Results 61 to 70 of about 24,600 (223)
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
doaj +1 more source
Taxonomic study and partial characterization of antimicrobial compounds from a moderately halophilic strain of the genus Actinoalloteichus [PDF]
, 2011 A moderately halophilic actinomycete strain designated AH97 was isolated from a saline Saharan soil, and selected for its antimicrobial activities against bacteria and fungi.
Boudjelal, Farida +4 more
core +3 more sources
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
Food Safety and Health, EarlyView.The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema +4 more
wiley +1 more source
Reprogramming Hansenula polymorpha for penicillin production: expression of the Penicillium chrysogenum pcl gene [PDF]
, 2007 We aim to introduce the penicillin biosynthetic pathway into the methylotrophic yeast Hansenula polymorpha. To allow simultaneous expression of the multiple genes of the penicillin biosynthetic pathway, additional markers were required.
Gidijala, Loknath, +3 more
core +2 more sources
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
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro +7 more
wiley +1 more source
Analysis of fungal community diversity and isolation and identification of yeast in Rushan [PDF]
Zhongguo niangzaoTo explore the diversity of fungal communities and the differences in culturable yeasts from different sources of Rushan, the fungal community diversity of 5 Rushan samples collected from Dali Bai Autonomous Prefecture, Yunnan Province was analyzed by ...
CHEN Weiwei, HE Zongfu, JIN Na, LI Yingzeng, HUANG Yonghua, ZHANG Qiuyan, GUO Jiying
doaj +1 more source
Isolation, screening and characterization of microorganisms with potential for biofuels production [PDF]
, 2012 Tese de mestrado. Biologia (Microbiologia Aplicada). Universidade de Lisboa, Faculdade de Ciências, 2012Rapid global population growth has increased the demand for food and energy supply.
Teixeira, Pedro Jorge Dias, 1989-
core
Saccharomyces cerevisiae in the production of fermented beverages [PDF]
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core +4 more sources