Results 41 to 50 of about 10,520,469 (283)

Yeast Gcn2 retains activity following humanization of its auto‐phosphorylation region

FEBS Open Bio, EarlyView.
Using Saccharomyces cerevisiae as a model to study Gcn2 activation and regulation is limited by the lack of antibodies detecting phosphorylated Gcn2. To overcome this, we engineered Gcn2‐HsC, a yeast Gcn2 variant recognizable by commercial anti‐human phospho‐GCN2 antibodies.
Reuben A. Anderson, Anja H. Schiemann, Evelyn Sattlegger   +2 more
wiley   +1 more source

Non-conventional yeasts in beer production - A review [PDF]

BIO Web of Conferences
The aim of this review is to present the advantages and disadvantages of using non-conventional yeasts in beer production. As a whole, beer production is a traditional process, in which Saccharomyces cerevisiae and Saccharomyces pastorianus are used for ...
Zapryanova Polina, Gaytanska Yordanka, Shopska Vesela, Kostov Georgi   +3 more
doaj   +1 more source

Formation of polymeric pigments in red wines through sequential fermentation of flavanol-enriched musts with non-Saccharomyces yeasts

, 2018
Non-Saccharomyces yeasts may contribute to enrich wine aroma while promoting the formation of stable pigments. Yeast metabolites such as acetaldehyde and pyruvate participate in the formation of stable pigments during fermentation and wine aging.
Juan Manuel Del Fresno, Morata, Antonio, Escott, Carlos, Del Fresno, Juan Manuel, González, María del Carmen, Loira, Iris, Wendu Tesfaye, Carlos Escott, Antonio Morata, José Antonio Suárez-Lepe, María del Carmen González, Suárez Lepe, María del Carmen, Iris Loira, Tesfaye, Wendu   +13 more
core   +1 more source

Evolution‐guided yeast complementation reveals functional differences in human PSPH variants

FEBS Open Bio, EarlyView.
Ancient genomes can help guide which human genetic variants are tested experimentally. This study applies that idea to PSPH, a gene involved in serine biosynthesis, and uses high‐throughput yeast complementation to compare variant function. The findings reveal measurable differences among selected alleles and illustrate the value of evolution‐guided ...
Mauricio Campa‐Álvarez, Diana Ascencio, Miguel Vallebueno‐Estrada, Eduardo González‐Orozco, Christian Eduardo Martínez‐Guerrero, Rafael Montiel, Alexander DeLuna   +6 more
wiley   +1 more source

The non-Saccharomyces yeasts as novel starter cultures to innovate beer brewing

CyTA - Journal of Food
With the increasing number of craft beer enthusiasts and the expanding beer consumer market, the current commercial brewing yeasts used in beer brewing have been domesticated with specific phenotypic ranges that limit the generation of novel flavor ...
Xiaoxu Qin, Feng Li, Wenfei Bo, Wanchen Li, Xiaolei Dong   +4 more
doaj   +1 more source

Evaluation of Non-Saccharomyces Yeasts for the Reduction of Alcohol Content in Wine [PDF]

Applied and Environmental Microbiology, 2014
ABSTRACT Over recent decades, the average ethanol concentration of wine has increased, largely due to consumer preference for wine styles associated with increased grape maturity; sugar content increases with grape maturity, and this translates into increased alcohol content in wine.
Contreras, A., Hidalgo, C., Henschke, P., Chambers, P., Curtin, C., Varela, C.   +5 more
openaire   +3 more sources

The C‐terminal domain of yeast Arginyltransferase1 is essential for its catalytic activity

FEBS Open Bio, EarlyView.
Arginyltransferase 1 (Ate1), a eukaryotic enzyme, catalyses arginylation, transferring arginine from tRNA‐Arg to the amino terminus of the target protein. Overexpression of Ate1 in yeast is lethal and is dependent on arginylation. This study elucidates how mutations in the cofactor‐binding and active site of Ate1 and truncation of its structural ...
Vikas Kumar Yadav, Shweta Shweta, Manisha Malhotra, Vikash Maurya, Akhilesh Kumar   +4 more
wiley   +1 more source

Bio-modulating wine acidity: The role of non-Saccharomyces yeasts

IVES Technical Reviews, 2019
In recent years, wine consumers have been looking for fruitier wines, with less ethanol, but presenting a good balance in terms of mouthfeel. However, due to the effects of global climate change, wines can be more alcoholic and flatter in terms of ...
Alice Vilela
doaj   +1 more source

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

Genetic dissection of human ABCE1 in yeast reveals separable requirements for ribosome recycling and suppression of aberrant reinitiation

FEBS Open Bio, EarlyView.
Human ABCE1 cannot functionally replace its yeast ortholog. Yeast–human chimera analysis identified NBD1 as a major interspecies barrier. Genetic screening yielded hABCE1 revertants that rescue yeast viability but fail to suppress aberrant translation reinitiation in the 3′ UTR.
Eriko Nakata, Yuxin Li, Kei Endo, Koichi Ito   +3 more
wiley   +1 more source