Results 101 to 110 of about 10,228,992 (308)

Spray‐Dried Engineered Escherichia coli Whole‐Cell Biocatalysts Enable Cell Recycling and In Vivo α‐Ketoglutarate and NADPH Regeneration for Efficient Codeine Manufacture

Biotechnology and Bioengineering, EarlyView.
ABSTRACT A recombinant whole‐cell biocatalytic approach provides several advantages over isolated enzymes, such as improved enzyme stability, in vivo cofactor regeneration, and the facilitation of cascade reactions within a single cell. Whole‐cell biocatalysis has gained attention in medicinal opioid production, due to its technical and economic ...
Ali Jahanian, Carlos Horacio Luna‐Flores, Xu Li, Sally L. Gras, Robert E. Speight   +4 more
wiley   +1 more source

Microbial Hydrolysates as Amino Acid Source in Cell Culture Media for Cellular Agriculture

Biotechnology and Bioengineering, EarlyView.
ABSTRACT The high cost of cultivation media remains one of the barriers to the commercialization of cultivated meat. Current serum‐free media reduce reliance on fetal bovine serum but only achieve modest cost savings. Especially at larger scales (> 20 m3), pharmaceutical‐grade amino acids and recombinant proteins remain major cost drivers.
Jelle C. Hoek, Jean‐Marc Daran, Marieke E. Klijn, Marcel A. Vieira‐Lara   +3 more
wiley   +1 more source

Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

Annals of Microbiology, 2010
With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of Saccharomyces cerevisiae with Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii and Zygosaccharomyces bailii were inoculated in grape juice.
DOMIZIO, PAOLA, ROMANI, CRISTINA, Comitini F., Gobbi M., Ciani M., LENCIONI, LIVIO, Mannazzu I.   +6 more
openaire   +2 more sources

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts

, 2018
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging.
Juan Manuel Del Fresno, Morata, Antonio, Escott, Carlos, Del Fresno, Juan Manuel, González, María del Carmen, Loira, Iris, Wendu Tesfaye, Carlos Escott, Antonio Morata, José Antonio Suárez-Lepe, María del Carmen González, Suárez Lepe, María del Carmen, Iris Loira, Tesfaye, Wendu   +13 more
core   +1 more source

Challenges and Future Directives of Synthetic Biology in Engineering Plant–Microbe Partnerships for Sustainable Agriculture

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Synthetic biology has recently proven to be a valuable tool for enhancing agriculture even in the face of environmental and biological stresses. Understanding the challenges that militate synthetic biology will assist in ensuring safe, stable, and scalable crop production.
Ben Jesuorsemwen Enagbonma, Rebaona Reaobaka Molefe‐Madlaliso, Alaba Adewole Adebayo, Oghoye Priscilla Oyedoh, Godfrey Okainemen Oribhabor, Oluwaseun Emmanuel Shittu, Olubukola Oluranti Babalola   +6 more
wiley   +1 more source

Non-conventional yeast species for lowering ethanol content of wines

Frontiers in Microbiology, 2016
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays.
Maurizio eCiani, Pilar eMorales, Francesca eComitini, Jordi eTronchoni, Laura eCanonico, Jose A Curiel, Lucia eOro, Alda J Rodrigues, Ramon eGonzalez   +8 more
doaj   +1 more source

Effect of the Sequential Inoculation of Non-Saccharomyces/Saccharomyces on the Anthocyans and Stilbenes Composition of Tempranillo Wines [PDF]

, 2019
The phenolic compounds of red wines are responsible for their color, astringency, and antioxidant properties. The fermentative yeasts might be used to modulate wines in terms of their color, aroma and probably healthy properties.
Pilar Santamaría, Portu, Javier [0000-0002-2879-2690], López, Rosa, Gutiérrez, Ana Rosa [0000-0002-2585-0576], López Martín, Rosa, Javier Portu, López Alfaro, Isabel, González-Arenzana, Lucía [0000-0001-5181-3173], Patrocinio Garijo, Portu, Javier, López-Alfaro, Isabel [0000-0002-6438-423X], Gutiérrez, Ana Rosa, Escribano-Viana, Rocío, Ana Rosa Gutiérrez, González-Arenzana, L., Escribano-Viana, Rocío [0000-0002-5792-9457], Rocío Escribano-Viana, Rosa López, Lucía González-Arenzana, Garijo, Patrocinio [0000-0003-0268-9414], Garijo, P., Isabel López-Alfaro, Santamaría, Pilar   +22 more
core   +1 more source

Pectinase‐Based Bioprocesses for Circular Bioeconomy and Sustainable Industrial Development

Biotechnology and Bioengineering, EarlyView.
This picture demonstrates a unified strategy for sustainable pectinase production, focusing on microbial bioproduction, innovative strategies in enzyme engineering (Protein engineering, rational enzyme design, directed evolution and heterologous expression) and various applications in industry, including food, textiles, pulp and paper, agriculture and ...
Nisha Sharma, Dimple Tanwar, Usha Grewal, Murugesan Mohana Keerthi, Yogesh K. Ahlawat, Nitin Pandey, Chirag G. Makvana   +6 more
wiley   +1 more source

The Effect of Non-Saccharomyces Yeasts on Fermentation and Wine Quality

South African Journal of Enology and Viticulture, 2003
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation.  Non-Saccharomyces yeasts can therefore influence the course of fermentation and also the character of the resultant wine. Previously it was shown that four non-Saccharomyces species, i.e.
Jolly, N. P., Augustyn, O. P. H., Pretorius, I. S.   +2 more
openaire   +2 more sources

Klinikai Saccharomyces élesztőtörzsek fiziológiai jellemzése és összehasonlítása

, 2016
Munkánk során klinikumból izolált Saccharomyces cerevisiae törzsek különböző, virulenciával összefüggésbe hozható fiziológiás jellemzőit vizsgáltuk és hasonlítottuk össze biztonságosnak tekintett élelmiszeripari Saccharomyces, valamint virulensnek ...
Zsuga, Imre
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