Results 91 to 100 of about 410,114 (193)

Analysis of Saccharomyces cerevisiae Circadian Rhythms in Continuous Culture [PDF]

, 2012
The circadian rhythm is a roughly 24-hour cycle in the physiological processes of organisms. There have been many studies on the circadian rhythms in other model organisms, but not in Saccharomyces cerevisiae. To study the rhythm in S.
Kohner, Melissa, Lyons, Carlton, Zager, Lauren   +2 more
core   +2 more sources

Novel strategies to improve co-fermentation of pentoses with D-glucose by recombinant yeast strains in lignocellulosic hydrolysates [PDF]

, 2012
Economically feasible production of second-generation biofuels requires efficient co-fermentation of pentose and hexose sugars in lignocellulosic hydrolysates under very harsh conditions. Baker’s yeast is an excellent, traditionally used ethanol producer
Boles, Eckhard, Dietz, Heiko, Farwick, Alexander, Oreb, Igor-Mislav   +3 more
core   +1 more source

PRODUKSI ETANOL DARI TETES TEBU OLEH Saccharomyces cerevisiae PEMBENTUK FLOK (NRRL – Y 265) (Ethanol Production from Cane Molasses by Flocculant Saccharomyces cerevisiae (NRRL – Y 265))

Agritech, 2013
The potential use of sugar cane molasses by flocculant Saccharomyces cerevisiae in ethanol production was investigated. In order to minimize the negative effect of calcium on yeast growth, pretreated sugar cane molasses with dilute acid was performed ...
Agustin Krisna Wardani, Fenty Nurtyastuti Eka Pertiwi   +1 more
doaj   +1 more source

Populational analysis of Saccharomyces cerevisiae strains from different appellations of origin and grape varieties by microsatellite analysis. [PDF]

, 2008
The objective of the present study was to evaluate populational relationships among Saccharomyces cerevisiae strains isolated from some of the Portuguese most important grapevine varieties in different appellations of origin, using polymorphic ...
Ana C. Gomes, Dorit Schuller, Filomena L. Duarte, Leonor Pereira, Manuel Santos, Margarida Casal, Maria F. Alemã, Paula Gomes, Paulo T. Ramos, Sofia Machado, Susana Sousa   +10 more
core   +2 more sources

The Effect of Fermentation Time and Mass Variation of Saccharomyces Cerevisiae on The Characteristics of Virgin Coconut Oil from The Coconut Milk Fermentation Process

Jurnal Ilmiah Kesehatan
Virgin coconut oil is one of the processed coconut products that has many benefits. Virgin coconut oil can be produced through extraction, centrifugation, and fermentation processes.
Alva Cherry mustamu, Evawanti A. Warsito   +1 more
doaj   +1 more source

Comparison of Wine Aroma Compounds Produced by Saccharomyces paradoxus and Saccharomyces cerevisiae Strains

Food Technology and Biotechnology, 2002
The aim of this study is to determine specific enological characteristics of Saccharomyces paradoxus species, potential differences in production of volatile components between Saccharomyces paradoxus and Saccharomyces cerevisiae strains and their ...
Stanka Herjavec, Sandi Orlić, Sulejman Redžepović, Nikola Mirošević, Ana Majdak   +4 more
doaj  

Reduksi Amonia pada Air Kolam Ikan Lele dengan menggunakan Ekoenzim dan Saccharomyces cerevisiae

Spizaetus
Budidaya ikan lele merupakan salah satu kegiatan penting di Indonesia, terutama karena ikan lele merupakan salah satu spesies ikan air tawar yang banyak dibudidayakan.
Yasmin Sabrina Ritonga, Rasyidah Rasyidah , Rizki Amelia Nasution   +2 more
doaj   +1 more source

Saccharomyces cerevisiae aldolase mutants [PDF]

Journal of Bacteriology, 1984
Six mutants lacking the glycolytic enzyme fructose 1,6-bisphosphate aldolase have been isolated in the yeast Saccharomyces cerevisiae by inositol starvation. The mutants grown on gluconeogenic substrates, such as glycerol or alcohol, and show growth inhibition by glucose and related sugars. The mutations are recessive, segregate as one gene in crosses,
openaire   +2 more sources

Enhancing physicochemical, aromatic and sensory characteristics in coffee pulp wine through co-culture of indigenous non-Saccharomyces and Saccharomyces cerevisiae

Food Chemistry: X
To unlock the potential of indigenous non-Saccharomyces cerevisiae and develop novel starters for enhancing flavor compounds profile and quality of coffee pulp wine (CPW), this study determined the effect of the simultaneous and sequential inoculation of
Dongsheng Hu, Liumin Fan, Xiaogang Liu, Gaoji Yang, Lirong Li, Zhenjia Chen   +5 more
doaj   +1 more source

Recurrent vulvovaginal candidiasis associated with the use of a probiotic supplement

IDCases
Background: Recurrent vulvovaginal candidiasis (RVVC) is a common cause of morbidity in women with vulvovaginal complaints. Saccharomyces species have been shown to cause vulvovaginal candidiasis in only 2 % - 6 % of RVVC cases. However, these infections
Chemen M. Neal, Andrea I. Gonzalez, Adeoti Oshinowo, Trilliah Fazle, Tavonna Kako   +4 more
doaj   +1 more source