FERMENTATION OF TAGETES PATULA L. INFUSION BY NATIVE MICROORGANISMS [PDF]
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food IndustryThe fermentation of Tagetes patula L. flowers infusion by native microorganisms has been studied. The composition of marigold flower microorganisms, which includes yeasts, bacteria, and microscopic molds was determined.
LIUBOV Y. PALIANYTSIA +3 more
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Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]
, 2008 Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria +3 more
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Phosphatidylinositol (4,5)-bisphosphate turnover by INP51 regulates the cell wall integrity pathway in "Saccharomyces cerevisiae" [PDF]
, 2004 Signal transduction pathways are important for the cell to transduce external or internal stimuli where second messengers play an important role as mediators of the stimuli. One important group of second messengers are the phosphoinositide family present
Makhtar, Mokhairi +3 more
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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
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Saccharomyces boulardii: What Makes It Tick as Successful Probiotic?
Journal of Fungi, 2020 Saccharomyces boulardii is a probiotic yeast often used for the treatment of GI tract disorders such as diarrhea symptoms. It is genetically close to the model yeast Saccharomyces cerevisiae and its classification as a distinct species or a S. cerevisiae
Pedro Pais +3 more
semanticscholar +1 more source
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 +3 more
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Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]
, 2008 This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Mathieu, Florence +2 more
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The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains [PDF]
, 2017 Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during ...
Beltran, Gemma +5 more
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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
Genome evolution across 1,011 Saccharomyces cerevisiae isolates
Nature, 2018 Large-scale population genomic surveys are essential to explore the phenotypic diversity of natural populations. Here we report the whole-genome sequencing and phenotyping of 1,011 Saccharomyces cerevisiae isolates, which together provide an accurate ...
J. Peter +20 more
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