منابع مشابه
Sphingolipids contribute to acetic acid resistance in Zygosaccharomyces bailii
Lignocellulosic raw material plays a crucial role in the development of sustainable processes for the production of fuels and chemicals. Weak acids such as acetic acid and formic acid are troublesome inhibitors restricting efficient microbial conversion of the biomass to desired products. To improve our understanding of weak acid inhibition and to identify engineering strategies to reduce aceti...
متن کاملReactions of Saccharomyces cerevisiae and Zygosaccharomyces bailii to sulphite.
Sulphite inhibited growth of all four yeasts studied, Zygosaccharomyces bailii NCYC 563 being most sensitive and Saccharomyces cerevisiae NCYC 431 the least. Vertical Woolf-Eadie plots were obtained for initial velocities of 35S accumulation by all four yeasts suspended in high concentrations of sulphite. Equilibrium levels of 35S accumulation were reached somewhat faster with strains of S. cer...
متن کاملBAILII, Legal Education and Open Access to Law
The British and Irish Legal Information Institute (BAILII) entered the online legal information landscape in 2001 with charitable status 3 as a provider of UK and European judgments, and has over the past decade or so moved from a system quickly put together with any materials which could be found, to a system which provides a core resource to professionals in law. In this article we provide an...
متن کاملStilbenes and a New Acetophenone Derivative from Scirpus holoschoenus
Separation of the extract of the tubers of Scirpus holoschoenus L. (family Cyperaceae), a species easily confused with Juncus plants, afforded 2-prenyl-3,5,4'trimethoxystilbene, 2-prenyl-3-hydroxy-5,4'-dimethoxystilbene, 2-prenyl-3,4'-dihydroxy5-methoxy-stilbene and 3,5,4'-trimethoxystilbene, in addition to a new acetophenone derivative. The isolated compounds were identified on the basis of sp...
متن کاملZygosaccharomyces bailii Is a Potential Producer of Various Flavor Compounds in Chinese Maotai-Flavor Liquor Fermentation
Zygosaccharomyces bailii is a common yeast in various food fermentations. Understanding the metabolic properties and genetic mechanisms of Z. bailii is important for its industrial applications. Fermentation characteristics of Z. bailii MT15 from Chinese Maotai-flavor liquor fermentation were studied. Z. bailii MT15 produced various flavor compounds, including 19 alcohols, six acids, three este...
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ژورنال
عنوان ژورنال: Oesterreichische Botanische Zeitschrift
سال: 1869
ISSN: 0378-2697,1615-6110
DOI: 10.1007/bf01622816