Results 291 to 300 of about 733,942 (381)

Analyses of hyphal diversity in Trichosporonales yeasts based on fluorescent microscopic observations. [PDF]

Microbiol Spectr
Aoki K, Ohkuma M, Sugita T, Kobayashi Y, Tanaka N, Takashima M.   +5 more
europepmc   +1 more source

EVIDENCE FOR THE PRESENCE OF A THIRD FACTOR IN THE VITAMIN B COMPLEX OF YEAST

, 1930
George Z. Williams, Robert C. Lewis
openalex   +1 more source

Exploiting agricultural residues for sustainable bioconversion: production of cellulolytic and lignin‐degrading enzymes

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Agroindustrial activity generates substantial waste during harvesting and processing. This study investigated the potential use of sugarcane bagasse, corn cob husk, and wheat bran as substrates for enzyme production by Aspergillus niger and Ceriporiopsis subvermispora. Aspergillus niger and C. subvermispora exhibited comparable filter paperase
Arianne Tairyne de Souza, Ana Cláudia Bernardes Silva, Cristiane Medina Finzi Quintão, Flávia Donária Reis da Gonzaga, Sandra de Cássia Dias   +4 more
wiley   +1 more source

Melatonin-protein interactions are dependent on yeast carbon metabolism. [PDF]

Sci Rep
Morcillo-Parra MA, Martín-Esteban S, Almellones J, Mas A, Beltran G, Torija MJ.   +5 more
europepmc   +1 more source

THE GROWTH OF YEAST ON A MEDIUM OF WHOLLY SYNTHETIC ORIGIN

, 1923
Ellis I. Fulmer, V. E. Nelson, A. G. G. White   +2 more
openalex   +1 more source

Compact Origins and Where to Find Them: ORC's Guide to Genome‐Wide Licensing

BioEssays, EarlyView.
Origin licensing is a key requirement for any eukaryotic cell to initiate DNA replication in S‐phase. Here, we review the most recent findings in the orchestrated action of the origin recognition complex (ORC) to sequentially load two MCM2‐7 helicases onto DNA with a focus on origin architecture and sequencing‐based methods.
Christian Speck, Luitpold Maximilian Reuter   +1 more
wiley   +1 more source

Phylogenomics and functional annotation of 530 non-<i>Saccharomyces</i> yeasts from winemaking environments reveals their fermentome and flavorome. [PDF]

Stud Mycol
Franco-Duarte R, Fernandes T, Sousa MJ, Sampaio P, Rito T, Soares P.   +5 more
europepmc   +1 more source

PHOSPHORIC ACID ESTERS FROM YEAST EXTRACT

, 1937
C.V. Smythe
openalex   +1 more source

Physiology and Robustness of Yeasts Exposed to Dynamic pH and Glucose Environments

Biotechnology and Bioengineering, EarlyView.
The authors investigated how three Saccharomyces cerevisiae strains respond to dynamic substrate and pH oscillations using dynamic microfluidic single‐cell cultivation (dMSCC) and intracellular biosensors. By combining performance and robustness analysis of selected intracellular parameters, growth and morphological analysis, the authors identified ...
Luca Torello Pianale, Luisa Blöbaum, Alexander Grünberger, Lisbeth Olsson   +3 more
wiley   +1 more source

Microbial dynamics and <i>Pseudomonas</i> natural product production in milk and dairy products.

Nat Prod Rep
Wasmuth I, Warinner C, Stallforth P.
europepmc   +1 more source