Results 41 to 50 of about 367,897 (354)

Fungal infections in burns: Diagnosis and management

Indian Journal of Plastic Surgery, 2010
Burn wound infection (BWI) is a major public health problem and the most devastating form of trauma worldwide. Fungi cause BWI as part of monomicrobial or polymicrobial infection, fungaemia, rare aggressive soft tissue infection and as opportunistic ...
Malini R. Capoor, Sujata Sarabahi, Vinay Kumar Tiwari, Ravi Prakash Narayanan   +3 more
doaj   +1 more source

Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]

, 2010
The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence, Nehme, Nancy, Taillandier, Patricia   +2 more
core   +2 more sources

Mycobiota in the Carposphere of Sour and Sweet Cherries and Antagonistic Features of Potential Biocontrol Yeasts

Microorganisms, 2021
Sour cherries (Prunus cerasus L.) and sweet cherries (P. avium L.) are economically important fruits with high potential in the food industry and medicine.
Ramunė Stanevičienė, Juliana Lukša, Živilė Strazdaitė-Žielienė, Bazilė Ravoitytė, Regina Losinska-Sičiūnienė, Raimondas Mozūraitis, Elena Servienė   +6 more
doaj   +1 more source

The Role of Yeasts as Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: A Review

Foods, 2021
In view of the growing concern about the impact of synthetic fungicides on human health and the environment, several government bodies have decided to ban them.
Alessandra Di Canito, María Alejandra Mateo-Vargas, Monica Mazzieri, Jesús Cantoral, Roberto Foschino, Gustavo Cordero-Bueso, Ileana Vigentini   +6 more
doaj   +1 more source

Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]

, 2006
Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G., Keerthipala, A. P., Walker, G. M.   +2 more
core   +3 more sources

Biochemical and Microbiological Changes during the Ivorian Sorghum Beer Deterioration at Different Storage Temperatures

Beverages, 2017
In order to extend shelf life of traditional sorghum beers, it is of importance to evaluate their spoilage characteristics. Therefore, the microbiological, biochemical, and sensory changes of the Ivorian sorghum beer tchapalo during storage at ambient ...
Constant K. Attchelouwa, Solange Aka-Gbézo, Florent K. N’guessan, Clémentine A. Kouakou, Marcellin K. Djè   +4 more
doaj   +1 more source

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

, 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., Białas, P., Czerwiński, E., Gajos, A., Gorgol, M., Jasińska, B., Kamińska, D., Kapłon, Ł., Kochanowski, A., Korcyl, G., Kowalski, P., Kozik, T., Krzemień, W., Kubicz, E., Moskal, P., Niedźwiecki, S., Pałka, M., Raczyński, L., Rajfur, Z., Rudy, Z., Rundel, O., Sharma, N. G., Silarski, M., Strzelecki, A., Słomski, A., Wieczorek, A., Wiślicki, W., Zgardzińska, B., Zieliński, M.   +28 more
core   +2 more sources

Non-Saccharomyces as Biotools to Control the Production of Off-Flavors in Wines

Molecules, 2021
Off-flavors produced by undesirable microbial spoilage are a major concern in wineries, as they affect wine quality. This situation is worse in warm areas affected by global warming because of the resulting higher pHs in wines.
Antonio Morata, Iris Loira, Carmen González, Carlos Escott   +3 more
doaj   +1 more source

Spatiotemporal and quantitative analyses of phosphoinositides – fluorescent probe—and mass spectrometry‐based approaches

FEBS Letters, EarlyView.
Fluorescent probes allow dynamic visualization of phosphoinositides in living cells (left), whereas mass spectrometry provides high‐sensitivity, isomer‐resolved quantitation (right). Their synergistic use captures complementary aspects of lipid signaling. This review illustrates how these approaches reveal the spatiotemporal regulation and quantitative
Hiroaki Kajiho, Shin Morioka, Junko Sasaki, Takehiko Sasaki   +3 more
wiley   +1 more source

Microorganisms in Whole Botanical Fermented Foods Survive Processing and Simulated Digestion to Affect Gut Microbiota Composition

Frontiers in Microbiology, 2021
Botanical fermented foods have been shown to improve human health, based on the activity of potentially beneficial lactic acid bacteria (LAB) and yeasts and their metabolic outputs.
Miin Chan, Di Liu, Yingying Wu, Fan Yang, Kate Howell   +4 more
doaj   +1 more source