Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Sacharomyces cerevisiae"'
Autor:
Erick Casalta, Carla Sabatier, Giovana Girardi-Piva, Gabriel Dournes, Aurélie Roland, Jean-Roch Mouret
Publikováno v:
OENO One, Vol 57, Iss 3 (2023)
Lipid nutrition is an important factor for yeast during alcoholic fermentation. Although recent research reports have revisited the role of sterols during alcoholic fermentation, our knowledge of lipids assimilation and volatile compound biogenesis r
Externí odkaz:
https://doaj.org/article/cfb756758006430299f726ce3a6b12ae
Publikováno v:
Frontiers in Molecular Biosciences, Vol 8 (2021)
Eukaryotic life is possible due to the multitude of complex and precise phenomena that take place in the cell. Essential processes like gene transcription, mRNA translation, cell growth, and proliferation, or membrane traffic, among many others, are
Externí odkaz:
https://doaj.org/article/c10c9de3ba3a4620b15e50f413e576a5
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 17, Iss 1, Pp 3-12 (2013)
A coherent light scattering experiment on aqueous suspension of Saccharomyces cerevisia yeast with a concentration that covers five orders of magnitude was performed. The average scattered light far field was recorded using a CCD. A computer code for
Externí odkaz:
https://doaj.org/article/39a6c9b024e5478bb9d4c6811e052f5a
Autor:
Josiane Hernades Ortolan, Weber Vilas Boas Soares, Paulo Roberto Leme, José Carlos Machado Nogueira Filho
Publikováno v:
Boletim de Indústria Animal, Vol 67, Iss 1, Pp 17-25 (2010)
Four Nelore steers had been used, with average alive weight of 190±32 kg, in experimental delineation by 4x4 latin square, whith the objective of evaluate the effect of the yeast monensin and salinomycin on the parameters of ruminal degradability an
Externí odkaz:
https://doaj.org/article/9175b464d6324749868b2d524732a125
Autor:
Fernando Kuss, José Luis Moletta, Meiby Carneiro de Paula, Ivan César Furmann Moura, Stefano Juliano Tavares de Andrade, André Guimarães Maciel e Silva
Publikováno v:
Ciência Rural, Vol 39, Iss 4, Pp 1169-1175 (2009)
O objetivo do estudo foi avaliar o desempenho e as características da carcaça e da carne de novilhos não-castrados alimentados com ou sem adição de monensina (M) e/ou probiótico (P) (Sacharomyces cerevisiae) à dieta. Os animais foram distribu
Externí odkaz:
https://doaj.org/article/dd1cdeb59612425787378044a96bc0dd
Autor:
Grujić, Aleksandra
Cilj ovog rada je bio modifikacija alginata fenolnim molekulom, koji je supstrat za enzim lignin peroksidazu, a to je L-DOPA. Ovako dobijeni modifikat bi trebao da ima mogućnost enzimskog umrežavanja, čiji uticaj je trebalo ispitati prilikom proce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4206::7a8d9f82b23d3439f938bba4a0455275
https://hdl.handle.net/21.15107/rcub_cherry_5617
https://hdl.handle.net/21.15107/rcub_cherry_5617
SnakeMake pipeline to reperform the pangenome construction and analyses on seven different datasets from the publication: "PanTools v3: functional annotation, classification, and phylogenomics". Pangenome analysis of Drosophila, Arabidopsis thaliana,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dris___00893::288414d64e02eb9c5fd3f4a15705d377
https://doi.org/10.4121/19874485
https://doi.org/10.4121/19874485
Publikováno v:
OENO One, Vol 41, Iss 3, Pp 155-159 (2007)
Aims: The aim of this work was realize a comparative study of two different methods of Saccharomycec cerevisiae yeast strain characterization. Methods and results: Pulsed-field gel electrophoresis analysis (PFGE) and mitochondrial DNA (mtDNA) restric
Externí odkaz:
https://doaj.org/article/840dd22ce2344485a20ca91a25febda6
Publikováno v:
Revista Cubana de Investigaciones Biomédicas, Vol 23, Iss 2, Pp 80-86 (2004)
Se estudió la radiosensibilidad y la cinética de inducción de eventos de conversión y reversión génica en la cepa D7 de Sacharomyces cerevisiae frente a radiación gamma, en rangos de dosis entre 100-800 Gy y entre 50-300 Gy, respectivamente. S
Externí odkaz:
https://doaj.org/article/2d0192ff0f3e4aee9b567d5ae32aca77
Publikováno v:
Food Technology and Biotechnology, Vol 40, Iss 1, Pp 49-55 (2002)
The aim of this work was to study the changes of the principal compounds of Sauvignon blanc grape must and wine during fermentation at the temperatures of 15, 18 and 24 °C and to compare the obtained results with the changes of redox potential. Amon
Externí odkaz:
https://doaj.org/article/dca10b809b82432b90777ed54c8c4d20