Zobrazeno 1 - 10
of 257
pro vyhledávání: '"Francisco Bolívar"'
Autor:
Sandra Soria, Ofelia E. Carreón-Rodríguez, Ramón de Anda, Noemí Flores, Adelfo Escalante, Francisco Bolívar
Publikováno v:
BioTech, Vol 13, Iss 2, p 10 (2024)
The intracellular [ATP]/[ADP] ratio is crucial for Escherichia coli’s cellular functions, impacting transport, phosphorylation, signaling, and stress responses. Overexpression of F1-ATPase genes in E. coli increases glucose consumption, lowers ener
Externí odkaz:
https://doaj.org/article/49f3fe2ecb854f4898948bda6064a27d
Publikováno v:
Microorganisms, Vol 11, Iss 6, p 1588 (2023)
Escherichia coli is the best-known model for the biotechnological production of many biotechnological products, including housekeeping and heterologous primary and secondary metabolites and recombinant proteins, and is an efficient biofactory model t
Externí odkaz:
https://doaj.org/article/ee7c0b5a93144482b2137b26189ad879
Autor:
Fernando Astudillo-Melgar, Georgina Hernández-Chávez, María Elena Rodríguez-Alegría, Francisco Bolívar, Adelfo Escalante
Publikováno v:
Fermentation, Vol 9, Iss 4, p 342 (2023)
Pulque is the most-studied traditional Mexican alcoholic beverage prepared by fermentation of the fresh sap (aguamiel, AM) extracted from different Agave species (maguey) cultivated for pulque production. This beverage has been produced mainly in the
Externí odkaz:
https://doaj.org/article/cb660083025a4a2da705f719d068318c
Autor:
Dulce Gabriela Valdivieso Solís, Carlota Amadea Vargas Escamilla, Nayeli Mondragón Contreras, Gustavo Adolfo Galván Valle, Martha Gilés-Gómez, Francisco Bolívar, Adelfo Escalante
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 5 (2021)
Pulque is a traditional Mexican fermented, non-distilled alcoholic beverage produced by fermenting the fresh sap (aguamiel) extracted from several Agave (maguey) species cultivated for pulque production (mainly A. salmiana). This beverage was produce
Externí odkaz:
https://doaj.org/article/9a20b5ee5f8c4c44bb63683cf7de3a38
Autor:
Marco T. Fernández-Sandoval, Juvencio Galíndez-Mayer, Francisco Bolívar, Guillermo Gosset, Octavio T. Ramírez, Alfredo Martinez
Publikováno v:
Microbial Cell Factories, Vol 18, Iss 1, Pp 1-11 (2019)
Abstract Background Simultaneous co-fermentation of mixed sugars is an important feature to consider in the production of ethanol from lignocellulosic biomass hydrolysates because it enhances the overall ethanol yield and volumetric productivity duri
Externí odkaz:
https://doaj.org/article/ff4fe6c86f0e4ea8a19af8571d7b671f
Autor:
Caheri Salas-Navarrete, Georgina Hernández-Chávez, Noemí Flores, Luz María Martínez, Alfredo Martinez, Francisco Bolívar, Francisco Barona-Gomez, Guillermo Gosset
Publikováno v:
Electronic Journal of Biotechnology, Vol 33, Iss , Pp 11-16 (2018)
Background: The plant secondary metabolite pinosylvin is a polyphenol from the stilbene family, which have positive effects on human health. Biotechnological production is an attractive alternative for obtaining this stilbene. In Escherichia coli, ma
Externí odkaz:
https://doaj.org/article/a8ad3425a7ae418585adee9344cbff0d
Autor:
Jesus Rios, Alex Restrepo, Alejandro Zuleta, Francisco Bolívar, Juan Castaño, Esteban Correa, Félix Echeverria
Publikováno v:
Metals, Vol 11, Iss 10, p 1621 (2021)
Commercial powders of pure magnesium were processed by high-energy ball milling. The microstructural and morphological evolution of the powders was studied using scanning electron microscopy (SEM), energy dispersive spectrometry (EDX) and X-ray diffr
Externí odkaz:
https://doaj.org/article/9c8c561dd79c4f0ea20206b72b81f717
Autor:
Darling Perea, Carolina Parra, Parthiban Ramasamy, Mihai Stoica, Jürgen Eckert, Francisco Bolívar, Félix Echeverría
Publikováno v:
Metals, Vol 10, Iss 7, p 881 (2020)
Alloying elements play an important role in adjusting the magnetic and thermal properties of Fe-based amorphous alloys. In this work, the effect of Mo addition on the thermal stability, structural evolution, and magnetic properties of Fe76Si9B10P5 me
Externí odkaz:
https://doaj.org/article/b0e54885d8d240aaa5a9737a588fd539
Publikováno v:
Grasas y Aceites, Vol 59, Iss 3, Pp 282-287 (2008)
The present work has the objective of studying the chemical and biochemical factors that promote the increase in acidity in oil produced from maize grains during storage in silos, the degermination and palletizing. A water activity ((aw) of 0,805 ±
Externí odkaz:
https://doaj.org/article/b19dfa4bd9a741218fc99b048dc943d9
Publikováno v:
BioTechniques, Vol 30, Iss 2, Pp 252-256 (2001)
Externí odkaz:
https://doaj.org/article/e2ceb32805d04663b42fda4084e152af