Results 81 to 90 of about 369,933 (260)

Citric acid production by immobilized cells of the yeast Candida guilliermondii : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Biotechnology and Bioprocess Engineering at Massey University [PDF]

, 1995
The feasibility of using cells of Candida guilliermondii immobilized onto sawdust particles for production of citric acid was investigated. C. guilliermondii IMK1 from a stock culture (Department of Process and Environmental Technology, Massey University,
Tisnadjaja, Djadjat
core  

Highlight on the problems generated by p-coumaric acid analysis in fermentations [PDF]

, 2008
p-Coumaric acid is a natural hydroxycinnamic acid existing in grapes and wine. It is the precursor of the 4-ethylphenol molecule through the bioconversion reaction by Brettanomyces yeast. Chromatographic methods are the most common techniques to detect p-
Brandam, Cédric, Lteif, Roger, Medawar, Wissam, Salameh, Dominique, Strehaiano, Pierre   +4 more
core   +1 more source

The Yeast Mediator

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, Buzaite, Odeta, Hallberg, Magnus   +2 more
openaire   +3 more sources

Editorial: Microbial Communities of Polar and Alpine Soils

Frontiers in Microbiology, 2021
Laura Zucconi, Pietro Buzzini
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  

Bactérias do acido láctico e leveduras associadas com o queijo-de-minas artesanal produzido na região da Serra do Salitre, Minas Gerais Lactic acid bacteria and yeasts associated with the artisanal Minas cheese produced in the region of Serra do Salitre, Minas Gerais

Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2009
Em 10 fazendas da região da Serra do Salitre, MG, foram coletadas amostras de leite, soro fermentado (pingo), coalhada e queijo frescal para avaliar a microbiota de bactérias láticas e leveduras presentes.
C.D.L.C. Lima, L.A. Lima, M.M.O.P. Cerqueira, E.G. Ferreira, C.A. Rosa   +4 more
doaj   +1 more source

Influence of cell surface characteristics on adhesion of Saccharomyces cerevisiae to the biomaterial hydroxylapatite [PDF]

, 2010
The influence of the physicochemical properties of biomaterials on microbial cell adhesion is well known, with the extent of adhesion depending on hydrophobicity, surface charge, specific functional groups and acid–base properties.
Walker, Graeme M., White, Jane S.
core   +3 more sources

The evolutionary rewiring of ubiquitination targets has reprogrammed the regulation of carbon assimilation in the pathogenic yeast Candida albicans [PDF]

, 2012
Date of Acceptance: 13/11/2012 This is an open-access article distributed under the terms of the Creative Commons Attribution-Noncommercial-ShareAlike 3.0 Unported license, which permits unrestricted noncommercial use, distribution, and reproduction in ...
Ashe, Atir-Lande, Barelle, Barford, Beckwith, Brown, Buchalter, Calderone, Carlson, Cline, Crabtree, de Nobel, Ene, Enjalbert, Enjalbert, Enjalbert, Entian, Fradin, Futcher, Gancedo, Gancedo, Gancedo, Garreau, Gounalaki, Gygi, Görner, Horak, Hämmerle, Ihmels, Imbeaud, Jacob, Janke, Jiang, Johnston, Kaniak, Knop, Kusch, Lavoie, Leach, Leach, Leng, Li, Lorenz, Lorenz, López-Boado, Martchenko, Mercado, Mercado, Mercado, Merico, Nantel, Niimi, Odds, Ozcan, Piekarska, Radivojac, Ramírez, Regelmann, Rodaki, Roig, Roig, Rolland, Sabina, Scheffler, Schüle, Sherman, Smith, Stanhill, Thevelein, Thewes, Trunk, Tsong, Ueno, Usaite, Walker, Yin, Yin, Yin, Yin   +78 more
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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

Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar [PDF]

, 2019
Kitoza samples collected from producers in Madagascar were analyzed for their physicochemical and microbial properties. Lactic acid bacteria and coagulase‐negative staphylococci were the two codominant populations with average counts of 6–7 log cfu/g ...
AFNOR, Alonge D. O., Durand P., European Commission, Folch J. M., Leistner L., Leroy S., Lynch S. M., Mbawala A., Ockerman H. W., Selgas M. D., Sikorski Z. E.   +11 more
core   +2 more sources