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Alternative Winemaking Techniques to Improve the Content of Phenolic and Aromatic Compounds in Wines
(MDPI, 2021)
In this study, a complete physical–chemical analysis was performed for Fetească neagră wine, aged with oak staves. Red wine samples were taken from grape varieties grown in Northeast Romania and produced during 2013 vintage. ...
Debaryomyces hansenii Is a Real Tool to Improve a Diversity of Characteristics in Sausages and Dry-Meat Products
(MDPI, 2021)
Debaryomyces hansenii yeast represents a promising target for basic and applied biotechnological research It is known that D. hansenii is abundant in sausages and dry-meat products, but information regarding its contribution ...
Yeast immobilization systems for second-generation ethanol production: actual trends and future perspectives
(Wiley, 2021)
Yeast immobilization with low-cost carrier materials is a suitable strategy to optimize the fermentation of lignocellulosic hydrolysates for the production of second-generation (2G) ethanol. It is defined as the physical ...
Glyphosate Resistance Confirmation and Field Management of Red Brome (Bromus rubens L.) in Perennial Crops Grown in Southern Spain
(MDPI, 2021)
The excessive use of the herbicide glyphosate on annual and perennial crops grown in Southern Spain has caused an increase in resistant weed populations. Bromus rubens has begun to spread through olive and almond cultivars ...
The Potassium Transporter Hak1 in Candida Albicans, Regulation and Physiological Effects at Limiting Potassium and under Acidic Conditions
(MDPI, 2021)
The three families of yeast plasma membrane potassium influx transporters are represented in Candida albicans: Trk, Acu, and Hak proteins. Hak transporters work as K+-H+ symporters, and the genes coding for Hak proteins ...
Can Control of Glyphosate Susceptible and Resistant Conyza sumatrensis Populations Be Dependent on the Herbicide Formulation or Adjuvants?
(MDPI, 2020)
In this work, we studied the effect of three glyphosate formulations (isopropylamine, ammonium and potassium salts) and two non-ionic adjuvants on the resistance response of two resistant (R1, R2) and one susceptible ...
Differential Analysis of Proteins Involved in Ester Metabolism in two Saccharomyces cerevisiae Strains during the Second Fermentation in Sparkling Wine Elaboration
(MDPI, 2020)
The aromatic metabolites derived from yeast metabolism determine the characteristics of aroma and taste in wines, so they are considered of great industrial interest. Volatile esters represent the most important group and ...
Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration
(MDPI, 2020)
Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed ...