June 2018 - 28 articles
Τable olive is one of the main fermented vegetable worldwide and can be processed as treated or natural product. Lactic Acid Bacteria (LAB) are responsible for the fermentation of treated olives. The aim of this work was to study the technologica...
Transcription factors are key regulatory proteins in all living beings. In fungi, transcription factors include either broad-domain regulatory proteins that affect the expression of many genes involved in biosynthetic processes, or proteins encoded b...
Cyanobacteria and microalgae have been cultivated only for a limited number of bioactive compounds or biotechnological applications such as for carotenoids; essential omega-3 fatty acids; phycobilipigments; live cells, unprocessed or minimally proces...
High initial glucose concentrations may inhibit glucose utilization and decrease ethanol fermentation efficiency. To minimize substrate inhibition, the effects of feeding yeast with different glucose concentrations on the ethanol production by batch...
Caulobacter crescentus is a gram-negative bacterium that can utilize xylose as a substrate using the Weimberg pathway, which converts xylose to α-ketoglutarate in five steps without carbon loss. This is an interesting pathway for heterologous e...
Clinical needs for novel antifungal agents have increased due to the increase of people with a compromised immune system, the appearance of resistant fungi, and infections by unusual yeasts. The search for new molecular targets for antifungals has ge...
Development of a counter-selection method for phenylalanine auxotrophy could be a useful tool in the repertoire of yeast genetics. Fluorinated and sulfurated precursors of phenylalanine were tested for toxicity in Saccharomyces cerevisiae. One such p...
In food processing, temperature is a key parameter affecting product quality and energy consumption. The efficiency of temperature control depends on the data provided by sensors installed in the production device. In the wine industry, temperature s...
Red wines ferment in contact with skins to extract polyphenols and anthocyanins that help build, establish, and stabilize color. Concentration and composition vary among genera, species, and cultivars. For this study, 11 grapes representing Vitis vin...
To better understand the effects of host selection on gut acetogens and their potential role in syngas fermentation, the composition and hydrogenotrophic features of acetogen populations in cow and sheep rumens, rabbit ceca, and horse feces were stud...
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