Results 21 to 30 of about 451,435 (296)

Analysis of Volatile Aroma Components of Navel Orange Wine Produced by Mixed Fermentation of Non Saccharomyces cerevisiae and Saccharomyces cerevisiae Based on GC-IMS

Shipin gongye ke-ji, 2023
To investigate the aroma-enhancing effect of different non-Saccharomyces cerevisiae on mixed fermentation of navel orange wine, the volatile aroma components of mixed fermentation of navel orange wine with different yeasts were determined by gas phase ...
Xiang LÜ, Tiantian GAO, Wei LIU, Juhua ZHANG   +3 more
doaj   +1 more source

Effect of Salt Stress on Mutation and Genetic Architecture for Fitness Components in Saccharomyces cerevisiae

G3: Genes, Genomes, Genetics, 2020
Mutations shape genetic architecture and thus influence the evolvability, adaptation and diversification of populations. Mutations may have different and even opposite effects on separate fitness components, and their rate of origin, distribution of ...
Christopher Kozela, Mark O. Johnston
doaj   +1 more source

Anti-Saccharomyces cerevisiae antibodies in patients with inflammatory bowel disease and their first-degree relatives: Potential clinical value [PDF]

, 2002
Anti-Saccharomyces cerevisiae antibodies (ASCA) have been described as specific markers in Crohn's disease and their healthy first-degree relatives. 171 patients with Crohn's disease, their 105 first-degree relatives, 145 patients with ulcerative colitis
Folwaczny, Christian, Glas, J., Herbinger, K. H., Hoelscher, Michael, Török, H.-P., Vilsmaier, F.   +5 more
core   +1 more source

Deletion of RAD52 in Saccharomyces cerevisiae severely decreases frequencies of Agrobacterium genetic transformation mediated by either an integrative or a replicating binary vector [PDF]

Journal of Cell and Molecular Research, 2012
Agrobacterium tumefaciens is capable to transfer genes across kingdoms. It can genetically transform not only plant cells, but also many other bacterial, algal, fungal, animal and human cells.
Jalal Soltani, Raymond Brandt, Gerard Paul H. van Heusden, Paul J. J. Hooykaas   +3 more
doaj   +1 more source

The dynamics of genome replication using deep sequencing [PDF]

, 2013
Peer reviewedPublisher ...
Agier, Alessandro P.S. de Moura, Alvino, Besnard, Bouton, Breier, Carolin A. Müller, Celniker, Chang, Conrad A. Nieduszynski, Cosgrove, Crampton, de Moura, De Piccoli, Di Rienzi, Eaton, Feng, Friedman, Gilbert, Hoggard, Huang, Katsuhiko Shirahige, Kearsey, Knott, Knott, Koren, Koren, Liachko, Lian, Makiko Komata, Martin J. Blythe, McGuffee, Mechali, Mechali, Mesner, Michelle Hawkins, Muller, Nakato, Natsume, Newman, Ng, Nieduszynski, Palzkill, Raghuraman, Ray Wilson, Renata Retkute, Retkute, Retkute, Rhind, Rudolph, Ryuichiro Nakato, Sekedat, Sharma, Shirahige, Siow, Sunir Malla, Theis, Theis, Theis, Vujcic, Xu, Xu, Yabuki, Yamashita, Yoshikawa   +64 more
core   +3 more sources

Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine

Czech Journal of Food Sciences, 2017
The spontaneous alcoholic fermentations of Moscato Bianco and Welschriesling must were carried out to retrieve indigenous yeasts. We confirmed that those fermentations, conducted with non-Saccharomyces and indigenous Saccharomyces cerevisiae yeasts, can ...
Franc Čuš, Polona Zabukovec, Hans-Josef Schroers   +2 more
doaj   +1 more source

Saccharomyces cerevisiae in the production of fermented beverages [PDF]

, 2016
Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae.
Stewart, Graham G., Walker, Graeme M.
core   +4 more sources

SELECTION OF INDIGENOUS YEAST STRAINS ISOLATED FROM CV. GEWURZTRAMINER FROM ILOK WINEGROWING REGION [PDF]

Journal of Central European Agriculture, 2008
A total of 36 indigenous strains belonging to the Saccharomyces sensu stricto complex isolated from the variety of Gewurztraminer from Ilok winegrowing region were tested with the purpose of making top-quality wines.
Dora DUJMOVIĆ, Katarina BABIĆ, Ana JEROMEL, Sulejman REDŽEPOVIĆ, Bernard KOZINA, Lucilla IACUMIN, Sandi ORLIC   +6 more
doaj  

Improving the Quality of “Leri” Rice Washing Waste by Different Period of Fermentation and Yeast Concentration as an Alternative Liquid Organic Fertilizer

International Journal of Agriculture System, 2015
This study aims to determine the best time of fermentation process and yeast concentration to improve the quality of “leri” (rice wahing waste). The study was conducted in the Bilibili village, Suppa Sub-District, Pinrang Regency, South Sulawesi Province
Muh. Akhsan Akib, Henny Setiawaty, Haniarti Haniarti, Sulfiah Sulfiah   +3 more
doaj   +1 more source

Yeast Hybrids in Brewing

Fermentation, 2022
Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science.
Matthew J. Winans
doaj   +1 more source