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Unraveling the decolourizing ability of yeast isolates from dye-polluted and virgin environments: an ecological and taxonomical overview
(Springer, 2011-01)
Microcosm assays with dye-amended culture media under a shot-feeding strategy allowed us to obtain 100 yeast isolates from the wastewater outfall channel of a dyeing textile factory in Tucuman (Argentina). Meanwhile, 63 ...
Screening and reaction engineering for the bioreduction of ethyl benzoylacetate and its analogues
(Elsevier Science BvAmsterdamHolanda, 2009)
Screening of 2A peptides for polycistronic gene expression in yeast
(2018-08-01)
A complexity of pathway expression in yeast compared to prokaryotes is the need for separate promoters and terminators for each gene expressed. Single transcript expression and separated protein production is possible via ...
Generation of Nutrients and Detoxification: Possible Roles of Yeasts in Leaf-Cutting Ant Nests.
(2012-03-01)
The possible roles played by yeasts in attine ant nests are mostly unknown. Here we present our investigations on the plant polysaccharide degradation profile of 82 yeasts isolated from fungus gardens of Atta and Acromyrmex ...
Generation of Nutrients and Detoxification: Possible Roles of Yeasts in Leaf-Cutting Ant Nests.
(2012-03-01)
The possible roles played by yeasts in attine ant nests are mostly unknown. Here we present our investigations on the plant polysaccharide degradation profile of 82 yeasts isolated from fungus gardens of Atta and Acromyrmex ...
Screening of native Saccharomyces cerevisiae strains from Chile for beer production
(2024)
Introduction: Beer is one of the most consumed alcoholic drinks in the world, and this industry is a growing market that demands different properties to satisfy new consumers. The yeasts are used in different fermented ...
alpha-Cardiac actin (ACTC) binds to the band 3 (AE1) cardiac isoform
(Wiley-lissNew YorkEUA, 2003)
Mutagenesis, screening and isolation of Brettanomyces bruxellensis mutants with reduced 4-ethylphenol production
(Springer, 2021-01)
The use of non-conventional yeast species to obtain interesting flavors and aromas has become a new trend in the fermented beverages industry. Among such species, Brettanomyces bruxellensis (B. bruxellensis) has been ...