Results 281 to 290 of about 63,644 (328)

Psilocybin Production With Genetically Modified Aspergillus nidulans Under Pressurized Conditions

Biotechnology and Bioengineering, Volume 123, Issue 4, Page 886-898, April 2026.
Shake flask cultures of psilocybin‐producing A. nidulans were investigated with respect to nitrogen source, rheology, power input, and oxygen availability, and subsequently scaled to a stirred tank reactor scale based on specific power input to develop and optimize a pressurized bioprocess.
Sophie Weiser, Sidney Jung, Bettina Bardl, Johann E. Kufs, Slavica Janevska, Vito Valiante, Dirk Hoffmeister, Lars Regestein   +7 more
wiley   +1 more source

Outcomes of wine fermentation with non-Saccharomyces yeasts in sequential inoculation: impact of the characteristics of the must

, 2018
Carole Camarasa, Pauline Seguinot
openalex   +1 more source

Engineering of 2‐ketoacid Decarboxylases for Production of Isobutanol and Other Fusel Alcohols in Saccharomyces cerevisiae

Biotechnology and Bioengineering, Volume 123, Issue 4, Page 1036-1049, April 2026.
ABSTRACT Isobutanol is a fusel alcohol that can be produced microbially for use as a biofuel or upgraded into sustainable aviation fuel (SAF). A key enzyme in the isobutanol biosynthetic pathway is 2‐ketoacid decarboxylase (KDC), which irreversibly decarboxylates 2‐ketoisovalerate (KIV) to yield isobutyraldehyde.
Joshua J. Dietrich, Maelia Dziedzic, Jia Sun, Sri Harsha Adusumilli, Carla Gonçalves, Chris Todd Hittinger, Brian F. Pfleger   +6 more
wiley   +1 more source

Characterization of flavor metabolites of cocultured fermented high acidity fruit wines, and the correlation between organic acids and esters. [PDF]

RSC Adv
Liu J, Lyu C, Yang Y, Lu S, Wen Y, Sun M, Du Z, Lin W, Xu C, Chen Z, Zhao L, Dong P.   +11 more
europepmc   +1 more source

Determination of fermentative ability for some non-Saccharomyces yeasts

, 2019
Kristina Vukoje
openalex  

Effects of Clavispora sp. co-fermented with Saccharomyces cerevisiae on physicochemical and aromatic profiles of blueberry wine. [PDF]

Front Microbiol
Ma Y, Guo ZQ, Cheng C, Chen J, Wang ZP.
europepmc   +1 more source

Impact of non-Saccharomyces yeasts on volatile thiols formation

, 2007
Zott, Katharina, Tominaga, Takatoshi, Thibon, Cécile, Dubourdieu, Denis, Masneuf-Pomarede, Isabelle, Lonvaud-Funel, Aline   +5 more
openaire   +2 more sources

Effect of processing Verdejo grape must by UHPH using non- Saccharomyces yeasts in the absence of SO ₂

Carlos Escott, Cristian Vaquero, Juan Manuel del Fresno, Angelo Topo, Piergiorgio Comuzzo, Carmen González, António Morata   +6 more
openalex   +2 more sources

Influence of non-Saccharomyces yeasts on white dry wines [PDF]

, 2014
It was demonstrated a positive action of the non-Saccharomyces yeasts on the organoleptic properties of wines. Also, their participation in fermentation process did not involve an excessive accumulation of volatile acidity or other taste and aroma defects.
Poulard, Alain, Pascari, Xenia, Gaina, Boris   +2 more
openaire   +2 more sources

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Biotechnology of non-Saccharomyces yeasts—the basidiomycetes

Applied Microbiology and Biotechnology, 2013
Yeasts are the major producer of biotechnology products worldwide, exceeding production in capacity and economic revenues of other groups of industrial microorganisms. Yeasts have wide-ranging fundamental and industrial importance in scientific, food, medical, and agricultural disciplines (Fig. 1).
openaire   +2 more sources