Results 81 to 90 of about 522,658 (298)
Animal, 2020 All livestock animal species harbour complex microbial communities throughout their digestive tract that support vital biochemical processes, thus sustaining health and productivity. In part as a consequence of the strong and ancient alliance between the
J.F. Garcia-Mazcorro +5 more
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, 2018 Yeasts are a group of eukaryotic microfungi with a well-defined cell wall whose growth is either entirely unicellular or a combination of hyphal and unicellular reproduction. The approximately 1500 known yeast species belong to two distinct fungal phyla,
Lachance, Marc-Andre, Walker, Graeme M.
core +2 more sources
The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine
Microorganisms, 2023 Drinking wine is a processed beverage that offers high nutritional and health benefits. It is produced from grape must, which undergoes fermentation by yeasts (and sometimes lactic acid bacteria) to create a product that is highly appreciated by consumers worldwide.
Sergi Maicas, José Juan Mateo
openaire +3 more sources
The Influence of Non-Saccharomyces Species on Wine Fermentation Quality Parameters
Fermentation, 2019 In the past, some microbiological studies have considered most non-Saccharomyces species to be undesirable spoilage microorganisms. For several decades, that belief made the Saccharomyces genus the only option considered by winemakers for achieving the ...
A. Benito, F. Calderón, S. Benito
semanticscholar +1 more source
Optimization of auxiliary drier composition and quality evaluation of lyophilized kiwifruit powder fermented by lactic acid bacteria [PDF]
Zhongguo niangzaoFermentation of lactic acid bacteria can not only improve the sensory quality of fruit and vegetable products, but also improve the nutritional composition and bioavailability rate of fruit and vegetable products.
WEN Minghe, CHEN Yujie, CHEN Guilin, WANG Lefan, DANG Zijing, LI Xinyi, SUN Xiangyu, MA Tingting
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The Genetic Basis of Mutation Rate Variation in Yeast. [PDF]
, 2018 Mutations are the root source of genetic variation and underlie the process of evolution. Although the rates at which mutations occur vary considerably between species, little is known about differences within species, or the genetic and molecular basis ...
Bloom, Joshua S +2 more
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Agritech, 2021 Two types of yeast were used for bioethanol production from oil palm trunk sap, the flocculant Saccharomyces cerevisiae NCYC1195 and nonflocculant Saccharomyces cerevisiae Kyokai 7 (NCYC-479).
Kafidul Ulum +4 more
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2μ plasmid inSaccharomycesspecies and inSaccharomyces cerevisiae [PDF]
FEMS Yeast Research, 2015 We determined that extrachromosomal 2μ plasmid was present in 67 of the Saccharomyces cerevisiae 100-genome strains; in addition to variation in the size and copy number of 2μ, we identified three distinct classes of 2μ. We identified 2μ presence/absence and class associations with populations, clinical origin and nuclear genotypes.
Pooja K Strope +5 more
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Production and characterisation of non-alcoholic beer using special yeast
Kvasný průmysl, 2020 Non-Saccharomyces yeast strains Saccharomycodes ludwigii, Schizosaccharomyces pombe, Lachancea fermentati and Pichia angusta together with a hybrid yeast strain cross-bred between genetically modified Saccharomyces cerevisiae W303-1A G418R and ...
Peter Vaštík +5 more
doaj +1 more source
Adaptation to high ethanol reveals complex evolutionary pathways [PDF]
, 2015 Tolerance to high levels of ethanol is an ecologically and industrially relevant phenotype of microbes, but the molecular mechanisms underlying this complex trait remain largely unknown.
Arslan, Ahmed +15 more
core +4 more sources