Results 41 to 50 of about 63,275 (298)

Saccharomyces and non-Saccharomyces competition during microvinification under different sugar and nitrogen conditions

Frontiers in Microbiology, 2016
The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S.
Jessica Lleixà, Maria Manzano, Albert Mas, Maria Carmen Portillo   +3 more
doaj   +1 more source

Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content [PDF]

, 2007
Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for 4 strains.
Fuster, André, Ramon Portugal, Felipe, Strehaiano, Pierre, Taillandier, Patricia   +3 more
core   +2 more sources

The Nutritional Quality of the Culture Medium Influences the Survival of Non-Saccharomyces Yeasts Co-Cultured with Saccharomyces cerevisiae

Fermentation
Yeast-yeast interactions have been studied mainly using wine yeasts. However, studies are rare for native yeasts from agave juice fermentation. Therefore, this work used strains isolated from the alcoholic fermentation of agave to study the survival of ...
Erick D. Acosta-García, Nicolás O. Soto-Cruz, Edwin A. Valdivia-Hernández, Juan A. Rojas-Contreras, Martha R. Moreno-Jiménez, Jesús B. Páez-Lerma   +5 more
doaj   +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

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

Phosphatidylinositol 4‐kinase as a target of pathogens—friend or foe?

FEBS Letters, EarlyView.
This graphical summary illustrates the roles of phosphatidylinositol 4‐kinases (PI4Ks). PI4Ks regulate key cellular processes and can be hijacked by pathogens, such as viruses, bacteria and parasites, to support their intracellular replication. Their dual role as essential host enzymes and pathogen cofactors makes them promising drug targets.
Ana C. Mendes, Guilherme M. Azevedo, Amanda P. Barcellos, Diana Bahia   +3 more
wiley   +1 more source

The Rewiring of Ubiquitination Targets in a Pathogenic Yeast Promotes Metabolic Flexibility, Host Colonization and Virulence [PDF]

, 2016
Funding: This work was funded by the European Research Council [http://erc.europa.eu/], AJPB (STRIFE Advanced Grant; C-2009-AdG-249793). The work was also supported by: the Wellcome Trust [www.wellcome.ac.uk], AJPB (080088, 097377); the UK Biotechnology ...
A Brand, A Enache-Angoulvant, A Rodaki, A Rosenbach, AJP Brown, AJP Brown, AL Diaz-Perez, Alistair J. P. Brown, AM New, B Gorke, C Fradin, C Janke, C Taxis, CJ Barelle, CR Rocha, D Lohr, D Sandai, DA Opulente, David Stead, Delma S. Childers, DH Owen, DM MacCallum, Donna M. MacCallum, DS Childers, EJ Munoz-Elias, Elizabeth R. Ballou, F Cao, F Sherman, FC Odds, Gabriela Mol Avelar, H Holzer, H Zhou, HG Crabtree, HL Cheah, Ingrida Raziunaite, IV Ene, IV Ene, J Piskur, J Regelmann, J Shen, JA Sexton, JH Hegemann, JK Byron, JM Gancedo, Joanna Mackie, JP Barford, K Piekarska, K Ueno, M Carlson, M Hammerle, M Johnston, M Niimi, MA Navas, MA Ramirez, MC Lorenz, MC Lorenz, Megan D. Lenardon, MS Price, Neil A. R. Gow, O Santt, P Miramon, P Radivojac, PL Fidel Jr., R Menssen, R Sabouraud, R Sharma, RA Calderone, RA Calderone, Robert A. Cramer, S Funayama, Susan Budge, T Inada, T Schule, TH Rude, YS Lopez-Boado, Z Yin   +75 more
core   +4 more sources

Protein pyrophosphorylation by inositol pyrophosphates — detection, function, and regulation

FEBS Letters, EarlyView.
Protein pyrophosphorylation is an unusual signaling mechanism that was discovered two decades ago. It can be driven by inositol pyrophosphate messengers and influences various cellular processes. Herein, we summarize the research progress and challenges of this field, covering pathways found to be regulated by this posttranslational modification as ...
Sarah Lampe, Tanmay Kumar Mohanty, Rashna Bhandari, Dorothea Fiedler   +3 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

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