Zobrazeno 1 - 10
of 302
pro vyhledávání: '"Issatchenkia"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 97-104 (2024)
This study aimed to analyze the effect of Issatchenkia orientalis on the microbial community structure and volatile flavor substance synthesis in Nongxiangxing Baijiu Jiupei in order to explore its effect on the microbial interaction and metabolism i
Externí odkaz:
https://doaj.org/article/e7310bbb9ec347c3a84a4bf8ef31fb16
Publikováno v:
British Food Journal, 2020, Vol. 125, Issue 6, pp. 1985-2001.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-06-2020-0510
Autor:
Veronika Dubinkina, Shounak Bhogale, Ping-Hung Hsieh, Payam Dibaeinia, Ananthan Nambiar, Sergei Maslov, Yasuo Yoshikuni, Saurabh Sinha
Publikováno v:
Microbiology Spectrum, Vol 12, Iss 1 (2024)
ABSTRACT Because of its natural stress tolerance to low pH, Issatchenkia orientalis (a.k.a. Pichia kudriavzevii) is a promising non-model yeast for bio-based production of organic acids. Yet, this organism is relatively unstudied, and specific mechan
Externí odkaz:
https://doaj.org/article/89a16c9c907e4e479c355d574216e0cf
Autor:
Zhigao Li, Xu Yan, Sibo Zou, Chaofan Ji, Liang Dong, Sufang Zhang, Huipeng Liang, Xinping Lin
Publikováno v:
Foods, Vol 13, Iss 8, p 1263 (2024)
Strong-flavor Daqu, as a fermentation agent, plays a significant role in shaping the quality of strong-flavor baijius, and fungal species in Daqu are important factors affecting the quality of Daqu. Therefore, we selected strong-flavor Daqu from seve
Externí odkaz:
https://doaj.org/article/0f13d9ca80784737bd23f6a44068e2f8
Autor:
Zong-Yen Wu, Wan Sun, Yihui Shen, Jimmy Pratas, Patrick F. Suthers, Ping-Hung Hsieh, Sudharsan Dwaraknath, Joshua D. Rabinowitz, Costas D. Maranas, Zengyi Shao, Yasuo Yoshikuni
Publikováno v:
Metabolic Engineering Communications, Vol 16, Iss , Pp e00220- (2023)
Methyl methacrylate (MMA) is an important petrochemical with many applications. However, its manufacture has a large environmental footprint. Combined biological and chemical synthesis (semisynthesis) may be a promising alternative to reduce both cos
Externí odkaz:
https://doaj.org/article/f0ae360fe4e94af9aa2f09313f01e0f2
Autor:
LETÍCIA F.X. COSTA, CAROLINE ISABEL KOTHE, TIELA T. GRASSOTTI, RAQUEL P. GARSKE, BEATRIZ N. SANDOVAL, ANA PAULA M. VARELA, JANIRA PRICHULA, JEVERSON FRAZZON, MICHELE B. MANN, ROBERTA C.S. THYS, ANA PAULA G. FRAZZON
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 94, Iss suppl 4 (2022)
Abstract The purpose of this study was to compare the composition and stability of bacteria and fungi communities during the propagation of sourdoughs prepared with organic or conventional whole wheat (Triticum aestivum) flours from South Brazil. Sou
Externí odkaz:
https://doaj.org/article/7d119d5f6168486ba7385094b4654503
Autor:
Juliette Dourron, Stefani de Ovalle, Paula González-Pombo, Andrea Villarino, Ana Ramon, Alicia Costábile
Publikováno v:
OENO One, Vol 56, Iss 3 (2022)
Issatchenkia terricola 0621 is a non-Saccharomyces yeast strain isolated from Tannat grapes from Uruguayan vineyards; it stands out for its ability to produce high levels of β-glucosidase activity, which contributes to the aromatic complexity of win
Externí odkaz:
https://doaj.org/article/3f331b0fac964a0984b76d34e7327489
Akademický článek
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Akademický článek
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Autor:
Wan Sun, Ana Vila-Santa, Na Liu, Tanya Prozorov, Dongming Xie, Nuno Torres Faria, Frederico Castelo Ferreira, Nuno Pereira Mira, Zengyi Shao
Publikováno v:
Metabolic Engineering Communications, Vol 10, Iss , Pp e00124- (2020)
Itaconic acid (IA), or 2-methylenesuccinic acid, has a broad spectrum of applications in the biopolymer industry owing to the presence of one vinyl bond and two acid groups in the structure. Its polymerization can follow a similar mechanism as acryli
Externí odkaz:
https://doaj.org/article/8348a255c4554a28829516c0eec9d45c