Microbiolization of organic cotton seeds with Trichoderma sp. and Saccharomyces cerevisiae [PDF]
Journal of Seed Science, 2020 Abstract: Seed microbiolization is an alternative to chemical pesticides for seed treatment in organic agriculture. Thus, this study aimed at evaluating the initial growth and control of fungi associated with organic cotton seeds, through seed microbiolization with Trichoderma sp. and Saccharomyces cerevisiae. Certified cotton seeds (cultivar Aroeira),
José Manoel Ferreira de Lima Cruz +4 more
openaire +4 more sources
Yeast cell factories for fine chemical and API production
Microbial Cell Factories, 2008 This review gives an overview of different yeast strains and enzyme classes involved in yeast whole-cell biotransformations. A focus was put on the synthesis of compounds for fine chemical and API (= active pharmaceutical ingredient) production employing
Glieder Anton, Pscheidt Beate
doaj +1 more source
Effect of ammonium concentration on alcoholic fermentation kinetics by wine yeasts for high sugar content [PDF]
, 2007 Kinetics of alcoholic fermentation by Saccharomyces cerevisiae wine strains in a synthetic medium with high sugar content were established for different nitrogen initial content and are presented for 4 strains.
Fuster, André +3 more
core +2 more sources
Antimicrobial activity of cobalst(II) complexes with 2-aminobenzimidazole derivatives [PDF]
Acta Periodica Technologica, 2004 Cobalt(II) chloride reacts with 2-aminobenzimidazole derivatives to give complexes of the formula [CoL2Cl2], where L=2-aminobenzimidazole 1-benzyl-2-aminobenzimidazole and 1-(4-methylbenzyl)-2-aminobenzimidazole.
Podunavac-Kuzmanović Sanja O. +2 more
doaj +1 more source
El pulque: características microbiológicas y contenido alcohólico mediante espectroscopia Raman.
NOVA, 2007 A partir de cuatro muestras de pulque (bebida mexicana prehispánica) en diferentes etapas de fermentación denominadas aguamiel, semilla, contrapunta y corrida; se aislaron e identificaron un hongo levaduriforme, un cocobacilo Gram negativo y un bacilo ...
Mario Cervantes-Contreras +1 more
doaj +1 more source
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources
Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
core +1 more source
La CaleraEl plátano (Musa spp), es un cultivo de importancia económica en Nicaragua por su consumo interno como para su exportación. El presente estudio evaluó el efecto de la combinación de cepas endofíticas de Bacillus subtilis (B1 y B2), Bacillus cereus ...
Markelyn Rodriguez-Zamora +3 more
doaj +1 more source
Effects of mixed fermentation of non-Saccharomyces and Saccharomyces cerevisiae on color and flavor of coix seed wine mash [PDF]
Zhongguo niangzaoThe effects of single fermentation of commercial Saccharomyces cerevisiae (SC), and mixed fermentation of commercial S. cerevisiae (SC) with non-Saccharomyces Torulaspora delbrueckii (TD), Issatchenkia orientalis (IO) and Schizosaccharomyces pombe (SP ...
XIAO Fucai, LI Yingkui, LIU Kai, GU Junhua, WANG Jing
doaj +1 more source
Acta Scientiarum: Biological Sciences, 2011 A biomass de levedura resultante da produção de cerveja é mátéria-prima para extração de componentes celulares, incluíndo manoproteínas. O presente trabalho avaliou a possibilidade da utilização da levedura Saccharomyces sp.
Marciane Magnani +2 more
doaj +3 more sources