Results 61 to 70 of about 2,384 (166)
MicrobiologyOpen, Volume 15, Issue 1, February 2026.This study investigated the effects of incubation time and temperature, and initial patulin concentration on patulin removal rates, and the mechanism involved in patulin degradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii. The patulin degradation rate by the yeast strains was dependent on the three key parameters.
Yidan Ji +5 more
wiley +1 more source
Identification and selection of non-Saccharomyces strains isolate from brazilian apple must
Ciência Rural, 2018 : This study aimed to know the biodiversity of non-Saccharomyces yeasts in Brazilian apples must with potential to improve of the aromatic quality of ciders.
Giovana Arruda Moura Pietrowski +5 more
doaj +1 more source
Metal-Induced Production of a Novel Bioadsorbent Exopolysaccharide in a Native Rhodotorula mucilaginosa from the Mexican Northeastern Region. [PDF]
PLoS ONE, 2016 There is a current need to develop low-cost strategies to degrade and eliminate industrially used colorants discharged into the environment. Colorants discharged into natural water streams pose various threats, including: toxicity, degradation of ...
Maria Teresa Garza-Gonzalez +12 more
doaj +1 more source
Environmental Microbiology, Volume 28, Issue 2, February 2026.We investigated the survival of the yeast Rhodotorula frigidalcoholis and analysed its RNA after exposure to icy moon conditions. Our results show how the yeast can tolerate the extreme conditions and performs metabolic functions under the exposure conditions; for example, by halting the cell cycle in order to repair. Created in BioRender.
Tommaso Zaccaria +5 more
wiley +1 more source
Yeast‐Based Biotechnology for Civilian Security
Environmental Microbiology Reports, Volume 18, Issue 1, February 2026.Yeasts constitute robust and versatile eukaryotic platforms for biotechnological applications relevant to civilian security. Both native and genetically engineered yeast systems enable sensitive detection of chemical and biological hazards, effective removal of metals and organic pollutants, and detoxification of mycotoxins.
Justyna Ruchała +2 more
wiley +1 more source
Medical Mycology Case Reports, 2014 A fatal case of meningitis due to Rhodotorula mucilaginosa in a 28 year-old HIV-negative male with a history of Hodgkin lymphoma who underwent salvage chemotherapy is presented.
Sotirios Tsiodras +8 more
doaj +1 more source
EFSA Journal, Volume 24, Issue 2, February 2026.Abstract The food enzyme subtilisin (serine endopeptidase; EC 3.4.21.62) is produced with the genetically modified Bacillus paralicheniformis strain AP‐GKY by Kerry Ingredients & Flavours Ltd. The production strain met the requirements for the qualified presumption of safety (QPS). The food enzyme was considered free from viable cells of the production
EFSA Panel on Food Enzymes (FEZ) +16 more
wiley +1 more source
Membrane Damage Induced by Supercritical Carbon Dioxide in Rhodotorula mucilaginosa [PDF]
Indian Journal of Microbiology, 2013 To clarify the mechanism of microbial inactivation by supercritical carbon dioxide (SCCO2), membrane damage of Rhodotorula mucilaginosa was investigated within specific pressure (10 Mpa), temperature (37 °C), and treatment time (10-70 min) ranges, including cell morphological structure, membrane permeability and fluidity.
Jun, Li +4 more
openaire +2 more sources
Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi +3 more
wiley +1 more source
Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley +1 more source