Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Nitrogen consumption"'
Publikováno v:
Ikufīziyuluzhī-i Giyāhān-i Zirā̒ī, Vol 17, Iss 67, Pp 351-370 (2024)
To investigate the effect of tillage systems and nitrogen fertilizer on corn characteristics, in 2016 and 2017, a research field was conducted in the research farm of Islamic Azad University Chalous Branch during two cropping years.The experiment was
Externí odkaz:
https://doaj.org/article/5970647dd6b349bba1b36adba1e45578
Autor:
Zhang, Zhaohui a, 1, Bo, Lin a, b, 1, Wang, Shang b, Li, Chenyu b, Zhang, Xi b, Xue, Bin b, Yang, Xiaobo c, He, Xinxin b, Shen, Zhiqiang b, Qiu, Zhigang c, Zhao, Chen b, ∗∗, Wang, Jingfeng c, ∗
Publikováno v:
In Environmental Research 1 February 2024 242
Publikováno v:
Frontiers in Energy Research, Vol 11 (2024)
Introduction: Ice plugs acts as isolate maintenance sections during pipeline repairs in nuclear power plants can effectively reduce maintenance costs, which is formed by the cooling of liquid nitrogen. The single-jacket freezing method takes a long t
Externí odkaz:
https://doaj.org/article/bf158949afbe4310b3e017879957f5e4
Publikováno v:
Water Science and Technology, Vol 87, Iss 8, Pp 1961-1968 (2023)
This article aimed to connect protein consumption with the nitrogen load to wastewater treatment plants (WWTPs) in Finland. The influence of the changes in nitrogen consumption on the WWTP environmental footprint was estimated using process simulatio
Externí odkaz:
https://doaj.org/article/a9302de524244341ba37d8261eea62e2
Autor:
Jennifer Badura, Marko Medić, Niël van Wyk, Birgit Krause, Heike Semmler, Silvia Brezina, Isak S. Pretorius, Doris Rauhut, Christian von Wallbrunn
Publikováno v:
Microorganisms, Vol 11, Iss 1, p 14 (2022)
Non-Saccharomyces yeasts are prevalent at the onset of grape must fermentations and can have a significant influence on the final wine product. In contrast to Saccharomyces cerevisiae, the biosynthetic pathways leading to aroma compound formation in
Externí odkaz:
https://doaj.org/article/30010ac4a2834a4c9789cf41759ef3c1
Publikováno v:
Biological Research, Vol 53, Iss 1, Pp 1-10 (2020)
Abstract The budding yeast Saccharomyces cerevisiae has been considered for more than 20 years as a premier model organism for biological sciences, also being the main microorganism used in wide industrial applications, like alcoholic fermentation in
Externí odkaz:
https://doaj.org/article/cb33f9e3f2a7448e83114402d807edc2
Autor:
Eduardo I. Kessi-Pérez, Belén Ponce, Jing Li, Jennifer Molinet, Camila Baeza, David Figueroa, Camila Bastías, Marco Gaete, Gianni Liti, Alvaro Díaz-Barrera, Francisco Salinas, Claudio Martínez
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Alcoholic fermentation is fundamentally an adaptation process, in which the yeast Saccharomyces cerevisiae outperforms its competitors and takes over the fermentation process itself. Although wine yeast strains appear to be adapted to the stressful c
Externí odkaz:
https://doaj.org/article/0450e136a1ff4da288e9ab94518023e3
Autor:
Eduardo I. Kessi-Pérez, Jennifer Molinet, Verónica García, Omayra Aguilera, Fernanda Cepeda, María Eugenia López, Santiago Sari, Raúl Cuello, Iván Ciklic, María Cecilia Rojo, Mariana Combina, Cristián Araneda, Claudio Martínez
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1194 (2020)
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry
Externí odkaz:
https://doaj.org/article/5c02e9ba46334e46a0fbfce8b474a6a9
Autor:
Jessica Lleixà, Valentina Martín, Facundo Giorello, Maria C. Portillo, Francisco Carrau, Gemma Beltran, Albert Mas
Publikováno v:
Frontiers in Genetics, Vol 9 (2019)
There is increasing interest in the use of non-Saccharomyces yeasts in winemaking due to their positive attributes. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good
Externí odkaz:
https://doaj.org/article/fa8fd8a9ae6e42fcb5481ba96f9c4f86
Physiological Response of Corynebacterium glutamicum to Increasingly Nutrient-Rich Growth Conditions
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
To ensure economic competitiveness, bioprocesses should achieve maximum productivities enabled by high growth rates (μ) and equally high substrate consumption rates (qS) as a prerequisite of sufficient carbon-to-product conversion. Both traits were
Externí odkaz:
https://doaj.org/article/35556d80031a4610aa27a3efffb83a1b