Results 41 to 50 of about 190,163 (275)

Special Issue: Non-Conventional Yeasts: Genomics and Biotechnology [PDF]

open access: yesMicroorganisms, 2019
Non-conventional yeasts, i.e., the vast biodiversity beyond already well-established model systems such as Saccharomyces cerevisiae, Candida albicans and Schizosaccharomyces pombe and a few others, are a huge and untapped resource of organisms. [...]
openaire   +2 more sources

Upgrading Non-Conventional Yeasts into Valuable Biofactories

open access: yes, 2023
The use of synthetic biology on yeasts has enhanced the production of commercially relevant chemicals, from biofuels to recombinant therapeutic proteins, to name just a few. Despite most of these advances had already been studied and described in Saccharomyces cerevisiae, during the last years the attention has turned to the use of alternative ...
Kevin, Castillo-Mendieta,   +2 more
openaire   +2 more sources

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

open access: yesFermentation, 2018
Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly
Beatriz Padilla   +2 more
doaj   +1 more source

Brewing Characteristics of the Maltotriose-Positive Yeast Zygotorulaspora florentina Isolated from Oak

open access: yesBeverages, 2020
The use of wild yeasts in fermentation is becoming a viable option for the differentiation of beers. To achieve good fermentation rates and alcohol yields, however, such yeasts must have the ability to utilize the wort sugars maltose and maltotriose, a ...
Jarkko Nikulin   +3 more
doaj   +1 more source

Non-conventional Saccharomyces yeasts for beer production

open access: yes, 2023
Beer is a world-famous beverage, second only to tea and coffee, where the yeasts traditionally used are Saccharomyces cerevisiae and Saccharomyces pastorianus for the production of ale and lager beer, respectively. Their production, especially craft beer production, has grown in recent years, as has the development of new products.
Vanesa Postigo   +2 more
openaire   +1 more source

An investigation into the pathogenesis of vulvo-vaginal candidosis [PDF]

open access: yes, 2001
OBJECTIVE: To monitor yeasts isolated from women during and between episodes of recurrent vulvo-vaginal candidosis (VVC) to determine whether vaginal relapse or re-infection occurred. METHODS:Women presenting at the genitourinary medicine clinic with
Ashbee, H.R.   +4 more
core   +2 more sources

A conformational RNA zipper promotes intron ejection during non-conventional XBP1 mRNA splicing. [PDF]

open access: yes, 2015
The kinase/endonuclease IRE1 is the most conserved signal transducer of the unfolded protein response (UPR), an intracellular signaling network that monitors and regulates the protein folding capacity of the endoplasmic reticulum (ER).
Acosta-Alvear, Diego   +3 more
core   +1 more source

The Model System Saccharomyces cerevisiae Versus Emerging Non-Model Yeasts for the Production of Biofuels

open access: yesLife, 2020
Microorganisms are effective platforms for the production of a variety of chemicals including biofuels, commodity chemicals, polymers and other natural products.
Maria Priscila Lacerda   +2 more
doaj   +1 more source

Development of a dedicated Golden Gate Assembly Platform (RtGGA) for Rhodotorula toruloides

open access: yesMetabolic Engineering Communications, 2022
Rhodotorula toruloides is a potential chassis for microbial cell factories as this yeast can metabolise different substrates into a diverse range of natural products, but the lack of efficient synthetic biology tools hinders its applicability.
Nemailla Bonturi   +11 more
doaj   +1 more source

Strategy for the identification of micro-organisms producing food and feed products : bacteria producing food enzymes as study case [PDF]

open access: yes, 2020
Recent European regulations require safety assessments of food enzymes (FE) before their commercialization. FE are mainly produced by micro-organisms, whose viable strains nor associated DNA can be present in the final products.
De Keersmaecker, Sigrid C. J.   +8 more
core   +2 more sources

Home - About - Disclaimer - Privacy