Results 241 to 250 of about 620,969 (398)

Bioactive Potential of Tocosh Supplemented with Selenium-Enriched Saccharomyces Cerevisiae Biomass. [PDF]

Foods
Peña-Rojas G, Escriba-Gutierrez E, Andía-Ayme V, Cordero-Clavijo LM, Lazo-Vélez MA.   +4 more
europepmc   +1 more source

Induction of respiration-deficient mutant of Saccharomyces cerevisiae by pinacyanol [PDF]

, 1969
T Sugimura, K Okabe, Momoko Kodama
openalex   +1 more source

Metabolomic Profiling of Probiotic Lactobacillus acidophilus Strain LA01 on Bovine Bone Powder Fermentation

Food Chemistry International, EarlyView.
Probiotic Lactobacillus acidophilus strain LA01 was applied to bone powder fermentation. The adsorbable calcium, small peptides, and compounds with lipid‐lowering and antioxidant properties were greatly enriched. This study provided insights into the metabolism of probiotic fermentation and laid the scientific basis for development of value‐added ...
Ruijie Zhang, Yangfan Hu, Wenqing Wang, Bo Yu   +3 more
wiley   +1 more source

Dominant Mutation for Ethionine Resistance in Saccharomyces cerevisiae [PDF]

, 1967
Kemet D. Spence, Leo W. Parks, Stuart Shapiro   +2 more
openalex   +1 more source

Effect of Henan and Gansu Starter Cultures Microbial Diversity on Structure and Flavor Property of Mung Bean Bread

Food Frontiers, EarlyView.
ABSTRACT This study examined the fermentation mechanism of Gansu starter cultures (GSSC) and Henan starter cultures (HNSC), each mixed with yeast, in enhancing the distinctive flavor of bread. High‐throughput sequencing analysis revealed that 157 bacterial genera and 53 fungal genera were identified in the GSSC, while the HNSC comprised 29 bacterial ...
Xiaoming Wang, Xiling Zhang, Lu Kong, Weichao Guan, Chanmin Zheng, Dan Yang, Guoqi Na, Chenqi Gu, Qingyu Yang, Yuguang Zhang   +9 more
wiley   +1 more source

Crystal structure of the folded domains of Xrs2 from Saccharomyces cerevisiae. [PDF]

Acta Crystallogr F Struct Biol Commun
Vigneswaran A, Shi K, Aihara H, Evans RL, Latham MP.   +4 more
europepmc   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, EarlyView.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Polypyrrole-Modified <i>Saccharomyces cerevisiae</i> Used in Microbial Fuel Cell. [PDF]

Biosensors (Basel)
Kižys K, Pirštelis D, Bružaitė I, Morkvėnaitė I.   +3 more
europepmc   +1 more source

Some kinetic aspects of the mechanism of action of an acid phosphatase from baker's yeast (Saccharomyces cerevisiae) [PDF]

, 1969
Pieter Boer, Elizabeth P. Steyn-Parvé
openalex   +1 more source

Toward Less Energy‐Consuming Alcoholic Fermentations in Oenology: A Laboratory‐Scale Case Study

Food Frontiers, EarlyView.
The graphical abstract outlines the experimental workflow, from fermenting nine commercial yeast strains under different sugar concentrations and temperature programs, to systematic sampling and analysis of metabolites, volatiles, and cell populations, generating the dataset used to assess the impact of temperature dynamics on fermentation.
Romain Minebois, Lainy Ramírez‐Aroca, Eva Balsa‐Canto, Amparo Querol   +3 more
wiley   +1 more source