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Obtención de híbridos de Saccharomyces cerevisiae, capaces de utilizar xilosa o lactosa como fuente de carbono
(2015)
El uso de levadura para obtener bioalcoholes de "segunda generación" usados derivados de la industria agrícola y lechera, tiene un impacto positivo para el medio ambiente al reutilizar estos desechos.Sin embargo, la ...
Función del gen YAP3 de saccharomyces cerevisiae durante la fermentación vínica
(Universidad de Chile, 2016)
On the Complexity of the Saccharomyces bayanus Taxon: Hybridization and Potential Hybrid Speciation
(Public Library of Science, 2014-04)
Although the genus Saccharomyces has been thoroughly studied, some species in the genus has not yet been accurately resolved; an example is S. bayanus, a taxon that includes genetically diverse lineages of pure and hybrid ...
Effect of probiotic Saccharomyces boulardii on prevention of antibioticassociated diarrhea in adult outpatients with amoxicillin treatment Efecto del probiótico Saccharomyces boulardii en la prevención de la diarrea asociada con antibióticos en adultos am
(2008)
Background: Antibiotic-associated diarrhea is one of the most common adverse effects of antimicrobials. Any antimicrobial can potentially produce diarrhea but beta-lactamics have a higher risk. Among these, amoxicillin is ...
Enrichment of a continuous culture of Saccharomyces cerevisiae with the yeast Issatchenkia orientalis in the production of ethanol at increasing temperatures
(Springer Heidelberg, 2011-03-01)
A fermentation system was continuously fed with sugar-cane syrup and operated with recycling of Saccharomyces cerevisiae cells at temperatures varying from 30 to 47A degrees C. The aim of the present work was to obtain and ...
Enrichment of a continuous culture of Saccharomyces cerevisiae with the yeast Issatchenkia orientalis in the production of ethanol at increasing temperatures
(Springer Heidelberg, 2011-03-01)
A fermentation system was continuously fed with sugar-cane syrup and operated with recycling of Saccharomyces cerevisiae cells at temperatures varying from 30 to 47A degrees C. The aim of the present work was to obtain and ...
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
(Elsevier, 2021-02)
A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were ...
Influence of a mixed culture with Debaryomyces vanriji and Saccharomyces cerevisiae on the volatiles of a Muscat wine
(INST FOOD TECHNOLOGISTS, 2002)
A non-Saccharomyces yeast strain, Debaryomyces vanriji, isolated from grape berry flora was found to Influence wine volatiles of the cv. Muscat of Frontignan when co-cultured with native or inoculated with a selected strain ...