Rapidly evolving protointrons in Saccharomyces genomes revealed by a hungry spliceosome. [PDF]
, 2019 Introns are a prevalent feature of eukaryotic genomes, yet their origins and contributions to genome function and evolution remain mysterious. In budding yeast, repression of the highly transcribed intron-containing ribosomal protein genes (RPGs ...
Ares, Manuel +8 more
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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
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Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
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Occurrence and Distribution of Strains of Saccharomyces cerevisiae in China Seas
Journal of Marine Science and Engineering, 2021 The yeast Saccharomyces cerevisiae has been widely applied in fermentation industries, chemical industries and biological research and it is widespread in different environments, especially in sugar-rich environments.
Bai-Chuan Tian +4 more
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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
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Microorganisms, 2020 Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine.
Lanlan Hu +3 more
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Saccharomyces cerevisiae [PDF]
, 2013 The aim of the present thesis was the study of removal of dyes with the technique of biossorption by using the Saccharomyces Cerevisiae as a biosorbent. The dyes were studied are three and belong to the reactive colors. Experiments were biossorption and desorption with active and inactive biomass, which studied the effect of Ph , the initial ...
openaire +2 more sources
Effects of an Unusual Poison Identify a Lifespan Role for Topoisomerase 2 in Saccharomyces Cerevisiae [PDF]
, 2017 A progressive loss of genome maintenance has been implicated as both a cause and consequence of aging. Here we present evidence supporting the hypothesis that an age-associated decay in genome maintenance promotes aging in Saccharomyces cerevisiae (yeast)
Baxter, Bonnie +13 more
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Use of Saccharomyces Cerevisiae In Biological Treatment for Heavy Metals Uptake from Industrial Wastewater [PDF]
مجلة جامعة النجاح للأبحاث العلوم الطبيعية, 2012 A strain of Saccharomyces cerevisiae was taken from Shabaa yeast manufactory in Damascus and it was grown in a suitable culture in order to test its ability to uptake heavy metals.
Adnan Nizam, Raghad Baznjaneh
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The role of nitrogen uptake on the competition ability of three vineyard Saccharomyces cerevisiae strains [PDF]
, 2017 Three vineyard strains of Saccharomyces cerevisiae, P301.4, P304.4 and P254.12, were assayed in comparison with a commercial industrial strain, QA23. The aim was to understand if nitrogen availability could influence strain competition ability during ...
Beltran, Gemma +5 more
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