Results 101 to 110 of about 733,942 (381)
Identification of Yeasts with Mass Spectrometry during Wine Production
Fermentation, 2020 The aim of the present study was to identify yeasts in grape, new wine “federweisser” and unfiltered wine samples. A total amount of 30 grapes, 30 new wine samples and 30 wine samples (15 white and 15 red) were collected from August until ...
Miroslava Kačániová +6 more
doaj +1 more source
Biotechnological production of carotenoids by yeasts: an overview
Microbial Cell Factories, 2014 Nowadays, carotenoids are valuable molecules in different industries such as chemical, pharmaceutical, poultry, food and cosmetics. These pigments not only can act as vitamin A precursors, but also they have coloring and antioxidant properties, which ...
Luis Carlos Mata-Gómez +3 more
semanticscholar +1 more source
FEBS Open Bio, EarlyView.Mitochondria contain two mitoribosome rescue factors, ICT1 and MTRFR (C12orf65). ICT1 also functions as a mitoribosomal protein in mice and humans, and its loss is lethal. Although Mtrfr knockout mice could not be generated, knockout zebrafish lines for ict1 and mtrfr were established.
Nobukazu Nameki +11 more
wiley +1 more source
Comportement des levures apiculées au cours de la vinification
OENO One, 1969 A la suite de nombreux travaux, notamment ceux consacrés à la microflore levurienne en Italie, l'étude des levures de la Gironde que nous avons conduite de 1951 à 1954 a confirmé l'importance des levures apiculées au début de la fermentation de la ...
Simone SAPIS-DOMERCQ
doaj +1 more source
FEBS Open Bio, EarlyView.The inactivation of SLC35C1 (GDP‐fucose transporter) and enzymes involved in GDP‐fucose biosynthesis was studied. Fucose supplementation increases the level of GDP‐fucose to abnormal, millimolar values in the absence of the TSTA3 protein and SLC35C1 in contrast to the GMDS/SLC35C1 double mutant.
Edyta Skurska, Mariusz Olczak
wiley +1 more source
Walailak Journal of Science and Technology, 2011 Biosurfactants are surface active compounds derived from living organisms, mainly microorganisms. Almost all surfactants currently in use are chemically derived from petroleum.
Wichuda KATEMAI
doaj +1 more source
Taming wild yeast: potential of conventional and nonconventional yeasts in industrial fermentations.
Annual Review of Microbiology, 2014 Yeasts are the main driving force behind several industrial food fermentation processes, including the production of beer, wine, sake, bread, and chocolate.
Jan Steensels, K. Verstrepen
semanticscholar +1 more source
A Big World in Small Grain: A Review of Natural Milk Kefir Starters [PDF]
, 2020 Milk kefir is a traditional fermented milk product whose consumption is becoming increasingly popular. The natural starter for kefir production is kefir grain, which consists of various bacterial and yeast species. At the industrial scale, however, kefir
Junne, Stefan +2 more
core +1 more source
Advanced Engineering Materials, EarlyView.Molecular dynamics simulations are advancing the study of ribonucleic acid (RNA) and RNA‐conjugated molecules. These developments include improvements in force fields, long‐timescale dynamics, and coarse‐grained models, addressing limitations and refining methods.
Kanchan Yadav, Iksoo Jang, Jong Bum Lee
wiley +1 more source
Carbon source dependent promoters in yeasts
Microbial Cell Factories, 2014 Budding yeasts are important expression hosts for the production of recombinant proteins.The choice of the right promoter is a crucial point for efficient gene expression, as most regulations take place at the transcriptional level. A wide and constantly
Katrin Weinhandl +3 more
semanticscholar +1 more source