Results 71 to 80 of about 5,661 (174)

Producción y caracterización parcial de beta -galactosidasa de Kluyveromyces lactis propagada en suero de leche desproteinizado

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, Matheus Ramírez, R Nilo Rivas   +2 more
doaj  

Basidiomycete Yeasts of Wine Grapes and Their Potential Applications in Winemaking

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Vineyards support highly diverse communities of native yeasts, but only a small proportion are fermentative ascomycetes capable of alcoholic fermentation. Many non‐fermentative species are also present, including a range of metabolically active basidiomycete yeasts that can influence wine aromatic profiles, especially in the early stages of ...
Adele Bunbury‐Blanchette, Lihua Fan, Allison Walker, Gavin Kernaghan   +3 more
wiley   +1 more source

Genomic sequencing reveals convergent adaptation during experimental evolution in two budding yeast species

Communications Biology
Convergent 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, William W. Driscoll, Michael Travisano   +2 more
doaj   +1 more source

Translational initiation factor eIF5 replaces eIF1 on the 40S ribosomal subunit to promote start-codon recognition

eLife, 2018
In eukaryotic translation initiation, AUG recognition of the mRNA requires accommodation of Met-tRNAi in a ‘PIN’ state, which is antagonized by the factor eIF1.
Jose Luis Llácer, Tanweer Hussain, Adesh K Saini, Jagpreet Singh Nanda, Sukhvir Kaur, Yuliya Gordiyenko, Rakesh Kumar, Alan G Hinnebusch, Jon R Lorsch, V Ramakrishnan   +9 more
doaj   +1 more source

Enzyme activity of β-galactosidase from Kluyveromyces lactis and Aspergillus oryzae on simulated conditions of human gastrointestinal system

Revista de Ciências Farmacêuticas Básica e Aplicada, 2015
An alternative to relieve the symptoms of lactose intolerance is the intake of the enzyme β-galactosidase in pharmaceutical dosage forms. The ability of β-galactosidase produced by Kluyveromyces lactis and Aspergillus oryzae to hydrolyze lactose in ...
Alessandra Bosso, Cínthia Hoch Batista Souza, Hélio Hiroshi Suguimoto   +2 more
doaj  

Sugar metabolism, redox balance and oxidative stress response in the respiratory yeast Kluyveromyces lactis

Microbial Cell Factories, 2009
A lot of studies have been carried out on Saccharomyces cerevisiae, an yeast with a predominant fermentative metabolism under aerobic conditions, which allows exploring the complex response induced by oxidative stress. S.
Cerdán M Esperanza, Tarrío Nuria, García-Leiro Ana, González-Siso M Isabel   +3 more
doaj   +1 more source

Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts

Beverages
The development of non-alcoholic beer (NAB) with health benefits, using non-conventional potential probiotic yeasts, offers an interesting alternative to standard NAB brewing strategies.
Peter Vaštík, Ján Brunner, Rudolf Jung, Tatiana Klempová, Katarína Furdíková, Daniela Šmogrovičová, Pavel Dostálek   +6 more
doaj   +1 more source

Heterologous expression of glucose oxidase in the yeast Kluyveromyces marxianus

Microbial Cell Factories, 2010
Background In spite of its advantageous physiological properties for bioprocess applications, the use of the yeast Kluyveromyces marxianus as a host for heterologous protein production has been very limited, in constrast to its close relative ...
Gombert Andreas K, González-Siso María I, Cerdán María E, Abrahão-Neto José, Rocha Saul N   +4 more
doaj   +1 more source

Influence of Kluyveromyces lactis and Enterococcus faecalis on Obtaining Lactic Acid by Cheese Whey Fermentation

Applied Sciences
Cheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid.
Carlos Gordillo-Andia, Jonathan Almirón, Jaime E. Barreda-Del-Carpio, Francine Roudet, Danny Tupayachy-Quispe, María Vargas   +5 more
doaj   +1 more source

Characterization of Guanine Deaminase from Kluyveromyces marxianus and Its Industrial Application to Reduce Guanine Content in Beer

Foods
Guanine 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, Junhao Xu, Zixuan Wang, Baoguo Li, Zhijun Zhao   +4 more
doaj   +1 more source