Zobrazeno 1 - 10
of 531
pro vyhledávání: '"ethanol stress"'
Publikováno v:
eLife, Vol 12 (2024)
In insects and mammals, 3D genome topology has been linked to transcriptional states yet whether this link holds for other eukaryotes is unclear. Using both ligation proximity and fluorescence microscopy assays, we show that in Saccharomyces cerevisi
Externí odkaz:
https://doaj.org/article/56f3a911554a435cbd94a079c9b4cbfa
Autor:
Li, Yinfeng, Jiang, Guilan, Long, Hua, Liao, Yifa, Huang, Mingzheng, Yu, Zhihai, Cheng, Shuang, Wang, Ying, Liu, Xiaozhu
Publikováno v:
British Food Journal, 2023, Vol. 125, Issue 10, pp. 3506-3520.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BFJ-01-2023-0061
Publikováno v:
Food Frontiers, Vol 4, Iss 3, Pp 1347-1361 (2023)
Abstract As an important feature of epigenetics, DNA methylation is a critical way to regulate gene expression and thus bacterial growth and metabolism. Lacticaseibacillus paracasei Zhang is a probiotic strain originated from koumiss. This study hypo
Externí odkaz:
https://doaj.org/article/8fce571a32fa49829b0e918ac070aa3b
Publikováno v:
BMC Microbiology, Vol 23, Iss 1, Pp 1-13 (2023)
Abstract Background The ascomycetous heterothallic yeast Wickerhamomyces anomalus (WA) has received considerable attention and has been widely reported in the winemaking industry for its distinctive physiological traits and metabolic attributes. An i
Externí odkaz:
https://doaj.org/article/f5bc43b73da34757816e051507a765ad
Publikováno v:
Food Bioengineering, Vol 2, Iss 1, Pp 15-24 (2023)
Abstract Fructilactobacillus (F.) sanfranciscensis LS1 is one of the dominant strains in sourdough. Ethanol produced during fermentation is an inevitable stress factor for this stain. At present, the research on the mechanism of ethanol stress in lac
Externí odkaz:
https://doaj.org/article/9297837027f0400c8076995ad2f389a8
Autor:
Yinfeng Li, Hua Long, Guilan Jiang, Xun Gong, Zhihai Yu, Mingzheng Huang, Tianbing Guan, Yuanyuan Guan, Xiaozhu Liu
Publikováno v:
BMC Microbiology, Vol 22, Iss 1, Pp 1-13 (2022)
Abstract Background Wickerhamomyces anomalus (W. anomalus) is a kind of non-Saccharomyces yeast that has a variety of unique physiological characteristics and metabolic features and is widely used in many fields, such as food preservation, biomass en
Externí odkaz:
https://doaj.org/article/d4b4f7afd8ae4ddd8e4a478f11bea954
Autor:
Sisi Chen, Shimin Jia, Keke Suo, Qiaozhen Kang, Limin Hao, Laizheng Lu, Xin Liu, Jinyong Huang, Jike Lu
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 5, Pp 1183-1190 (2022)
It is well known that exposure to environmental stresses could enhance the adaptability of bacteria and up-regulate the expression of a variety of oxidative stress-related genes and antioxidant enzymes. It is unclear whether the adaptability of micro
Externí odkaz:
https://doaj.org/article/62c9cdda94764094ac153e3081a9242c
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Publikováno v:
Microorganisms, Vol 11, Iss 10, p 2522 (2023)
The importance of Saccharomyces cerevisiae yeast cells is known worldwide, as they are the most used microorganisms in biotechnology for bioethanol and biofuel production. Also, they are analyzed and studied for their similar internal biochemical pro
Externí odkaz:
https://doaj.org/article/1f4b1adc8dab47cc82a2efe2ef46e573
Autor:
Yinfeng Li, Hua Long, Guilan Jiang, Zhihai Yu, Mingzheng Huang, Shiping Zou, Tianbing Guan, Yan Zhao, Xiaozhu Liu
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Wickerhamomyces anomalus (W. anomalus) is widely reported in the brewing industry and has positive effects on the aromatic profiles of wines because of its unique physiological characteristics and metabolic features. However, the accumulation of etha
Externí odkaz:
https://doaj.org/article/ffc2c06f32c94d6f913d6934834a6618