Results 71 to 80 of about 10,520,469 (283)

Introducing a new breed of wine yeast: interspecific hybridisation between a commercial Saccharomyces cerevisiae wine yeast and Saccharomyces mikatae [PDF]

, 2013
Interspecific hybrids are commonplace in agriculture and horticulture; bread wheat and grapefruit are but two examples. The benefits derived from interspecific hybridisation include the potential of generating advantageous transgressive phenotypes.
Bellon, J., Dimitra L. Capone (403567), Dimitra L. Capone, Paul J. Chambers, Chambers Paul J., Capone, D., Dimitra L Capone, Schmid, F., Jennifer R. Bellon (403565), Barbara L. Dunn (403568), Paul J. Chambers (175234), Dunn Barbara L., Jennifer R Bellon, Frank Schmid, Capone Dimitra L., Barbara L. Dunn, Dunn, B., Barbara L Dunn, Jennifer R. Bellon, Frank Schmid (403566), Schmid Frank, Paul J Chambers, Bellon Jennifer R., Chambers, P.   +23 more
core   +2 more sources

3′‐UTR Hypermethylation and ABA Signaling Coordinate Transcriptional Activation of SWEET14 for High Sugar Accumulation in Citrus

Advanced Science, EarlyView.
Hypermethylation of CliSWEET14 3′‐UTR relieves ClibHLH105‐mediated transcriptional repression, together with ABA signaling‐mediated activation of the CliABF3‐CliNAC56 cascade, boosts CliSWEET14 expression and sucrose accumulation in citrus. ABSTRACT Sugar accumulation is pivotal for fruit quality, yet the molecular regulation of this process remains ...
Yike Zeng, Yue Wang, Yilei Wang, Haowei Chen, Qiyu Chen, Wei Xiao, Aoqing Zhang, Xin Jiang, Xiangming Shang, Zhicheng Yang, Xi Zeng, Wenqiang Hu, Chunlong Li, Ji‐Hong Liu   +13 more
wiley   +1 more source

Exploration of wild yeasts isolated from marula fruit wine as suitable candidates for industrial craft beer brewing

European Journal of Horticultural Science
Exploration of the natural microbial diversity of indigenous fruits can lead to the discovery of promising candidate yeasts that bring diversity and unique characteristics to commercial brews compared with commercial strains.
Louis Ramoba, Paulina Rapeso, Annastasia Lekganyane, Matholo Mothapo, Kgabo Maganedi   +4 more
doaj   +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, Albert Bordons, Cristina Reguant, Joaquín Bautista-Gallego   +3 more
doaj   +1 more source

Non-canonical regulation of glutathione and trehalose biosynthesis characterizes non-Saccharomyces wine yeasts with poor performance in active dry yeast production [PDF]

, 2018
Several yeast species, belonging to Saccharomyces and non-Saccharomyces genera, play fundamental roles during spontaneous must grape fermentation, and recent studies have shown that mixed fermentations, co-inoculated with S.
Lucía Payá-Tormo, Emilia Matallana, Aranda, Agustín, Aranda Fernández, Agustín, Esther Gamero-Sandemetrio, Rocío Gómez-Pastor, Matallana, Emilia, Gamero Sandemetrio, Esther, Payá-Tormo, Lucía, Agustín Aranda, Gómez Pastor, Rocío, Gamero-Sandemetrio, Esther, Payá Tormo, Lucía, Matallana Redondo, Emilia   +13 more
core   +1 more source

Combinatorial Tuning of Multigene Biosynthetic Pathways based on RNA Interference

Advanced Science, EarlyView.
Small RNA sequencing identifies candidate endogenous Pol III promoters, and subsequent fluorescence screening measures knockdown efficiency to assess promoter strength. Combining promoter strength and shRNA target position enables fine‐grained RNAi regulation of multigene pathways. This strategy enhances β‐carotene production in Schizochytrium sp.
Zixu Zhang, Yingshuang Xu, Zijia Li, Fei Du, Wang Ma, Guang Yang, Xiaoman Sun   +6 more
wiley   +1 more source

Aglianico and Fiano wines obtained with an autochthonous non-Saccharomyces yeast

Annals of Microbiology, 2010
Non-Saccharomyces yeasts are microorganisms that play a prominent role in the fermentation dynamics, composition and flavour of wine. The principal aromatic compounds responsible for varietal aroma in wine are terpenes; of these, the monoterpenes represent the oenologically most important group in terms of volatility and odour, if they are present in a
Calabretti A, Volpe MG, Sorrentino A, Ionata E, Santomauro F, La Cara F   +5 more
openaire   +2 more sources

Recurrent Neurodevelopmental Disorder Associated With a Dominant‐Negative TOP2B H63Y Variant

American Journal of Medical Genetics Part A, EarlyView.
ABSTRACT We describe a 7 year‐old boy with severe neurodevelopmental disorder, medically‐refractory epileptic encephalopathy, hyperkinetic movement disorder, hypotonia, cerebral and cerebellar atrophy and hypomyelination who was found to have a heterozygous de novo TOP2B NM_001330700.2:c.187C>T, p.(His63Tyr) variant.
Zong Yi Ha, Leticia Dinatto, Kirsten Meagher, Colleen Guimond, Jan M. Friedman, Peter C. Stirling, Millan S. Patel   +6 more
wiley   +1 more source

Functional Non-Alcoholic Beer Fermented with Potential Probiotic Yeasts

Beverages
The development of non-alcoholic beer (NAB) with health benefits, using non-conventional potential probiotic yeasts, offers an interesting alternative to standard NAB brewing strategies.
Peter Vaštík, Ján Brunner, Rudolf Jung, Tatiana Klempová, Katarína Furdíková, Daniela Šmogrovičová, Pavel Dostálek   +6 more
doaj   +1 more source

The influence of coinoculation of non-Saccharomyces and Saccharomyces cerevisiae yeasts on chemical and sensory properties of Malvasia wine [PDF]

, 2021
Z različnimi pristopi med alkoholno fermentacijo (AF) lahko vinarji pomembno vplivajo na kakovost in stil vina. Poleg temperature fermentacije, je izjemnega pomena tudi ustrezna izbira kvasovk. Pri tem je glavna vrsta kvasovk Saccharomyces cerevisiae, ki
Tragin, Luka
core