Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Alan T Bakalinsky"'
Autor:
Andrew R Osborn, Khaled H Almabruk, Garrett Holzwarth, Shumpei Asamizu, Jane LaDu, Kelsey M Kean, P Andrew Karplus, Robert L Tanguay, Alan T Bakalinsky, Taifo Mahmud
Publikováno v:
eLife, Vol 4 (2015)
Ultraviolet-protective compounds, such as mycosporine-like amino acids (MAAs) and related gadusols produced by some bacteria, fungi, algae, and marine invertebrates, are critical for the survival of reef-building corals and other marine organisms exp
Externí odkaz:
https://doaj.org/article/6ff198e4b844453a9891c92908ac13a5
Autor:
Matteo Marangon, Alan T. Bakalinsky, Amanda Dupas de Matos, Simone Vincenzi, Andrea Curioni, Gabriella Pasini
Publikováno v:
Innovative Food Science & Emerging Technologies. 44:9-14
Verjuice is the unfermented juice obtained from unripe grape berries, typically thinned fruit that is normally discarded. Despite a long history of use as a food ingredient, verjuice does not have a recognized standard of identity nor is made by stan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5488930445646a1550ee0a7167a93427
https://doi.org/10.1016/j.ifset.2017.09.014
https://doi.org/10.1016/j.ifset.2017.09.014
Autor:
Matteo Marangon, Alan T. Bakalinsky, Claudia Honisch, Andrea Curioni, Paolo Ruzza, Simone Vincenzi
Publikováno v:
Protein Misfolding ISBN: 9780128177501
While proteins are present in wine at low concentration, and are largely associated with undesirable haze formation in white wines, certain types or fractions make direct and indirect contributions to sensory quality and physical stability. The prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2539ddadf3faae3a9a45d835fe6aec73
https://doi.org/10.1016/bs.apcsb.2019.08.004
https://doi.org/10.1016/bs.apcsb.2019.08.004
Publikováno v:
FEMS Microbiology Letters. 362:1-7
Acetic acid-mediated inhibition of the fermentation of lignocellulose-derived sugars impedes development of plant biomass as a source of renewable ethanol. In order to overcome this inhibition, the capacity of Saccharomyces cerevisiae to synthesize a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::112cae0888f9a1bbbb72aa1f9dcd03b9
https://doi.org/10.1093/femsle/fnu042
https://doi.org/10.1093/femsle/fnu042
Autor:
Mallori Jirikovic, Eric Poliner, Carole Wolfe, Mark R. Smith, Kari van Zee, Jan C. Bierma, Jana Patton-Vogt, Jun Ding, Severino Zara, Alan T. Bakalinsky, Michael H. Penner, Alex N. Hadduck
Publikováno v:
Applied Microbiology and Biotechnology. 97:7405-7416
Acetic acid inhibition of yeast fermentation has a negative impact in several industrial processes. As an initial step in the construction of a Saccharomyces cerevisiae strain with increased tolerance for acetic acid, mutations conferring resistance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::605cf7c041f671e239e48ab7f5ccabc4
https://doi.org/10.1007/s00253-013-5071-y
https://doi.org/10.1007/s00253-013-5071-y
Autor:
James E. Hutchison, Vihangi Hindagolla, Hagai Abeliovich, Matthew G. Boenzli, Jun Ding, Alan T. Bakalinsky, John M. Miller, Mark R. Smith, Jeffrey A. Greenwood
Publikováno v:
Applied and Environmental Microbiology. 79:728-733
Positively charged gold nanoparticles (0.8-nm core diameter) reduced yeast survival, but not growth, at a concentration of 10 to 100 μg/ml. Among 17 resistant deletion mutants isolated in a genome-wide screen, highly significant enrichment was obser
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4a3f2ae811fd7c482d8ec83718cd379
https://doi.org/10.1128/aem.01737-12
https://doi.org/10.1128/aem.01737-12
Publikováno v:
Applied and Environmental Microbiology. 76:8239-8242
Studies reporting on potentially toxic interactions between aqueous fullerene nanoparticles (nC 60 ) and microorganisms have been contradictory. When known confounding factors were avoided, growth yields of Saccharomyces cerevisiae and Escherichia co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::226646548d705ab8cbed6d454cd95237
https://doi.org/10.1128/aem.01925-10
https://doi.org/10.1128/aem.01925-10
Systematic Identification of Yeast Proteins Extracted into Model Wine during Aging on the Yeast Lees
Autor:
Juyun Lim, James P. Osborne, Alan T. Bakalinsky, James F. Harbertson, Michael Freitag, Jeffrey D. Rowe
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:2337-2346
Total protein and protein-associated mannan concentrations were measured, and individual proteins were identified during extraction into model wines over 9 months of aging on the yeast lees following completion of fermentations by seven wine strains
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d7ae00f3448ace2fb1c6b57cb1a61bd8
https://doi.org/10.1021/jf903660a
https://doi.org/10.1021/jf903660a
Publikováno v:
Applied and Environmental Microbiology. 73:5919-5927
Oxalic acid is an important virulence factor produced by phytopathogenic filamentous fungi. In order to discover yeast genes whose orthologs in the pathogen may confer self-tolerance and whose plant orthologs may protect the host, a Saccharomyces cer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8783129972c68a8fdc4b64f27d137f2
https://doi.org/10.1128/aem.02843-06
https://doi.org/10.1128/aem.02843-06
Autor:
Taifo Mahmud, Jane LaDu, Robert L. Tanguay, Kelsey Kean, Khaled H. Almabruk, Shumpei Asamizu, PA Karplus, Andrew R. Osborn, Alan T. Bakalinsky, Garrett Holzwarth
Publikováno v:
Planta Medica. 81
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1141d18da34f1376e1fb8494449156ed
https://doi.org/10.1055/s-0035-1556332
https://doi.org/10.1055/s-0035-1556332