Results 21 to 30 of about 733,942 (381)

Non-Conventional Yeasts Whole Cells as Efficient Biocatalysts for the Production of Flavors and Fragrances

open access: yesMolecules, 2015
The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally.
Luca Forti   +5 more
doaj   +1 more source

Marine yeast isolation and industrial application [PDF]

open access: yes, 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   +93 more
core   +1 more source

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

open access: yesBiotechnology 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   +12 more
doaj   +1 more source

Biocontrol yeasts: mechanisms and applications

open access: yesWorld Journal of Microbiology & Biotechnology, 2019
Yeasts occur in all environments and have been described as potent antagonists of various plant pathogens. Due to their antagonistic ability, undemanding cultivation requirements, and limited biosafety concerns, many of these unicellular fungi have been ...
F. Freimoser   +3 more
semanticscholar   +1 more source

Studies of unicellular micro-organisms Saccharomyces cerevisiae by means of Positron Annihilation Lifetime Spectroscopy [PDF]

open access: yes, 2015
Results of Positron Annihilation Lifetime Spectroscopy (PALS) and microscopic studies on simple microorganisms: brewing yeasts are presented. Lifetime of ortho - positronium (o-Ps) were found to change from 2.4 to 2.9 ns (longer lived component) for ...
Bednarski, T.   +28 more
core   +2 more sources

Vaginal yeasts in the era of "over the counter" antifungals [PDF]

open access: yes, 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.
Aso, T.   +7 more
core   +8 more sources

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

open access: yes, 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   +8 more
core   +2 more sources

Triosephosphate Isomerase and Its Product Glyceraldehyde-3-Phosphate Are Involved in the Regulatory Mechanism That Suppresses Exit from the Quiescent State in Yeast Cells

open access: yesMicrobiology Spectrum, 2022
Cells of the budding yeast Saccharomyces cerevisiae form spores or stationary cells upon nutrient starvation. These quiescent cells are known to resume mitotic growth in response to nutrient signals, but the mechanism remains elusive.
Guoyu Liu   +8 more
doaj   +1 more source

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

open access: yes, 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
core   +3 more sources

Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry

open access: yesActa Universitatis Cibiniensis. Series E: Food Technology, 2022
The purpose of this research was to evaluate the biochemical composition and antioxidant activity of different natural preparations obtained from the yeast biomass of beer industry waste.
Chiseliţa Natalia   +8 more
doaj   +1 more source

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