Zobrazeno 1 - 10
of 27
pro vyhledávání: '"George van der Merwe"'
Autor:
Barret Foster, Caroline Tyrawa, Emine Ozsahin, Mark Lubberts, Kristoffer Krogerus, Richard Preiss, George van der Merwe
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a
Externí odkaz:
https://doaj.org/article/57db17c72db34657bf0afdd59fccbcce
Autor:
Richard Preiss, Caroline Tyrawa, Kristoffer Krogerus, Lars Marius Garshol, George van der Merwe
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
The widespread production of fermented food and beverages has resulted in the domestication of Saccharomyces cerevisiae yeasts specifically adapted to beer production. While there is evidence beer yeast domestication was accelerated by industrializat
Externí odkaz:
https://doaj.org/article/97a4c49d26b34d67b5fc449ef7bdb772
Autor:
Kyrylo Bessonov, Christopher J Walkey, Barry J Shelp, Hennie J J van Vuuren, David Chiu, George van der Merwe
Publikováno v:
PLoS ONE, Vol 8, Iss 10, p e77192 (2013)
Analyzing time-course expression data captured in microarray datasets is a complex undertaking as the vast and complex data space is represented by a relatively low number of samples as compared to thousands of available genes. Here, we developed the
Externí odkaz:
https://doaj.org/article/44bfe1e1fcb34b9f9d347b15a9004dc6
Autor:
Chris Snowdon, George van der Merwe
Publikováno v:
PLoS ONE, Vol 7, Iss 12, p e50458 (2012)
Eukaryotic cells adjust their intracellular protein complement as a mechanism to adapt to changing environmental signals. In Saccharomyces cerevisiae the hexose transporters Hxt3 and Hxt7 are expressed and function on the plasma membrane in high and
Externí odkaz:
https://doaj.org/article/13e0cb5ef100495db23c4fa22ea1605c
Autor:
Barret Foster, Caroline Tyrawa, George van der Merwe, Kristoffer Krogerus, Mark Lubberts, Richard Preiss, Emine Ozsahin
Traditional Norwegian Farmhouse ale yeasts, also known as kveik, have captured the attention of the brewing community in recent years. Kveik were recently reported as fast fermenting thermo- and ethanol tolerant yeasts with the capacity to produce a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e927259aaa97ebe6c2b6b314429e8fe
https://doi.org/10.1101/2021.07.26.453768
https://doi.org/10.1101/2021.07.26.453768
Publikováno v:
Journal of the Institute of Brewing. 125:315-325
Publikováno v:
Applied Microbiology and Biotechnology. 102:8447-8464
Traditional sparkling wines are produced by the refermentation of a base wine with yeast in the bottle followed by a critical period of aging. During the often lengthy aging process, yeast undergoes cell death and autolysis to release cellular compou
Publikováno v:
FEMS Yeast Research. 9:372-380
Saccharomyces cerevisiae has the ability to use a variety of different carbon sources to support its growth. Abundant fermentable sugars such as glucose and fructose are metabolized to ethanol that accumulates in the environment. Upon glucose depleti
Publikováno v:
Microbiology. 154:2482-2491
In Saccharomyces cerevisiae, fermentable carbon sources such as glucose and fructose are preferred and elicit glucose repression of genes needed to metabolize non-fermentable carbon sources such as glycerol, ethanol and acetate. Different sets of tra
Autor:
Wyeth W. Wasserman, Daniel J. Erasmus, Jennifer Bryan, Virginia D. Marks, Shannan J. Ho Sui, Hennie J.J. van Vuuren, Jochen Brumm, George van der Merwe
Publikováno v:
FEMS Yeast Research. 8:35-52
In this study, genome-wide expression analyses were used to study the response of Saccharomyces cerevisiae to stress throughout a 15-day wine fermentation. Forty per cent of the yeast genome significantly changed expression levels to mediate long-ter