Results 141 to 150 of about 20,249 (182)

Optimization of xylanase production by Pichia kudriavzevii and Candida tropicalis isolated from the wood product workshop. [PDF]

Braz J Microbiol
Salmanizadeh H, Beheshti-Maal K, Nayeri H, Torabi LR.   +3 more
europepmc   +1 more source

<i>Pichia kudriavzevii</i> UNJCC Y-137 and <i>Candida tropicalis</i> UNJCC Y-140 isolated from <i>Durio kutejensis</i> as potential probiotic agents. [PDF]

Food Sci Biotechnol
Sukmawati D, Adisyahputra A, Al-Ani LKT, Al Husna SN, Afifah ZN, Sriherwanto C, Surono S, Setiarto RHB, Nurjayadi M, Rahman RA.   +9 more
europepmc   +1 more source

Isolation of Thermotolerant Yeast Pichia kudriavzevii From Nuruk [PDF]

Food Science and Biotechnology, 2017
Thermotolerant yeast strains were isolated from nuruk, a traditional Korean fermentation starter in which variety of microorganisms are present. Among the isolates, the MBY1358 identified as yeast Pichia kudriavzevii showed significantly higher growth rate (0.59 ± 0.00 1/h) at 44 °C than other strains.
Myoung Dong Kim, Eun-Hee Park
exaly   +3 more sources

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Heterothallism in Pichia kudriavzevii and Pichia Terricola

Antonie Van Leeuwenhoek, 1976
Pichia kudriavzevii and P. terricola were found to be heterothallic, but not interfertile with one another; nor did they mate with P. membranaefaciens, P. scutulata, Candida lambica, C. diversa, C. ingens, C. silvae, C. valida, C. vini, C. norvegensis, or Torulopsis inconspicua. Limited conjugation occurred between mating types of P. kudriavzevii and C.
C P, Kurtzman, M J, Smiley
exaly   +3 more sources

Microbial ecology and functional coffee fermentation dynamics with Pichia kudriavzevii

Food Microbiology, 2022
Specialty coffee can be developed by the application of explicit microorganisms or starters to obtain desired fermentation. In the present study, natural fermentation (NF) of Arabica coffee was carried out spontaneously, the other set was inoculated with Pichia kudriavzevii (Y) starter culture (isolated, identified and mass cultured).
Shankar, S R, Sneha, H P, Inderjit, Prakash, Mahejibin, Khan, Punil Kumar, H N, Hari, Om, K, Basavaraj, Pushpa S, Murthy   +7 more
openaire   +2 more sources

Improvement of Pichia kudriavzevii Egyptian isolate for keratinase production

Egyptian Pharmaceutical Journal, 2022
Background and objective Keratinases are gaining considerable momentum in green technology because of their endowed robustness and multifaceted application potentials, such as valorization of keratinous agro-waste. Therefore, the production of novel keratinases from relative yeasts grown in agro-waste formulated medium is cost ...
Bigad E. Khalil, Hayam F. Ibrahim, Nagwa M. Abd El-Aziz   +2 more
openaire   +1 more source

The ester production capacity of Pichia kudriavzevii based on functional annotation of genes

World Journal of Microbiology and Biotechnology, 2023
Esters were identified as the primary volatile flavor compounds in Chinese Baijiu, exerting a significant influence on its quality and aroma. This study focused on the yeast strain Pichia kudriavzevii, renowned for its high capacity to produce esters. Whole genome sequences were annotated and analyzed using the GO, KEGG, KOG, CAZy, and Pfam databases ...
Junwen, Xiao, Feiyan, Mou, Wending, Mao, Shangling, Fang, Hui, Chen, Bei, Liao, Maobin, Chen   +6 more
openaire   +2 more sources

High Temperature Alcoholic Fermentation of Orange Peel by the Newly Isolated Thermotolerant Pichia kudriavzevii KVMP10

Letters in Applied Microbiology, 2016
This work explores the potential for the development of orange peel based ethanol bioprocesses through isolation of the thermotolerant Pichia kudriavzevii KVMP10.
Ioannis Vyrides, Michalis Koutinas
exaly   +2 more sources

Cooperative Response of Pichia kudriavzevii and Saccharomyces cerevisiae to Lactic Acid Stress in Baijiu Fermentation

Journal of Agricultural and Food Chemistry, 2020
Lactic acid is a universal metabolite, as well as a growth inhibitor of ethanol producers in Baijiu fermentation. Revealing the mechanism of lactic acid tolerance is essential for the yield of fermented foods.
Cheng Fang, Yan Xu
exaly   +2 more sources

Pichia kudriavzevii as a representative yeast of North Patagonian winemaking terroir

International Journal of Food Microbiology, 2016
Terroir concept includes specific soil, topography, climate, landscape characteristics and biodiversity features. In reference to the last aspect, recent studies investigating the microbial biogeography (lately called 'microbial terroir') have revealed that different wine-growing regions maintain different microbial communities.
del Monaco, Silvana Maria, Rodríguez, María Eugenia, Lopes, Christian Ariel   +2 more
openaire   +3 more sources