Results 81 to 90 of about 7,704 (210)

Insight into the Kluyveromyces lactis Pdr1p regulon [PDF]

Canadian Journal of Microbiology, 2016
The overexpression of efflux pumps is an important mechanism leading to the development of multidrug resistance phenomenon. The transcription factor KlPdr1p, belonging to the Zn2Cys6 family, is a central regulator of efflux pump expression in Kluyveromyces lactis. To better understand how KlPDR1-mediated drug resistance is achieved in K.
Toth Hervay, Nora, Konecna, Alexandra, Balazfyova, Zuzana, Svrbicka, Alexandra, Gbelska, Yvetta   +4 more
openaire   +2 more sources

Living Hydrogels: Harnessing Microorganism–Material Synergy for Next‐Generation Therapeutics

Advanced Science, Volume 13, Issue 25, 4 May 2026.
 . ABSTRACT Microorganism‐based therapies, particularly those utilizing probiotics, have emerged as a powerful biomedical strategy owing to their inherent living functionalities. These living systems can dynamically interact with host environments and self‐regulate their activity, offering superior adaptability, prolonged functionality, and ...
Shuifang Mao, Bingyao Bai, Xingqian Ye, Yiliang Lin   +3 more
wiley   +1 more source

The Possibilities of Whey Fermentation using Kluyveromyces lactis [PDF]

, 2017
Diplomová práce je zaměřena na syrovátku a její fermentaci pomocí pěti kmenů kvasinek Kluyveromyces lactis. Náplní práce byla stručná charakteristika syrovátky (složení a zpracování), alkoholové fermentace a kvasinek, které byly využívány v této práci ...
Válková, Petra
core  

Microbiological characteristics of cheeses aged in animal skins and natural caves

Mljekarstvo
This review investigates the microbial communities present in cheeses aged in animal skin sacks and natural caves. These traditional aging techniques preserve cultural practices and contribute to the unique flavours and textures of cheese.
Azzouz Safae, Ahadaf Soumaya, Haouali Wessal, El Galiou Ouiam, Hassani Zerrouk Mounir, Laglaoui Amin   +5 more
doaj   +1 more source

How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents

Cereal Chemistry, Volume 103, Issue 3, Page 253-266, May/June 2026.
ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley   +1 more source

Novel methodologies in quantitative proteomics [PDF]

, 2011
The proteome is defined as the set of all expressed proteins in a cell, tissue or organism. Proteome analysis presents specialized analytical problems in two major areas: i) dynamic expression range and ii) diversity of protein expression (multiple ...
Palmese, Angelo
core  

The crystal structure of pyruvate decarboxylase from Kluyveromyces lactis. Implications for the substrate mechanism of this enzyme. [PDF]

, 2006
The crystal structure of pyruvate decarboxylase from Kluyveromyces lactis has been determined to 2.26 A resolution. Like other yeast enzymes, Kluyveromyces lactis pyruvate decarboxylase is subject to allosteric substrate activation.
Sandy Relle, Steffen Kutter, Hübner, G., Wille, G., Relle, S., Gerhard Hübner, Weiss, M. S., König, S., Georg Wille, Stephan König, Kutter, S., Manfred S. Weiss   +11 more
core   +1 more source

Substrate Walking for Selective Ene Reduction

ChemCatChem, Volume 18, Issue 9, 14 May 2026.
Ene‐reductases (EREDs) efficiently reduce activated C═C bonds. Expanding the current application, they catalyze the selective reduction of highly substituted cyclohexenones. Immobilized, they were scaled to 200 mL, achieving full substrate conversion without enzyme degradation. ABSTRACT Ene‐reductases (EREDs) efficiently reduce activated C═C bonds, but
Hugo Brasselet, Jonathan Berger, Elisa Arends, Adriaan de Man, Laura van der Weel, Hessel van Dijk, Anke Hummel, Harald Gröger, Ulf Hanefeld   +8 more
wiley   +1 more source

Fermentative activity of promising yeasts for cereal-based beverages using CO2 headspace analysis

Czech Journal of Food Sciences, 2015
This article proposes an approach based on the evaluation of CO2 produced by Saccharomyces cerevisiae var. boulardii, Kluyveromyces lactis × Saccharomyces cerevisiae, Saccharomyces pastorianus var.
Francesco Pio CASANOVA, Antonio BEVILACQUA, Leonardo PETRUZZI, Milena SINIGAGLIA, Maria Rosaria CORBO   +4 more
doaj   +1 more source

Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study investigates the inoculation of ice cream mix with three different species of yeast. The results demonstrate that yeast inoculation significantly enhances the functional value, provides acquired probiotic properties, and improves the overall nutritional profile of the final ice cream product.
Ayşe Janseli Denizkara, Mehmet Kilinç, Gökhan Akarca   +2 more
wiley   +1 more source