Results 61 to 70 of about 10,135,576 (299)

Investigations of the Evolved Molecular Basis for Terpenoid Biosynthesis in Marine Sponges

Advanced Science, EarlyView.
Confirming and extending a previous observation in another Bubarida sponge, genomic and functional analyses of A. cavernosa reveal that sponges retain the mevalonate pathway and employ single α‐domain T1TSs and UbiA‐type TSs for terpenoid biosynthesis. The absence of T1TSs clustering with other biosynthetic genes tentatively suggests, based on limited ...
Fangyan Chen, Bao Chen, Wenhui Zhang, Guifang Sun, Yao Zhao, Jianpeng Zhang, Baofu Xu   +6 more
wiley   +1 more source

Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking

Fermentation
Wine fermentation is a biochemical process carried out by a microbial consortium already present in the vineyard, including different species of fungi and bacteria that are in an ecological relationship with each other, so that their sequential growth ...
María Carolina Martín, Luciana Paola Prendes, Vilma Inés Morata, María Gabriela Merín   +3 more
doaj   +1 more source

The Impact of Non-Saccharomyces Yeast on Traditional Method Sparkling Wine

Fermentation, 2018
The interest in non-Saccharomyces yeast for use in sparkling wine production has increased in recent years. Studies have reported differences in amino acids and ammonia, volatile aroma compounds (VOCs), glycerol, organic acids, proteins and ...
Nedret Neslihan Ivit, Belinda Kemp
doaj   +1 more source

With Advantages and Disadvantages The Role of Non-Saccharomyces Yeast In The Wine Industry

Turkish Journal of Food and Agriculture Sciences, 2022
This article aims to describe non-Saccharomyces yeast and their effects on wine composition, fermentation, chemistry and organoleptic characters. The use of non-Saccharomyces yeast is on the rise in the wine industry despite the negative perception from previous research.
openaire   +2 more sources

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

Marine yeast isolation and industrial application [PDF]

, 2014
Over the last century, terrestrial yeasts have been widely used in various industries, such as baking, brewing, wine, bioethanol and pharmaceutical protein production. However, only little attention has been given to marine yeasts. Recent research showed
Tucker, Gregory A., Daw, Zakaria Yehia, Tucker, Gregory A, Zaky, Abdelrahman Saleh, Du, Chenyu   +4 more
core   +1 more source

An Effector TaCRVP From Tuta Absoluta Oral Secretion Impairs H2O2‐Mediated Plant Defense by Targeting Tomato SlCAT2

Advanced Science, EarlyView.
The Tuta absoluta salivary effector TaCRVP subverts tomato immunity by hijacking host catalase SlCAT2. Through a sophisticated dual mechanism, TaCRVP simultaneously promotes SlCAT2 tetramerization for activation and blocks its SlAdBiL‐mediated degradation for stabilization.
Jianquan Yan, Youdan Zhang, Zhujun Wang, Huatao Tang, Huiping Liu, Zi Chen, Shuai Liu, Jiayi Shi, Lu Peng, Youming Hou   +9 more
wiley   +1 more source

Use of Nonconventional Yeasts for Modulating Wine Acidity

Fermentation, 2019
In recent years, in line with consumer preferences and due to the effects of global climate change, new trends have emerged in wine fermentation and wine technology.
Alice Vilela
doaj   +1 more source

Caracterização de populações de leveduras associadas à produção de cachaça artesanal e estudos bioquímicos de metabolismo de sacarose por linhagens de Saccharomyces cerevisiae [PDF]

, 2005
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-Graduação em Ciência dos AlimentosA sacarose é o principal açúcar utilizado em processos industriais fermentativos, sua adequada metabolização ...
Badotti, Fernanda
core  

Synthetic Shewanella‐Bacillus Microbial Consortia for Enhanced Metal Oxide Leaching From Spent Lithium‐Ion Batteries Using Brewing Wastewater as Leaching Agent

Advanced Science, EarlyView.
A recycling approach of spent lithium‐ion batteries is developed using brewing wastewater as the leaching agent and an engineering microbial consortium as the biocatalyst. Shewanella oneidensis reduces spent LiNixCoyMn1‐x‐yO2 cathodes via extracellular electron transfer, while Bacillus subtilis removes residual ethanol to eliminate inhibition.
Baocai Zhang, Chunxiao Qiao, Huichun Liu, Yiyun Wang, Yan Liu, Huan Yu, Junqi Zhang, Chao Li, Deguang Wu, Qulai Tang, Zhiwen Wang, Danni Zhang, Dake Xu, Feng Li, Hao Song   +14 more
wiley   +1 more source