Results 41 to 50 of about 733,942 (381)
Microbial quality and yeast population dynamics in cracked green table olives' fermentations [PDF]
, 2013 Cracked green table olives, from the Manzanilla variety, are a fermented food produced and consumed in Portugal. The objective of the present work was to study the microbiological characteristics and yeast population evolution during the fermentation of ...
Aponte +37 more
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Frontiers in Microbiology, 2016 It is well established that non-Saccharomyces wine yeasts, considered in the past as undesired or spoilage yeasts, can enhance the analytical composition, and aroma profile of the wine.
B. Padilla, J. Gil, P. Manzanares
semanticscholar +1 more source
FEMS Microbiology Reviews, 2003 Although yeast are unicellular and comparatively simple organisms, they have a sense of time which is not related to reproduction cycles. The glycolytic pathway exhibits oscillatory behaviour, i.e. the metabolite concentrations oscillate around phosphofructokinase. The frequency of these oscillations is about 1 min when using intact cells. Also a yeast
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Evaluation of a Brazilian fuel alcohol yeast strain for Scotch whisky fermentations [PDF]
, 2009 Traditionally, distilling companies in Scotland have employed a very limited number of yeast strains in the production of alcohol for Scotch whiskies. Recent changes such as the decline in availability of brewers’ yeast as a secondary yeast strain and ...
Bringhurst, Thomas A. +6 more
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mSphere, 2016 Ccr4, a component of the Ccr4-Not cytoplasmic deadenylase complex, is known to be required for the cell wall integrity (CWI) pathway in the budding yeast Saccharomyces cerevisiae.
Xia Li +6 more
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Molecules and Cells, 2001 The large number of signaling pathways and regulatory proteins that affect transcription highlights a need for funneling of information since transcription of all protein encoding genes is executed by the same set of general transcription factors and RNA polymerase II.
Björklund, Stefan +2 more
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OENO One, 1970 Le Botrytis est un parasite connu en Europe depuis toujours. Il est devenu actuellement, dans certaines régions viticoles au moins, le parasite le plus redoutable de la vigne. Cependant, l'intensité des attaques peut être très variable suivant les années.
C. ROUSSEL, J. BOUARD
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Colonization activity of Candida clinical isolates and their antibiotic sensitivity
Журнал микробиологии, эпидемиологии и иммунобиологии, 2020 Background. The development of fungal infections is associated with immunocompromising of a macroorganism.Aim. To study the colonization activity and resistance of Candida yeast strains isolated from clinical specimens in 2014 and 2019 in Moscow ...
Irina G. Akhapkina +3 more
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Fermentation, 2017 Yeasts are truly fascinating microorganisms. Due to their diverse and dynamic activities, they have been used for the production of many interesting products, such as beer, wine, bread, biofuels, and biopharmaceuticals. Saccharomyces cerevisiae (brewers’ or bakers’ yeast) is the yeast species that is surely the most exploited by man.[...]
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Microbiology Indonesia, 2012 A wide variety of yeasts have been involved in traditional fermented foods, and potentially contributed to the development of product properties. The existence of indigenous yeasts in dadih, a traditionally fermented form of buffalo milk of West Sumatera,
YOGA DWI JATMIKO +2 more
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