Results 1 to 10 of about 12,362 (162)
Microbial Biotechnology, 2022 Summary Phenylethanol (PE) and phenylethyl acetate (PEA) are commonly desired compounds in wine because of their rose‐like aroma. The yeast S. cerevisiae produces the PE either through de novo biosynthesis by shikimate pathway followed by the Ehrlich ...
Sebastián M. Tapia +5 more
doaj +2 more sources
International Journal of Food ScienceKombucha is an acidic beverage obtained through the fermentation of sweetened tea by bacteria and yeast. The kombucha market is relatively new and shows sustained growth.
Tobías Moccia +5 more
doaj +2 more sources
Differences in metabolism among Saccharomyces species and their hybrids during wine fermentation
Microbial BiotechnologyThis study aimed to investigate how parental genomes contribute to yeast hybrid metabolism using a metabolomic approach. Previous studies have explored central carbon and nitrogen metabolism in Saccharomyces species during wine fermentation, but this ...
Alba Contreras‐Ruiz +4 more
doaj +2 more sources
Mycosorb A+® como adsorbente de micotoxinas en la dieta sobre la salud y la producción en cuyes
Revista Científica, 2023 Los alimentos destinados a los animales están contaminados por hongos filamentosos que producen micotoxinas. El estudio tuvo como objetivo evaluar el efecto de Mycosorb A+® como adsorbente de micotoxinas en la dieta sobre la salud, producción y ...
Edwin James Fernández-Fuentes +5 more
doaj +1 more source
Promotion of the growth and yield of Zea mays by synthetic microbial communities from Jala maize
Frontiers in Microbiology, 2023 Plant growth-promoting bacteria (PGPB) are a source of nutrient supply, stimulate plant growth, and even act in the biocontrol of phytopathogens.
Esaú De la Vega-Camarillo +6 more
doaj +1 more source
Caracterización de levaduras asociadas al moho del pedúnculo de piña en poscosecha
Agronomía Costarricense, 2023 Introducción. El moho del pedúnculo de la piña es un complejo de microorganismos, que se compone por varios hongos, bacterias y levaduras, que afectan a la fruta en su etapa poscosecha. Objetivo.
Patricia Oreamuno-Fonseca +1 more
doaj +1 more source
Terra Latinoamericana, 2020 Botrytis cinerea puede afectar a la lechuga tanto en condiciones de invernadero como en condiciones de campo. Levaduras vitivinícolas presentaron actividad antifúngica frente a B. cinerea de lechuga in vitro.
Marcos Gabriel Lencinas +4 more
doaj +1 more source
Frontiers in Bioengineering and Biotechnology, 2020 Mixed culture wine fermentations combining species within the Saccharomyces genus have the potential to produce new market tailored wines. They may also contribute to alleviating the effects of climate change in winemaking.
Eva Balsa-Canto +2 more
doaj +1 more source
New Phytologist, Volume 239, Issue 6, Page 2212-2224, September 2023., 2023 Summary Cellulose is an essential component of plant cell walls and an economically important source of food, paper, textiles, and biofuel. Despite its economic and biological significance, the regulation of cellulose biosynthesis is poorly understood.
Xiaoran Xin +6 more
wiley +1 more source
Evaluation of hypochlorous acid as an ear flush in dogs with chronic otitis externa
Veterinary Dermatology, Volume 34, Issue 2, Page 134-141, April 2023., 2023 Abstract Background Chronic otitis externa (OE) in dogs frequently requires anaesthetised ear flushing. Objectives To evaluate hypochlorous acid as an ear flushing and antimicrobial agent in dogs with chronic OE. Animals Twenty dogs with chronic OE caused by the same organisms bilaterally.
Ralf S. Mueller +5 more
wiley +1 more source