Conventional and Non-Conventional Yeasts in Beer Production
نویسندگان
چکیده
منابع مشابه
Non-conventional yeasts as hosts for heterologous protein production.
Yeasts are an attractive group of lower eukaryotic microorganisms, some of which are used in several industrial processes that include brewing, baking and the production of a variety of biochemical compounds. More recently, yeasts have been developed as host organisms for the production of foreign (heterologous) proteins. Saccharomyces cerevisiae has usually been the yeast of choice, but an inc...
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Sugars are excellent carbon sources for all yeasts. Since a vast amount of information is available on the components of the pathways of sugar utilization in Saccharomyces cerevisiae it has been tacitly assumed that other yeasts use sugars in the same way. However, although the pathways of sugar utilization follow the same theme in all yeasts, important biochemical and genetic variations on it ...
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Presuppositions are very important in our understanding of how background and context determine the interpretation of a sentence. However, if we study some of the things that have been claimed to be presuppositions, we find that it is a very miscellaneous collection of things. Here are some examples: (1) Harry saw the man kiss her presupposes that Harry and the man denote uniquely existing, for...
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The rising consumer requests for natural flavors and fragrances have generated great interest in the aroma industry to seek new methods to obtain fragrance and flavor compounds naturally. An alternative and attractive route for these compounds is based on bio-transformations. In this review, the application of biocatalysis by Non Conventional Yeasts (NCYs) whole cells for the production of flav...
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The ability of lipolytic yeasts to grow on olive mill wastewater (OMW)-based medium and to produce high-value compounds while degrading this waste, was tested. OMW collected from three-phase olive mills from the North region of Portugal were characterized and used. OMW with COD ranging from 100 g L(-1) to 200 g L(-1) were supplemented with yeast extract and ammonium chloride. Studies of OMW con...
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ژورنال
عنوان ژورنال: Fermentation
سال: 2018
ISSN: 2311-5637
DOI: 10.3390/fermentation4020038