Zobrazeno 1 - 10
of 129
pro vyhledávání: '"Marcos Antonio de Morais"'
Autor:
Bárbara Ribeiro Alves Alencar, Renan Anderson Alves de Freitas, Victor Emanuel Petrício Guimarães, Rayssa Karla Silva, Carolina Elsztein, Suzyanne Porfírio da Silva, Emmanuel Damilano Dutra, Marcos Antonio de Morais Junior, Rafael Barros de Souza
Publikováno v:
Journal of Fungi, Vol 9, Iss 8, p 789 (2023)
The production of fuels and other industrial products from renewable sources has intensified the search for new substrates or for the expansion of the use of substrates already in use, as well as the search for microorganisms with different metabolic
Externí odkaz:
https://doaj.org/article/e51b83a62f5649b997ce5c4c582dedf9
Autor:
Allyson Andrade Mendonça, Walter de Paula Pinto-Neto, Giselle Alves da Paixão, Dayane da Silva Santos, Marcos Antonio De Morais, Rafael Barros De Souza
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 95 (2022)
This review aims to bring a more general view of the technological and biological challenges regarding production and use of probiotic bacteria in promoting human health. After a brief description of the current concepts, the challenges for the produ
Externí odkaz:
https://doaj.org/article/8146cd19b6c04542b765e75d612c3f7f
Autor:
NICOLE T. SEHNEM, ÂNGELA S. MACHADO, CARLA R. MATTE, MARCOS ANTONIO DE MORAIS JR, MARCO ANTÔNIO Z. AYUB
Publikováno v:
Anais da Academia Brasileira de Ciências, Vol 92, Iss suppl 2 (2020)
Abstract The aims of this work were to improve cell tolerance towards high concentrations of furfural and 5-hydroxymethylfurfural (HMF) of an osmotolerant strain of Wickerhamomyces anomalus by means of evolutionary engineering, and to determine its e
Externí odkaz:
https://doaj.org/article/80a24111d4f04b9ca6fa9c1a6f017252
Autor:
Rayssa Karla Silva, Will de Barros Pita, Marcos Antonio de Morais Junior, Rafael Barros de Souza
Publikováno v:
Letters in Applied Microbiology. 76
The excess of minerals in the industrial substrates is detrimental for Saccharomyces cerevisiae ethanol fermentation performance. In this work, we sought to understand the effect of some of those minerals on the physiology of Dekkera bruxellensis. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3cec95c69993aab65f11ab411442cb9
https://doi.org/10.1093/lambio/ovad058
https://doi.org/10.1093/lambio/ovad058
Autor:
Mariana Rodrigues Xavier, Gilberto Henrique Teles, Jennyfer Martins de Carvalho, Leucio Duarte Vieira, Will de Barros Pita, Marcos Antonio de Morais
Publikováno v:
Journal of Applied Microbiology. 134
Aims. The yeast Dekkera bruxellensis is a Crabtree-positive yeast that tends towards the oxidative/respiratory metabolism in aerobiosis. However, it is more sensitive to H2O2 than Saccharomyces cerevisiae. In order to investigate this metabolic parad
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8bbade7656a98f36c2e2a9b7824d3ee
https://doi.org/10.1093/jambio/lxad065
https://doi.org/10.1093/jambio/lxad065
Autor:
Gilberto Henrique Teles, Mariana Rodrigues Xavier, Jackeline Maria Da Silva, Rafael Barros De Souza, Will de Barros Pita, Marcos Antonio de Morais Jr
Publikováno v:
Applied Biochemistry and Biotechnology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::07733d0e2c8c6d178b43f1370734f045
https://doi.org/10.1007/s12010-023-04398-w
https://doi.org/10.1007/s12010-023-04398-w
Autor:
Camila G-Poblete, Irina Charlot Peña-Moreno, Marcos Antonio de Morais, Sandra Moreira, María Angélica Ganga
Publikováno v:
Microorganisms, Vol 8, Iss 4, p 557 (2020)
Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrien
Externí odkaz:
https://doaj.org/article/40929360cd834b9f8e7abceae6147524
Autor:
Rayssa Karla Silva, Walter de Paula Pinto Neto, Marcos Antonio de Morais Júnior, Rafael Barros de Souza
Introdução: o hidromel é uma bebida que resulta da fermentação de uma solução de mel de abelha, com ou sem aditivos, utilizando leveduras já empregadas para a produção de vinho. O processo de produção é simples quando comparado a outras
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4a10c345f7ec2ef228cf8892f98c61e
https://doi.org/10.51161/editoraime/248/66
https://doi.org/10.51161/editoraime/248/66
The Saccharomyces cerevisiae Ncw2 protein works on the chitin/β-glucan organisation of the cell wall
Publikováno v:
Antonie van Leeuwenhoek. 114:1141-1153
The NCW2 gene was recently described as encoding a GPI-bounded protein that assists in the re-modelling of the Saccharomyces cerevisiae cell wall (CW) and in the repair of damage caused by the polyhexamethylene biguanide (PHMB) polymer to the cell wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::05e8af550bd1b0912f7b7dba17a9e3ca
https://doi.org/10.1007/s10482-021-01584-w
https://doi.org/10.1007/s10482-021-01584-w