Results 51 to 60 of about 121,600 (261)

Bacteria and Fungi Synergistically Reprogram Flavonoid Metabolites in the Pericarp of Citrus Reticulata 'Chachi' During Storage

Advanced Science, EarlyView.
The authors employed widely targeted metabolomics, microbial amplicon sequencing, and fermentation assays to investigate the microbiome 's influence on PCRC 's (pericarp of Citrus reticulata ' Chachi ') flavonoid profile over 0–19 years of storage. Based on the correlation analysis, solid‐state and liquid‐state fermentation, and catalytic activity ...
Jianmu Su, Sisheng Zhang, Lidi Liang, Haiyi Bai, Mei Bai, Hanjun He, Yayu Wang, Huan Liu, Xiangxiu Liang, Yu Sun, Hong Wu   +10 more
wiley   +1 more source

Yeasts and wine colour

Croatian Journal of Food Science and Technology, 2019
Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of wine and other fermented beverages. Traditionally, their main role has been the transformation of sugars into ethanol, however, research has shown that ...
BRANKA MOZETIČ VODOPIVEC, DOROTA KORTE, LORENA BUTINAR, JELENA TOPIĆ BOŽIČ   +3 more
doaj   +1 more source

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae. [PDF]

PLoS ONE, 2013
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
Jennifer R Bellon, Frank Schmid, Dimitra L Capone, Barbara L Dunn, Paul J Chambers   +4 more
doaj   +1 more source

Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

Annals of Microbiology, 2010
With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of Saccharomyces cerevisiae with Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii and Zygosaccharomyces bailii were inoculated in grape juice.
DOMIZIO, PAOLA, ROMANI, CRISTINA, Comitini F., Gobbi M., Ciani M., LENCIONI, LIVIO, Mannazzu I.   +6 more
openaire   +2 more sources

Mass Spectrometry Imaging‐Assisted Discovery of Gallotannin Biosynthetic Genes in the Root of Paeonia suffruticosa

Advanced Science, EarlyView.
An integrated approach combining mass spectrometry imaging, transcriptomics, and phylogenetic analysis facilitated the efficient identification of genes involved in gallotannin biosynthesis in Paeonia suffruticosa. As a result, a key UGT and several SCPL acyltransferases responsible for biosynthesizing pentagalloylglucose were successfully identified ...
Yushi Liu, Wenna Duan, Weiwei Tang, Yucheng Zhao, Bin Li   +4 more
wiley   +1 more source

Engineering New‐to‐Nature Biological Pathways for β,γ‐Alkanediol Synthesis

Advanced Science, EarlyView.
β,γ‐Alkanediols are value‐added chemicals to be used as functional solvents, biofuels, and cosmetic components. This work demonstrates a carboligation‐mediated approach for synthesis of linear chain β,γ‐alkanediols in Escherichia coli, namely, hexane‐2,3‐diol (2,3‐HDO) and pentane‐2,3‐diol (2,3‐PDO). The engineered E. coli cells produce 152.2 mm (17.98
Haofeng Chen, Haidong Yu, Dongjiang Lin, Guojun Yang, Yuchen Xie, Yang Zhang, Jifeng Yuan   +6 more
wiley   +1 more source

The Maize ZmbHLH118 Transcription Factor Regulates Vacuolar Nitrate Loading by the NO3− Transporter ZmCLCa

Advanced Science, EarlyView.
In maize, the bHLH transcription factor ZmbHLH118 directly binds to the promoter of ZmCLCa and inhibits its expression. Tonoplast‐localized ZmCLCa mediates NO3− influx into the vacuole to regulate intracellular NO3− homeostasis, modulating nitrate uptake and metabolism, plant growth, and grain yield.
Chaonan Zhang, Elsa Demes‐Causse, Xujian Li, Zhenhui Guo, Hanshu Zhao, Huairong Cao, Yajing Song, Lijun Mu, Kaikai Zhang, Jing Zhang, Zhongtao Jia, Lixing Yuan, Alexis De Angeli, Jingbo Zhang   +13 more
wiley   +1 more source

Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation

Food Technology and Biotechnology, 2020
Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia.
Polona Zabukovec, Neža Čadež, Franc Čuš   +2 more
doaj   +1 more source

Systematically Engineering for Efficient Production of 3‐Methyl‐1‐Butanol in Escherichia coli

Advanced Science, EarlyView.
An integrated metabolic engineering strategy was established for high‐level 3‐methyl‐1‐butanol biosynthesis in Escherichia coli. Molecular dynamics‐guided semi‐rational engineering of dihydroxyacid dehydratase uncovered and relieved key catalytic bottlenecks, while adaptive laboratory evolution enhanced strain robustness.
Nanfei Geng, Hao Liu, Haolin Han, Meng Meng, Shaojie Wang, Tianwei Tan, Haijia Su   +6 more
wiley   +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