Results 91 to 100 of about 13,811 (216)
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao +9 more
wiley +1 more source
Archivos Latinoamericanos de Nutrición, 2003 RESUMEN. El objetivo de ésta investigación fue el optimizar la producción de beta -galactosidasa por Kluyveromyces lactis, a través de la Metodología de Superficie de Respuesta (MSR), utilizando el suero lácteo desproteinizado como medio de fermentación.
O Alejandra +2 more
doaj
Recombinant microbial systems for improved β-galactosidase production and biotechnological applications [PDF]
, 2011 β-Galactosidases (EC 3.2.1.23) constitute a large family of proteins that are known to catalyze both hydrolytic and transgalactosylation reactions. The hydrolytic activity has been applied in the food industry for decades for reducing the lactose content
Domingues, Lucília +2 more
core +1 more source
Kluyveromyces marxianus KLU1 Increases the Cell Density and Survival of Lacticaseibacillus rhamnosus GG in Dried Kurut [PDF]
Mol Nutr Food ResABSTRACT Kurut is a traditional acid‐coagulated dairy fermented product from Kazakhstan, China, Turkey, and some Central Asian countries. It can be consumed either fresh, semi‐dried, or dried. In this study, probiotic Lacticaseibacillus rhamnosus GG (LGG) dried kurut was produced with and without the addition of Kluyveromyces marxianus KLU1, a yeast ...
Tuganbay A +4 more
europepmc +2 more sources
Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source
Communications BiologyConvergent evolution is central in the origins of multicellularity. Identifying the basis for convergent multicellular evolution is challenging because of the diverse evolutionary origins and environments involved.
Pu Wang +2 more
doaj +1 more source
Fermentation of an aqueous ice cream by-product by lactose-utilizing yeast species
Journal of Dairy Science: This study evaluated the fermentative performance of several yeast strains on the aqueous by-product of waste ice cream (WIC) to ethanol, comparing 3 reported lactose-utilizers, Kluyveromyces marxianus Y-329, Dekkera anomala Y-1414, and Kluyveromyces ...
Amanda L. Miller +5 more
doaj +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
Non-conventional yeasts as hosts for heterologous protein production [PDF]
, 2010 Yeasts are an attractive group of lower eukaryotic microorganisms, some of which are used in several industrial processes that include brewing, baking and the production of a variety of biochemical compounds.
Altino Choupina +14 more
core +2 more sources
, 2015 Cytoplasmic virus like elements (VLEs) from Kluyveromyces lactis (Kl), Pichia acaciae (Pa) and Debaryomyces robertsiae (Dr) are extremely A/T-rich (>75%) and encode toxic anticodon nucleases (ACNases) along with specific immunity proteins.
Kast, A. (Alene) +5 more
core +3 more sources