Results 101 to 110 of about 5,988 (242)
Deciphering the hybridisation history leading to the Lager lineage based on the mosaic genomes of Saccharomyces bayanus strains NBRC1948 and CBS380. [PDF]
PLoS ONE, 2011 Saccharomyces bayanus is a yeast species described as one of the two parents of the hybrid brewing yeast S. pastorianus. Strains CBS380(T) and NBRC1948 have been retained successively as pure-line representatives of S. bayanus.
Huu-Vang Nguyen +3 more
doaj +1 more source
Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must [PDF]
, 2017 Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L.
Alberto L. Rosa +3 more
core +1 more source
Food Frontiers, Volume 6, Issue 3, Page 1544-1557, May 2025.A consortium of Saccharomyces species enhanced the production of bioactive molecules Proteomic and metabolomic data indicated that the presence of a competitive strain accelerated the growth rate of S. cerevisiae and increase the synthesis of indolic compounds in S.
Andrés Planells‐Cárcel +4 more
wiley +1 more source
Bioinformatics Analysis of the NOT5 Gene in Saccharomyces uvarum
Shipin gongye ke-ji, 2022 Objective: In this paper, we obtained the NOT5 gene from Saccharomyces uvarum by transcriptome analysis. Analysis of its biological information can lay the foundation for the later study of the role of the gene. Methods: The primary structure, secondary structure, tertiary structure, and structural domains of the encoded protein were predicted using ...
Shujin DING +5 more
openaire +1 more source
Schizosaccharomyces selective differential media [PDF]
, 2013 This study discusses the optimisation of a selectiv e and differential medium which would facilitate the isolation of Schizosaccharomyces (a genus with a low incidence compared to other microorganisms) to select individuals from this genus for ...
Benito Saez, Santiago +6 more
core +1 more source
Non‐traditional yeasts from cool‐climate vineyards for novel low‐alcohol wines
PLANTS, PEOPLE, PLANET, Volume 7, Issue 3, Page 776-788, May 2025.Climate warming and demand for fuller‐bodied wines has resulted in increased grape sugar contents, and therefore increased alcohol in wines. Concurrently, there are increased warnings about the health risks of alcohol, and consumers seek low‐alcohol options as part of a healthy lifestyle. High alcohol levels can also impact the flavour balance of wines,
Lihua Fan +6 more
wiley +1 more source
Isolation, screening and characterization of microorganisms with potential for biofuels production [PDF]
, 2012 Tese de mestrado. Biologia (Microbiologia Aplicada). Universidade de Lisboa, Faculdade de Ciências, 2012Rapid global population growth has increased the demand for food and energy supply.
Teixeira, Pedro Jorge Dias, 1989-
core
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract Food waste causes significant environmental and economic challenges worldwide, prompting many nations to prioritize its reduction and recycling. As a nutrient‐rich material containing vitamins, proteins, and carbohydrates, it serves as a promising substrate for the cultivation of single‐cell microorganisms like yeast.
Deniz Günal‐Köroğlu +5 more
wiley +1 more source
PLoS ONE, 2015 Despite its biotechnological interest, hybridization, which can result in hybrid vigor, has not commonly been studied or exploited in the yeast genus. From a diallel design including 55 intra- and interspecific hybrids between Saccharomyces cerevisiae ...
Telma da Silva +10 more
doaj +1 more source
The potential of red‐fleshed apples for cider production
Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 3, May 2025.Abstract Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red‐fleshed apples (RFAs) have
Marbi Schwartz +2 more
wiley +1 more source