Zobrazeno 1 - 10
of 194
pro vyhledávání: '"wild yeast"'
Publikováno v:
نامه انجمن حشرهشناسی ایران, Vol 44, Iss 3, Pp 329-348 (2024)
The distribution and diversity of Drosophila species across six sites in the rolling terrain between Assam and Meghalaya, employing trap-bait and net sweeping methods throughout the year. Using corn meal and Musa balbisiana (Wild yeast mediated) as c
Externí odkaz:
https://doaj.org/article/feb0cb66012b443983a107b8df0fdf46
Publikováno v:
한국균학회지, Vol 51, Iss 3, Pp 205-217 (2023)
This study aimed to produce novel bioactive compounds from non-pathogenic pigmented wild yeasts. Culture supernatants and cell-free extracts of non-pathogenic pigmented yeast strains were prepared, and their physiological functionalities and enzyme a
Externí odkaz:
https://doaj.org/article/4bcfb98403a94341bfedd32a50eadf3b
Autor:
Norihiro Otani, Kieu D. M. Nguyen, Atsushi Hirokawa, Yasuharu Kanki, Hyun-Sik Yun, Yoshiaki Maeda, Wenchao Gu, Yoichiro Takahashi, Takehito Sugasawa
Publikováno v:
Fermentation, Vol 10, Iss 6, p 288 (2024)
The Cornus kousa tree, which is of Asian origin, is often cultivated for ornamental purposes and used in traditional medicine. The tree produces sugar-rich fruits, which are potential habitats for natural yeasts. The identification of new yeast strai
Externí odkaz:
https://doaj.org/article/d0c74bf6275a4022872e6d03fa014d95
Autor:
Qiang Wu, Qiaoling Yuan, Xi Wang, Lingying Chen, Senlin Yi, Xiaodan Huang, Jun Wang, Xutong Wang
Publikováno v:
Metabolites, Vol 14, Iss 6, p 310 (2024)
Wild yeast suitable for kiwifruit wine fermentation was isolated and purified, and the fermentation process was optimized to increase the alcohol content of the kiwifruit wine. Pichia kluyveri was isolated from kiwifruit pulp by lineation separating,
Externí odkaz:
https://doaj.org/article/359f0b195caf41f2bc420574c42f30a6
Autor:
Estifanos Hawaz, Mesfin Tafesse, Anteneh Tesfaye, Dereje Beyene, Solomon Kiros, Gessese Kebede, Teun Boekhout, Bart Theelen, Marizeth Groenewald, Ayantu Degefe, Sissay Degu, Alene Admas, Diriba Muleta
Publikováno v:
Annals of Microbiology, Vol 72, Iss 1, Pp 1-16 (2022)
Abstract Purpose Yeasts are widely used for the production of bioethanol from biomasses rich in sugar. The present study was aimed at isolating, screening, and characterizing fermentative wild yeast recovered from bio-waste and co-products of Ethiopi
Externí odkaz:
https://doaj.org/article/4286e7a0dbe7404b897fa6121c7e657c
Autor:
Seon-Jeong Park, Jong-Soo Lee
Publikováno v:
한국균학회지, Vol 50, Iss 1, Pp 31-40 (2022)
We aimed to produce a potent β-glucuronidase inhibitor from wild yeast that could inactivate toxic substances in the colon. Culture supernatants and cell-free extracts of non-pathogenic wild yeasts were prepared and their β-glucuronidase inhibitory
Externí odkaz:
https://doaj.org/article/1a34422c8c884001906812ddc3f7001e
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:
Journal of Fungi, Vol 9, Iss 8, p 840 (2023)
Native wild yeasts from forest ecosystems represent an interesting potential source of biocontrol organisms in synergy with disease-tolerant forest materials. Yeasts have a combination of competitive mechanisms and low requirements for their biotechn
Externí odkaz:
https://doaj.org/article/a630d6f461f741c383afda21f81a8a61
Publikováno v:
한국균학회지, Vol 49, Iss 2, Pp 243-248 (2021)
In this study, screening of potent non-pathogenic wild yeast with high anti-dementia butyrylcholinesterase (BChE) inhibitory activity and production condition of a BChE inhibitor were described. Among 36 non-pathogenic wild yeasts, Saccharomyces cere
Externí odkaz:
https://doaj.org/article/c3d92a60222e4cb1b382e7a773751068
Autor:
Francisco José Martín-García, Sandra Palacios-Fernández, Nieves López de Lerma, Teresa García-Martínez, Juan C. Mauricio, Rafael A. Peinado
Publikováno v:
Fermentation, Vol 9, Iss 6, p 541 (2023)
This study compares three yeast strains: two wild Saccharomyces cerevisiae strains (Sc1 and Sc5) and a commercial strain (Lc). The objective is to assess their fermentation efficiency and volatile compound production. The factors examined are yeast s
Externí odkaz:
https://doaj.org/article/91a928fcd0d9446f88c1be2cb03abae0