DNA Replication Errors Drive Genome‐Wide Small Inverted Triplication Dynamics
Advanced Science, EarlyView.This study provides insight into the dynamic equilibrium mechanism of a novel structural variant, small inverted triplication (SIT), which is generated by misalignment of the 3’ flap generated under DNA replication stress with palindromic sequence. Alternatively, the end sequence may fold back on itself to form an inverted fragment.
Yi Lei +12 more
wiley +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
Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae
Annals of Microbiology, 2010 With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of Saccharomyces cerevisiae with Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii and Zygosaccharomyces bailii were inoculated in grape juice.
DOMIZIO, PAOLA +6 more
openaire +2 more sources
Engineering Microbial Particles for Next‐Generation Biomedical Platforms
Advanced Science, EarlyView.Microbe‐derived particles (MDPs), which include extracellular vesicles, outer membrane vesicles, inclusion bodies, polysaccharide particles, and virus‐like particles, represent a rapidly expanding category of bioinspired nanomaterials. With their natural origin, intrinsic biocompatibility, and highly programmable functionality, MDPs serve as a ...
Yuting Li +7 more
wiley +1 more source
Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking
FermentationWine 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 +3 more
doaj +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
Inferring evolutionary histories of pathway regulation from transcriptional profiling data [PDF]
, 2013 One of the outstanding challenges in comparative genomics is to interpret the evolutionary importance of regulatory variation between species. Rigorous molecular evolution-based methods to infer evidence for natural selection from expression data are at ...
Brem, Rachel B. +3 more
core +4 more sources
Microbial Odorant Detection Guides Drosophila Parasitoids Seeking Hosts in Fermenting Fruits
Advanced Science, EarlyView.Yeast microbes in fermenting fruits attract both host flies and their parasitoid wasps. Female Leptopilina boulardi detect yeast‐emitted ethyl esters via two olfactory receptors, LbouOR167 and LbouOR136. A conserved residue, Leu159, is critical for binding these compounds, enabling female wasps to locate host‐rich habitats.
Yueqi Lu +11 more
wiley +1 more source
Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation
Frontiers in Microbiology, 2018 This work is a short review of the interactions between oenological yeasts and lactic acid bacteria (LAB), especially Oenococcus oeni, the main species carrying out the malolactic fermentation (MLF).
Aitor Balmaseda +3 more
doaj +1 more source
Influence of cell surface characteristics on adhesion of Saccharomyces cerevisiae to the biomaterial hydroxylapatite [PDF]
, 2010 The influence of the physicochemical properties of biomaterials on microbial cell adhesion is well known, with the extent of adhesion depending on hydrophobicity, surface charge, specific functional groups and acid–base properties.
Walker, Graeme M., White, Jane S.
core +3 more sources