Results 61 to 70 of about 2,880 (197)

Deciphering the biosynthetic pathways of lichen acids

New Phytologist, Volume 250, Issue 3, Page 1784-1799, May 2026.
Summary Depsides and depsidones are polyketide‐derived lichen acids widely distributed in lichen thalli, yet the biosynthetic gene clusters (BGCs) responsible for their production remain poorly understood. To address this gap, we investigated the diversity and evolutionary relationships of polyketide BGCs in lichens.
Wonyong Kim, Tânia Keiko Shishido, Huong T. Pham, Kyo Bin Kang, Rundong Liu, Matti Wahlsten, Jérôme Collemare, Hyun Park, Soon‐Ok Oh, Hyung‐Ho Ha, Hangun Kim, Jae‐Seoun Hur   +11 more
wiley   +1 more source

Etude de l'influence des produits de traitement de la vigne sur la microflore des raisins et des vins. Expérimentation 1978-1979. Comparaison avec les résultats de 1975, 1976 et 1977

OENO One, 1980
A la suite de précédents travaux d'identification de la microflore des raisins traités par divers fongicides, on étudie dans ce travail l'influence de ces produits (notamment anti-mildiou et anti-Botrytis), sur les espèces de levures et de bactéries les ...
Simone Sapis-domercq
doaj   +1 more source

Saccharomyces uvarum is Responsible for the Traditional Fermentation of Apple CHICHA in Patagonia [PDF]

FEMS Yeast Research, 2016
Apple chicha is a fresh low alcoholic beverage elaborated by aboriginal communities of Andean Patagonia (Argentina and Chile). In the present work, we identified the yeast microbiota associated with this fermentation, and characterized genetically those belonging to the genus Saccharomyces. Both Saccharomyces cerevisiae and S.
Rodríguez, María Eugenia, Pérez-Través, Laura, Sangorrin, Marcela Paula, Barrio, Eladio, Querol, Amparo, Lopes, Christian Ariel   +5 more
openaire   +3 more sources

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, Volume 7, Issue 2, March 2026.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Competition between saccharomyces cerevisiae and saccharomyces uvarum in controlled chardonnay wine fermentations

, 2020
Saccharomyces cerevisiae is usually the dominant yeast in winemaking. However, other yeast species such as Saccharomyces uvarum are also able to conduct and complete alcoholic fermentation. S. uvarum is a cryotolerant yeast that has been found dominating
Haggerty, Jade J., Jiranek, Vladimir, Morgan, Sydney C., Durall, Daniel M.   +3 more
core   +1 more source

Metabolomic comparison of Saccharomyces cerevisiae and the cryotolerant species S. bayanus var. uvarum and S. kudriavzevii during wine fermentation at low temperature. [PDF]

PLoS ONE, 2013
Temperature is one of the most important parameters affecting the length and rate of alcoholic fermentation and final wine quality. Wine produced at low temperature is often considered to have improved sensory qualities.
María López-Malo, Amparo Querol, José Manuel Guillamon   +2 more
doaj   +1 more source

Patulin Biodegradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii Isolated From Fruits

MicrobiologyOpen, Volume 15, Issue 1, February 2026.
This study investigated the effects of incubation time and temperature, and initial patulin concentration on patulin removal rates, and the mechanism involved in patulin degradation by Rhodosporidiobolus ruineniae and Meyerozyma guilliermondii. The patulin degradation rate by the yeast strains was dependent on the three key parameters.
Yidan Ji, Sung‐Yong Hong, Jinhuan Qu, Qing Chu, Shuxian Ma, Ae‐Son Om   +5 more
wiley   +1 more source

Fermentation‐Assisted Valorization: A Sustainable Strategy for Turning Fruit By‐Products Into Value‐Added Food Supplements

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT A substantial proportion of fresh fruit undergoes processing, resulting in underutilized fruit by‑products (FBPs) that are rich in dietary fiber and bioactive compounds. Recent FBP valorization trends demonstrate that fermentation significantly enhances microbiological, nutritional, and sensory attributes, yielding value‑added food supplements.
Abouzar Ghasemi, Salwa Karboune, Denis Groleau, Ismail Fliss   +3 more
wiley   +1 more source

Három Saccharomyces élesztő törzsből létrehozott kimérák génállományának és mitotípusának vizsgálata

, 2021
A diplomamunkám során laboratóriumban létrehozott interspecifikus trihibridek génállományát és mitotípusát vizsgáltam. A kísérleteket hat hónapon keresztül végeztem, meg akartam bizonyosodni arról, hogy a vizsgált kiméra törzseknek mennyire stabil a ...
Hostyisóczki, Ákos
core  

Combined Isotopic Tracer and Modelling Approach Reveals Differences in Nitrogen Metabolism in S. cerevisiae, S. uvarum and S. kudriavzevii Species

Microbial Biotechnology
The species Saccharomyces uvarum and Saccharomyces kudriavzevii have gained popularity in recent decades due to their interesting oenological properties.
Romain Minebois, David Henriques, Eva Balsa‐Canto, Amparo Querol, Carole Camarasa   +4 more
doaj   +1 more source