• The yeast Saccharomyces cerevisiae is a favored industrial organism due to its robustness, low nutritional requirements, high tolerance to low pH, suitability for large-scale fermentation, and ease of genetic manipulation. (aiche.org)
  • In additon to this, two more projects focused on the diversity within the genus Saccharomyces and on Hanseniaspora vineae yeast, that provide insight into fermentative capacities and the production of aromas and other compounds of interest. (infowine.com)
  • Saccharomyces strains were used widely and traditionally for industrial ethanol production because of its ability to produce high concentrations of ethanol from hexoses and its high tolerance to ethanol and other inhibitory compounds. (scialert.net)
  • Recently, we built an engineered Saccharomyces cerevisiae (yeast) which can produce both santalenes and santalols, with 35.7% Z - α -santalol and 17.8% Z - β -santalol which is very close to the standard of ISO 3518:2002 22 . (nature.com)
  • If you're making any type of homebrew, a key ingredient to a successful brew is the yeast (Saccharomyces Cerevisiae) you're using. (greensandmachines.com)
  • Classified as a Saccharomyces cerevisiae, a top fermenting yeast. (homebrewfinds.com)
  • Researchers at the Institute for Wine Biotechnology , Stellenbosch University has recently provided the first report of a metabolically engineered carnitine producing strain of the industrial yeast, Saccharomyces cerevisiae , an organism that does not natively produce its own carnitine. (sasm.org.za)
  • 13 C metabolite profiling to quantify the dynamic changes of central carbon metabolites was attempted using mass isotopomer distribution analysis in two yeast strains, Saccharomyces cerevisiae and Kluyveromyces marxianus. (korea.ac.kr)
  • The process depends upon technologies that can utilize electrical energy to fix carbon into ethanol and uses an optimized strain of the yeast Saccharomyces cerevisiae to produce high-quality, food-grade, single-cell protein using ethanol as the sole carbon source in a minimal medium. (mdpi.com)
  • In this respect, conventional baker's yeast Saccharomyces cerevisiae lacks many of the desired traits, including conversion of complex carbon sources, tolerance towards challenging process conditions and generation of a wide range of bioproducts. (biomedcentral.com)
  • Fermentation characteristics of four strains of brewer's yeast (Saccharomyces cerevisiae strain 70424, S. rouxii strain 2535, S. rouxii strain 2531 and Saccharomyces ludwigii strain 3447) in Yeast Moldbroth containing four different fermentable sugars (glucose, fructose, maltose, or sucrose) were studied. (ijbiotech.com)
  • Applying different strains of Saccharomyces in presence of different types of sugars caused various fermentation characteristics especially with regard to growth rate and ethanol production. (ijbiotech.com)
  • In addition, several non-Saccharomyces strains show very low ethanol yield under aerobic conditions. (forskningsradet.no)
  • The two mating types of the yeast Saccharomyces cerevisiae can be interconverted in both homothallic and heterothallic strains. (cshl.edu)
  • It's a yeast that is actually a strain of Saccharomyces cerevisiae. (medlineplus.gov)
  • We are using the yeast model organism Saccharomyces castellii, which has telomere traits and telomerase activity that are highly similar to human cells. (lu.se)
  • During fermentation yeast cells should cope with stress conditions. (unboundmedicine.com)
  • To enhance this carbon source utilization and increase the rate of alcohol production, simultaneous saccharification and fermentation were conducted using Bacillus licheniformis and yeasts. (scialert.net)
  • The aim of this study was to improve the bioethanol production by silmultaneous fermentation of yeasts using amylasic properties from Bacillus licheniformis in the way to valorize mango biomass. (scialert.net)
  • Our published work includes papers on yeast and fermentation, flavour and sensory science, analytical chemistry, rapid microbiology and software development. (cara-online.com)
  • A reliable supply of yeast for fermentation is a prerequisite for brewery operations. (cara-online.com)
  • It has been suggested that genetically-engineered yeast which express amylolytic enzymes could potentially perform simultaneous starch hydrolysis and fermentation. (usask.ca)
  • This particular -amylase was selected based on its superior kinetic properties and its pH optimum that make it compatible with the pH of yeast culture medium during fermentation. (usask.ca)
  • Both secreting and anchored strains showed the ability to hydrolyze soluble starch under batch fermentation conditions. (usask.ca)
  • Lallemand continues to claim that the strains have achieved some of the highest ethanol fermentation density levels in the world. (mnbiofuels.org)
  • British strains are famously flocculent: After fermentation is complete (and sometimes before! (beerandbrewing.com)
  • TAKE-AWAY: Choose a yeast that satisfies your needs for both fermentation environment and flavor profile. (beerandbrewing.com)
  • Vigorous fermentation that can be completed in 7 days, a bit slower than most ale strains. (homebrewfinds.com)
  • The process of ethanol fermentation will slow down and eventually come to a halt as the alcohol produced becomes too concentrated for the yeast to tolerate, defining an upper limit of ABV for non-distilled alcoholic drinks. (wikipedia.org)
  • During fermentation, the yeasts consume the sugars and produce alcohol. (wikipedia.org)
  • Wines were produced with a standard protocol with 2021 Turbiana grapes with two different yeasts Zymaflore Delta e Zymaflore X5 (Laffort, France).During the alcoholic fermentation of the must, when H2S appeared, additions of various nitrogen supply were made: inorganic nitrogen, organic nitrogen, a mix of inorganic and organic nitrogen and organic nitrogen with an addition of pure methionine. (ives-openscience.eu)
  • The ideal fermentation temperature for this strain is 9.0-13.0°C, ensuring that you get the most out of it during brewing. (beer-analytics.com)
  • Better control of fermentation conditions can reduce the stress conditions for yeast cells and contamination by bacteria and wild yeasts. (scielo.br)
  • As a proof of concept, we applied this technology to generate yeast hybrids with an aim to increase β-lyase activity for fermentation of beer with enhanced hop flavour. (vtt.fi)
  • Selected phenolic off-flavour positive (POF +) hybrids were further sporulated to generate meiotic segregants with high β-lyase activity, efficient wort fermentation, and lack of POF, all traits that are desirable in strains for the fermentation of modern hop-forward beers. (vtt.fi)
  • The researchers involved in the project have developed new yeast strains and new fermentation procedures so that less sugar is converted into alcohol during wine fermentation (but allowing full sugar consumption to maintain wine quality). (forskningsradet.no)
  • This allows developing one-step fermentation procedures tuned for low alcohol production (the use of other yeast species would require two-step processes). (forskningsradet.no)
  • Understanding how the grapes react to different conditions, how different strains of yeast affect the fermentation process, and how aging changes the wine over time is fascinating," Ourian explains. (medscape.com)
  • Individual Candida albicans yeast strains in the human gut are as different from each other as the humans who carry them, and some C. albicans strains may damage the gut of patients with inflammatory bowel disease (IBD), according to a new study from researchers at Weill Cornell Medicine. (scienceblog.com)
  • The researchers, who reported their findings March 16 in Nature, used an array of techniques to study strains, or genetic variants, of Candida from the colons of people with or without ulcerative colitis, a chronic, relapsing and remitting inflammatory disorder of the colon and rectum and one of the main forms of IBD. (scienceblog.com)
  • In the new study, the investigators initially found that Candida strains, while highly diverse in the intestines of both patients with and without colitis, were on average more abundant in the patients with IBD. (scienceblog.com)
  • The researchers observed that in the patients with ulcerative colitis, severe disease was associated with the presence of high-damaging Candida strains, which turned out to have a key factor in common: all produce the candidalysin toxin. (scienceblog.com)
  • To underscore this strain-specific effect, the researchers grew macrophages in the presence of Candida strains and found that the ability of the strains to induce IL-1β corresponded closely to the severity of colitis in the patients. (scienceblog.com)
  • Opportunistic 'high-damaging' Candida albicans strain in the colon mucosa of IBD patient secretes the toxin candidalysin (red dots) during the transition from a benign commensal to a pathogenic state and aggravates intestinal inflammation. (medicalxpress.com)
  • Several yeasts (Candida diddensiae, Candida tropicalis, Pichia ciferrii, Williopsis saturnus, Candida boidinii, and Candida oleophila) rapidly assimilated glucose and converted it into ethanol, despite aerobic conditions imposed, and were Crabtree-positive. (tuhh.de)
  • ABSTRACT This study was carried out from October 2003 to March 2007 to investigate susceptibility patterns to antifungals of Candida strains isolated from 410 immunocompromised patients in Shiraz, Islamic Republic of Iran. (who.int)
  • The most common fungal strains involved in infections belong to the yeast species Candida albicans. (lu.se)
  • A species of yeast in genus Candida. (bvsalud.org)
  • Candida auris (C. auris) is an emerging multidrug-resistant yeast that can cause invasive infections and is associated with high mortality. (cdc.gov)
  • Commonly used yeast identification methods often misidentify C. auris as other yeasts (especially Candida haemulonii ) ( Appendix 1 contains a list of fungal species commonly reported in place of C. auris by different laboratory identification methods). (cdc.gov)
  • We analyse by means of quantitative PCR the expression of several stress induced genes in 24 efficient commercial wine yeast strains at the beginning of vinifications performed under standard conditions or with small variations in pH and temperature. (unboundmedicine.com)
  • TY - JOUR T1 - Analysis of the expression of some stress induced genes in several commercial wine yeast strains at the beginning of vinification. (unboundmedicine.com)
  • Characterization of the Core CoolWine Collection (a wine yeast strains collection gathered ad hoc for CoolWine) provided some interesting wine yeast strains. (forskningsradet.no)
  • Our R&D trials of LalBrew NovaLager™ showed that this true S. pastorianus strain had ideal characteristics for lager beer production, including high attenuation and a unique and remarkably clean flavor profile over a broad temperature range. (lallemandbrewing.com)
  • Using a low-attenuation yeast for a saison or a high-attenuation yeast for a mild ale is likely to disappoint. (beerandbrewing.com)
  • This yeast has a high attenuation of 74%, flocculation of medium and an alcohol tolerance of medium. (beer-analytics.com)
  • the molecular biology of bacteria, yeast or mammals, or bioinformatics. (lu.se)
  • This was achieved by cloning and reconstructing the Neurospora crassa L-carnitine biosynthesis pathway in the baker's yeast to create an L-carnitine producing strain. (sasm.org.za)
  • S. boulardii is different from other strains of S. cerevisiae, commonly known as brewer's yeast and baker's yeast. (medlineplus.gov)
  • The wide range of genetic tools available for the introduction and heterologous expression of genes in this model organism provides an opportunity of genetically engineering a carnitine producing yeast with a variety of possible industrial applications. (sasm.org.za)
  • First, a genetic and phenotypic pre-screening of 38 strains was carried out in order to identify potential parent strains with high β-lyase activity. (vtt.fi)
  • The 9 remaining isolates were sero- showed 3 genetic subpopulations among strains of serotype type B, MAT strains of C. gattii and portrayed a typical VGI A as well as subpopulations unique to certain geographic molecular type. (cdc.gov)
  • A powerful tool for the non-GMO genetic improvement of wine yeasts is experimental evolution. (forskningsradet.no)
  • These two yeasts strains were isolated from wine and among local beer yeasts respectively. (scialert.net)
  • The typical tolerance for beer yeasts is at 8-12%, while wine yeasts typically range from 14-18%, with speciality ones reaching 20% ABV. (wikipedia.org)
  • In this study, a novel yeast strain was genetically engineered in such a way that barley -amylase was constitutively expressed and either secreted or anchored on the cell surface. (usask.ca)
  • Also, yeast strains that can naturally produce substantial amounts of these oils have been genetically engineered. (msdmanuals.com)
  • Mass and isotopomer balances of the intermediates were examined and calculated in both yeast species and central carbon metabolic fluxes were successfully determined. (korea.ac.kr)
  • Finding C. gattii strains of a rare genotype in C geographic areas outside of subtropical and tropical zones ryptococcosis is caused by 2 species in the genus ( 12 ) further underscores the epidemiologic importance of Cryptococcus , C. neoformans and C. gattii ( 1 ). (cdc.gov)
  • To gain fundamental mechanistic insights into this process, a side-by-side quantitative comparison of CME was performed on two distantly related yeast species. (biorxiv.org)
  • These studies identified conserved CME mechanisms and species-specific adaptations and have broad implications that extend from yeast to humans. (biorxiv.org)
  • Those are helping dissect the aerobic and anaerobic metabolism in grape must of different wine yeast species. (forskningsradet.no)
  • The indication that these processes might in part be driven by a fungal toxin released by yeast strains in specific patients could potentially inform personalized treatment approaches. (scienceblog.com)
  • In the current investigation, biodiesel-derived glycerol was employed as substrate for yeast and fungal strains cultivated under nitrogen-limited conditions in shake flasks. (tuhh.de)
  • These results suggest that it may be possible to produce mango wines with differential characteristics using different S. cerevisiae strains. (sasev.org)
  • In addition, by experimental evolution in liquid medium, researchers managed to reduce volatile acidity of some S. cerevisiae strains under the conditions required for alcohol level reduction. (forskningsradet.no)
  • Five companies - Lallemand (Lalvin), Red Star, Vintner's Harvest, White Labs, and Wyeast - produce the vast majority of wine-yeast used by home wine makers in North America. (winemakermag.com)
  • However, this yeast preferentially converts fermentable sugars into ethanol over any other products of interest. (aiche.org)
  • INVASIVE CANDIDIASIS and colonization pose a treatment challenge when multidrug resistant strains are involved. (bvsalud.org)
  • Cost -- I agree with the author, Alison Crowe, that yeast is cheap and I want predictability, especially when I've spent over $1,000 on grapes. (winemakingtalk.com)
  • Used by many German breweries to produce rich, full-bodied, malty beers, this strain is a good choice for bocks and doppelbocks. (wyeastlab.com)
  • Good strain for making hoppy beers like IPAs and pale ales. (greensandmachines.com)
  • White Labs Burlington Ale - About: "Ideal for IPAs and other hop forward beers, this yeast will provide a unique flavor profile and nice body. (homebrewfinds.com)
  • This strain will produce beers with subtle aromas and flavors that are perfect for enjoying on hot days or pairing with food. (beer-analytics.com)
  • Flocculation is the readiness with which yeast cells clump together and, having reached a critical mass, drop to the bottom of the fermentor. (beerandbrewing.com)
  • Strains that demonstrate low flocculation, such as Weizen yeasts, tend to laze about and remain in suspension well past the end of the party. (beerandbrewing.com)
  • Broad temperature range and moderate flocculation make this yeast a versatile house strain. (homebrewfinds.com)
  • In all cases, high levels (with differences among strains) of GPD1 mRNA but quite low expression of other stress genes (TRX2, HSP104 and SSA3) were found. (unboundmedicine.com)
  • The differences among strains suggest that certain level of expression is enough to ensure the continuity of the process. (unboundmedicine.com)
  • Attenuation refers to the percentage of available wort sugars that a yeast strain actually ferments. (beerandbrewing.com)
  • TAKE-AWAY: Select a yeast strain that exhibits the right level of attenuation for the beer style and for your palate. (beerandbrewing.com)
  • The results showed the possibility of potential using of libraries of natural microorganisms for disposal of both radionuclides and heavy metals, which are the main pollutants of natural and anthropogenic objects, as well as the possibility of using of isolated and tested strains of microorganisms for concentrating metals from low-grade ores or mining industry waste. (marine-biology.ru)
  • Presentation at 2016 Fuel Ethanol Workshop, describing U.S. regulatory pathways for approval of use of modified microorganisms in animal feed, and a proposal for making such pathways simpler and more efficient for modified strains of common microorganisms. (slideshare.net)
  • The agreement regards the production and marketing of Toyota's XyloAce yeast strains for cellulosic ethanol production in the US. (mnbiofuels.org)
  • Use of Modified Yeast Strains in Distillers Co-Products ∗ Growth in the U.S. ethanol industry has Increased interest in the development of modified yeast strains to improve ethanol production. (slideshare.net)
  • Brewers overwhelmingly confirmed the absence of off-flavors, which was listed as the most important characteristic of this strain. (lallemandbrewing.com)
  • This is perfectly characteristic of this strain. (homebrewfinds.com)
  • Abstract: Yeast breeding is a powerful tool for developing and improving brewing yeast in a number of industry-relevant respects. (vtt.fi)
  • So the investigators set out to identify the characteristics of these strains that cause damage and how they relate to individual patients. (scienceblog.com)
  • And a yeast strain's sensory characteristics change depending on temperature, pitch rate, oxygen levels, and other variables. (beerandbrewing.com)
  • The introduced pathway is shown to interact with, and to make use of, several native yeast proteins and these interactions shed new light on yeast metabolic enzymes, including several serine hydroxymethyltransferases that either contribute to, or negatively interfere with, the pathway. (sasm.org.za)
  • In this study, we show that the yeast kinesin-14 Kar3 generates processive movement as a heterodimer with the non-motor proteins Cik1 or Vik1. (elifesciences.org)
  • The general aim of the course is that student should acquire advanced knowledge of applied molecular biology, production of heterologous proteins, yeast and its use in industry as well as a general understanding of innovation in biotechnology and drug development. (lu.se)
  • Brewers have selectively pressured yeast strains over the years to adapt to different conditions, and breweries that have favored high-alcohol beer will typically have yeast strains that have risen to the challenge. (beerandbrewing.com)
  • However, breeding of industrial brewing yeast can be challenging, as strains are typically sterile and have large complex genomes. (vtt.fi)
  • The single mating type remained stable even after loss of the Cas9 plasmid, despite the strains being homothallic, and these strains could be readily mated with other brewing yeast transformants of opposite mating type. (vtt.fi)
  • Previous work indicates that all yeast cells contain the information to be both a and alpha and that the HO gene (in homothallic strains) promotes a change in mating type by causing a change at the mating type locus itself. (cshl.edu)
  • In both heterothallic and homothallic strains, a defective alpha mating type locus can be converted to a functional a locus and subsequently to a functional alpha locus. (cshl.edu)
  • S. uvarum is a cryotolerant yeast that produces more glycerol, less acetic acid and exhibits a better aroma profile. (frontiersin.org)
  • None of these yeasts produced ethanol during growth on glycerol or accumulated significant quantities of lipid during growth on glucose or glycerol. (tuhh.de)
  • Strains have been developed to overcome this central challenge in yeast metabolic engineering by deleting either pyruvate decarboxylases, or alcohol dehydrogenases involved in ethanol formation, which dramatically reduces ethanol formation. (aiche.org)
  • Alcohol Tolerance -- this is #1 for me, as the published tolerance of the strain needs to be 2% above what I intend, since the published number is an average, not a guarantee. (winemakingtalk.com)
  • Below is the fourth and final Yeast Strain Chart in the White Labs series, which visually compares the alcohol tolerance ranges of each yeast strain in the White Labs homebrewer product line. (lugwrenchbrewing.com)
  • Alcohol tolerance describes how much alcohol a yeast strain can tolerate before it stops working. (beerandbrewing.com)
  • A cold-fermenting Pilsner strain works well for lagers with less than 10 percent alcohol, while Rogue's famous Pacman ale yeast can easily carry you into barleywine territory. (beerandbrewing.com)
  • TAKE-AWAY: Select a yeast strain that can survive beyond your beer's estimated alcohol level. (beerandbrewing.com)
  • Since the alcohol content in wine is the direct result of the action of yeast cells on grape sugar, this project (CoolWine) aims to reduce the efficiency of yeast in converting sugar into ethanol. (forskningsradet.no)
  • The Pilsner Urquell H-Strain (2001-PC) from Wyeast is a liquid lager yeast that is perfect for producing light, crisp and refreshing beer. (beer-analytics.com)
  • treating mice with the drug to suppress intestinal inflammation failed in the presence of high-damaging C. albicans strains. (scienceblog.com)
  • Our findings suggest that C. albicans strains do not cause spontaneous intestinal inflammation in a host with intact immunity," Iliev said. (scienceblog.com)
  • Our finding shows that a cell-damaging toxin candidalysin released by "high damaging" C. albicans strains during the yeast-hyphae morphogenesis triggers pathogenic immunological responses in the gut," said the first author Xin Li, who was a Charles H. Revson Postdoctoral Fellow in the Iliev laboratory at the time of the study. (scienceblog.com)
  • The new study has suggested one reason steroids, a commonly used treatment, may not work: Treating mice with the drug to suppress intestinal inflammation failed in the presence of "high-damaging" C. albicans strains. (medicalxpress.com)
  • The main virulence factor of C. albicans is the ability to transform from planktonic yeast-form cells into a filamentous form (hyphae or pseudohyphae), with the subsequent formation of biofilm. (lu.se)
  • In all of the batch fermentations performed, the secreting strain showed 1.8-2.7 times higher starch hydrolysis rates than the anchored strain. (usask.ca)
  • One strain of S. cerevisiae showed a moderate ethanol reduction in aerated fermentations (to an extent close to the objectives of the CoolWine). (forskningsradet.no)
  • We have developed a new yeast strain that produces almost no ethanol, has improved fitness when growing on glucose, and overcomes many of the limitations that exist in currently available strains. (aiche.org)
  • this strain produces stone fruit esters and works excellent along side citrusy hops varietals. (homebrewfinds.com)
  • This yeast produces a clean, malty beer with pleasant ester characters that can be described as "bready. (matesratehomebrewsupplies.com.au)
  • Aspects on the quantitative biology of yeast: 'flux modeling' and redox balances. (lu.se)
  • They found that certain strains, which they call "high-damaging," produce a potent toxin, candidalysin, that damages immune cells. (scienceblog.com)
  • Experiments in mice delineated that candidalysin-producing high-damaging strains induced the expansion of a population of T cells called Th17 cells and other immune cells associated with inflammation, such as neutrophils. (scienceblog.com)
  • yeast cells form a compact cake on the floor of the fermentor that comes off in chunks. (beerandbrewing.com)
  • C. neoformans infection is acquired through inhalation of basidiospores or desiccated yeast cells from the environment. (cdc.gov)
  • The first historical account of a probiotic being isolated was in 1917, where Alfred Nissle isolated a strain of E. coli which had some protective benefits. (iherb.com)
  • However, if these enzymatic activities are completely eliminated, the resulting strains are unable to grow on glucose, a preferred industrial feedstock. (aiche.org)
  • Restoration of growth of these strains on glucose can be achieved through directed evolution, but the resulting strains have impaired fitness and are difficult to work with. (aiche.org)
  • Genetics and live-cell imaging revealed core CME spatiodynamic similarities between the two yeasts, though two-zone actin assembly is a fission yeast-specific mechanism, which is not essential for CME. (biorxiv.org)
  • Cell biology approaches, combined with the superb genetics of yeast, have advanced our understanding to CME. (biorxiv.org)
  • We can supply regular quality-assured cultures from our collection or from your own brewing yeast. (cara-online.com)
  • We own the largest collection of brewing yeast in the world. (cara-online.com)
  • We can offer you the access to the largest collection of brewing yeasts in the world. (cara-online.com)
  • In the era of online shopping, it's relatively easy to get a more suitable brewing yeast to yield better results. (greensandmachines.com)
  • TAKE-AWAY: Select a yeast strain that flocculates in a manner appropriate to the beer you're brewing. (beerandbrewing.com)
  • If you're looking to use the "Vermont IPA" Strain of yeast to take a swing at home brewing something like Alchemist Brewing's Heady Topper here are the options. (homebrewfinds.com)
  • Our study demonstrates the power of combining the CRISPR/Cas9 system with classic yeast breeding to facilitate development and diversification of brewing yeast. (vtt.fi)
  • If the yeast doesn't have sufficient tolerance, it doesn't matter what other qualities it has. (winemakingtalk.com)
  • Improve ethanol tolerance of strains. (slideshare.net)
  • Therefore, yeast strains engineered to produce other products are suboptimal due to their production of ethanol as a major byproduct that significantly diminishes the yield of the desired product. (aiche.org)
  • H2S Production -- definitely something to consider, but something I plan for if I go with an H2S producing yeast. (winemakingtalk.com)
  • On the other hand, many non-conventional yeasts (NCY) have these capabilities, and they are therefore predicted to play key roles in future biotechnological production processes. (biomedcentral.com)
  • During the production of wine and beer, yeast is added to a sugary solution. (wikipedia.org)
  • There are great research opportunities in production processes of the first-generation ethanol regarding high-value added products, cost reduction and selection of new industrial yeast strains that are more robust and customized for each distillery. (scielo.br)
  • With the addition of 5 U L-1 glucoamylase, the integrated strain that secreted barley -amylase was able to completely hydrolyze 20 g L-1 raw wheat starch over a 120 h period and produce 1.4 g L-1 ethanol. (usask.ca)
  • Cryptococcus neoformans and 9 Cryptococcus gattii strains (IGSI and IGSII) ( 9 ), and multilocus gene sequence typ- isolated from 1980 through 2006 from cryptococcosis pa- ing (MLST) ( 10 ). (cdc.gov)
  • Depending on the virulence of the yeast strain and the immune status of the host, Cryptococcus neoformans can cause either no infection, latent infection, or symptomatic disease. (cdc.gov)
  • Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China. (bvsalud.org)
  • Fungi produced higher lipid quantities compared with yeasts. (tuhh.de)
  • The work opens opportunities for using an engineered, L-carnitine producing S. cerevisiae strain in various industrial applications. (sasm.org.za)
  • In contrast to most eukaryotes, the industrial yeast, S. cerevisiae , is unable to neo-synthesize its own carnitine and is solely dependent on carnitine uptake from the extracellular environment. (sasm.org.za)
  • Yeast with the capacity to synthesise carnitine can provide an alternative to the existing industrial synthesis processes and also open additional doors to fermented or single cell protein products enriched with L-carnitine. (sasm.org.za)
  • Yeast was the first microorganism used by mankind for biotransformation processes that laid the foundations of industrial biotechnology. (biomedcentral.com)
  • CRISPR/Cas9-based mating-type switching was applied to industrial yeast strains. (vtt.fi)
  • ∗ Industrial use of modified yeast strains is regulated by EPA under its TSCA biotechnology rules. (slideshare.net)
  • We can also provide you with regular cultures of your own brewery yeast. (cara-online.com)
  • Strains EC1118 and MERIT.ferm showed similar growth patterns but strain CICC1028 grew slightly slowly. (sasev.org)
  • Ability of natural yeast strains to grow in conditions of high concentrations of heavy metal and radionuclides salts was studied. (marine-biology.ru)
  • Ability of isolated strains to grow in the presence of high concentrations of radioactive isotopes Cs and Ni and to bind them with high efficiency was established. (marine-biology.ru)
  • The kinetic changes of volatiles were similar among the three yeasts but the concentrations of some volatiles varied with yeast. (sasev.org)