Results 261 to 270 of about 140,479 (291)

Expression of Bacillus sp. β-xylosidase gene (xylB) in Saccharomyces cerevisiae

Biotechnology Letters, 2000
β-Xylosidase gene (xylB) from Bacillus sp. was amplified and inserted between GAL10 promoter and GAL7 terminator. For the secretory production of xylB in Saccharomyces cerevisiae, in-frame fusion of the exoinulinase signal sequence (INU1s) of Kluyveromyces marxianus to the upstream of xylB was conducted. When a transformant of S.
Jong-Hyun Kim, Byung-Woo Kim, Ki-Hong Yoon, Soo-Wan Nam   +3 more
openaire   +1 more source

Physiological characterization of starch-utilizing Saccharomyces sp. SK0704 isolated from kimchi

Biotechnology and Bioprocess Engineering, 2008
Saccharomyces sp. SK0704 (further defined as SK0704) isolated from long-term-ripening kimchi was identified by a biochemical method with an API kit; its physiology was found to be very similar to that of S. cerevisiae ATCC 26603 (further defined as ATCC 26603), except in terms of starch utilization.
Ha Na Seo, Bo Young Jeon, Hung Thuan Tran, Dae Hee Ahn, Doo Hyun Park   +4 more
openaire   +1 more source

Utjecaj različitih sojeva Saccharomyces i ne- Saccharomyces sp. kvasaca na sastav i kakvoću vina ´Babić´

2020
Suvremeno vinarstvo podrazumijeva kontinuirana istraživanja i edukaciju u svrhu prilagodbe proizvodnje vina uvjetima dozrijevanja grožđa i zahtjevima tržišta. U posljednjih nekoliko godina, zbog sve izraženijih klimatskih promjena, grožđe sadrži sve višu koncentraciju šećera i sve nižu koncentraciju ukupnih kiselina, što može rezultirati proizvodnjom ...
openaire   +1 more source

การผลิตไบโอเอทานอลจากแป้งมันสำปะหลังโดยใช้จุลินทรีย์ผสมระหว่าง Bacillus sp.ที่ย่อยแป้ง และ Saccharomyces cerevisiae SKP-01

การผลิตไบโอเอทานอลจากแป้งมันสำปะหลังโดยใช้ B. amyloliquefaciens IFO14141 และ S. cerevisiae SKP-01 พบว่าภาวะที่เหมาะสมต่อการเจริญและการย่อยแป้งของ B. amyloliquefaciens IFO14141 คือ เพาะกล้าเชื้อที่มีอายุ 7 ชั่วโมง ลงในอาหารเลี้ยงเชื้อ MSM ที่มีแป้งมันสำปะหลังความเข้มข้นเท่ากับ 15 กรัมต่อลิตร แอมโมเนียมซัลเฟตความเข้มข้นเท่ากับ 3 กรัมต่อลิตร ค่า pH เริ่มต้
openaire   +1 more source

Levedura de cervejaria (Saccharomyces sp.)

2021
openaire   +1 more source

Influence of Non-Saccharomyces on Wine Chemistry: A Focus on Aroma-Related Compounds

Molecules, 2021
Maria Tufariello, Mariagiovanna Fragasso, Annarita Panighel   +2 more
exaly  

Interspecific hybridization as a driver of fungal evolution and adaptation

Nature Reviews Microbiology, 2021
Jan Steensels, Brigida Gallone, Kevin J Verstrepen   +2 more
exaly  

The Important Contribution of Non-Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review

Foods, 2021
Bin Tian
exaly  

Saccharomyces Genome Database: the genomics resource of budding yeast

Nucleic Acids Research, 2012
Stacia R Engel, Kalpana Karra, Matt Simison   +2 more
exaly  

Brewer's Saccharomyces yeast biomass: characteristics and potential applications

Trends in Food Science and Technology, 2010
Isabel Ferreira
exaly