Results 121 to 130 of about 606,084 (342)
Fermentation, 2019 In recent years, studies have reported the positive influence of non-Saccharomyces yeast on wine quality. Many grape varieties under mixed or sequential inoculation show an overall positive effect on aroma enhancement.
Ophélie Dutraive +5 more
semanticscholar +1 more source
Influence of Zn2+ and Oxygen Supply on Malic Acid Production and Growth of Aspergillus oryzae
Biotechnology and Bioengineering, EarlyView.ABSTRACT Malic acid is a valuable platform chemical traditionally derived from fossil‐based resources. Microbial cultivation with Aspergillus oryzae offers a sustainable alternative based on renewable feedstocks. In this study, a well‐established minimal medium for malic acid production, commonly used in previous research to ensure reproducibility, was
Lukas Hartmann +3 more
wiley +1 more source
BMC Research Notes, 2019 Objective The objective of this experiment was to identify transcripts in baker’s yeast (Saccharomyces cerevisiae) that could have originated from previously non-coding genomic regions, or de novo.
William R. Blevins +2 more
doaj +1 more source
Tetraploid Saccharomyces [PDF]
Journal of General Microbiology, 1951 C C, LINDEGREN, G, LINDEGREN
openaire +2 more sources
Chromosome Duplication in Saccharomyces cerevisiae
Genetics, 2016 The accurate and complete replication of genomic DNA is essential for all life. In eukaryotic cells, the assembly of the multi-enzyme replisomes that perform replication is divided into stages that occur at distinct phases of the cell cycle.
S. Bell, K. Labib
semanticscholar +1 more source
Biotechnology and Bioengineering, EarlyView.ABSTRACT Yeast sugar transporters have highly evolved for preferential glucose transport, a significant roadblock for utilizing non‐glucose sugars in renewable feedstocks such as lignocellulosic biomass. To enable simultaneous transport of multiple sugars, native hexose transporters were replaced by SWEET7p from Arabidopsis thaliana in engineered ...
Nurzhan Kuanyshev +6 more
wiley +1 more source
Frontiers in Microbiology, 2017 Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation.
Antoine Gobert +7 more
doaj +1 more source
Genetically Programmed Control of Overflow Metabolism
Biotechnology and Bioengineering, EarlyView.ABSTRACT Overflow metabolism is a highly undesirable phenomenon that occurs in virtually all cell factories. Although several schemes have been applied to avoid overflow metabolism, this problem remains far from being solved. In this study, a genetic sensor for detecting overflow metabolism was designed, and its substrate specificity and reversibility ...
Lærke M. Jensen +3 more
wiley +1 more source
Saccharomyces cerevisiae in the Production of Fermented Beverages
, 2016 Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
G. Walker, G. Stewart
semanticscholar +1 more source
Molecules, 2019 Yeast are able to modulate many sensory parameters of wines during red must fermentation. The effect on color and on the formation of derived pigments during fermentation has been studied thoroughly since the 90s.
A. Morata +5 more
semanticscholar +1 more source