Results 61 to 70 of about 151,601 (200)

THE ROLE OF NUCLEOTIDE SUBSTANSES AND NO-SYNTHASE IN THE IMMUNE PROTECTION OF THE ORGANISM

Разработка и регистрация лекарственных средств, 2019
The present article describes the biochemical mechanisms and the possibility of nucleotides and nucleosides substances naturally produced (i.e. Saccharomyces cerevisiae and others) medicine application in field of correction of pathologically altered ...
V. S. Orlova, E. V. Orlova, A. M. Stoinova, Ya. M. Stanishevskiy   +3 more
doaj  

Análise da fermentação de glicose e xilose por leveduras Spathaspora isoladas de madeira em decomposição [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Biológicas, Programa de Pós-Graduação em Bioquímica, Florianópolis, 2012A crescente preocupação com o futuro esgotamento dos combustíveis fósseis tem impulsionado o ...
Prompt, Alice Heidrich
core  

Yeasts resistance to spice extracts. [PDF]

, 2005
Antimicrobial effect of spice extracts and essential oils on yeasts was determined by diffusion in agar method. Tarragon, savory and parsley essential oils solutions at concentration of 0.5% inhibited growth of yeasts. [...]
Venskutonis, Petras Rimantas,, Šarkinas, Antanas,, Šipailienė, Aušra,   +2 more
core   +1 more source

Editorial: Microbial Communities of Polar and Alpine Soils

Frontiers in Microbiology, 2021
Laura Zucconi, Pietro Buzzini
doaj   +1 more source

Variability of the microbial abundance of a kefir grain starter cultivated in partially controlled conditions [PDF]

Biotechnologie, Agronomie, Société et Environnement, 2005
The variability of the abundance in lactobacilli, lactic acid streptococci and yeasts of a kefir grain starter cultivated in partially controlled conditions – milk renewal at room temperature and incubation at defined temperature - was quantified ...
Oger R., Romnee JM., Berben G., Ninane V.   +3 more
doaj  

Table Olive Fermentation Using Starter Cultures with Multifunctional Potential

Microorganisms, 2017
Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet ...
Stamatoula Bonatsou, Chrysoula C. Tassou, Efstathios Z. Panagou, George-John E. Nychas   +3 more
doaj   +1 more source

PHENOLIC POTENTIAL DETERMINATION AND YEASTS IDENTIFICATION WITH SIGNIFICANT LEAVENS IN ISABELLA GRAPE (Vitis labrusca) FROM VILLA DEL ROSARIO (Norte de Santander) FOR WINE MAKING

Vitae, 2011
The Isabella grape (Vitis labrusca) is a red variety that has been optimally adapted to the edafoclimatic conditions in the region of Villa del Rosario (Norte de Santander) and has been accepted also in local markets.
José D. HERNANDEZ, Yanine Y. TRUJILLO, Daniel Salvador DURAN Osorio   +2 more
doaj  

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments

Frontiers in Microbiology, 2018
The objective of this study was to elucidate the yeast consortia structure and dynamics during Greek-style processing of Kalamata natural black olives in different brine solutions.
Stamatoula Bonatsou, Spiros Paramithiotis, Efstathios Z. Panagou   +2 more
doaj   +1 more source

The Power of Yeast

Yeast
ABSTRACT Yeasts have been intimately connected with human civilization for millennia, originally used for fermentation in food and beverage production. This article explores the multifaceted roles of yeasts—particularly Saccharomyces cerevisiae —as both a model organism and ...
openaire   +2 more sources

Exploring Yeasts in Brickhouse Vineyards

, 2018
Yeasts are the foundation of the winemaking process. To explore the species of yeast involved in the winemaking process, we sampled yeasts throughout Brickhouse Vineyards in Newberg, Oregon.
Morse, Alexandra, Weisz, Jeremy B.
core   +1 more source