Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jana Zemančíková"'
Publikováno v:
Biotechnology Letters. 40:405-411
To improve the storage stability and reusability of various yeast strains and species by immobilization in polyvinyl alcohol (PVA) hydrogel particles. Debaryomyces hansenii, Pichia sorbitophila, Saccharomyces cerevisiae, Yarrowia lipolytica, and Zygo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a269d0b47dc46681167dac1b590040f
https://doi.org/10.1007/s10529-017-2485-0
https://doi.org/10.1007/s10529-017-2485-0
Publikováno v:
Letters in applied microbiology. 68(1)
Saccharomyces kudriavzevii is a nonconventional and rather osmosensitive yeast with a high potential of use in fermentation processes. To elucidate the basis of its relative osmosensitivity, the role of the STL1 gene encoding a putative glycerol upta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c35e6716e50123848c549d1e43490415
https://pubmed.ncbi.nlm.nih.gov/30382581
https://pubmed.ncbi.nlm.nih.gov/30382581
Publikováno v:
FEMS microbiology letters. 365(5)
Dekkera bruxellensis is important for lambic beer fermentation but is considered a spoilage yeast in wine fermentation. We compared two D. bruxellensis strains isolated from wine and found that they differ in some basic properties, including osmotole
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89bb738ee0b1aae0177a4521db2310ff
https://pubmed.ncbi.nlm.nih.gov/29385575
https://pubmed.ncbi.nlm.nih.gov/29385575
Publikováno v:
Folia microbiologica. 63(2)
Saccharomyces species, which are mostly used in the food and beverage industries, are known to differ in their fermentation efficiency and tolerance of adverse fermentation conditions. However, the basis of their difference has not been fully elucida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e88f5b34d070497574c711e231db285
https://pubmed.ncbi.nlm.nih.gov/29052811
https://pubmed.ncbi.nlm.nih.gov/29052811
Publikováno v:
Yeast. 31:309-321
Osmotolerance is the ability to grow in an environment with a high osmotic pressure. In this study we compared the physiological parameters and tolerance to osmotic and non-osmotic stresses of three osmotolerant yeast species, Debaryomyces hansenii,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bed2e6fd96ec2eb8313db60c47ef9775
https://doi.org/10.1002/yea.3024
https://doi.org/10.1002/yea.3024
Alternative Glycerol Balance Strategies among Saccharomyces Species in Response to Winemaking Stress
Publikováno v:
Frontiers in Microbiology, Vol 7 (2016)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Frontiers in Microbiology
Digital.CSIC. Repositorio Institucional del CSIC
instname
Frontiers in Microbiology
Production and balance of glycerol is essential for the survival of yeast cells in certain stressful conditions as hyperosmotic or cold shock that occur during industrial processes as winemaking. These stress responses are well-known in S. cerevisiae
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e17d0c941250caef81d53eda6c46c54c
Publikováno v:
Yeast (Chichester, England). 31(8)
Osmotolerance is the ability to grow in an environment with a high osmotic pressure. In this study we compared the physiological parameters and tolerance to osmotic and non-osmotic stresses of three osmotolerant yeast species, Debaryomyces hansenii,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::becb572d7aa14f1070bacad8a25a02b7
https://pubmed.ncbi.nlm.nih.gov/24962688
https://pubmed.ncbi.nlm.nih.gov/24962688