Results 11 to 20 of about 223,635 (332)

The Saccharomyces cerevisiae kinetochore [PDF]

FEBS Letters, 1996
Accurate chromosome segregation is DApenDAnt on a specialized chromosomal structure, the kinetochore/centromere. The only essential constituent of the S. cerevisiae kinetochore established today is CBF3, a multisubunit complex that binds to S. cerevisiae centromere DNA.
Johannes Lechner, Jennifer Ortiz
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Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties

Agronomy, 2023
This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz.
Paul Cristian Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, Laura Stan, Emese Gal, Floricuța Ranga, Simona Codruța Hegheș, Elena Mudura   +7 more
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Saccharomyces cerevisiae

, 2021
Published as part of Wang, Yunpeng, Xiong, Wenbo, Chen, Yidu, Zhu, Min, Liang, Jincai, Li, Yu, Huang, Jia, Huang, Liufang, Liu, Zhongqiu, Ji, Aijia & Duan, Lixin, 2021, Transcriptomic investigation of the biochemical function of 7 - dehydro- cholesterol reductase 1 from the traditional Chinese medicinal plant Anemarrhena asphodeloides Bunge, pp. 1-9 in
Wang, Yunpeng, Xiong, Wenbo, Chen, Yidu, Zhu, Min, Liang, Jincai, Li, Yu, Huang, Jia, Huang, Liufang, Liu, Zhongqiu, Ji, Aijia, Duan, Lixin   +10 more
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Optimization of auxiliary drier composition and quality evaluation of lyophilized kiwifruit powder fermented by lactic acid bacteria [PDF]

Zhongguo niangzao
Fermentation 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
doaj   +1 more source

Performance and carcass characteristics of lambs fed diets supplemented with different levels of Saccharomyces cerevisiae

Revista Brasileira de Zootecnia, 2022
The objective of this study was to evaluate the productive performance, apparent digestibility, and carcass and longissimus dorsi muscle characteristics of lambs fed diets supplemented with four levels of Saccharomyces cerevisiae.
Adrian Gloria-Trujillo, David Hernández-Sánchez, María Magdalena Crosby-Galván, Omar Hernández-Mendo, Miguel Ángel Mata-Espinosa, René Pinto-Ruiz, Marco Antonio Ayala-Monter, Amada Isabel Osorio-Teran   +7 more
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The Biosensor based on electrochemical dynamics of fermentation in yeast Saccharomyces Cerevisiae [PDF]

Environmental Research, 2022, 2022
The zymase activity of the yeast Saccharomyces Cerevisiae is sensitive to environmental parameters and is therefore used as a microbiological sensor for water quality assessment, ecotoxicological characterization or environmental monitoring. Comparing to bacterial bioluminescence approach, this method has no toxicity, excludes usage of genetically ...
arxiv   +1 more source

Mobilomics in Saccharomyces cerevisiaestrains [PDF]

BMC Bioinformatics, 2013
Abstract Background Mobile Genetic Elements (MGEs) are selfish DNA integrated in the genomes. Their detection is mainly based on consensus-like searches by scanning the investigated genome against the sequence of an already identified MGE. Mobilomics aims at discovering all the MGEs in a genome and understanding their
Nadia Pisanti, Nadia Pisanti, Giovanni Battaglia, Giulia Menconi, Roberto Marangoni, Roberto Grossi   +5 more
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The Interaction between Saccharomyces cerevisiae and Non-Saccharomyces Yeast during Alcoholic Fermentation is Species and Strain Specific

Frontiers in Microbiology, 2016
The present study analyzes the lack of culturability of different non-Saccharomyces strains due to interaction with Saccharomyces cerevisiae during alcoholic fermentation.
Chunxiao eWang, Alberto eMas, Braulio eEsteve-Zarzoso   +2 more
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Effect of Hanseniaspora uvarum–Saccharomyces cerevisiae Mixed Fermentation on Aroma Characteristics of Rosa roxburghii Tratt, Blueberry, and Plum Wines

Molecules, 2022
Hanseniaspora uvarum, a non-Saccharomyces cerevisiae species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, H.
Mingzheng Huang, Xiaozhu Liu, Xin Li, Xiaofang Sheng, Tingting Li, Weiyuan Tang, Zhihai Yu, Yuanmeng Wang   +7 more
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Yeast (Saccharomyces cerevisiae) [PDF]

, 2006
The yeast Saccharomyces cerevisiae is one of the best characterized eukaryotic organisms. This species has enabled a detailed study of the (genetic) requirements for Agrobacterium-mediated DNA transformation. For instance research with this yeast has led to the recognition that the transforming DNA molecules integrate into the eukaryotic chromosomes ...
Jalal Soltani, G. Paul H. van Heusden, Amke den Dulk-Ras, Paul Bundock, Haico van Attikum, Paul J. J. Hooykaas   +5 more
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