Results 41 to 50 of about 10,135,576 (299)

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

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

Biosynthesis and Genetic Tuning of Guanine Crystals via Metabolic Engineering of Yeast

Angewandte Chemie, EarlyView.
We demonstrate how yeast cells can be harnessed as cellular factories for the synthesis of optically functional guanine crystals, where genetic editing is used to tune crystal size, order and optical properties. This demonstrates a powerful new biosynthetic approach for the development of sustainable and biocompatible optical pigments, which utilizes ...
Jerome N. Janssen, Yahel Fishman, Yi Li, Avital Wagner, Mariela J. Pavan, Zohar Paleiov, Tali Lemcoff, Rotem Lichtenstein‐Wolfheim, Alexander Upcher, Einat Nativ‐Roth, Amir Aharoni, Benjamin A. Palmer   +11 more
wiley   +2 more sources

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

Synthesis and Characterization of Biocompatible Manganese‐Doped Titania Nanoparticles and Its Application to Single‐Cell Nanoencapsulation

Advanced Materials Interfaces, EarlyView.
Biocompatible Mn‐doped TiO2 nanozymes integrate TiO2 stability with Mn redox activity, enabling dopamine‐mediated cell‐surface polymerization and single‐cell nanoencapsulation while maintaining high colloidal stability, low ROS generation, and excellent cellular compatibility.
Filip Kozłowski, Nayoung Kim, Hyunwoo Choi, Geoffrey Daniel, Gulaim A. Seisenbaeva, Insung S. Choi, Vadim G. Kessler   +6 more
wiley   +1 more source

Yeasts and wine colour

Croatian Journal of Food Science and Technology, 2019
Historically, yeasts from the genus Saccharomyces have been conventionally used in the production of wine and other fermented beverages. Traditionally, their main role has been the transformation of sugars into ethanol, however, research has shown that ...
BRANKA MOZETIČ VODOPIVEC, DOROTA KORTE, LORENA BUTINAR, JELENA TOPIĆ BOŽIČ   +3 more
doaj   +1 more source

RNAi in the Rhizarian Phytopathogen Plasmodiophora brassicae: The Causal Agent of Clubroot Disease in Cruciferous Crops

Advanced Science, EarlyView.
This study uncovers an unusual RNAi pathway in the rhizarian pathogen Plasmodiophora brassicae. In the absence of Dicer, a Drosha‐like RNase III protein supports the biogenesis of predominant 21‐nt small RNAs, and two Argonaute proteins mediate small RNA‐guided silencing.
Xiong Zhang, Yupo Wu, Jiachang Hou, Lixia Gao, Longqi Pan, Cuicui Shen, Chuanji Zhao, Feng Gao, Yi Zhang, Li Ren, Xiaoping Fang, Xiaoling Dun, Shengyi Liu, Lijiang Liu   +13 more
wiley   +1 more source

Conventional and Non-Conventional Yeasts in Beer Production

Fermentation, 2018
The quality of beer relies on the activity of fermenting yeasts, not only for their good fermentation yield-efficiency, but also for their influence on beer aroma, since most of the aromatic compounds are intermediate metabolites and by-products of yeast
Angela Capece, Rossana Romaniello, Gabriella Siesto, Patrizia Romano   +3 more
doaj   +1 more source

Increased Varietal Aroma Diversity of Marselan Wine by Mixed Fermentation with Indigenous Non-Saccharomyces Yeasts

Fermentation, 2021
The common use of commercial yeasts usually leads to dull wine with similar aromas and tastes. Therefore, screening for novel indigenous yeasts to practice is a promising method.
Xiaomin Xi, Aili Xin, Yilin You, Weidong Huang, Jicheng Zhan   +4 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