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Publication : microbial biotechnology
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Academic Journal

The functional potential and active populations of the pit mud microbiome for the production of Chinese strong-flavour liquor.

Subjects: *LIQUOR industry; *DISTILLATION; *FERMENTATIONCHINA

  • Source: Microbial Biotechnology. Nov2017, Vol. 10 Issue 6, p1603-1615. 13p.

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Academic Journal

Production of xylitol by Saccharomyces cerevisiae using waste xylose mother liquor and corncob residues

Subjects: Biotechnology; TP248.13-248.65

  • Source: Microbial Biotechnology, Vol 14, Iss 5, Pp 2059-2071 (2021)

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Academic Journal

Production of xylitol by Saccharomyces cerevisiae using waste xylose mother liquor and corncob residues.

Subjects: *XYLITOL; *SACCHAROMYCES cerevisiae; *PENTOSE phosphate pathway

  • Source: Microbial Biotechnology. Sep2021, Vol. 14 Issue 5, p2059-2071. 13p.

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Academic Journal

The functional potential and active populations of the pit mud microbiome for the production of Chinese strong‐flavour liquor

Subjects: Biotechnology; TP248.13-248.65

  • Source: Microbial Biotechnology, Vol 10, Iss 6, Pp 1603-1615 (2017)

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The functional potential and active populations of the pit mud microbiome for the production of Chinese strong‐flavour liquor

Subjects: 0301 basic medicine; China; Firmicutes

  • Source: Microbial Biotechnology, Vol 10, Iss 6, Pp 1603-1615 (2017)Microbial Biotechnology

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Academic Journal

Developing an understanding of sophorolipid synthesis through application of a central composite design model.

Subjects: *AMMONIUM sulfate; *MARKET penetration; *INDUSTRIAL costs

  • Source: Microbial Biotechnology. Jun2022, Vol. 15 Issue 6, p1744-1761. 18p.

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Academic Journal

The use of Torulaspora delbrueckii to improve malolactic fermentation.

Subjects: *FERMENTATION; *YEAST; *SACCHAROMYCES

  • Source: Microbial Biotechnology. Jan2024, Vol. 17 Issue 1, p1-17. 17p.

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Academic Journal

Adaptive evolution in the Saccharomyces kudriavzevii Aro4p promoted a reduced production of higher alcohols.

Subjects: *ALCOHOLIC beverage industry; *SACCHAROMYCES; *SACCHAROMYCES cerevisiae

  • Source: Microbial Biotechnology. Dec2022, Vol. 15 Issue 12, p2958-2969. 12p.

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Academic Journal

Functional divergence in the proteins encoded by ARO80 from S. uvarum, S. kudriavzevii and S. cerevisiae explain differences in the aroma production during wine fermentation.

Subjects: *WINE flavor & odor; *WINES; *PROTEINS

  • Source: Microbial Biotechnology. Aug2022, Vol. 15 Issue 8, p2281-2291. 11p.

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Academic Journal

Truth in wine yeast.

Subjects: *WINES; *YEAST; *GENETIC engineering

  • Source: Microbial Biotechnology. May2022, Vol. 15 Issue 5, p1339-1356. 18p.

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