Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Luis Cástulo Damas-Buenrostro"'
Autor:
Patricia Marcela De León-Medina, Ramiro Elizondo-González, Luis Cástulo Damas-Buenrostro, Jan-Maarten Geertman, Marcel Van den Broek, Luis Jesús Galán-Wong, Rocío Ortiz-López, Benito Pereyra-Alférez
Publikováno v:
Genomics Data, Vol 9, Iss C, Pp 25-29 (2016)
The genome of lager brewer's yeast is a hybrid, with Saccharomyces eubayanus and Saccharomyces cerevisiae as sub-genomes. Due to their specific use in the beer industry, relatively little information is available. The genome of brewing yeast was sequ
Externí odkaz:
https://doaj.org/article/a2b27393a6a840809de522ca0465c33e
Autor:
Claudia Berenice López-Alvarado, Jessica Giselle Herrera-Gamboa, Jorge Hugo García-García, César Ignacio Hernández-Vásquez, Esmeralda Pérez-Ortega, Luis Cástulo Damas-Buenrostro, Benito Pereyra-Alférez
Publikováno v:
Ciências Biológicas e da Saúde: Investigação e Prática II ISBN: 9786587396750
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2c9eee138ed502c98bf296634e8a41a
https://doi.org/10.37572/edart_2502237509
https://doi.org/10.37572/edart_2502237509
Autor:
Luis Cástulo Damas-Buenrostro, Esmeralda Pérez-Ortega, Luis Fernando García-Ortega, Cintia Gómez-Muñoz, Javier Montalvo-Arredondo, Lina Riego-Ruiz
Publikováno v:
G3: Genes|Genomes|Genetics
Lager beer is made with the hybrid Saccharomyces pastorianus. Many publicly available S. pastorianus genome assemblies are highly fragmented due to the difficulties of assembling hybrid genomes, such as the presence of homeologous chromosomes from bo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08a63ec3fc62af73084a00ba97f27e8c
http://europepmc.org/articles/PMC8495930
http://europepmc.org/articles/PMC8495930
Autor:
Claudia Berenice López-Alvarado, Luis Cástulo Damas-Buenrostro, Juan Carlos Cabada-Amaya, Jessica Giselle Herrera-Gamboa, Benito Pereyra-Alférez, Esmeralda Pérez-Ortega
Publikováno v:
Journal of Cereal Science. 80:150-157
Malted barley contributes directly to wort quality. Wort prepared with malt M1 had a higher free amino nitrogen content, whereas wort prepared with malt M2 had a higher diastatic power. The proteome analysis (pI 3–10) in 2D-PAGE gels showed signifi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a111700b4ddb3f5e2cbeb713d4a9387e
https://doi.org/10.1016/j.jcs.2018.02.004
https://doi.org/10.1016/j.jcs.2018.02.004
Autor:
Benito Pereyra-Alférez, Esmeralda Pérez, Luis Cástulo Damas-Buenrostro, Luis J. Galán-Wong, Jorge Hugo Garcia-Garcia, Juan Carlos Cabada
Publikováno v:
Journal of the American Society of Brewing Chemists. 75:312-317
Beer is a fermented beverage in which microbial activity is central to its production, defining the characteristics of the final product. The diversity of microorganisms present in this process is,...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bce19f00f2ab26e91ad8b7653907ed7
https://doi.org/10.1094/asbcj-2017-4294-01
https://doi.org/10.1094/asbcj-2017-4294-01
Autor:
Benito Pereyra-Alférez, Luis Cástulo Damas-Buenrostro, Myriam Elías-Santos, Juan Carlos Cabada-Amaya, Jorge Hugo Garcia-Garcia
Publikováno v:
Journal of the Institute of Brewing. 123:77-80
Beer is recognized as a safe beverage, owing to its excellent microbiological stability provided by its components, especially iso-α-acids from hop and ethanol which have antimicrobial activity. Despite these unfavourable conditions for bacteria, so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4ac0b5d2b2a621cc20e12b20d738f74
https://doi.org/10.1002/jib.397
https://doi.org/10.1002/jib.397
Autor:
Jan-Maarten A. Geertman, Ramiro Elizondo-Gonzalez, Marcel van den Broek, Luis J. Galán-Wong, Patricia Marcela De León-Medina, Rocio Ortiz-Lopez, Luis Cástulo Damas-Buenrostro, Benito Pereyra-Alférez
Publikováno v:
Genomics Data, Vol 9, Iss C, Pp 25-29 (2016)
Genomics Data
Genomics Data
The genome of lager brewer's yeast is a hybrid, with Saccharomyces eubayanus and Saccharomyces cerevisiae as sub-genomes. Due to their specific use in the beer industry, relatively little information is available. The genome of brewing yeast was sequ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bf17d3b5c2c715f600e90b2c11d5f2e
http://www.sciencedirect.com/science/article/pii/S221359601630068X
http://www.sciencedirect.com/science/article/pii/S221359601630068X
Autor:
Luis Cástulo Damas-Buenrostro, Benito Pereyra-Alférez, C.S. Leal-Guerra, J.C. Cabada, Esmeralda Pérez-Ortega, Luis J. Galán-Wong
Publikováno v:
Microorganisms in Industry and Environment.
Beer elaboration process is still considered, at least in part, an art. It is well known that both yeast and wort play an important role in the quality of final product, because several wort-compounds have influence in aroma and taste. In response to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b441043ae51ea4113df4a0c13d6b8d7b
https://doi.org/10.1142/9789814322119_0125
https://doi.org/10.1142/9789814322119_0125
Publikováno v:
Current Research Topics in Applied Microbiology and Microbial Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cf712b12464820c1db55e033dd7ccaf5
https://doi.org/10.1142/9789812837554_0090
https://doi.org/10.1142/9789812837554_0090