Results 31 to 40 of about 316,505 (199)

Anti-Saccharomyces cerevisiae antibodies in patients with inflammatory bowel disease and their first-degree relatives: Potential clinical value [PDF]

, 2002
Anti-Saccharomyces cerevisiae antibodies (ASCA) have been described as specific markers in Crohn's disease and their healthy first-degree relatives. 171 patients with Crohn's disease, their 105 first-degree relatives, 145 patients with ulcerative colitis
Török, H.-P., Hoelscher, Michael, Folwaczny, Christian, Vilsmaier, F., Herbinger, K. H., Glas, J.   +5 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

The flavoproteome of the yeast Saccharomyces cerevisiae

Biochimica et Biophysica Acta (BBA) - Proteins and Proteomics, 2014
Genome analysis of the yeast Saccharomyces cerevisiae identified 68 genes encoding flavin-dependent proteins (1.1% of protein encoding genes) to which 47 distinct biochemical functions were assigned. The majority of flavoproteins operate in mitochondria where they participate in redox processes revolving around the transfer of electrons to the electron
Gudipati, Venugopal, Koch, Karin, Lienhart, Wolf-Dieter, Macheroux, Peter   +3 more
openaire   +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

Research progress on the enhancement of aroma in fruit wine by non-Saccharomyces cerevisiae mixed fermentation [PDF]

Zhongguo niangzao
Aroma is one of the important sensory qualities of fruit wine. Compared with single fermentation of Saccharomyces cerevisiae, non-Saccharomyces cerevisiae can produce more aroma components, which has a positive effect on improving the aroma quality of ...
SHI Jinqin, LIU Xinyu, HAI Chao, WANG Wenhua, WANG Hui, WANG Liling, LI Jie
doaj   +1 more source

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
openaire   +2 more sources

Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]

, 2008
This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Florence Mathieu, Mathieu, Florence, Nehme, Nancy, Taillandier, Patricia, Patricia Taillandier, Nancy Nehme   +5 more
core   +1 more source

Non-Saccharomyces Yeasts Nitrogen Source Preferences: Impact on Sequential Fermentation and Wine Volatile Compounds Profile

Frontiers in Microbiology, 2017
Nitrogen sources in the must are important for yeast metabolism, growth, and performance, and wine volatile compounds profile. Yeast assimilable nitrogen (YAN) deficiencies in grape must are one of the main causes of stuck and sluggish fermentation.
Antoine Gobert, Raphaëlle Tourdot-Maréchal, Christophe Morge, Céline Sparrow, Youzhong Liu, Beatriz Quintanilla-Casas, Stefania Vichi, Hervé Alexandre   +7 more
doaj   +1 more source

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

Repressive and non-repressive chromatin at native telomeres in Saccharomyces cerevisiae [PDF]

, 2009
Background In Saccharomyces cerevisiae genes that are located close to a telomere can become transcriptionally repressed by an epigenetic process known as telomere position effect.
Esther R Loney, Pryde, Fiona E., Louis Edward J, F. E. Pryde (7675940), Mellor, J., P. W. Inglis (7675937), Nicholas A Kent, J. Mellor (27566), Pryde Fiona E, Mellor Jane, Sharp Sarah, Kent Nicholas A, Loney, E. R., Sharp, Sarah, Sharp, S., Edward John Louis (7604981), S. Sharp (7639394), Inglis, Peter W., Louis, Edward J., Inglis, P. W., N. A. Kent (7675943), Peter W Inglis, Loney, Esther R., Kent, Nicholas A., Jane Mellor, Edward J Louis, Pryde, F. E., Louis, E. J., Loney Esther R, Inglis Peter W, E. R. Loney (7675934), Mellor, Jane, Fiona E Pryde, Sarah Sharp   +33 more
core   +1 more source