Yeast Identification
Mostrando 1-12 de 1251 artigos, teses e dissertações.
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1. Buckwheat (Fagopyrum esculentum Moench) characterization as adjunct in beer brewing
Abstract Given the scenario of buckwheat cultivation in Brazil, the research was developed evaluating its insertion in beer production as adjunct. The samples of interest were made with 55% (w/w) barley malt and 45% (w/w) buckwheat malt (45BWM), referenced to 100% Pilsen malt beer (AM). The results showed that the buckwheat malt wort had a 96.27% dry base ex
Food Sci. Technol. Publicado em: 2021-06
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2. From yeast to humans: Understanding the biology of DNA Damage Response (DDR) kinases
Abstract The DNA Damage Response (DDR) is a complex network of biological processes that protect cells from accumulating aberrant DNA structures, thereby maintaining genomic stability and, as a consequence, preventing the development of cancer and other diseases. The DDR pathway is coordinated by a signaling cascade mediated by the PI3K-like kinases (PIKK) A
Genet. Mol. Biol.. Publicado em: 13/12/2019
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3. Dominant yeasts associated to mango (Mangifera indica) and rose apple (Syzygium malaccense) fruit pulps investigated by culture-based methods
Abstract: The biotechnological potential of yeasts associated to different habitats in Colombia has been poorly studied, especially the yeasts associated with different plant structures. Fruit pulps are interesting substrates mainly for the growth of yeast species, that can positively affect the productivity and quality of some bioeconomic species. Therefore
An. Acad. Bras. Ciênc.. Publicado em: 02/12/2019
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4. ISOLATION AND IDENTIFICATION OF YEAST STRAINS FROM SUGARCANE MOLASSES, DATES AND FIGS FOR ETHANOL PRODUCTION UNDER CONDITIONS SIMULATING ALGAL HYDROLYSATE
ABSTRACT Yeast strains were isolated from sugar cane molasses (S1), dates (S2) and figs (S3) and the ethanol production was evaluated in batch condition. A comparison was made with the yeast Saccharomyces cerevisiae. The strains showed tolerant characteristics to stressful conditions like salinity and ethanol. The isolated strains produced ethanol; at 20 h o
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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5. CAROTENOID-PRODUCING YEASTS IN THE BRAZILIAN BIODIVERSITY: ISOLATION, IDENTIFICATION AND CULTIVATION IN AGROINDUSTRIAL WASTE
ABSTRACT Different yeast strains from forests located in southern Brazil, with potential to produce carotenoids, were isolated. Three microorganisms were selected as potential carotenoid producers. Sporiodiobolus pararoseus, Rhodotorula mucilaginosa and Pichia fermentans were grown in Yeast Malt (YM) medium and the carotenoids produced identified as cryptoxa
Braz. J. Chem. Eng.. Publicado em: 15/07/2019
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6. Occurrence, antifungal susceptibility, and virulence factors of opportunistic yeasts isolated from Brazilian beaches
BACKGROUND Opportunistic pathogenic yeast species are frequently associated with water habitats that have pollution sources of human or animal origin. Candida albicans has already been suggested as a faecal indicator microorganism for aquatic environments. OBJECTIVES The goal of this study was to investigate the occurrence of C. albicans and other opport
Mem. Inst. Oswaldo Cruz. Publicado em: 14/03/2019
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7. Diversity of yeasts during fermentation of cocoa from two sites in the Brazilian Amazon
RESUMO A proposta deste estudo foi identificar as leveduras envolvidas na fermentação espontânea de cacau da Amazônia brasileira. A fermentação foi realizada em Medicilândia e Tucumã, Pará, Brasil, durante 6 dias. Em total foram obtidos 44 isolados de leveduras de Medicilândia e 29 de Tucumã. A identificação molecular foi realizada por sequencia
Acta Amaz.. Publicado em: 2019-03
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8. Antifungal susceptibility of yeasts isolated from anthropogenic watershed
Abstract Yeasts are unicellular fungi widespread in the environment, and studies suggest that there is a positive correlation between yeast and polluted aquatic environments. The aim of this study was to analyze the diversity and resistance of yeasts isolated from water samples collected along the Arroio Dilúvio in Porto Alegre to antifungals. Yeast isolate
An. Acad. Bras. Ciênc.. Publicado em: 17/12/2018
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9. The potential of the newly isolated thermotolerant yeast Pichia kudriavzevii RZ8-1 for high-temperature ethanol production
Abstract High potential, thermotolerant, ethanol-producing yeasts were successfully isolated in this study. Based on molecular identification and phylogenetic analysis, the isolated thermotolerant yeasts were clustered in the genera of Pichia kudriavzevii, Candida tropicalis, Candida orthopsilosis, Candida glabrata and Kodamea ohmeri. A comparative study of
Braz. J. Microbiol.. Publicado em: 2018-06
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10. Characterisation of an ABC transporter of a resistant Candida glabrata clinical isolate
BACKGROUND Candida glabrata ranks second in epidemiological surveillance studies, and is considered one of the main human yeast pathogens. Treatment of Candida infections represents a contemporary public health problem due to the limited availability of an antifungal arsenal, toxicity effects and increasing cases of resistance. C. glabrata presents intrinsi
Mem. Inst. Oswaldo Cruz. Publicado em: 05/02/2018
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11. Identification by PCR and evaluation of probiotic potential in yeast strains found in kefir samples in the city of Santa Maria, RS, Brazil
Abstract Kefir is a product elaborated from the symbiotic fermentation of different microorganisms. The Kluyveromyces and Saccharomyces genera are the major representatives of the yeasts found in kefir microbiota. The only pobiotic yeast commercialized as an oral medication, is the Saccharomyces boulardii. The present work involved the microbiological qualit
Food Sci. Technol. Publicado em: 26/10/2017
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12. Characterization of physicochemical composition, microbiology, sensory evaluation and microscopical attributes of sweetened condensed milk
Abstract An analysis of nine sweetened condensed milk brands allowed for the identification of statistically significant difference in moisture, water activity (aw), soluble solids, percentage of protein, lactose crystals size, viscosity and in sensorial attributes of texture, characteristic flavor and flour texture. Relevant correlations between the composi
Food Sci. Technol. Publicado em: 26/10/2017