Results 111 to 120 of about 7,255,024 (307)
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
Fermentation, 2019 In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the ...
Ángel Benito +2 more
doaj +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
A Modular Nucleoside Kinase Cascade for the Synthesis of Ribonucleoside Triphosphates
Biotechnology and Bioengineering, EarlyView.Damm et al. report standardized enzymatic cascades for production of all canonical nucleoside triphosphates from the corresponding nucleosides, using kinase‐catalyzed phosphorylation from acetyl phosphate. Reactions afforded ∼ 100 mM product in near‐quantitative conversion.
Oliver T. Damm +3 more
wiley +1 more source
Fermentation, 2019 In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement.
Ophélie Dutraive +5 more
doaj +1 more source
AGAPE (Automated Genome Analysis PipelinE) for Pan-Genome Analysis of Saccharomyces cerevisiae
, 2015 The characterization and public release of genome sequences from thousands of organ- isms is expanding the scope for genetic variation studies. However, understanding the phenotypic consequences of genetic variation remains a challenge in eukaryotes due
Kisurb Choe +29 more
core +1 more source
What Makes an “Ideal” Cell Line for Recombinant Adeno‐Associated Virus Production?
Biotechnology and Bioengineering, EarlyView.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
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 +6 more
openaire +1 more source
Non-Saccharomyces yeast as a tool of innovation in brewing
openNella produzione tradizionale della birra, vengono comunemente impiegati due specie di lievito: Saccharomyces cerevisiae e Saccharomyces pastorianus.
DALLA CORTE, GIADA ANNA
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Análise de supressores da fermentação de xilose em saccharomyces cerevisiae [PDF]
, 2014 O Brasil se destaca como o segundo maior produtor mundial de bioetanol, sendo detentor do processo de produção mais eficaz e rentável, baseado exclusivamente na utilização da cana-de-açúcar.
Agnolo, Denis Dall
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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 +4 more
wiley +1 more source