Comparative uptake of exogenous thiamine and subsequent metabolic footprint in Saccharomyces cerevisiae and Kluyveromyces marxianus under simulated oenological conditions.

Autor: Labuschagne PWJ; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Private Bag X1, Matieland 7602, South Africa., Rollero S; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Private Bag X1, Matieland 7602, South Africa., Divol B; South African Grape and Wine Research Institute, Department of Viticulture and Oenology, Private Bag X1, Matieland 7602, South Africa. Electronic address: divol@sun.ac.za.

Publikováno v: International journal of food microbiology [Int J Food Microbiol] 2021 Sep 16; Vol. 354, pp. 109206. Date of Electronic Publication: 2021 Apr 21.

Response mechanisms of different Saccharomyces cerevisiae strains to succinic acid.

Autor: Xie, Cai-Yun^1,2,3 (AUTHOR), Su, Ran-Ran^1,2 (AUTHOR), Wu, Bo⁴ (AUTHOR), Sun, Zhao-Yong^1,2,3 (AUTHOR), Tang, Yue-Qin^1,2,3 (AUTHOR) tangyq@scu.edu.cn

Publikováno v: BMC Microbiology. 5/8/2024, Vol. 24 Issue 1, p1-14. 14p.

Microbial Products for Health and Nutrition

Autor: Vijay Kothari, Subhasree Ray, Prasun Kumar

This book highlights microbial products and their applications in the health sector. The chapters introduce novel advancements and applications in different pharmaceutical and nutraceutical aspects of applied microbiology. Readers will obtain a detai