Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Matti Korhola"'
Autor:
Matti Korhola
Publikováno v:
FEMS yeast research. 18(2)
I was fortunate to enter yeast research at the Alko Research Laboratories with a strong tradition in yeast biochemistry and physiology studies. At the same time in the 1980s there was a fundamental or paradigm change in molecular biology research wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d1d843e9ad2995f6401636ad66dd68c
https://pubmed.ncbi.nlm.nih.gov/29415275
https://pubmed.ncbi.nlm.nih.gov/29415275
Autor:
Tuula Sontag-Strohm, Matti Korhola, R. Hakonen, Katri M. Juuti, Laura Nyström, Vieno Piironen, Susanna Kariluoto, Minnamari Edelmann
Publikováno v:
Journal of Applied Microbiology. 117:679-689
Aims The focus of the research was to identify yeasts from barley kernels in order to study their folate production capability while maintaining high viscosity caused by soluble fibres in oat bran fermentation. Methods and Results The 65 isolated yea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::546aeb1feabb4994f06229e6ad95ec4a
https://doi.org/10.1111/jam.12564
https://doi.org/10.1111/jam.12564
Publikováno v:
Microbiology. 82:201-209
Reciprocal translocations between chromosomes XVI and VIII were revealed in eight Saccharomyces cerevisiae strains (mostly wine ones) using pulse-field electrophoresis of native chromosomal DNAs and their hybridizations with the CUP1 and GAL4 probes.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4871ae8304c2fca719228eb3225490d
https://doi.org/10.1134/s0026261713010104
https://doi.org/10.1134/s0026261713010104
Autor:
Anna-Maija Lampi, Vieno Piironen, Anton Shmelev, Matti Korhola, Susanna Kariluoto, Mirkka Herranen, Hannu Salovaara, Minnamari Edelmann
Publikováno v:
International Journal of Food Microbiology. 143:41-47
Twenty bacteria isolated from three commercial oat bran products were tested for their folate production capability. The bacteria as well as some reference organisms were grown until early stationary phase on a rich medium (YPD), and the amount of to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99be42deea246b222468381561b03774
https://doi.org/10.1016/j.ijfoodmicro.2010.07.026
https://doi.org/10.1016/j.ijfoodmicro.2010.07.026
Autor:
Karl Edelmann, Matti Korhola
Publikováno v:
Acta Pharmacologica et Toxicologica. 59:148-151
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03c289467b5a965295759c3c0bcb6960
https://doi.org/10.1111/j.1600-0773.1986.tb02729.x
https://doi.org/10.1111/j.1600-0773.1986.tb02729.x
Autor:
Hannu Salovaara, Susanna Kariluoto, Vieno Piironen, Liisa Vahteristo, Marja Aittamaa, Matti Korhola
Publikováno v:
International Journal of Food Microbiology. 106:137-143
Fermentation of rye dough is often accompanied with an increase in folate content. In this study, three sourdough yeasts, Candida milleri CBS 8195, Saccharomyces cerevisiae TS 146, and Torulaspora delbrueckii TS 207; a control, baker's yeast S. cerev
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2114272727f3b236c29cc1ccbd9262d3
https://doi.org/10.1016/j.ijfoodmicro.2005.06.013
https://doi.org/10.1016/j.ijfoodmicro.2005.06.013
Publikováno v:
Food Microbiology. 20:193-199
Fermentation temperature, NaCl level and sucrose level of a wheat sourdough were varied according to a Box–Behnken response surface design. The effect on yeast increase, lactic acid bacteria (LAB) increase and sourdough acidity was investigated. Ye
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e65f6236a497b8cbaf4d09cf3411fff4
https://doi.org/10.1016/s0740-0020(02)00117-x
https://doi.org/10.1016/s0740-0020(02)00117-x
Autor:
H. Gudmundsson, Matti Korhola, Kristina Lindström, Vesa Mäntynen, Gudni A. Alfredsson, Hannu Salovaara, H. Turakainen
Publikováno v:
University of Helsinki
The sour dough bread making process is extensively used to produce wholesome palatable rye bread. The process is traditionally done using a back-slopping procedure. Traditional sour doughs in Finland comprise of lactic acid bacteria and yeasts. The y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b42dcb99986465db5e2f272d5cd5e38c
https://doi.org/10.1016/s0723-2020(99)80031-9
https://doi.org/10.1016/s0723-2020(99)80031-9
Chromosomal polymorphism and adaptation to specific industrial environments of Saccharomyces strains
Publikováno v:
Applied Microbiology and Biotechnology. 49:154-163
Several industrial Saccharomyces strains, including bakers', wine, brewers' and distillers' yeasts, have been characterized with regards to their DNA content, chromosomal polymorphism and homologies with the DNA of laboratory strains. Measurement of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36e48214cf9714c6d37834e0954ccdcf
https://doi.org/10.1007/s002530051152
https://doi.org/10.1007/s002530051152
Autor:
Hannu Salovaara, Laura Nyström, Matti Korhola, Minnamari Edelmann, Tuula Sontag-Strohm, Susanna Kariluoto, Reetta Kivelä, Mirkka Herranen, Vieno Piironen
Publikováno v:
International journal of food microbiology. 176
The objective was to study folate production of yeast strains, bacteria isolated from oat bran, and selected lactic acid bacteria as well as one propionibacterium in oat and barley based models. Simultaneously, we aimed at sustaining the stability of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbdd882194348581731e5ce520066bf7
https://pubmed.ncbi.nlm.nih.gov/24561828
https://pubmed.ncbi.nlm.nih.gov/24561828