Results 91 to 100 of about 63,644 (328)

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

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]

, 2016
peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T., Cotter, Paul D., Willing, Benjamin P.   +2 more
core   +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

Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking

Fermentation
Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth ...
María Carolina Martín, Luciana Paola Prendes, Vilma Inés Morata, María Gabriela Merín   +3 more
doaj   +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

Evaluation of behaviour of Lachancea thermotolerans biocontrol agents on grape fermentations [PDF]

, 2018
Previous researches have showed that Lachancea thermotolerans strains RCKT4 and RCKT5 inhibited the growth of Aspergillus. However, currently, there are no data on their nutritional preferences, as a possible substrate competitor against Saccharomyces ...
Balikci, Benito, Bisson, Bozkurt, Cabras, Calvo-Garrido, Ciani, Ciani, Collazo, Comitini, Covarelli, Escribano, Fleet, Gobbi, Guzzon, Henderson, Janisiewicz, Jaspers, Kapsopoulou, Kapsopoulou, Komárek, Leroch, Nadai, Nally, Nally, Nally, Nesci, Parish, Penna, Ponsone, Ponsone, Rojas, Schutz, Stanley, Ubeda   +34 more
core   +1 more source

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

Frontiers in Microbiology, 2018
This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF).
Aitor Balmaseda, Albert Bordons, Cristina Reguant, Joaquín Bautista-Gallego   +3 more
doaj   +1 more source

Fermented beverages with health-promoting potential: Past and future perspectives [PDF]

, 2014
peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D., Hill, Colin, Marsh, Alan J., Ross, R Paul   +3 more
core   +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

Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition [PDF]

, 2023
Andreia Miranda, Vanda Pereira, Humberto Jardim, Manuel Malfeito‐Ferreira, José C. Marques   +4 more
openalex   +1 more source