Results 41 to 50 of about 3,115 (179)

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated With Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

ChemFoodChem, Volume 2, Issue 1, March 2026.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima, Hiranmoy Barman, Prasenjit Manna   +2 more
wiley   +1 more source

Inhibitory action of antibiotics on Kluyveromyces marxianus

Revista Argentina de Microbiología
A bioassay containing Kluyveromyces marxianus in microtiter plates was used to determine the inhibitory action of 28 antibiotics (aminoglycosides, beta-lactams, macrolides, quinolones, tetracyclines and sulfonamides) against this yeast in whey. For this purpose, the dose-response curve for each antibiotic was constructed using 16 replicates of 12 ...
Rafael, Lisandro Althaus, Orlando, Guillermo Nagel, Dafna, Eluk   +2 more
openaire   +2 more sources

Prevalence Rates, Species Distribution and Antifungal Susceptibility of Rare Candida and Related Saccharomycotina Yeasts Causing Bloodstream Infections in 28 Medical Centres

Mycoses, Volume 69, Issue 3, March 2026.
ABSTRACT Background There is a lack of contemporary studies addressing the prevalence rates and antifungal susceptibility of bloodstream infections (BSI) caused by rare yeasts (RY) from the Saccharomycotina subphylum. Objectives This 16‐year multicentre study (2007–2023) aimed to assess the prevalence and antifungal susceptibility of rare yeasts ...
Carolina Palamin Buonafine, Alexander E. dos Santos, Larissa Molina Favarello, Regielly C. R. Cognialli, Valerio R. Aquino, Ana V. A. Mendes, Thais Guimarães, Teresa C. T. Sukiennik, Fabianne Carlesse, Paulo de Tarso O. E. Castro, Vania A. Vicente, Elaine C. Francisco, Arnaldo L. Colombo   +12 more
wiley   +1 more source

Patulin Biodegradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii Isolated From Fruits

MicrobiologyOpen, Volume 15, Issue 1, February 2026.
This study investigated the effects of incubation time and temperature, and initial patulin concentration on patulin removal rates, and the mechanism involved in patulin degradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii. The patulin degradation rate by the yeast strains was dependent on the three key parameters.
Yidan Ji, Sung‐Yong Hong, Jinhuan Qu, Qing Chu, Shuxian Ma, Ae‐Son Om   +5 more
wiley   +1 more source

The Influence of Fatty Acids and their Derivatives on the Growth of Kluyveromyces, Saccharomyces, and Candida Species

CHIMIA, 2005
The antifungal properties of medium-chain fatty acids and their esters with glycerol were investigated. Fatty acid chain lengths of ten to twelve carbon atoms were examined, namely decanoic, undecanoic and dodecanoic acids and their 1 ...
Eva Bartošová, Zdeňka Špičková, Olga Pospíšilová, Jan Šmidrkal, Vladimír Filip   +4 more
doaj   +1 more source

Comparative metabolome and transcriptome analyses of the properties of Kluyveromyces marxianus and Saccharomyces yeasts in apple cider fermentation

Food Chemistry: Molecular Sciences, 2022
This study explored the application of Kluyveromyces marxianus and Saccharomyces cerevisiae (commercial and wild type) in the alcoholic fermentation of Fuji apple juice under static conditions.
Zhiyong Zhang, Qing Lan, Yao Yu, Jungang Zhou, Hong Lu   +4 more
doaj   +1 more source

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao, Huanchang Zhang, Hong Zou, Yaqi Meng, Lan Duo, Xue Wang, Qinglian Xie, Xiaofei Fu, Weiwei Qi, Chunping You   +9 more
wiley   +1 more source

Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation

Bulletin of Chemical Reaction Engineering & Catalysis, 2013
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.
Dessy Ariyanti, Hadiyanto Hadiyanto
doaj   +1 more source

Correlation Between Improved Mating Efficiency and Weakened Scaffold-Kinase Interaction in the Mating Pheromone Response Pathway Revealed by Interspecies Complementation

Frontiers in Microbiology, 2022
Scaffold protein Ste5 and associated kinases, including Ste11, Ste7, and Fus3, are core components of the mating pheromone pathway, which is required to induce a mating response.
Tianfang Shi, Tianfang Shi, Junyuan Zeng, Junyuan Zeng, Jungang Zhou, Jungang Zhou, Yao Yu, Yao Yu, Hong Lu, Hong Lu, Hong Lu   +10 more
doaj   +1 more source

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source