Keywords: Saccharomyces; Non-Saccharomyces; Cider; Apple juice fermentation; Volatile compounds;
مقالات ISI (ترجمه نشده)
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Keywords: Bioethanol; Aeration; Cell recycle; Continuous fermentation; Sweet sorghum; Saccharomyces;
Application of multi-pass high pressure homogenization under variable temperature regimes to induce autolysis of wine yeasts
Keywords: High pressure homogenization; Saccharomyces; Autolysis; Wine; Inactive dry yeasts;
Keywords: Yeast; Saccharomyces; Lactobacillus; Apple; MALDI-TOF; Biospeckle Laser; Vinegar;
Keywords: Ethanol; Bioenergy; Fuel; Feedstock; Wild yeasts; Saccharomyces; Lactic acid bacteria; Bioprocesses, microbial contamination; Sugarcane;
Keywords: Probiotic; hospital; prevalence; microbial; Lactobacillus; Saccharomyces; Bifidobacterium; Dietary supplement;
Keywords: Aflatoxin; Saccharomyces; Biocontrol; Mycotoxins; Feedstuff; Egypt; Aspergillus flavus
Keywords: Saccharomyces; Glucans; Mannoproteins; Cellulose; Sequential extraction; Partial acid hydrolysis
Keywords: Probiotics; Clostridium difficile; Lactobacillus; Saccharomyces
Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC-HRMS method
Keywords: Saccharomyces; Phenolic compound; Intracellular; Winemaking; Q-exactive; Biomass;
Novel insights into TOR signalling in Saccharomyces cerevisiae through Torin2
Keywords: TORC1; Target of rapamycin complex 1; TORC2; Target of rapamycin complex 2; SD; Synthetic dextrose; μM; Micromolar; mM; Millimolar; nm; Nanomolar; nm; Ferric chloridex; Torin2; Iron toxicity; Budding pattern; Asymmetric cell division; Saccharomyces;
Polyphosphate is a key factor for cell survival after DNA damage in eukaryotic cells
Keywords: Saccharomyces; Mammalian cells; Human dermal fibroblasts; Polyphosphate; DNA damage; Repair;
Mitochondrial introgression suggests extensive ancestral hybridization events among Saccharomyces species
Keywords: Saccharomyces; Reticulate evolution; Mitochondrial introgression; Selfish elements; Recombination; Interspecies hybridization;
Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii Ã Saccharomyces cerevisiae hybrids
Keywords: Winemaking; Saccharomyces; Hybrids; Polysaccharides; PMT1;
Mixed yeasts inocula for simultaneous production of SCP and treatment of vinasse to reduce soil and fresh water pollution
Keywords: Wastewater; Saccharomyces; Biological treatment; Microbial biomass; Single cell protein;
Efficient engineering of marker-free synthetic allotetraploids of Saccharomyces
Keywords: PCR; polymerase chain reaction; RFLP; restriction fragment length polymorphism; Saccharomyces; Hybrids; Biofuels; Brewing; Synthetic zymurgy; Prototrophic;
iTRAQ-based proteome profiling of Saccharomyces cerevisiae and cryotolerant species Saccharomyces uvarum and Saccharomyces kudriavzevii during low-temperature wine fermentation
Keywords: Saccharomyces; Low temperature; Quantitative proteomic; Translation;
Fermentative capacity of Saccharomyces and non-Saccharomyces in agave juice and semi-synthetic medium
Keywords: Fermentation; Saccharomyces; Non-Saccharomyces; Agave juice; Yeast immobilization;
The cellular response of Saccharomyces cerevisiae to multi-walled carbon nanotubes (MWCNTs)
Keywords: Saccharomyces; Carbon Nanotubes; Uptake; Cellular response; Toxicity
Molecular and enological characterization of a natural Saccharomyces uvarum and Saccharomyces cerevisiae hybrid
Keywords: Wine; Saccharomyces; Hybrids; Fermentation; Transcriptomics;
Mechanistic modelling of copper biosorption by wild type and engineered Saccharomyces cerevisiae biomasses
Keywords: Biosorption; Bioaccumulation; Saccharomyces; Titration; Modelling
Polycistronic expression of a β-carotene biosynthetic pathway in Saccharomyces cerevisiae coupled to β-ionone production
Keywords: Carotene; Ionone; Saccharomyces; Raspberry; 2A sequence;
ESCMID† and ECMM‡ joint clinical guidelines for the diagnosis and management of rare invasive yeast infections
Keywords: Clinical guideline; cryptococcus; Geotrichum; Kodamaea; Malassezia; Pseudozyma; Rhodotorula; Saccharomyces; Saprochaete; Sporobolomyces; Trichosporon
Effects of Live Yeast (Saccharomyces cerevisiae Strain 1026) Supplementation on the Closure of Articular Growth Plates in Quarter Horse Foals
Keywords: Quarter horse; Foal development; Articular growth plates; Yeast supplement; Saccharomyces;
Atypical yeasts identified as Saccharomyces cerevisiae by MALDI-TOF MS and gene sequencing are the main responsible of fermentation of chicha, a traditional beverage from Peru
Keywords: Yeasts; Fermentation; Chicha; MALDI-TOF MS; 5.8S ITS; Saccharomyces
Reduction of 4-ethylphenol production in red wines using HCDC+ yeasts and cinnamyl esterases
Keywords: Saccharomyces; Hydroxycinnamate decarboxylase activity; Brettanomyces; Esterases; Ethylphenols; Pyranoanthocyanins
Construction of an efficient xylose-fermenting diploid Saccharomyces cerevisiae strain through mating of two engineered haploid strains capable of xylose assimilation
Keywords: Saccharomyces; Xylose; Ethanol; Mating; Ploidy; XYL1; XYL2; XYL3
Flor yeasts of Saccharomyces cerevisiae—Their ecology, genetics and metabolism
Keywords: Sherry; Vin Jaune; Flor yeast; Saccharomyces; Wine; Velum formation
Effect of mixed culture fermentations on yeast populations and aroma profile
Keywords: Wine flavour; Saccharomyces; Candida; Hanseniaspora; Amino acid consumption;
Genome-wide gene expression of a natural hybrid between Saccharomyces cerevisiae and S. kudriavzevii under enological conditions
Keywords: Wine; Saccharomyces; Hybrids; Fermentation; Transcriptomics;
Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine
Keywords: Saccharomyces; Williopsis; Mixed culture; Sequential fermentation; Volatiles; Papaya wine;
Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus
Keywords: Durian; Biotransformation; Saccharomyces; Flavour; Williopsis;
Redox effect on volatile compound formation in wine during fermentation by Saccharomyces cerevisiae
Keywords: Redox conditions; Saccharomyces; Wine fermentation; Volatile aroma compounds; Yeast assimilable nitrogen;
High expression of XYL2 coding for xylitol dehydrogenase is necessary for efficient xylose fermentation by engineered Saccharomyces cerevisiae
Keywords: Saccharomyces; Yeast; Xylose; Xylitol dehydrogenase; XYL2; Bioethanol;
Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must
Keywords: Yeast assimilable nitrogen; Saccharomyces; Cell growth; Fermentation rate; Alcoholic fermentation; Microbial modeling
Growth performance, digestibility, gut environment and health status in weaned piglets fed a diet supplemented with a complex of lactic acid bacteria alone or in combination with Bacillus subtilis and Saccharomyces boulardii
Keywords: Lactic acid bacteria; Bacillus; Saccharomyces; Probiotic; Piglets; Gut environment;
Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts
Keywords: Non-Saccharomyces; Saccharomyces; Yeast interactions; Wine; Volatile thiols; Torulaspora delbrueckii; Metschnikowia pulcherrima; Candida zemplinina; Wine aroma;
The retroviral proteinase active site and the N-terminus of Ddi1 are required for repression of protein secretion
Keywords: Saccharomyces; Ddi1; VSM1; Protein secretion; Proteinase; Ubiquitin; Aspartic;
Monoterpene alcohols release and bioconversion by Saccharomyces species and hybrids
Keywords: Saccharomyces; Hybrids; Beta-d-glucosidase; Terpenes; Geraniol bioconversion;
Quantifying the individual effects of ethanol and temperature on the fitness advantage of Saccharomyces cerevisiae
Keywords: Saccharomyces; Non-Saccharomyces; Fitness advantage; Ethanol; Temperature; Wine fermentation;
The genomes of fermentative Saccharomyces
Keywords: Saccharomyces; Comparative genomics; Fermentation; Hybrids; Introgression; Copy number variation; Chromosomal rearrangementsSaccharomyces; Génomique comparative; Fermentation; Hybrides; Introgression
Sequence specificity and fidelity of prion transmission in yeast
Keywords: Amyloid; Prion; Yeast; Saccharomyces; Species barrier
Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies
Keywords: Saccharomyces; Pichia; Non-Saccharomyces; Vinylphenolic pyranoanthocyanins; p-Coumaric acid; 4-Vinylphenol; HPLC–DAD–ESI/MS; Red wines
Identification of Sc-type ILV6 as a target to reduce diacetyl formation in lager brewers' yeast
Keywords: Lager brewers' yeast; Saccharomyces; Diacetyl; Genome; Transcriptome; Proteome; ILV6
Effect of aromatic precursor addition to wine fermentations carried out with different Saccharomyces species and their hybrids
Keywords: Saccharomyces; Hybrids; Wine yeasts; Aromatic precursors
Repeated-batch fermentations of xylose and glucose–xylose mixtures using a respiration-deficient Saccharomyces cerevisiae engineered for xylose metabolism
Keywords: Saccharomyces; Yeast; Respiration deficient; Xylose; Repeated-batch fermentation; Bioethanol
Diversity of Saccharomyces and non-Saccharomyces yeasts in three red grape varieties cultured in the Serranía de Ronda (Spain) vine-growing region
Keywords: Biodiversity; Vineyard; Saccharomyces; Non-Saccharomyces; Dissemination
Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content
Keywords: Inoculum size; Saccharomyces; Wine fermentation; Grape aroma compounds; Yeast assimilable nitrogen
Determination of viable wine yeast using DNA binding dyes and quantitative PCR
Keywords: EMA; PMA; Spoilage yeast; Saccharomyces; Candida; Brettanomyces; Hanseniaspora; Zygosaccharomyces
Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction
Keywords: Malolactic fermentation; Sequential culture; Co-culture; Membrane bioreactor; Inhibitory peptidic fraction; Saccharomyces; Oenococcus;