Results 151 to 160 of about 317,828 (311)

Bridging the Gap Between Human Toxicology and Ecotoxicology Under One Health Perspective by a Cross‐Species Adverse Outcome Pathway Network for Reproductive Toxicity

Environmental Toxicology and Chemistry, EarlyView.
Cross‐species extrapolation of adverse outcome pathway network on reproductive toxicity under the One Health perspective using new approach methodologies. AOP = adverse outcome pathway. Abstract Although ecotoxicological and toxicological risk assessments are performed separately from each other, recent efforts have been made in both disciplines to ...
Elizabeth Dufourcq Sekatcheff, Jaeseong Jeong, Jinhee Choi   +2 more
wiley   +1 more source

Multiple independent losses of crossover interference during yeast evolutionary history.

PLoS Genetics
Meiotic recombination is essential for the accurate chromosome segregation and the generation of genetic diversity through crossover and gene conversion events.
Abhishek Dutta, Fabien Dutreux, Marion Garin, Claudia Caradec, Anne Friedrich, Gauthier Brach, Pia Thiele, Maxime Gaudin, Bertrand Llorente, Joseph Schacherer   +9 more
doaj   +1 more source

Non-Saccharomyces yeast as a tool of innovation in brewing

openNella produzione tradizionale della birra, vengono comunemente impiegati due specie di lievito: Saccharomyces cerevisiae e Saccharomyces pastorianus.
DALLA CORTE, GIADA ANNA
core  

Precision Fermentation for Next Generation Food Ingredients: Technological Foundations, Food Applications, Sustainability, and Regulatory Challenges

Food Bioengineering, EarlyView.
Precision fermentation uses engineered microorganisms to produce targeted food ingredients, including proteins, enzymes, lipids, flavors, vitamins, and bioactives. This review examines its technological foundations, food applications, safety, sustainability, economics, regulation, and consumer acceptance, emphasizing that performance depends on host ...
Nora Ali Hassan, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +2 more
wiley   +1 more source

Biochemical and genetic studies of mitochondrial protein synthesis in Saccharomyces cerevisiae : characterization of the AEP3 and TRM5 gene products [PDF]

, 2008
textProtein synthesis in archaebacteria and the cytoplasm of eukaryotes is initiated using the initiator methionyl-tRNA (Met-tRNA[subscript i][superscript Met]). In contrast, formylated methionyltRNA (fMet-tRNA[subscript i][superscript Met][subscript f])
Lee, Changkeun, 1971-
core  

Mango Seed Valorization: Sustainable Source of Nutrients, Bioactives, and Value‐Added Applications

Food Chemistry International, EarlyView.
Highlighting mango seed as a valuable yet overlooked by‐product, promoting its utilization and reducing agroindustrial waste. ABSTRACT Mango (Mangifera indica L.) is one of the most widely cultivated tropical fruits, generating large quantities of by‐products during processing, with mango seed representing 20%–25% of the whole fruit weight ...
Priyanka Yadav, Mazia Ahmed, Unaiza Iqbal, Pinki Saini   +3 more
wiley   +1 more source

The Darwinian fitness of wine strains of Saccharomyces cerevisiae adapted toin the grape must environment

, 2018
The Darwinian fitness of wine strains of [i]Saccharomyces cerevisiae[/i] adapted toin the grape must environment.
Jasmin, Jean-Nicolas, Dequin, Sylvie, Galeote, Virginie, Sicard, Delphine, Legras, Jean-Luc   +4 more
core   +2 more sources

Interactions between lactobacillus and yeast: A recent update

Food Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen, Mengyuan Liu, Mengchen Li, Zhiyun Yue, Yang Mu, Chao Wang, Lusha Xia, Junjun Gao, Mingye Peng, Ran Wang, Mengzhou Zhou   +10 more
wiley   +1 more source

GENETIC MAPPING IN SACCHAROMYCES [PDF]

Genetics, 1966
R K, Mortimer, D C, Hawthorne
openaire   +2 more sources

Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar

Future Postharvest and Food, EarlyView.
Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei, William Odoom, Regina Ofori Asante, Maxwell Adu, Solomon Odoi Anim, Jessica Ode Agyapong, Nana Adwoa Akyeneba Anderson   +6 more
wiley   +1 more source