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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
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
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.
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
Autor:
Karl Edelmann, Matti Korhola
Publikováno v:
Acta Pharmacologica et Toxicologica. 59:148-151
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
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
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
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
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