Results 21 to 30 of about 367,897 (354)
Fermentation, 2021 Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Sergi Maicas
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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 +5 more
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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
Biotechnology Reports, 2019 Stranded driftwood feedstocks may represent, after pretreatment with steam explosion and enzymatic hydrolysis, a cheap C-source for producing biochemicals and biofuels using oleaginous yeasts.
Giorgia Tasselli +6 more
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A comprehensive review of identification methods for pathogenic yeasts: Challenges and approaches
Advanced Biomedical Research, 2023 Given the increasing incidence of yeast infections and the presence of drug-resistant isolates, accurate identification of the pathogenic yeasts is essential for the management of yeast infections.
Hamid Morovati +7 more
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Antimicrobial Activities and Mechanisms of Magnesium Oxide Nanoparticles (nMgO) against Pathogenic Bacteria, Yeasts, and Biofilms. [PDF]
, 2018 Magnesium oxide nanoparticle (nMgO) is a light metal based antimicrobial nanoparticle that can be metabolized and fully resorbed in the body. To take advantage of the antimicrobial properties of nMgO for medical use, it is necessary to determine the ...
Grelling, Nathaniel +4 more
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Microbiology Spectrum, 2023 Sourdough starters are spontaneously generated multispecies communities consisting of lactic acid bacteria (LAB) and yeasts. Traditionally used to make baked goods, these communities of microorganisms can be propagated through successive transfers to ...
Mugihito Oshiro +3 more
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Identification of yeasts present in artisanal yoghurt and traditionally fermented milks consumed in the northern part of Cameroon [PDF]
, 2019 Bacteria generally ferment milk but, sometimes, yeasts are found in fermented milks. The presence of these yeasts in the microbial community of some fermented milks could be intentional or accidental.
Maïworé, Justine +3 more
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Microorganisms, 2021 Postharvest spoilage fungi, such as Botrytis cinerea, are considered the main cause of losses of fresh fruit quality and vegetables during storage, distribution, and consumption.
Antonio Domenico Marsico +9 more
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Vaginal yeasts in the era of "over the counter" antifungals [PDF]
, 2000 OBJECTIVE: To establish whether there has been any rise in the prevalence of non-albicans Candida species isolated from vaginal swabs since the introduction of “over the counter” antifungal treatments.
Ashbee, H.R. +4 more
core +2 more sources