Results 101 to 110 of about 155,969 (299)

Lactic Acid Bacteria and Yeast Inocula Modulate the Volatile Profile of Spanish-Style Green Table Olive Fermentations [PDF]

, 2019
In this work, Manzanilla Spanish-style green table olive fermentations were inoculated with Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, the yeast Wickerhanomyces anomalus Y12 and a mixed culture of all them.
Arroyo López, Francisco Noé, Benítez Cabello, Antonio, Garrido Fernández, Antonio, Jiménez Díaz, Rufino, Morales Gómez, María Lourdes, Rodríguez Gómez, Francisco   +5 more
core   +1 more source

Influence of Zn2+ and Oxygen Supply on Malic Acid Production and Growth of Aspergillus oryzae

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Malic acid is a valuable platform chemical traditionally derived from fossil‐based resources. Microbial cultivation with Aspergillus oryzae offers a sustainable alternative based on renewable feedstocks. In this study, a well‐established minimal medium for malic acid production, commonly used in previous research to ensure reproducibility, was
Lukas Hartmann, Anke Neumann, Dirk Holtmann, Katrin Ochsenreither   +3 more
wiley   +1 more source

The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains [PDF]

, 2017
Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during ...
Beltran, Gemma, Corich, Viviana, Giacomini, Alessio, Mas, Albert, Nadai, Chiara, Vendramini, Chiara   +5 more
core   +1 more source

All You Can Eat Yeast: Substituting Hexose Transporters With AtSWEET7 Alleviates Glucose Repression, Enabling Simultaneous Utilization of Sugars in Renewable Feedstocks

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Yeast sugar transporters have highly evolved for preferential glucose transport, a significant roadblock for utilizing non‐glucose sugars in renewable feedstocks such as lignocellulosic biomass. To enable simultaneous transport of multiple sugars, native hexose transporters were replaced by SWEET7p from Arabidopsis thaliana in engineered ...
Nurzhan Kuanyshev, Degaulle Dai, Jungyeon Kim, Nam Kyu Kang, Ming‐Hsun Cheng, Vijay Singh, Yong‐Su Jin   +6 more
wiley   +1 more source

Dissemination and survival of commercial wine yeast in the vineyard: a large-scale, three years study [PDF]

, 2005
The use of commercial wine yeast strains as starters has been extensively generalised over the past two decades. In this study, a large-scale sampling plan was devised over a period of three years in six different vineyards to evaluate the dynamics and ...
B CAMBON, Blondin B., Butzke C.E., D SCHULLER, E VALERO, Frezier V., Guillamon J.M., M CASAL, Querol A., S DEQUIN, Vezinhet F., Westhuizen T.J., Westhuizen T.J.   +12 more
core   +3 more sources

Genetically Programmed Control of Overflow Metabolism

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Overflow metabolism is a highly undesirable phenomenon that occurs in virtually all cell factories. Although several schemes have been applied to avoid overflow metabolism, this problem remains far from being solved. In this study, a genetic sensor for detecting overflow metabolism was designed, and its substrate specificity and reversibility ...
Lærke M. Jensen, Andriy Glushchuk, Thilde P. Hjorth, Alvaro R. Lara   +3 more
wiley   +1 more source

SO2 tolerance in non-Saccharomyces yeasts

, 2016
[ES] Tradicionalmente la tecnología enológica ha tratado de limitar el desarrollo de las levaduras no-Saccharomyces debido a la creencia de que ciertas especies pueden producir niveles altos de compuestos indeseables. Para conseguir este objetivo se han empleado dos estrategias: inoculación de los mostos con levaduras Saccharomyces cerevisiae ...
Gutiérrez, Ana Rosa, Santamaría, Pilar, González-Arenzana, L., Garijo, P., Berlanas, Carmen, López Alfaro, Isabel, López Martín, Rosa   +6 more
openaire   +1 more source

Application of Non-Saccharomyces Yeasts to Wine-Making Process

Fermentation, 2016
Winemaking is a complex process involving the interaction of different microbes. The two main groups of microorganisms involved are yeasts and bacteria. Non-Saccharomyces yeasts are present on the grape surface and also on the cellar. Although these yeasts can produce spoilage, these microorganisms could also possess many interesting technological ...
José Mateo, Sergi Maicas
openaire   +1 more source

Advancing Malic Acid Production of Aspergillus oryzae: Combined Process Optimization and Application of Various Substrates

Biotechnology and Bioengineering, EarlyView.
ABSTRACT In light of climate change and growing resource scarcity, microbial production of organic acids offers a sustainable alternative to fossil‐based chemical synthesis. In this study, malic acid production by Aspergillus oryzae was optimized through cultivation temperature adjustment and biotin supplementation, while organic acid formation from ...
Lukas Hartmann, Anke Neumann, Dirk Holtmann, Björn Vater, Thomas Hahn, Susanne Zibek, Katrin Ochsenreither   +6 more
wiley   +1 more source

Research progress on the enhancement of aroma in fruit wine by non-Saccharomyces cerevisiae mixed fermentation [PDF]

Zhongguo niangzao
Aroma is one of the important sensory qualities of fruit wine. Compared with single fermentation of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae can produce more aroma components, which has a positive effect on improving the aroma quality of ...
SHI Jinqin, LIU Xinyu, HAI Chao, WANG Wenhua, WANG Hui, WANG Liling, LI Jie
doaj   +1 more source