Results 21 to 30 of about 132,198 (316)
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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Metabolomics of Non-Saccharomyces Yeasts in Fermented Beverages
, 2022 Fermented beverages have been consumed for millennia and today support a global industry producing diverse products. Saccharomyces yeasts currently dominate the fermented beverage industry, but consumer demands for alternative products with a variety of ...
Daniel, Ellis +3 more
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Fungi and Actinobacteria: Alternative Probiotics for Sustainable Aquaculture
Fishes, 2023 Aquatic animals are continually being exposed to stressors under farming conditions, increasing risks to gut health that result in dysbiosis. Since restrictions are imposed on the frequent use of antibiotics in aquaculture, there is emerging demand for ...
Koushik Ghosh +3 more
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Current developments in prevention and treatment of candidiasis: A review
Journal of Applied Pharmaceutical Research, 2021 Invasive fungus infection affects about six people out of every 100,000 people each year. Only half of these infections are detected throughout the patient's lifetime, making it one of the most common causes of death among intensive-care patients.
Prodipta Chakraborty +3 more
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Biosaintifika: Journal of Biology & Biology Education, 2018 The identification of yeasts or yeasts-like fungi and verify their diversity are principal aspect for bioindustry and ecosystem sustainability. Taxonomic approach provides identification tool to ensure the taxonomic position of yeasts and yeasts-like ...
I Nyoman Sumerta, Atit Kanti
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Cell, 2011 Glucose is catabolized in yeast via two fundamental routes, glycolysis and the oxidative pentose phosphate pathway, which produces NADPH and the essential nucleotide component ribose-5-phosphate. Here, we describe riboneogenesis, a thermodynamically driven pathway that converts glycolytic intermediates into ribose-5-phosphate without production of ...
Clasquin, Michelle F. +11 more
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Evaluation of Beer Fermentation with a Novel Yeast Williopsis saturnus
Food Technology and Biotechnology, 2016 The aim of this study is to evaluate the potential of a novel yeast Williopsis saturnus var. mrakii NCYC 500 to produce fruity beer. Fermentation performance of W.
Shao-Quan Liu, Althea Ying Hui Quek
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Genetics, 2012 AbstractThe concept of a prion as an infectious self-propagating protein isoform was initially proposed to explain certain mammalian diseases. It is now clear that yeast also has heritable elements transmitted via protein. Indeed, the “protein only” model of prion transmission was first proven using a yeast prion.
Susan W, Liebman, Yury O, Chernoff
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Dermatophytes and Dermatophytosis in Cluj-Napoca, Romania—A 4-Year Cross-Sectional Study
Journal of Fungi, 2020 Dermatophytes are filamentous keratinophilic fungi which affect nails, skin, and hair. Their variable distribution in the world justifies local epidemiological studies. During recent decades, few studies have been published regarding the epidemiology and
Ioana Alina Colosi +4 more
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Frontiers in MicrobiologyNatural whey starter (NWS) cultures play a pivotal role in the production of Parmigiano Reggiano (PR) Protected Designation of Origin (PDO) cheese; however, their microbial ecology and functional dynamics remain only partially understood.
Marianna Cristofolini +5 more
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