Results 1 to 10 of about 1,381,491 (336)

"Poppy" yeast [PDF]

open access: yesEMBO reports, 2015
I am old enough to have taken part in the international project to sequence the first eukaryotic genome—that of Saccharomyces cerevisiae—which was released in 1996. Twenty years later, scientists from academic and commercial institutions are now involved
RINALDI, Teresa
core   +5 more sources

Taste Characteristics Analysis of Compound Umami Products Based on Free Amino Acids and Sensory Evaluation of Umami Taste

open access: yesShipin gongye ke-ji, 2023
Currently, compound umami products in China are in the initial stage of development, which have not formed a systematic study yet. Hence, 12 kinds of commercially available compound umami products were analyzed for 17 free amino acids.
Xin LIU   +8 more
doaj   +1 more source

Study on Salt Reduction of Yeast Extract and Its Application in Broth Powder

open access: yesShipin gongye ke-ji, 2022
In this paper, several yeast extracts (YE) were taken as the main material to explore their function in salt reduction and effect in reducing salt in stock flavoring powder.
Jian XIONG   +4 more
doaj   +1 more source

The Sensorial and Chemical Changes in Beer Brewed with Yeast Genetically Modified to Release Polyfunctional Thiols from Malt and Hops

open access: yesFermentation, 2022
The biotransformation of hop aroma, particularly by the cysteine S-conjugate beta-lyase enzyme (CSL), has been a recent topic of tremendous interest among brewing scientists and within the brewing community.
Richard W. Molitor   +6 more
doaj   +1 more source

Nutritional Values and Bio-Functional Properties of Fungal Proteins: Applications in Foods as a Sustainable Source

open access: yesFoods, 2023
From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein has ...
Ku Li   +4 more
doaj   +1 more source

Absorbance Spectroscopy of Heads, Hearts and Tails Fractions in Fruit Spirits

open access: yesBeverages, 2021
There is a large economic interest to characterize heads, hearts and tails fractions during fruit spirit distillation by simple, fast, low-volume and low-cost analytical methods.
Jens Bohn   +4 more
doaj   +1 more source

Yeasts

open access: yesMicrobiology Spectrum, 2016
ABSTRACT Yeasts are unicellular organisms that reproduce mostly by budding and less often by fission. Most medically important yeasts originate from Ascomycota or Basidiomycota. Here, we review taxonomy, epidemiology, disease spectrum, antifungal drug susceptibility patterns of medically important yeast, laboratory diagnosis, and diagnostic ...
Sean X, Zhang, Nathan P, Wiederhold
openaire   +4 more sources

The Multiple Functions of Rho GTPases in Fission Yeasts

open access: yesCells, 2021
The Rho family of GTPases represents highly conserved molecular switches involved in a plethora of physiological processes. Fission yeast Schizosaccharomyces pombe has become a fundamental model organism to study the functions of Rho GTPases over the ...
Jero Vicente-Soler   +4 more
doaj   +1 more source

Changes in Chromatin Organization Eradicate Cellular Stress Resilience to UVA/B Light and Induce Premature Aging

open access: yesCells, 2021
Complex interactions among DNA and nuclear proteins maintain genome organization and stability. The nuclear proteins, particularly the histones, organize, compact, and preserve the stability of DNA, but also allow its dynamic reorganization whenever the ...
Bela Vasileva   +4 more
doaj   +1 more source

Yeast and Rickets [PDF]

open access: yesNature, 1947
IN his address to the Seventh Congress of Biological Chemistry in Liege on October 3–6, 1946, Dr. H. D. Kay summarized some experiments on feeding pigs with yeast, carried out during the War at the National Institute for Research in Dairying in Reading1.
T J, DE MAN, E, HOFF-JØRGENSEN
openaire   +4 more sources

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