Nwaefuna, Anita Ejiro Rumbold, Karl Boekhout, Teun Zhou, Nerve
Published in
Biotechnology for Biofuels
Bioethanol from abundant and inexpensive agricultural and industrial wastes possesses the potential to reduce greenhouse gas emissions. Bioethanol as renewable fuel addresses elevated production costs, as well as food security concerns. Although technical advancements in simultaneous saccharification and fermentation have reduced the cost of produc...
Alfonzo, Antonio Sicard, Delphine Di Miceli, Giuseppe Guezenec, Stéphane Settanni, Luca
This work was performed to investigate on the yeast ecology of durum wheat to evaluate the interaction between kernel yeasts and the commercial baker's yeast Saccharomyces cerevisiae during dough leavening. Yeast populations were studied in 39 genotypes of durum wheat cultivated in Sicily. The highest level of kernel yeasts was 2.9 Log CFU/g. A tot...
Sounouvou, Axel Gérald Hope Tognidé Toukourou, Habib Catteau, Lucy Toukourou, Fatiou Evrard, Brigitte Van Bambeke, Françoise Gbaguidi, Fernand Quetin-Leclercq, Joëlle
During the last decade, the advent of multi-drug resistant pathogens responsible for skin infections tends to make conventional treatments obsolete. Even though many studies have reported the antimicrobial properties of essential oils (EOs), the inconsistent use of various susceptibility testing methods has made information on antimicrobial potenti...
Tsiasioti, Apostolia Tzanavaras, Paraskevas D
Published in
Talanta
In the present study we report the simultaneous determination of glutathione (GSH) and glutathione disulfide (GSSG) by an automated flow method based on the concept of zone fluidics. GSH is quantified selectively in a first run by reaction with o-phthalaldehyde at a mildly basic pH = 8, without interference from GSSG. The latter was also found to r...
You, Ling Zhao, Dong Zhou, Rongqing Tan, Yi Wang, Tao Zheng, Jia
Published in
World Journal of Microbiology and Biotechnology
AbstractThe role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of strong-flavor baijiu “Wuliangye” and 306 strains belongin...
Abekhti, Abdelkader Taminiau, Bernard Nezer, Carine Hiligsman, Serge Mabrouk, Kihal Daube, Georges
The study highlights the fungal diversity of the traditional Algerian date's product "Btana" prepared with direct Btana method (DBM) and undirect Btana method (UBM). Btana fungal populations were analyzed through 28S metabarcoding. Data treatment resulted in 122,997 reads representing three Phyla in which 76% reads (46 OTUs) belong to Ascomycota ph...
Levitan, Anton Gale, Andrew N Dallon, Emma K Kozan, Darby W Cunningham, Kyle W Sharan, Roded Berman, Judith
Published in
Current genetics
In vivo transposon mutagenesis, coupled with deep sequencing, enables large-scale genome-wide mutant screens for genes essential in different growth conditions. We analyzed six large-scale studies performed on haploid strains of three yeast species (Saccharomyces cerevisiae, Schizosaccaromyces pombe, and Candida albicans), each mutagenized with two...
Limtong, Savitree Am-In, Somjit Kaewwichian, Rungluk Kaewkrajay, Chutima Jindamorakot, Sasitorn
Published in
Antonie van Leeuwenhoek
This study aimed to explore communities and the ethanol-fermenting ability of yeasts in fresh coconut, palmyra, and nipa palm saps. From the 90 samples of coconut, palmyra, and nipa palm saps, 204 yeast isolates were isolated and identified as 15 species in the phylum Ascomycota and a species (one strain) in Basidiomycota. Saccharomyces cerevisiae,...
Mulet Bayona, Juan V Salvador García, Carme Tormo Palop, Nuria Gimeno Cardona, Concepción
Published in
Diagnostic microbiology and infectious disease
A shift to Candida non-albicans infections has been noted during the last years, and the emergence of multi-resistant Candida auris has complicated their management. The aim of this study was first to compare the performance of the novel chromogenic medium CHROMagar™ Candida Plus (CHROMagar, France) with CHROMagar™ Candida (Becton Dickinson, German...
Elhalis, Hosam Cox, Julian Frank, Damian Zhao, Jian
Published in
International journal of food microbiology
The objective of this study was to investigate the role of yeasts in the wet fermentation of coffee beans and their contribution to coffee quality using a novel approach. Natamycin (300 ppm) was added to the fermentation mass to suppress yeast growth and their metabolic activities, and the resultant microbial ecology, bean chemistry and sensory qua...
