Results 111 to 120 of about 367,897 (354)

The future of bioethanol [PDF]

, 2019
Yeasts have been domesticated by mankind before horses. After the mastering of alcoholic fermentation for centuries, yeasts have become the protagonist of one of the most important biotechnological industries worldwide: the production of bioethanol. This
Basso, Luiz C., Basso, Thiago O., Walker, Graeme M., Walker, Roy S.K.   +3 more
core  

Taxonomy and chemical characterization of new antibiotics produced by Saccharothrix SA198 isolated from a Saharan soil [PDF]

, 2013
Actinomycete strain SA198, isolated from a Saharan soil sample of Algeria, exhibited antimicrobial activity against Gram-positive and Gram-negative bacteria, and phytopathogenic and toxinogenic fungi.
A. Lebrihi, A. Zitouni, Andriole, Becker, Berdy, Betina, Buckingham, Bull, Bush, Bycroft, C. Bijani, D. Boubetra, F. Mathieu, Felsenstein, Felsenstein, Genilloud, Hayakawa, Hayakawa, Hosoe, Igarashi, Kalinovskaya, Kelly, Kim, Kimura, Kinochita, Labeda, Lamari, Lass-Flörl, Lazzarini, Lechevalier, Lechevalier, Liu, Locci, Merrouche, Minnikin, Murakami, N. Sabaou, Oki, Sabaou, Sanglier, Shirling, Singh, Stackebrandt, Suzuki, Takahashi, Takeuchi, Tamura, Thompson, Waksman, Wang, Zitouni, Zitouni, Zitouni   +52 more
core   +3 more sources

The Yeast Mediator

Molecules and Cells, 2001
The large number of signaling pathways and regulatory proteins that affect transcription highlights a need for funneling of information since transcription of all protein encoding genes is executed by the same set of general transcription factors and RNA polymerase II.
Björklund, Stefan, Buzaite, Odeta, Hallberg, Magnus   +2 more
openaire   +3 more sources

Tailoring the Properties of Functional Materials With N‐Oxides

Advanced Functional Materials, EarlyView.
The properties of materials bearing N‐oxide groups are often dominated by the polar N+─O− bond. It provides hydrophilicity, selective ion‐binding, electric conductivity, or antifouling properties. Many of the underlying mechanisms have only recently been discovered, and the interest in N‐oxide materials is rapidly growing.
Timo Friedrich, Michelle Kobus, Shirin Mesgarha, Erica Moretto, Laurens Grosche, Wolfgang Maison   +5 more
wiley   +1 more source

Citric acid production by immobilized cells of the yeast Candida guilliermondii : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Biotechnology and Bioprocess Engineering at Massey University [PDF]

, 1995
The feasibility of using cells of Candida guilliermondii immobilized onto sawdust particles for production of citric acid was investigated. C. guilliermondii IMK1 from a stock culture (Department of Process and Environmental Technology, Massey University,
Tisnadjaja, Djadjat
core  

The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]

, 2016
peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T., Cotter, Paul D., Willing, Benjamin P.   +2 more
core   +2 more sources

Electro‐Active Polymer Actuated Microfiltration Membranes: Design, Performance, and Particle Dynamics

Advanced Functional Materials, EarlyView.
The concept of foulant particle manipulation and detachment from active microfiltration membranes via voltage‐driven vibrations is introduced. Actuator components are initially integrated onto the filtration membranes using an airbrush spray printing technique.
Irem Gurbuz, Hanieh Bazyar, Andres Hunt
wiley   +1 more source

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

Frontiers in Microbiology, 2018
The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions.
Stamatoula Bonatsou, Spiros Paramithiotis, Efstathios Z. Panagou   +2 more
doaj   +1 more source

Lactic Acid Bacterium and Yeast Microbiotas of 19 Sourdoughs Used for Traditional/Typical Italian Breads: Interactions between Ingredients and Microbial Species Diversity [PDF]

, 2011
Fabio Minervini, Raffaella Di Cagno, Anna Lattanzi, Maria De Angelis, Livio Antonielli, Gianluigi Cardinali, Stefan Cappelle, Marco Gobbetti   +7 more
openalex   +1 more source

Effect of Interspecific Yeast Hybrids for Secondary In-Bottle Alcoholic Fermentation of English Sparkling Wines [PDF]

, 2023
Matteo Marangon, Poppy Seeley, Erica Barocci, Tony Milanowski, Christine Mayr Marangon, Arianna Ricci, Jennifer R. Bellon, Giuseppina Paola Parpinello   +7 more
openalex   +1 more source