Results 71 to 80 of about 10,612,087 (294)

Technological Potential of Non-Saccharomyces yeasts

, 2022
A cerveja é uma bebida constituída por água, malte, lúpulo e leveduras. A levedura é o principal agente transformador, convertendo os açúcares em etanol, CO2 e uma série de compostos conferindo sabor e aroma. Destaca-se as leveduras Saccharomyces como as mais utilizadas pela indústria.
Silva, Pérsio Alexandre da, Florêncio, Ninive Bezerra, Santos, Gleyka Daisa de Melo, Melo, Erik Jonne Vieira de, Gusmão, Norma Buarque de   +4 more
openaire   +1 more source

Screening of enzymatic activities within different enological non-Saccharomyces yeasts

, 2017
Ninety-seven non-Saccharomyces wine yeast strains belonging to ten different genera and species (Candida spp. and Criptococcus spp.; Debaryomyces hansenii, Lachancea thermotolerans, Metschnikowia pulcherrima, Pichia kluyveri, Sporidiobolus salmonicolor ...
López-Alfaro, I. [0000-0002-6438-423X], Pilar Santamaría, López, R., Escribano, R. [0000-0002-5792-9457], López Martín, Rosa, Garijo, P. [0000-0003-0268-9414], Berlanas, Carmen, Gutiérrez, A.R. [0000-0002-2585-0576], Berlanas, C. [0000-0003-1930-6272], López Alfaro, Isabel, Carmen Berlanas, Patrocinio Garijo, González-Arenzana, L. [0000-0001-5181-3173], Gutiérrez, Ana Rosa, Escribano-Viana, Rocío, Ana Rosa Gutiérrez, González-Arenzana, L., Lucía González-Arenzana, Rosa López, Garijo, P., Santamaría, P., Santamaría, Pilar, Isabel López-Alfaro, Rocío Escribano, López-Alfaro, I., Gutiérrez, A.R., Berlanas, C., Escribano, R.   +27 more
core   +1 more source

TED1 Promotes the Assembly of SCFD3‐D14‐D53 to Reinforce Strigolactone Signaling in Rice

Advanced Science, EarlyView.
This study identifies TED1 as a positive regulator of strigolactones (SL) signaling in rice. The ted1 mutants display dwarfism and increased tillering with significantly reduced SLs sensitivity. Through its longer C‐terminal region, TED1 interacts with D53 and D14 to promote the assembly of SCFD3‐D14‐D53, thereby facilitating the efficient ...
Sheng Luo, Chuanyin Wu, Miao Feng, Wenfan Luo, Rong Miao, Jinsheng Qian, Fan Wang, Chunlei Zhou, Bojuan Liu, Jiale Shao, Ziqi Xun, Yehui Xiong, Zhichao Zhao, Cailin Lei, Shanshan Zhu, Yulong Ren, Xin Wang, Xiuping Guo, Haiyang Wang, Zichao Li, Zhijun Cheng, Qibing Lin, Jianmin Wan   +22 more
wiley   +1 more source

Do Non-Saccharomyces Yeasts Work Equally with Three Different Red Grape Varieties? [PDF]

, 2019
© 2019 by the authors.The present study aimed to investigate the oenological changes induced by non-Saccharomyces yeasts in three red grape varieties from the Rioja Qualified Designation of Origin.
Pilar Santamaría, López, Rosa, Gutiérrez, Ana Rosa [0000-0002-2585-0576], López Alfaro, Isabel, González-Arenzana, Lucía [0000-0001-5181-3173], Patrocinio Garijo, 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., Santamaría, Pilar, Isabel López-Alfaro, González-Arenzana, Lucía, Garijo, Patrocinio, López-Alfaro, Isabel   +21 more
core   +1 more source

Drought Stress Mediated Changes in Food Crops: Mechanisms and Remediation Strategies

Advanced Science, EarlyView.
This work presents a multi‐scale framework for flavonoid‐mediated drought tolerance in staple food crops, integrating ROS redox regulation, antioxidant defense, rhizosphere microbial interactions, and sustainable agronomic practices. This interdisciplinary model provides core insights to develop climate‐resilient cropping systems and enhance global ...
Xiaoyi Duan, Litao Wang, Tuuli‐Marjaana Koski, Lizhe An, Thomas Efferth, Yujie Fu   +5 more
wiley   +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, Garijo, Patrocinio, González-Arenzana, Lucía, López-Alfaro, Isabel   +25 more
core   +1 more source

Investigations of the Evolved Molecular Basis for Terpenoid Biosynthesis in Marine Sponges

Advanced Science, EarlyView.
Confirming and extending a previous observation in another Bubarida sponge, genomic and functional analyses of A. cavernosa reveal that sponges retain the mevalonate pathway and employ single α‐domain T1TSs and UbiA‐type TSs for terpenoid biosynthesis. The absence of T1TSs clustering with other biosynthetic genes tentatively suggests, based on limited ...
Fangyan Chen, Bao Chen, Wenhui Zhang, Guifang Sun, Yao Zhao, Jianpeng Zhang, Baofu Xu   +6 more
wiley   +1 more source

An Effector TaCRVP From Tuta Absoluta Oral Secretion Impairs H2O2‐Mediated Plant Defense by Targeting Tomato SlCAT2

Advanced Science, EarlyView.
The Tuta absoluta salivary effector TaCRVP subverts tomato immunity by hijacking host catalase SlCAT2. Through a sophisticated dual mechanism, TaCRVP simultaneously promotes SlCAT2 tetramerization for activation and blocks its SlAdBiL‐mediated degradation for stabilization.
Jianquan Yan, Youdan Zhang, Zhujun Wang, Huatao Tang, Huiping Liu, Zi Chen, Shuai Liu, Jiayi Shi, Lu Peng, Youming Hou   +9 more
wiley   +1 more source

Investigating the Effect of Selected Non-Saccharomyces Species on Wine Ecosystem Function and Major Volatiles

Frontiers in Bioengineering and Biotechnology, 2018
Natural alcoholic fermentation is initiated by a diverse population of several non-Saccharomyces yeast species. However, most of the species progressively die off, leaving only a few strongly fermentative species, mainly Saccharomyces cerevisiae.
Bahareh Bagheri, Paolo Zambelli, Ileana Vigentini, Florian Franz Bauer, Mathabatha Evodia Setati   +4 more
doaj   +1 more source

The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production

Acta Universitatis Cibiniensis. Series E: Food Technology, 2020
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample.
Cioch-Skoneczny Monika, Klimczak Krystian, Satora Paweł, Skoneczny Szymon, Zdaniewicz Marek, Pater Aneta   +5 more
doaj   +1 more source