanthine. Despite its significant role in the development of low-purine food, studies on GDA remain limited compared to other metabolic deaminases. To identify
Peng Zhou +4 more
doaj +1 more source
Genetic Tools in the Nakaseomyces clade for Evolutionary Comparisons of Signal Transduction Pathways
Yeast, Volume 43, Issue 5, Page 202-213, September 2026.ABSTRACT The genus Nakaseomyces provides four species that are closely related but have different characteristics. For example, N. glabratus (formerly known as Candida glabrata) is a common human pathogen, whereas N. bracarensis and N. nivariensis have been isolated in clinical settings but are not common human pathogens. N.
Maria Abraham +2 more
wiley +1 more source
Bulletin of Chemical Reaction Engineering & Catalysis, 2013 Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
Dessy Ariyanti, Hadiyanto Hadiyanto
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao +2 more
wiley +1 more source
Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley +1 more source
Estudo do meio e das condições de cultivo para produção de endo-inulinase microbiana / [PDF]
, 1998 Dissertação (Mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico.O presente trabalho teve como principais objetivos investigar o desempenho de microrganismos potencialmente produtores de endo-inulinase e estudar as condições de ...
Gern, Regina Maria Miranda
core
VARIAÇÕES NA MICROBIOTA LEVEDURIFORME DO FERMENTO ENDÓGENO UTILIZADO NA PRODUÇÃO DO QUEIJO CANASTRA
Revista do Instituto de Latícinios Cândido Tostes, 2013 Variações na microbiota leveduriforme presente no fermento endógeno utilizado para fabricação do queijo Canastra foram avaliadas no período das águas (PA) e no período da seca (PS).
Juliana E. Nóbrega +5 more
doaj
Structural and putative regulatory sequences of Kluyveromyces ribosomal protein genes
, 1992 The transcription of the majority of the ribosomal protein (rp) genes of Saccharomyces cerevisiae is activated by cis-acting elements, designated RPG boxes, which specifically bind the multifunctional protein RAP1 in vitro.
Bergkamp-Steffens, G. K. +2 more
core +1 more source
VARIAÇÕES NA MICROBIOTA LEVEDURIFORME DO FERMENTO ENDÓGENO UTILIZADO NA PRODUÇÃO DO QUEIJO CANASTRA
Revista do Instituto de Latícinios Cândido Tostes, 2008 Variações na microbiota leveduriforme presente no fermento endógeno utilizado para fabricação do queijo Canastra foram avaliadas no período das águas (PA) e no período da seca (PS).
Juliana E. Nóbrega +5 more
doaj