Results 31 to 40 of about 17,200 (256)
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
doaj +1 more source
FEMS Yeast Research, 2023 Lytic enzymes secreted by Kluyveromyces marxianus can lyse Saccharomyces cerevisiae cells. Their ability to hydrolyze yeast cell walls can be used in biotechnological applications, such as the production of glucans and protoplasts, as well as a ...
Ana Maria dos Santos +5 more
semanticscholar +1 more source
Determination of Bioethanol Production from Apricot (Prunus armeniaca) Pomace
Brazilian Archives of Biology and Technology, 2021 Fruit juice industry generates massive amount of lignocellulosic by-products annually which are excellent raw materials for bioethanol production.
Ekin Demiray +2 more
doaj +1 more source
Biotechnology for Biofuels, 2021 Background 2-phenylethanol (2-PE) is a rose-scented flavor and fragrance compound that is used in food, beverages, and personal care products. Compatibility with gasoline also makes it a potential biofuel or fuel additive.
Mengwan Li +6 more
semanticscholar +1 more source
Production of selenium-enriched yeast (Kluyveromyces marxianus) biomass in a whey-based culture medium [PDF]
, 2018 Two important aspects of agriculture intensification are the reduction in the concentration of specific soil minerals that affects livestock production and the increase of agricultural by-products, which produce environmental pollution.
Calafat, Mario Jose +3 more
core +1 more source
Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
core +1 more source
Kluyveromyces marxianus, sus aplicaciones en lactosuero
Pädi Boletín Científico de Ciencias Básicas e Ingenierías del ICBI, 2023 El lactosuero es un residuo de la industria láctea, generado principalmente en la producción de queso. Este residuo representa entre el 80 y 90% del volumen de leche utilizada para la producción de queso, el cual se caracteriza por su alto contenido orgánico, con la capacidad de contaminar ríos, lagos, suelos, entre otros, cuando es desechado sin ...
Miguel Ángel Hernández-Cruz +4 more
openaire +1 more source
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]
, 2016 peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T. +2 more
core +2 more sources
Sequencing-Based Analysis of the Bacterial and Fungal Composition of Kefir Grains and Milks from Multiple Sources [PDF]
, 2013 peer-reviewedKefir is a fermented milk-based beverage to which a number of health-promoting properties have been attributed. The microbes responsible for the fermentation of milk to produce kefir consist of a complex association of bacteria and yeasts ...
Cotter, Paul D. +4 more
core +3 more sources
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.
openaire +2 more sources