Results 41 to 50 of about 17,200 (256)

Isolation, identification and characterization of yeasts from fermented goat milk of the Yaghnob Valley in Tajikistan [PDF]

, 2016
The geographically isolated region of the Yaghnob Valley, Tajikistan, has allowed its inhabitants to maintain a unique culture and lifestyle. Their fermented goat milk constitutes one of the staple foods for the Yaghnob population, and is produced by ...
Al-Otaibi, Bai, Bockelmann, Carlsson, Cavalieri, Czerucka, Di Cagno, Edwards-Ingram, Edwards-Ingram, Esteve-Zarzoso, Eucast, Fasoli, Fay, Fernández, Field, Field, Fredrikson, Gadaga, Gadaga, Gallego, Hellström, Hellström, Hoffman, Hurrell, Jakobsson, Jari Oksanen, Lane, Legras, Lisotti, Liti, Lopez, Maccaferri, Mathara, Mufandaedza, Narvhus, Nielsen, Nyambane, Ogunremi, Pham, Plessas, Pritchard, Psomas, Pérez, Qvirist, Reale, Sandberg, Schlemmer, Sebastiani, Sen, Stefanini, Tamang, Todorov, van der Aa Kühle, Vopalenska, Yam, Yun Li   +55 more
core   +6 more sources

Enzymatic hydrolysis of Opuntia ficus-indica cladode by Acinetobacter pittii and alcohol fermentation by Kluyveromyces marxianus: pH, temperature and microorganism effect

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, M.O. Ramírez-Sucre, I.M. Rodríguez-Buenfil   +2 more
doaj   +1 more source

Batch and Fed-Batch Fermentation System on Ethanol Production From Whey Using Kluyveromyces Marxianus [PDF]

, 2013
Nowadays reserve of fossil fuel has gradually depleted. This condition forces many researchers to find energy alternatives which is renewable and sustainable in the future.
Aini, A. P. (A), Ariyanti, D. (D), Hadiyanto, H. (H), Pinundi, D. S. (D)   +3 more
core   +2 more sources

Evolutionary Adaptation by Repetitive Long-Term Cultivation with Gradual Increase in Temperature for Acquiring Multi-Stress Tolerance and High Ethanol Productivity in Kluyveromyces marxianus DMKU 3-1042

Microorganisms, 2022
During ethanol fermentation, yeast cells are exposed to various stresses that have negative effects on cell growth, cell survival, and fermentation ability.
Sornsiri Pattanakittivorakul, Tatsuya Tsuzuno, Tomoyuki Kosaka, Masayuki Murata, Y. Kanesaki, H. Yoshikawa, S. Limtong, M. Yamada   +7 more
semanticscholar   +1 more source

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, Delaram Doroud, Anoosheh Sharifan, Zohreh Eftekhari   +3 more
doaj   +1 more source

Acquisition of flocculation phenotype by Kluyveromyces marxianus when overexpressing GAP1 gene encoding an isoform of glyceraldehyde-3-phosphate dehydrogenase [PDF]

, 2003
The use of flocculating yeast strains has been considered as a convenient approach to obtain high cell densities in bioreactors with increasing productivity in continuous operations.
Almeida, Catarina, Ferreira, Pedro Moradas, Queirós, Odília, Teixeira, J. A., Wheals, Alan   +4 more
core   +1 more source

CHARACTERIZATION OF THE NATIVE SHUBATS’ MICROFLORA BASED ON CAMEL MILK OBTAINED BY SPONTANEOUS FERMENTATION

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, K. K. Bozymov, T. A. Baibatyrov   +2 more
doaj  

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey [PDF]

, 2010
Cheese whey, the main dairy by-product, is increasingly recognized as a source of many bioactive valuable compounds. Nevertheless, the most abundant component in whey is lactose (ca. 5% w/v), which represents a significant environmental problem.
Domingues, Lucília, Guimarães, Pedro M. R., Teixeira, J. A.   +2 more
core   +1 more source

Potassium and Sodium Salt Stress Characterization in the Yeasts Saccharomyces cerevisiae, Kluyveromyces marxianus, and Rhodotorula toruloides

Applied and Environmental Microbiology, 2021
Characterization of microbial cell factories under industrially relevant conditions is crucial for designing efficient bioprocesses. Salt stress, typical in industrial bioprocesses, impinges upon cell volume and affects productivity.
A. Illarionov, Petri-Jaan Lahtvee, Rahul Kumar   +2 more
semanticscholar   +1 more source

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, Boyang Ji, Jens Nielsen   +2 more
doaj   +1 more source