Results 151 to 160 of about 5,059,105 (302)
Enhanced pyruvic acid yield in an osmotic stress-resistant mutant of Yarrowia lipolytica
Electronic Journal of Biotechnology, 2020 Background: Pyruvic acid (PA), a vital α-oxocarboxylic acid, plays an important role in energy and carbon metabolism. The oleaginous yeast Yarrowia lipolytica (Y. lipolytica) has considerable potential for the production of PA.
Wei Yuan +5 more
doaj
Kinetics of anaerobic digestion of selected C1 to C4 organic acids [PDF]
Title from PDF of title page (University of Missouri--Columbia, viewed on Aug. 24, 2010).The entire thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file; a non-technical public abstract appears in the ...
Chen, Qian, 1985-
core +1 more source
Caenorhabditis elegans Extracts Stimulate IAA Biosynthesis in Arthrobacter pascens ZZ21 via the Indole-3-pyruvic Acid Pathway. [PDF]
Microorganisms, 2021 Li M +7 more
europepmc +1 more source
Oxidation of pyruvic acid oxime by soil organisms [PDF]
, 1952 J. H. Quastel +2 more
openalex +1 more source
The Dissociation Constants of Pyruvic and Oxaloacetic Acid. [PDF]
, 1952 Kai Julius Pedersen +5 more
openalex +1 more source
Role of Protogen in the Oxidation of Pyruvic Acid.
Experimental Biology and Medicine, 1952 SummaryProtogen has been found to be essential for the acetylation reaction, but not for the oxidative phase, of pyruvate oxidation, when assayed in a purified pyruvic oxidase preparation from the ciliate Tetrahymena geleii S.
openaire +3 more sources
Physiological features of Schizosaccharomyces pombe of interest in the making of white wines [PDF]
, 2012 This work studies the physiology of Schizosaccharomyces pombe strain 938 in the production of white wine with high malic acid levels as the sole fermentative yeast, as well as in mixed and sequential fermentations with Saccharomyces cerevisiae Cru ...
Benito Saez, Santiago +5 more
core +1 more source
Utjecaj zamrzavanja i metoda ambalažiranja na udjel organskih kiselina kozjeg sira tijekom skladištenja [PDF]
, 2011 Effects of freezing and packaging methods on organic acid content of goat cheese during 12 weeks of storage were determined. Goat cheese milk curds were divided into two batches; one of the batches was directly processed in to goat cheese while the other
A. Kemal Seçkin +3 more
core +1 more source