Results 21 to 30 of about 9,422 (212)
Applied Food Biotechnology, 2021 Background and Objective: Iranian drinking yogurt (Doogh) is one of the traditional beverages commercially produced and widely consumed. Mostly the spoilage of dairy products including Doogh is caused by a wide diversity of yeasts.
Mojgan Yazdi +2 more
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, 2021 Yeasts are distributed in all environments and have been reported as potential biocontrol agents against various phytopathogenic fungi. To investigate their enzymatic and biological activities, 32 yeasts were isolated from 15 date vinegar samples ...
Noor M. Abdullah +3 more
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Ribosomal RNA Genes in Kluyveromyces marxianus [PDF]
Microbiology, 1980 DNA from the yeast Kluyveromyces marxianus was studied for its heterogeneity and the multiplicity of rRNA cistrons. These cistrons banded at a slightly different density from the bulk DNA in preparative CsCl or Hg2+-Cs2SO4 equilibrium density gradients.
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Biotechnology Reports, 2019 In the present work the effect of three factors: pH, temperature and type of microorganism using a factorial design 32x2 was evaluated on: growth, total cellulases hydrolytic activity (FPases), endoglucanases hydrolytic activity (CMCases), free reducing ...
C.M. López-Domínguez +2 more
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Kluyveromyces marxianus (Candida kefyr)
Boletín Micológico, 2022 Kluyveromyces ...
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Optimizing Growth Conditions of Kluyveromyces marxianus for Mannan Production as a Bioemulsifier
Applied Food Biotechnology, 2020 Background and objective: Mannan which is a linear glycoprotein with β-1,4 links carrying mannose units bind to proteins, includes natural amphiphiles and serves as a bioemulsifier.
Ashraf Hajhosseini +3 more
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Алматы технологиялық университетінің хабаршысы, 2021 The article describes the results of a study of native microflora of shubat obtained from the Kazakh Bactrian breed by spontaneous fermentation of raw milk. In the studied samples of shubat, lactic acid bacteria and yeast were the dominant microorganisms.
A. Zh. Orazov +2 more
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Kluyveromyces marxianus, sus aplicaciones en lactosuero [PDF]
, 2023 Whey is a residue from the dairy industry, generated mainly in the production of cheese. This residue represents between 80 and 90% of the volume of milk used to produce cheese, which is characterized by its high organic content, with the ability to ...
Vázquez-Cuevas, Gabriela Marisol +4 more
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Kinetics of Ethanol Production from Whey by Fermentation using Kluyveromyces marxianus [PDF]
, 2012 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.
H, Hadiyanto +4 more
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Reconstruction and analysis of a Kluyveromyces marxianus genome-scale metabolic model
BMC Bioinformatics, 2019 Background Kluyveromyces marxianus is a thermotolerant yeast with multiple biotechnological potentials for industrial applications, which can metabolize a broad range of carbon sources, including less conventional sugars like lactose, xylose, arabinose ...
Simonas Marcišauskas +2 more
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