Results 11 to 20 of about 369,933 (260)

Marine yeast isolation and industrial application [PDF]

, 2014
Over the last century, terrestrial yeasts have been widely used in various industries, such as baking, brewing, wine, bioethanol and pharmaceutical protein production. However, only little attention has been given to marine yeasts. Recent research showed
Abdelrahman Saleh Zaky, Agnihotri, Amornrattanapan, Apte, Baheri, Bankar, Beuchat, Bharathi, Bondesson, Boretsky, Bowen, Buhagiar, Chandel, Chen, Chenyu Du, Chi, Chi, Chi, Chi, Chi, Chi, Cong, Connell, Cooper, Dinesh, Du, Duarte, Faiura, Fell, Gao, Gao, Gen, Gill, Gregory A. Tucker, Gupta, Hernandez-Saavedra, Hernandez-Saavedra, Higuera-Ciapara, Jain, Jannasch, Jarvis, Kathiresan, Katre, Khambhaty, King, Kodama, Kohlmeyer, Kutty, Leathers, Li, Li, Li, Li, Li, Libkind, Limtong, Lin, Liu, Liu, Loureiro, Masuda, Murugappan, Nagahama, Neuman, Obara, Oswal, Pandey, Peng, Peng, Pensupa, Ramirez-Orozco, Renshaw, Saravanakumar, Sarkar, Sarlin, Senthilraja, Stahmann, Subramanian, Thomson, Turkiewicz, Urano, Ushakumari, Wang, Wang, Wang, Watson, Wickerham, Winkelmann, Wu, Yanagisawa, Zakaria Yehia Daw, Zhang, Zhang, Zhang   +93 more
core   +1 more source

Yeasts

Microbiology 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   +2 more sources

Protective Yeasts Control V. anguillarum Pathogenicity and Modulate the Innate Immune Response of Challenged Zebrafish (Danio rerio) Larvae [PDF]

, 2016
Indexación: Web of ScienceWe investigated mechanisms involved in the protection of zebrafish (Danio rerio) larvae by two probiotic candidate yeasts, Debaryornyces hansenii 97 (Dh97) and Yarrowia Iypolitica 242 (YI242), against a Vibrio anguillarum ...
Caruffo, Mario, Faúndez, Nelly B., Feijóo, Carmen G., Gajardo, Miguel C., García, Katherine, Navarrete, Natalie C., Navarrete, Paola, Reyes-Jara, Angélica, Salgado, Oscar A.   +8 more
core   +2 more sources

Yeast lipids from cardoon stalks, stranded driftwood and olive tree pruning residues as possible extra sources of oils for producing biofuels and biochemicals

Biotechnology for Biofuels, 2018
Background Some lignocellulosic biomass feedstocks occur in Mediterranean Countries. They are still largely unexploited and cause considerable problems due to the lack of cost-effective harvesting, storage and disposal technologies.
Giorgia Tasselli, Sara Filippucci, Elisabetta Borsella, Silvia D’Antonio, Mattia Gelosia, Gianluca Cavalaglio, Benedetta Turchetti, Ciro Sannino, Andrea Onofri, Silvio Mastrolitti, Isabella De Bari, Franco Cotana, Pietro Buzzini   +12 more
doaj   +1 more source

DETECTION OF MICROORGANISMS (BACTERIA, FUNGI AND YEASTS) IN ROYAL JELLY [PDF]

Arab Universities Journal of Agricultural Sciences, 2018
The aim of the present study to detect the population and frequency (%) of microorganism (bacteria, fungi and yeasts) in royal jelly samples. The data indicated that, there are no significant differences were remarked in the population of microorganisms ...
Zeinab Ashour, M. Ali, Sawsan Abdelmegeed, K. Amin   +3 more
doaj   +1 more source

Cobrançosa Table Olives: Characterization of Processing Method and Lactic Acid Bacteria Profile throughout Spontaneous Fermentation

Applied Sciences, 2022
Our major goal was the physicochemical, biochemical and microbiological characterization of Cobrançosa table olives, as support for the eventual granting of a PDO status. Seven producers were accordingly sampled throughout eleven months.
Patrícia J. M. Reis, Tânia G. Tavares, Joana M. Rocha, Francisco Xavier Malcata, Angela C. Macedo   +4 more
doaj   +1 more source

Influence of sodium chloride on wine yeast fermentation performance [PDF]

, 2010
This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae.
Gioulioti, Anna, Kanelis, Tasos, Logothetis, Stilianos, Nerantzis, Elias T., Panagiotis, Tataridis, Walker, Graeme   +5 more
core   +3 more sources

Yeast Nanobiotechnology [PDF]

Fermentation, 2016
Yeast nanobiotechnology is a recent field where nanotechniques are used to manipulate and analyse yeast cells and cell constituents at the nanoscale. The aim of this review is to give an overview and discuss nanobiotechnological analysis and manipulation techniques that have been particularly applied to yeast cells.
Ronnie Willaert, Sandor Kasas, Bart Devreese, Giovanni Dietler   +3 more
openaire   +2 more sources

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]

, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van, Hounhouigan, A.J.D., Kayode, A.P.P., Kotchoni, S.O., Linnemann, A.R., Nout, M.J.R., Vieira-Dalode, G.   +6 more
core   +2 more sources

“Poppy” yeast [PDF]

EMBO 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 in the first wholesale construction of a eukaryotic genome: the Yeast 2.0 Project 1.
openaire   +3 more sources