Results 91 to 100 of about 435,518 (213)

From Circuits to Symphonies: A Systems‐Engineering Blueprint for Multimicrobial Synthetic Biology

Advanced Science, Volume 13, Issue 49, 3 September 2026.
Engineering synthetic microbial consortia requires moving beyond intracellular genetic circuits toward coordinated multicellular design. A modular systems‐engineering framework is presented that integrates communication, temporal coordination, ecological structuring, and predictive modeling to guide application‐dependent consortium design ...
Miguel Fernández‐Niño, Ludger A. Wessjohann, José Manuel Guillamón, Daniela Burgos‐Toro, Silvia Moriano‐Gutiérrez, Giacomo Di Matteo, Zia‐ul Islam, Rinke van van Tatenhove‐Pel, Vanessa Rossetto Marcelino, Rodrigo Ledesma‐Amaro   +9 more
wiley   +1 more source

Commercial Saccharomyces cerevisiae Yeast Strains Significantly Impact Shiraz Tannin and Polysaccharide Composition with Implications for Wine Colour and Astringency

Biomolecules, 2019
To gain knowledge on the role of Saccharomyces cerevisiae yeast strains (and their hybrids) on wine sensory properties, 10 commercially available yeast strains were selected on the basis of their widespread usage and/or novel properties and used to ...
Keren A. Bindon, Stella Kassara, Mark Solomon, Caroline Bartel, Paul A. Smith, Alice Barker, Chris Curtin   +6 more
doaj   +1 more source

Impact of Intermediate Wheatgrass as an Adjunct Ingredient on the Chemical Composition and Development of Aroma Compounds in Sake Brewing

Cereal Chemistry, Volume 103, Issue 5, Page 695-706, September/October 2026.
ABSTRACT Background Replacing a portion of polished rice with intermediate wheatgrass (IWG) could diversify raw materials for sake, but its effects on composition and fermentation outcomes are not well characterized. The objective of this study was to quantify how adjunct form (whole vs.
Takehiro Murai, Curtis Payne, George Amponsah Annor   +2 more
wiley   +1 more source

Yeast strains affect quality and fatty acid profile of ‘Black Sun’ wine (Vitis complex × Vitis amurensis)

Notulae Botanicae Horti Agrobotanici Cluj-Napoca
This study explored the effect of three strains of Saccharomyces cerevisiae on the quality of wine produced from the ‘Black Sun’ grape cultivar, known for its exceptional winemaking potential.
Mewuleddeg ZEBRO, Jae-Yun HEO
doaj   +1 more source

Influência da cepa de levedura na composição fenólica e aromática de vinhos da cv. Syrah no Vale do Submédio São Francisco [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013.A cepa de levedura exerce um papel importante na qualidade final de um vinho, uma vez que é ela
Barros, Ana Paula André
core  

Report on the 13th international workshop on the CCN family of genes and inaugural ARBIOCOM conference, Nice, France

Journal of Cell Communication and Signaling, Volume 20, Issue 3, September 2026.
Celebration of the 13th ICCNS meeting joint to the 1st ARBIOCOM Conference held on the site of Nice in December 2025. Abstract The 13th International Workshop on the CCN Family of Genes, held in Nice as part of the inaugural ARBIOCOM World Conference, brought together investigators with diverse research backgrounds, disciplines, and expertise. Building
Bernard Perbal, Ralf Weiskirchen, Annick Perbal, Brahim Chaqour   +3 more
wiley   +1 more source

Quality analysis of longan jujube ginger wine fermented by different strains of Saccharomyces cerevisiae [PDF]

Zhongguo niangzao
In this study, the effects of different strains of Saccharomyces cerevisiae (numbered as HAG, XR, LAB, SY and RW) on the quality of longan jujube ginger wine fermented from fresh longan pulp, fresh jujube, and ginger were investigated, and the ...
JIANG Haixia, ZHAO Hai
doaj   +1 more source

The wine and beer yeast Dekkera bruxellensis.

, 2014
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae, and especially known for two important ...
Sofia Dashko, Jure Piškur, Ishchuk, Olena, Piskur, Jure, Olena P. Ishchuk, Dashko, Sofia, Anna Judith Schifferdecker, Schifferdecker, Anna   +7 more
core   +1 more source

Protoplasting and Transformation Using CRISPR/Cas9 in Coccidioides

Current Protocols, Volume 6, Issue 9, September 2026.
Abstract Coccidioides posadasii and C. immitis are human fungal pathogens endemic to the American Southwest. C. posadasii and C. immitis are the causative agents of coccidioidomycosis, or Valley fever. They are pathogens of growing concern, as reported cases of coccidioidomycosis have increased 20‐fold in the last two decades.
Katrina M. Jackson, Matthew M. Morales, Edyta Szewczyk, Christina M. Homer, Ashley N. Itogawa, Rachel B. Brem, Anita Sil, Bridget M. Barker   +7 more
wiley   +1 more source

Role of Various Commercial Saccharomyces cerevisiae in Secondary Fermentation of Pineapple Glutinous Rice Wine: Insights into Volatile Profiling by GC-IMS and Sensory Attributes

Foods
Pineapple glutinous rice wine is a popular fermented beverage, yet its flavor and quality remain highly affected by yeast strains. This study aimed to explore the effects of four commercial yeasts, namely La Raffinée (Ra), La Bayanus (Ba), La Délicieuse (
Derong Ji, Zhiyue Ge, Shuheng Zou, Lili Duan, Dujie Liu, Pei Xu, Mingfeng Qiao   +6 more
doaj   +1 more source