Results 31 to 40 of about 410,114 (193)

Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation

Food Technology and Biotechnology, 2020
Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia.
Polona Zabukovec, Neža Čadež, Franc Čuš   +2 more
doaj   +1 more source

The evolutionary rewiring of ubiquitination targets has reprogrammed the regulation of carbon assimilation in the pathogenic yeast Candida albicans [PDF]

, 2012
Date of Acceptance: 13/11/2012 This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial-ShareAlike 3.0 Unported license, which permits unrestricted noncommercial use, distribution, and reproduction in ...
Ashe, Atir-Lande, Barelle, Barford, Beckwith, Brown, Buchalter, Calderone, Carlson, Cline, Crabtree, de Nobel, Ene, Enjalbert, Enjalbert, Enjalbert, Entian, Fradin, Futcher, Gancedo, Gancedo, Gancedo, Garreau, Gounalaki, Gygi, Görner, Horak, Hämmerle, Ihmels, Imbeaud, Jacob, Janke, Jiang, Johnston, Kaniak, Knop, Kusch, Lavoie, Leach, Leach, Leng, Li, Lorenz, Lorenz, López-Boado, Martchenko, Mercado, Mercado, Mercado, Merico, Nantel, Niimi, Odds, Ozcan, Piekarska, Radivojac, Ramírez, Regelmann, Rodaki, Roig, Roig, Rolland, Sabina, Scheffler, Schüle, Sherman, Smith, Stanhill, Thevelein, Thewes, Trunk, Tsong, Ueno, Usaite, Walker, Yin, Yin, Yin, Yin   +78 more
core   +1 more source

The geographic distribution of saccharomyces cerevisiae isolates within three Italian neighboring winemaking regions reveals strong differences in yeast abundance, genetic diversity and industrial strain dissemination [PDF]

, 2017
In recent years the interest for natural fermentations has been re-evaluated in terms of increasing the wine terroir and managing more sustainable winemaking practices.
Almeida, Antonangelo, Berger, Borneman, Bovo, Bovo, Bovo, Bruvo, Capece, Coi, Comi, Cordero-Bueso, Cubillos, De Filippo, Di Maio, Diezmann, Erny, Esteve-Zarzoso, Ezov, Fay, Franco-Duarte, Gao, Gayevskiy, Gayevskiy, Huson, Hyma, Johnson, Kamvar, Knight, Kumar, Legras, Legras, Legras, Liti, Lopez, Magwene, Martini, Martiniuk, Mortimer, Nardi, Naumov, Novo, Perez, Querol, Querol, Richards, Robiglio, Ruderfer, Sampaio, Santamaría, Schacherer, Schuller, Schuller, Sipiczki, Sniegowski, Stefanini, Tapsoba, Treu, Valero, Valero, Wang, Weir, Wright, Zhang   +63 more
core   +4 more sources

Influence of temperature and pH on S. bayanus var. uvarum growth; impact of a wine yeast interspecific hybridization on these parameters [PDF]

, 2005
The species Saccharomyces bayanus var. uvarum possesses interesting enological characteristics but produces high concentration of volatile fermentative compounds not desirable in Sauvignon blanc wines.
Serra, Audrey, Strehaiano, Pierre, Taillandier, Patricia   +2 more
core   +2 more sources

Polyhydroxyalkanoate Producing Potential of Saccharomyces cerevisiae

Fountain Journal of Natural and Applied Sciences (FUJNAS), 2018
Polyhydroxyalkanoates (PHAs) are inclusion bodies accumulated by some microorganisms as reserve material under unbalanced growth condition such as limited oxygen, nitrogen, phosphorous or sulphur and excess carbon source.
S. O. Jimoh, F. O. Akinwande, O. A. Ayinde, T. Y. Senbadejo   +3 more
doaj   +3 more sources

The production of alcohol free beers with citric acid cycle defect.

Kvasný průmysl, 2002
For production of alcohol free beer was used  Saccharomyces cerevisiae with citric acid cycle defect. The ethanol concentration of all beers, produced in charge or continuos process by means of traditional or immobilised yeast was negligible ...
D. ŠMOGROVIČOVÁ, Z. DÖMÉNY, M. NAVRÁTIL   +2 more
doaj   +1 more source

Regulation of polarised growth in fungi [PDF]

, 2008
Polarised growth in fungi occurs through the delivery of secretory vesicles along tracks formed by cytoskeletal elements to specific sites on the cell surface where they dock with a multiprotein structure called the exocyst before fusing with the ...
Adamo, Adamo, Adams, Akashi, Ayad-Durieux, Bachewich, Bartnicki-Garcia, Bartnicki-Garcia, Bassilana, Bassilana, Bassilana, Behrens, Berman, Bidlingmaier, Bose, Boyce, Boyce, Boyce, Boyd, Brown, Caviston, Chant, Chapa y Lazo, Collinge, Colman-Lerner, Court, Crampin, Cvrckova, Dong, Drgonova, Dunkler, Feng, Finger, France, Gao, Girbardt, Gladfelter, Goehring, Gorovits, Gulli, Guo, Harris, Harris, Hartwell, Hergovich, Hou, Hou, Irazoqui, Jin, Karnoub, Knechtle, Kohno, Konzack, Kron, Leberer, Leberer, Leberer, Leonhard, Lew, Li, Liu, Loeb, Loeb, Longtine, Mahlert, Mata, McCollum, McCusker, Medkova, Mehta, Mendenhall, Nelson, Nonaka, Novick, Pan, Park, Pearson, Peter, Peter E. Sudbery, Philippsen, Punt, Qadota, Racki, Read, Santangelo, Schmidt, Seiler, Seiler, Sinha, Smith, Soll, Stevenson, Sudbery, Sudbery, Sudbery, Tamaskovic, Tanaka, Tcheperegine, Trinci, Verde, Versele, Virag, Virag, Walton, Walworth, Wedlich-Soldner, Wedlich-Soldner, Wendland, Wu, Yarden, Zhang, Zheng, Zheng   +112 more
core   +1 more source

Effect of mixed fermentation (Jiuqu and Saccharomyces cerevisiae EC1118) on the quality improvement of kiwi wine

CyTA - Journal of Food, 2019
The aim of this study was to investigate the effect of mixed fermentation of Jiuqu and Saccharomyces cerevisiae on the quality of kiwifruit wine. The results showed that total titratable acidity, methanol and organic acids of kiwi wine fermented by Jiuqu
An-Jun Chen, Yun-Yun Fu, Cheng Jiang, Jiang-Lin Zhao, Xiao-Ping Liu, Lu Liu, Ji Ma, Xing-Yan Liu, Guang-Hui Shen, Mei-Liang Li, Zhi-Qing Zhang   +10 more
doaj   +1 more source

Influence of sodium chloride on wine yeast fermentation performance [PDF]

, 2010
This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae.
Gioulioti, Anna, Kanelis, Tasos, Logothetis, Stilianos, Nerantzis, Elias T., Panagiotis, Tataridis, Walker, Graeme   +5 more
core   +3 more sources

The Low Dose of Saccharomyces cerevisiae Is Beneficial for Rumen Fermentation (Both In Vivo and In Vitro) and the Growth Performance of Heat-Stressed Goats

Microorganisms, 2022
This study aimed to investigate the effects of Saccharomyces cerevisiae on rumen fermentation and the growth performance of heat-stressed goats. The fermentation experiment was conducted using Saccharomyces cerevisiae added at 0‰ (HS1), 0.30‰ (SC1), 0.60‰
Ligang Xue, Shuyi Zhou, Dan Wang, Fangyu Zhang, Junfeng Li, Liyuan Cai   +5 more
doaj   +1 more source