Results 91 to 100 of about 10,228,992 (308)
ABSTRACT Global warming and industrial pollutants pose significant threats to environmental sustainability. In response, enzymes have emerged as promising tools for mitigating pollution. Enzymatic hydrolysis is considered environmentally sustainable due to its biological nature.
Gustavo Marques Serra +4 more
wiley +1 more source
The use of non-Saccharomyces yeasts to improve complexity and diversify wine style is increasing; however, the interactions between non-Saccharomyces yeasts and lactic acid bacteria (LAB) have not received much attention.
Heinrich du Plessis +5 more
doaj +1 more source
Aglianico and Fiano wines obtained with an autochthonous non-Saccharomyces yeast
Non-Saccharomyces yeasts are microorganisms that play a prominent role in the fermentation dynamics, composition and flavour of wine. The principal aromatic compounds responsible for varietal aroma in wine are terpenes; of these, the monoterpenes represent the oenologically most important group in terms of volatility and odour, if they are present in a
Calabretti A +5 more
openaire +2 more sources
Integrated biorefinery for cellulosic ethanol and spherical nanolignin production from coconut waste
Abstract Green coconut waste was subjected to different fractionation methods to obtain integrated lignin nanoparticles and cellulosic ethanol. Pretreatment with gradual addition of dilute sulfuric acid provided a higher structural hemicellulose precursor yield (68.2%).
Ricardo Marchezan Farias de Mesquita +7 more
wiley +1 more source
Screening of enzymatic activities within different enological non-Saccharomyces yeasts
Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor ...
López-Alfaro, I. [0000-0002-6438-423X] +23 more
core +1 more source
ABSTRACT The agitation power input substantially impacts the oxygen transfer rate in aerobic fermentation processes. Furthermore, in a carbon‐limited process where the substrate feed rate is controlled by the concentration of dissolved oxygen, the power input will consequently govern the feed rate.
Mariana Albino +6 more
wiley +1 more source
Optimisation of the production of cathepsin L1 from a recombinant saccharomyces cerevisiae [PDF]
Cathepsin L1 is a cysteine protease that has been previously isolated and functionally expressed in Saccharomyces cerevisiae. It has the potential to be employed as a vaccine for liver-fluke disease in cattle and other ruminants.
O'Donovan, Eimear C
core +1 more source
Co-utilization of L-arabinose and D-xylose by laboratory and industrial Saccharomyces cerevisiae strains [PDF]
Background Fermentation of lignocellulosic biomass is an attractive alternative for the production of bioethanol. Traditionally, the yeast Saccharomyces cerevisiae is used in industrial ethanol fermentations. However, S.
Wiedemann, B +17 more
core +1 more source
What Makes an “Ideal” Cell Line for Recombinant Adeno‐Associated Virus Production?
Several host cell types have been used to produce rAAVs to date. Cell line‐specific traits that are beneficial in the context of rAAV manufacturing are reviewed here, with the goal of developing a consensus on the ‘ideal’ characteristics that an rAAV production host should possess (created with Biorender.com).
James Conheady +6 more
wiley +1 more source
Caracterização de populações de leveduras associadas à produção de cachaça artesanal e estudos bioquímicos de metabolismo de sacarose por linhagens de Saccharomyces cerevisiae [PDF]
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos AlimentosA sacarose é o principal açúcar utilizado em processos industriais fermentativos, sua adequada metabolização ...
Badotti, Fernanda
core

