Results 11 to 20 of about 352,241 (289)
Heliyon, 2023 The aim of the study was to test the acceptability and physico-chemical characteristics of marula wine fermented with known cultures of natural Lactiplantibacillus plantarum and Saccharomyces cerevisiae.
Menzi P. Ngwenya +2 more
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Fermentation, 2022 Microbiology has long been a keystone in fermentation, and innovative yeast molecular biotechnology continues to represent a fruitful frontier in brewing science.
Matthew J. Winans
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Epigenetics in Saccharomyces cerevisiae [PDF]
Cold Spring Harbor Perspectives in Biology, 2013 Saccharomyces cerevisiae provides a well-studied model system for heritable silent chromatin, in which a nonhistone protein complex--the SIR complex--represses genes by spreading in a sequence-independent manner, much like heterochromatin in higher eukaryotes.
Grunstein Michael, Gasser Susan M
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Influence of organic acids and organochlorinated insecticides on metabolism of Saccharomyces cerevisiae [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 Saccharomyces cerevisiae is exposed to different stress factors during the production: osmotic, temperature, oxidative. The response to these stresses is the adaptive mechanism of cells.
Pejin Dušanka J., Vasić Vesna M.
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The impact of hybrid yeasts on the aroma profile of cool climate Riesling wines
Food Chemistry: X, 2020 The current study highlights the effects of intra- and interspecific hybrid yeasts of the genus Saccharomyces (S.) on the alcoholic fermentation and formation of aroma compounds in cool climate Riesling wines. Three different hybrid yeasts: S. cerevisiae
Jean-Philippe Kanter +6 more
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Nucleosome Positioning in Saccharomyces cerevisiae [PDF]
Microbiology and Molecular Biology Reviews, 2011 SUMMARY The DNA of eukaryotic cells is spooled around large histone protein complexes, forming nucleosomes that make up the basis for a high-order packaging structure called chromatin. Compared to naked DNA, nucleosomal DNA is less accessible to regulatory proteins and regulatory processes.
A. Jansen, K.J. Verstrepen
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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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Frontiers in Microbiology, 2022 To explore the potential application of non-Saccharomyces yeasts screened from Baijiu fermentation environment in winemaking, the effect of four Baijiu non-Saccharomyces yeasts (two Zygosaccharomyces bailii and two Pichia kudriavzevii) sequentially ...
Rui-Rui Li +10 more
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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 +7 more
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Saccharomyces cerevisiae and its industrial applications
AIMS Microbiology, 2020 Saccharomyces cerevisiae is the best studied eukaryote and a valuable tool for most aspects of basic research on eukaryotic organisms. This is due to its unicellular nature, which often simplifies matters, offering the combination of the facts that ...
M. Parapouli +3 more
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