Results 21 to 30 of about 317,828 (311)

Screening of Non- Saccharomyces cerevisiae Strains for Tolerance to Formic Acid in Bioethanol Fermentation [PDF]

, 2015
Formic acid is one of the major inhibitory compounds present in hydrolysates derived from lignocellulosic materials, the presence of which can significantly hamper the efficiency of converting available sugars into bioethanol. This study investigated the
Phister, Trevor G., Oshoma, Cyprian E., Chris Powell, Du Chenyu, Louis, Edward, Chenyu Du, Oshoma Cyprian E., C. Powell (7643243), Cyprian E Oshoma, Greetham, Darren, C. Du (7643246), Darren Greetham, Trevor G Phister, Phister, Trevor, Edward John Louis (7604981), Phister Trevor G., Powell, Chris, Oshoma, Cyprian, Katherine A Smart, K. A. Smart (7630229), Louis, Edward J., T. G. Phister (7630223), Smart, Katherine A., Powell Chris, D. Greetham (7630211), Du, Chenyu, Smart, Katherine, Edward J Louis, Greetham Darren, Smart Katherine A., C. E. Oshoma (7643240), Louis Edward J.   +31 more
core   +2 more sources

PCR-RFLP ITS-based analysis of wine yeast autochthonous strains isolated from different grape cultivars in Taman subregion [PDF]

E3S Web of Conferences, 2021
The studies present the results of morphological, cultural and genetic analysis of the ITS1-ITS4 region of the autochthonous yeast strains genome by using the HaeIII restriction enzyme.
Lobodina Elena, Suprun Ivan, Ageeva Natalya, Al-Nakib Ekaterina   +3 more
doaj   +1 more source

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

The effect of probiotic nutrition of Saccharomyces boulardii and Saccharomyces cerevisiae on yield, antioxidant activity and expression of interleukin-6 gene in Holstein calves

Journal of the Indonesian Tropical Animal Agriculture, 2020
An experiment was performed to investigate the probiotic effect of Saccharomyces boulardii and Saccharomyces cerevisiae on yield, antioxidant activity, and expression of interleukin-6 gene in Holstein calves.
S. Sabooni, M. Chamani, A. A. Sadeghi, M. Amin-Afshar, N. E. J. Kashan   +4 more
doaj   +1 more source

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

Determination of Compressibility and Relaxation Behavior of Yeast Cell Sediments by Analytical Centrifugation and Comparison with Deposit Formation on Membrane Surfaces

Membranes, 2022
Separation of cells from produced biomolecules is a challenging task in many biotechnological downstream operations due to deposit formation of the retained cells, affecting permeation of the target product.
Maria E. Weinberger, Ulrich Kulozik
doaj   +1 more source

Improving the Energy Efficiency of a Shell-and-Tube Jet-injection Fermenter for Aerobic Cultivation of Microorganisms [PDF]

Problems of the Regional Energetics
The main objective of the study is to improve energy efficiency of a shell-and-tube jet injection fer-menter (SJT) for aerobic cultivation of microorganisms.
Loginov A.Yu., Novoselov A.G., Fedorov A.A., Baranov I.V., Fedorov A.V., Rumiantseva O.N., Chebotar A.B.   +6 more
doaj   +1 more source

Study of the production and release of aromas during winemaking carried out by different Saccharomyces species and hybrids [PDF]

, 2011
Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market.
GAMERO LLUNA, AMPARO, Gamero, Amparo
core   +1 more source

Co-utilization of L-arabinose and D-xylose by laboratory and industrial Saccharomyces cerevisiae strains [PDF]

, 2006
Background Fermentation of lignocellulosic biomass is an attractive alternative for the production of bioethanol. Traditionally, the yeast Saccharomyces cerevisiae is used in industrial ethanol fermentations. However, S.
Wiedemann, B, Eckhard Boles, Wiedemann, Beate, Bärbel Hahn-Hägerdal, Marie-F Gorwa-Grauslund, Kaisa Karhumaa, Hahn-Hägerdal, Bärbel, Karhumaa Kaisa, Gorwa-Grauslund, Marie-Francoise, Beate Wiedemann, Wiedemann Beate, Boles, E, Karhumaa, Kaisa, Boles, Eckhard, Hahn-Hägerdal Bärbel, Gorwa-Grauslund Marie-F, Boles Eckhard   +16 more
core   +1 more source

Evolutionary genomics of transposable elements in Saccharomyces cerevisiae [PDF]

, 2012
Saccharomyces cerevisiae is one of the premier model systems for studying the genomics and evolution of transposable elements. The availability of the S.
Bensasson, Douda, Douda Bensasson (68342), Martin Carr, Martin Carr (115643), Bergman, Casey M., Casey M. Bergman (109933), Carr, Martin, Douda Bensasson, Casey M Bergman   +8 more
core   +1 more source