Results 281 to 290 of about 606,084 (342)
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Journal of food microbiology, 2019
Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the wild microorganisms and achieve more predictable and desired outcomes.
R. L. Binati +5 more
semanticscholar +1 more source
Saccharomyces cerevisiae starter cultures are largely used in winemaking to repress the wild microorganisms and achieve more predictable and desired outcomes.
R. L. Binati +5 more
semanticscholar +1 more source
Catalysis from A to Z, 2012 N a c h der Tabel le n e h m e n 100 m g B a k t e f i e n 0,15 m g I oder 0,5 m g I I auf. W/ ih rend I n u r in T h y m i n u m g e w a n d e l t wird, wird I I z u m A u f b a u aller drei P y r i m i d i n b a s e n der Nukle ins~uren ve rwende t . D
Ricardo André Herberts +7 more
openaire +2 more sources
2002
Publisher Summary The goal of the Saccharomyces Genome Database (SGD) is to provide information about the genome of this yeast, the genes it encodes, and their biological functions. The genome sequence of S. cerevisiae provides the structure around which information in SGD is organized; value is added to the sequence by careful biological annotation ...
Laurie, Issel-Tarver +16 more
openaire +2 more sources
Publisher Summary The goal of the Saccharomyces Genome Database (SGD) is to provide information about the genome of this yeast, the genes it encodes, and their biological functions. The genome sequence of S. cerevisiae provides the structure around which information in SGD is organized; value is added to the sequence by careful biological annotation ...
Laurie, Issel-Tarver +16 more
openaire +2 more sources
Saccharomyces Marxianus Hansen
Antonie van Leeuwenhoek, 1947Zygosaccharomyces Marxianus andSaccharomyces macedoniensis belong to the same species. This species is met with in the haplophase (Z. Marxianus) as well as in the diplophase (S. macedoniensis). It was possible to bring this yeast from the haplophase into the diplophase and vice versa.
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Food microbiology, 2019
Commercial wine fermentation is commonly conducted by inoculated strains of Saccharomyces cerevisiae. However, other non-Saccharomyces yeast species have recently become popular co-inoculants.
K. J. Prior, F. Bauer, B. Divol
semanticscholar +1 more source
Commercial wine fermentation is commonly conducted by inoculated strains of Saccharomyces cerevisiae. However, other non-Saccharomyces yeast species have recently become popular co-inoculants.
K. J. Prior, F. Bauer, B. Divol
semanticscholar +1 more source
Reactions Weekly, 2014
The influence of cooling regimens and preserving media composition on Saccharomyces boulardii probiotic free cells and those immobilized on enterosorbents, was comparatively studied. The preservation of higher viability of free yeast cells was established after application of all the cryopreservation regimens.
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The influence of cooling regimens and preserving media composition on Saccharomyces boulardii probiotic free cells and those immobilized on enterosorbents, was comparatively studied. The preservation of higher viability of free yeast cells was established after application of all the cryopreservation regimens.
openaire +3 more sources
Functional profiling of the Saccharomyces cerevisiae genome
Nature, 2002G. Giaever +72 more
semanticscholar +1 more source
A comprehensive analysis of protein–protein interactions in Saccharomyces cerevisiae
Nature, 2000P. Uetz +19 more
semanticscholar +1 more source