Results 41 to 50 of about 620,969 (398)
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 +2 more
doaj +1 more source
KNR4, a suppressor of Saccharomyces cerevisiae cwh mutants, is involved in the transcriptional control of chitin synthase genes [PDF]
, 1999 The KNR4 gene, originally isolated by complementation of a K9 killer-toxinresistant mutant displaying reduced levels of both 1,3-b-glucan and 1,3-bglucan synthase activity, was recloned from a YCp50 genomic library as a suppressor of Saccharomyces ...
Dagkessamanskaia, Adilia +4 more
core +3 more sources
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 +10 more
doaj +1 more source
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 +5 more
doaj +1 more source
Genes of different catabolic pathways are coordinately regulated by Dal81 in Saccharomyces cerevisiae [PDF]
, 2015 Yeast can use a wide variety of nitrogen compounds. However, the ability to synthesize enzymes and permeases for catabolism of poor nitrogen sources is limited in the presence of a rich one.
Bermudez Moretti, Mariana +2 more
core +3 more sources
Fermentative capability and aroma compound production by yeast strains isolated from Agave tequilana Weber juice [PDF]
, 2008 Five yeast strains isolated from agave juice were studied for their fermentative and aromatic capacity. The experiments were performed using agave juice supplemented with ammonium sulphate, as is commonly done in tequila distilleries.
Diaz-Montano, Dulce Maria +3 more
core +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
Karin Koch +3 more
openaire +3 more sources
Research progress on the enhancement of aroma in fruit wine by non-Saccharomyces cerevisiae mixed fermentation [PDF]
Zhongguo niangzaoAroma 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
Utility of serological markers in inflammatory bowel diseases: Gadget or magic? [PDF]
, 2007 The panel of serologic markers for inflammatory bowel diseases (IBD) is rapidly expanding. Although anti-Saccharomyces cerevisiae antibodies (ASCA) and atypical perinuclear antineutrophil cytoplasmic antibodies (P-ANCA) remain the most widely ...
Altorjay, István +3 more
core +1 more source
Genome evolution across 1,011 Saccharomyces cerevisiae isolates
Nature, 2018 Large-scale population genomic surveys are essential to explore the phenotypic diversity of natural populations. Here we report the whole-genome sequencing and phenotyping of 1,011 Saccharomyces cerevisiae isolates, which together provide an accurate ...
J. Peter +20 more
semanticscholar +1 more source