Micro/nanorobots for detecting and eliminating biological and chemical warfare agents
BMEMat, EarlyView.Fuel‐powered and field‐driven micro/nanorobots provide a cutting‐edge platform to safeguard national security and defense. This review reports the latest research progress in micro/nanorobots in sensing and detoxifying biological and chemical warfare agents.
Song Li +4 more
wiley +1 more source
Microsatellite analysis reveals populational structures of saccharomyces cerevisiae strains from different appellations of origin and grape varieties [PDF]
, 2008 The objective of the present study was to evaluate populational relationships among Saccharomyces cerevisiae strains isolated from some of the Portuguese most important grapevine varieties in different appellations of origin, using polymorphic ...
Alemão, F. +9 more
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Biotechnology Progress, EarlyView.Fusion of a 27‐amino‐acid peptide tag derived from a glycolytic enzyme enabled artificial assembly formation of the two violacein biosynthetic enzymes, VioE and VioC. This assembly resulted in enhanced biosynthesis of deoxyviolacein. Abstract In microbial production, regulating endogenous and exogenous synthetic pathways is essential.
Rioko Ito +4 more
wiley +1 more source
Recent Advances in Chemical Probing Strategies for RNA Structure Determination in Vivo
Chemistry – A European Journal, EarlyView.This Review illustrates how structural probes combined with advanced sequencing technologies are revolutionizing our ability to map RNA structures and interactions within living cells. It highlights the development of innovative strategies tailored to probe RNA structures in particular biological contexts.
Maryana Yarshova +2 more
wiley +1 more source
The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing
CyTA - Journal of FoodWith the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor ...
Xiaoxu Qin +4 more
doaj +1 more source
Evaluation of the acetaldehyde production and degradation potential of 26 enological Saccharomyces and non- Saccharomyces yeast strains in a resting cell model system [PDF]
, 2018 Acetaldehyde is relevant for wine aroma, wine color, and microbiological stability. Yeast are known to play a crucial role in production and utilization of acetaldehyde during fermentations but comparative quantitative data are scarce.
Li, Erhu, Mira de Orduña, Ramón
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Identification of Natural Isonitriles Through Ligation to an Azomethine Imine Probe
Chemistry – A European Journal, EarlyView.The azomethine imine (AMI)–isonitrile (NC) ligation allowed for the chemoselective detection of natural isonitriles in bacteria and fungi. The reactivity‐based screening establishes a new stereogenic center, thereby allowing for facile distinction between chiral and achiral isonitriles. The work also unraveled a unique reactivity of isonitriles bearing
Maurice P. Biedermann +6 more
wiley +1 more source
Commercial yeast strains do not disseminate significantly in winery ecosystems of wine producing regions in France and Portugal [PDF]
, 2003 Apresentação efectuada na Reunião Geral da " Organisation International de la Vigne et du Vin", 83, Paris, 2003.In order to obtain a better understanding of potential environmental risks associated to the use of genetically engineered winery yeast ...
Cambon, Brigitte +4 more
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The Canadian Journal of Chemical Engineering, EarlyView.Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado +5 more
wiley +1 more source
L’utilizzo di ceppi modificati di saccharomyces cerevisiae in enologia [PDF]
, 2006 Trata-se de uma tradução do seguinte artigo D. Schuller e M. Casal. 2005. The use of genetically modified yeast in the wine industry. Applied Microbiology and Biotechnology 68, 292-304.Negli ultimi decenni, la scienza e la tecnologia degli alimenti ...
Casal, Margarida +1 more
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