Results 121 to 130 of about 10,137,692 (321)

The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae

Microorganisms, 2020
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine.
Lanlan Hu, Rui Liu, Xiaohong Wang, Xiuyan Zhang   +3 more
semanticscholar   +1 more source

GbWAKL20 Phosphorylates GbNFYB8 to Modulate Verticillium Wilt Resistance in Cotton

Advanced Science, EarlyView.
Wall‐associated receptor‐like kinases (WAKLs) play pivotal roles in extracellular–intracellular signal transduction. Upon sensing Verticillium dahliae infestation at the plasma membrane, GbWAKL20 accumulates and transmits signals to the nucleus via endoplasmic reticulum‐mediated Golgi vesicle transport.
Guilin Wang, Qingxin Si, Zhiguo Chen, Zhe Yu, Zhan Guo, Lu Wang, Weixi Li, Wangzhen Guo   +7 more
wiley   +1 more source

The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae

Fermentation
Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of ...
Erick D. Acosta-García, Nicolás O. Soto-Cruz, Edwin A. Valdivia-Hernández, Juan A. Rojas-Contreras, Martha R. Moreno-Jiménez, Jesús B. Páez-Lerma   +5 more
doaj   +1 more source

Effect of Saccharomyces, Non-Saccharomyces Yeasts and Malolactic Fermentation Strategies on Fermentation Kinetics and Flavor of Shiraz Wines

Fermentation, 2017
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, Maret du Toit, Hélène Nieuwoudt, Marieta van der Rijst, Martin Kidd, Neil Jolly   +5 more
doaj   +1 more source

The Role of Ancestral Duplicated Genes in Adaptation to Growth on Lactate, a Non-Fermentable Carbon Source for the Yeast Saccharomyces cerevisiae [PDF]

, 2021
Florian Mattenberger, Mario A. Fares, Christina Toft, Beatriz Sabater‐Muñoz   +3 more
openalex   +1 more source

Effect of Temperature on the Prevalence of Saccharomyces Non cerevisiae Species against a S. cerevisiae Wine Strain in Wine Fermentation: Competition, Physiological Fitness, and Influence in Final Wine Composition [PDF]

, 2017
Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality.
Amparo Querol, Eladio Barrio, Javier Alonso-del-Real, María Lairón-Peris   +3 more
core   +1 more source

EIF5A Couples Translational Control With Transcriptional Reprogramming Through Chromocenter Reorganization During Spermiogenesis

Advanced Science, EarlyView.
The translation factor Eukaryotic translation initiation factor 5A (eIF5A) is essential for male fertility in mice. It supports the translation of proteins crucial for heterochromatin organization and acrosome formation. eIF5A deficiency disrupts chromocenter integrity, increases chromatin accessibility, and causes transcriptional dysregulation ...
Yuling Cai, Tongtong Li, Qian Fang, Ziyou Bao, Feng Kong, Huitao Qi, Hanzhen Li, Mingyu Zhang, Wei Wang, Yongxia Guan, Wenbo Liu, Xiangfeng Chen, Zi‐Jiang Chen, Xiaohua Jiang, Xin Wang, Hongbin Liu   +15 more
wiley   +1 more source

Use of fortified pied de cuve as an innovative method to start spontaneous alcoholic fermentation for red winemaking [PDF]

, 2015
Background and Aims: Some wineries, in order to promote the growth of yeasts able to ferment grape musts, traditionally produce wines using the ‘pied de cuve’ method.
Bae, Baleiras-Couto, Clavijo, Corona, Di Stefano, Esteve-Zarzoso, Esteve-Zarzoso, European Commission, Fleet, Fleet, Francesca, Francesca, Francesca, Guzzon, Jolly, Legras, Li, Noble, Nurgel, O'Donnel, Sannino, Settanni, Tofalo, Tofalo, Ubeda Iranzo, Valero, Vaudano, Wang, Yanagida, Zott   +29 more
core   +2 more sources

CsdA‐LaeB Regulatory Hub Contributes to Aspergillus fumigatus Virulence via Fumiquinazoline C Biosynthesis

Advanced Science, EarlyView.
This study identifies a conserved CsdA‐LaeB hub in Aspergillus fumigatus that regulates secondary metabolite fumiquinazoline C (FqC). Disrupting this hub enhances FqC production and virulence, shedding new light on the post‐transcriptional regulatory logic linking secondary metabolism to pathogenicity and offering alternative strategies for diagnostic ...
Zili Song, Hongjiao Zhang, Leixin Ye, Yuxin Lei, Linqi Wang, Xiao Liu, Nayanna M. Mercado Soto, Nancy P. Keller, Berl R. Oakley, Can Zhao, Michael Bromley, Hongwei Liu, Lei Cai, Koon Ho Wong, Wen‐Bing Yin   +14 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