Use of Waste Substrates for the Lipid Production by Yeasts of the Genus Metschnikowia—Screening Study

Autor: Andrea Němcová, Martin Szotkowski, Ota Samek, Linda Cagáňová, Matthias Sipiczki, Ivana Márová

Publikováno v: Microorganisms, Vol 9, Iss 11, p 2295 (2021)

Oleogenic yeasts are characterized by the ability to accumulate increased amounts of lipids under certain conditions. These microbial lipids differ in their fatty acid composition, which allows them to be widely used in the biotechnology industry. Th

Externí odkaz: https://doaj.org/article/4c7992153843400381cfec133b41e90d

The Genus Metschnikowia in Enology

Autor: Javier Vicente, Javier Ruiz, Ignacio Belda, Iván Benito-Vázquez, Domingo Marquina, Fernando Calderón, Antonio Santos, Santiago Benito

Publikováno v: Microorganisms, Vol 8, Iss 7, p 1038 (2020)

Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical ino

Externí odkaz: https://doaj.org/article/6a01f5bd8a8c4a5893b979ce25c1f48c

The Genus Metschnikowia in Enology.

Autor: Vicente J; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain., Ruiz J; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain., Belda I; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain., Benito-Vázquez I; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain., Marquina D; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain., Calderón F; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain., Santos A; Unit of Microbiology, Department of Genetics, Physiology and Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain., Benito S; Department of Chemistry and Food Technology, Polytechnic University of Madrid, Ciudad Universitaria S/N, 28040 Madrid, Spain.

Publikováno v: Microorganisms [Microorganisms] 2020 Jul 13; Vol. 8 (7). Date of Electronic Publication: 2020 Jul 13.

The Genus Metschnikowia in Enology

Autor: Domingo Marquina, Javier Vicente, Ignacio Belda, Antonio Santos, Javier Ruiz, Fernando Calderón, Iván Benito-Vázquez, Santiago Benito

Publikováno v: Microorganisms, Vol 8, Iss 1038, p 1038 (2020)
E-Prints Complutense: Archivo Institucional de la UCM
Universidad Complutense de Madrid
E-Prints Complutense. Archivo Institucional de la UCM
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Over the last decade, several non-Saccharomyces species have been used as an alternative yeast for producing wines with sensorial properties that are distinctive in comparison to those produced using only Saccharomyces cerevisiae as the classical ino

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a255a4a10e65b2719999972f46dafd3
https://www.mdpi.com/2076-2607/8/7/1038

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