Results 101 to 110 of about 10,135,576 (299)

Induction and Enhancement of Bacteriocin Production (Review)

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Conventionally, bacteriocins are produced by microorganisms on complex substrates, released as semi‐purified preparations or crude fermentates. These bacteriocin‐containing products often exhibit unsatisfactory purity, low active‐substance content, and high production costs, limiting their commercialization and use. This review aims to analyze
Oksana Knysh, Artur Martynov
wiley   +1 more source

The Role and Use of Non-Saccharomyces Yeasts in Wine Production

South African Journal of Enology & Viticulture, 2017
The contribution by the numerous grape-must-associated non-Saccharomyces yeasts to wine fermentation has been debated extensively. These yeasts, naturally present in all wine fermentations, are metabolically active and their metabolites can impact on wine quality.
Jolly, N. P., Augustyn, O. P. H., Pretorius, I. S.   +2 more
openaire   +3 more sources

Avaliação do desempenho fermentativo de leveduras geneticamente modificadas na metabolização de sacarose [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia Química, Florianópolis, 2013.O bioetanol brasileiro é obtido a partir da fermentação da sacarose, um dissacarídeo presente no ...
Fernandes, Mylena
core  

Influence of temperature and pH on S. bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters [PDF]

, 2005
The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines.
Taillandier, Patricia, Serra, Audrey, Patricia Taillandier, Audrey Serra, Strehaiano, Pierre, Pierre Strehaiano   +5 more
core   +1 more source

Controllable engineered probiotic microspheres for treating ulcerative colitis: A cascade enzyme‐catalyzed strategy to restore intestinal redox homeostasis

BMEMat, EarlyView.
A dual strategy integrating genetic engineering and physical encapsulation was proposed to enhance the cell viability and antioxidant properties of probiotics. The cascade antioxidant enzymes released from probiotic microspheres restore intestinal redox homeostasis by eliminating intestinal reactive oxygen species for ulcerative colitis treatment ...
Xiaolong Mao, Xiangwei Lv, Miaomiao Zhang, Jiayi Liu, Yun Chen, Yunna Li, Gaoyuan Liu, Fuming Yang, Ziqiang Han, Yunyun Wei   +9 more
wiley   +1 more source

Directed metabolomic approaches for the characterization and development of new yeast strains

BIO Web of Conferences, 2015
Analyzing the influence of different yeast species on several compounds with enological interest, it becomes possible to identify metabolic determinants of the incidence of yeasts on wine quality.
Belda Ignacio, Benito Santiago, Ruiz Javier, Conchillo Lorena B., Alonso Alejandro, Marquina Domingo, Calderón Fernando, Navascués Eva, Santos Antonio   +8 more
doaj   +1 more source

Status and future of recombinant adeno‐associated virus vector manufacturing

Biotechnology Progress, EarlyView.
Abstract Sixty years of adeno‐associated virus (AAV) research illustrates a trajectory marked by basic science exploration, iterative innovation, persistent challenges, a number of clinical setbacks, as well as commercial therapeutic triumphs. This continual evolution has led to recombinant AAV (rAAV) becoming a cornerstone of modern gene therapy ...
Frank Agbogbo, David Dismuke
wiley   +1 more source

Characterization of Free Volatile Compounds in Fiano Wine Produced by Different Selected Autochthonous Yeasts

Chemical Engineering Transactions, 2013
Fiano cultivar is widespread in the South of Italy and is the most representative white wine variety in the Campania region designated as DOCG (Denomination of Controlled and Guarenteed Origin).
A. Sorrentino, F. Boscaino, R. Cozzolino, M.G. Volpe, E. Ionata, S. Guerriero, T. Picariello, F. La Cara   +7 more
doaj   +1 more source

The Effect of Non-Saccharomyces Yeasts on Fermentation and Wine Quality

South African Journal of Enology and Viticulture, 2003
Research has shown that non-Saccharomyces yeast strains can be detected throughout wine fermentation.  Non-Saccharomyces yeasts can therefore influence the course of fermentation and also the character of the resultant wine. Previously it was shown that four non-Saccharomyces species, i.e.
Jolly, N. P., Augustyn, O. P. H., Pretorius, I. S.   +2 more
openaire   +2 more sources

Purification, Fluorescent Labeling, and Detyrosination of Mammalian Cell Tubulin for Biochemical Assays

Cytoskeleton, EarlyView.
ABSTRACT Microtubules play essential roles in numerous cellular processes. All microtubules are built from the protein tubulin, yet individual microtubules can differ spatially and temporally due to their tubulin isotype composition and post‐translational modifications (PTMs).
Ezekiel C. Thomas, Yang Yue, Morgan L. Pimm, Takashi Hotta, Ryoma Ohi, Kristen J. Verhey   +5 more
wiley   +1 more source