Results 111 to 120 of about 155,969 (299)
Biotechnology and Bioengineering, EarlyView.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
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
Influence of sequential and mixed fermentations with non-Saccharomyces yeasts on the sensory profile of red wine [PDF]
, 2014 The aim of this work is to evaluate the influence of S. pombe and T. delbrueckii species on the sensory quality of red wine when used in sequential and mixed fermentations with S ...
Calderon Fernandez, Fernando +5 more
core
Engineering Murine Cross‐Reactivity Into an Affibody to Human Death Receptor 5
Biotechnology and Bioengineering, EarlyView.ABSTRACT Interspecies cross‐reactive protein therapeutics that target conserved epitopes across species are critical for translational research. The present study showcases the engineering of an affibody molecule, originally discovered for binding to human death receptor 5 (hDR5) with 94 nM affinity, to simultaneously acquire cross‐reactivity to murine
Tse‐Han Kuo +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
Biogeographical survey and characterization of indigenous yeasts from the vineyards of the azores archipelago [PDF]
, 2010 This study aims at the characterization of the fermentative yeasts flora of the vineyards from Azores, for biodiversity preservation and the constitution of a Saccharomyces cerevisiae strain collection. During the harvest of 2009, 88 grape samples were
Lima, Maria Teresa +2 more
core
The power of many: when genetics met yeasts and high‐throughput
Biological Reviews, EarlyView.ABSTRACT In recent years, complex technological capabilities have evolved, driven by the need to solve complex and integrative biological questions through global analyses. New equipment allows the scaling up and automation of processes which previously were carried out on a very limited scale.
Víctor A. Tallada, Víctor Carranco
wiley +1 more source
The ageing holobiont: crosstalk between telomere dynamics, oxidative stress and the gut microbiome
Biological Reviews, EarlyView.ABSTRACT The gut tissue is at the frontline of early onset of ageing. It exhibits high cell turnover rates and rapid telomere shortening, which can have systemic effects on the developing or senescing organism. We conducted a literature review of studies on the crosstalk between telomere length dynamics, telomerase activity, oxidative stress, and gut ...
Michael L. Pepke +2 more
wiley +1 more source
Evaluating Kernza (Thinopyrum intermedium) as a Co‐Fermentation Feedstock for Bioethanol Production
Cereal Chemistry, EarlyView.ABSTRACT Background Kernza (Thinopyrum intermedium), a perennial grain developed by the Land Institute, presents a promising alternative to conventional ethanol feedstocks due to its deep‐root systems, low fertilizer requirements, and carbon sequestration potential.
Edwin Bonefont, Kurt A. Rosentrater
wiley +1 more source
Genome-scale metabolic models reveal determinants of phenotypic differences in non-Saccharomyces yeasts. [PDF]
BMC Bioinformatics, 2023 Pettersen JP +3 more
europepmc +1 more source