云南高校图书馆联盟文献共享服务平台- PICHIA

PICHIA: 作品数：106被引量：267H指数：8; 导出分析报告; 相关领域：生物学轻工技术与工程更多>>; 相关作者：陈溥言曹瑞兵周斌张嗣良庄英萍更多>>; 相关机构：南京农业大学华东理工大学中国科学院中山大学更多>>; 相关期刊：更多>>; 相关基金：国家自然科学基金国家高技术研究发展计划广东省自然科学基金山东省自然科学基金更多>>

Pichia kudriavzevii生物强化对酱香型白酒酒醅微生物群落结构及挥发性风味组分的影响被引量：6: 《食品科学技术学报》2024年第2期93-108,130,共17页倪冰倩夏韩硕闵伟红朱华王昆李微微李秀婷张成楠; 国家自然科学基金资助项目(31830069);国家重点研发计划项目(2022YFD2101401)。; 乙酸苯乙酯具有玫瑰花香、蜂蜜香、苹果香等风味特征,是酱香型白酒的重要风味物质。高产乙酸苯乙酯酵母菌的筛选及发酵应用对于改善酱香型白酒风味,提高白酒品质具有重要意义。从酱香型白酒酿造过程的酒醅样品中筛选得到1株乙酸苯乙酯...; 关键词：酱香型白酒生物强化乙酸苯乙酯挥发性风味物质微生物群落相关性分析

乳酸胁迫对Pichia kudriavzevii固态发酵特性的影响: 《食品工业科技》2024年第4期116-122,共7页潘婉舒林晓芳杨小平徐洋侯鑫; 浓香型白酒糟醅富含乳酸,库德毕赤酵母(Pichia kudriavzevii)为其中优势酵母。为探究乳酸对浓香型白酒优势酵母固态发酵特性的影响,在不同浓度的乳酸胁迫下,从碳源消耗、生长因子利用、高温耐受性以及主要代谢产物生成等方面,考查P.kudr...; 关键词：毕赤酵母乳酸胁迫生长代谢固态发酵

毕赤酵母蛋白质糖基化途径的改造: 《微生物学通报》2023年第10期4311-4321,共11页马加胤裴彩霞尹彬茹刘翔远刘丽金城; 国家重点研发计划(2021YFA0910601)。; 【背景】以酵母为宿主生产的蛋白往往发生过糖基化,形成高甘露糖型的N-糖基化。高甘露糖型的结构易在人体中引起免疫反应,这是酵母不能用于绝大部分糖蛋白药物生产的主要限制因素。因此,构建表达人源糖基化糖蛋白的酵母底盘细胞将为糖...; 关键词：Pichia kudriavzevii CRISPR-Cas9基因编辑 N-链寡糖底盘细胞

Pichia as yeast cell factory for production of industrially important bio-products:Current trends,challenges,and future prospects被引量：1: 《Journal of Bioresources and Bioproducts》2023年第2期108-124,共17页Akansha Shrivastava Mamta Pal Rakesh Kumar Sharma; Yeast has been used as a cell factory for thousands of years to produce a wide variety of com-plex biofuels,bioproducts,biochemicals,food ingredients,and pharmaceuticals.For a variety of biotechnological production ho...; 关键词：Natural product PICHIA Non-conventional yeast BIOSYNTHESIS System biology Synthetic biology

Genome sequencing,assembly,and characterization of Pichia fermentans Z9Y-3 as a non-Saccharomyces yeast with aroma enhancing potential: 《Food Bioscience》2023年第3期2059-2065,共7页Tongtong Fan Jianing Qu Lu Wang Jiarui Zhang Xiaobing Yang Hongyan Zhang Yi Qin Yongsheng Tao Guojie Jin; financially supported by the Basic Research Program of Natural Science in Shaanxi Province(2023-JC-YB-145);the National Natural Science Foundation of China(31801528 and 31972199);the Shaanxi Provincial Science and Technology Project for Innovation Team(2023-CX-TD-59);the Key Science and Technology Project of Xinjiang Uygur Autonomous Region(2022A02002-4);the Key Research and Development Project of Xinjiang Uygur Autonomous Region in the 14th Five Year Plan(2020B01005-2).; Pichia fermentans is an important non-Saccharomyces yeast applied in mixed fermentation to enhance fruity and floral traits of wine aroma.In this study,genome sequencing of P.fermentans Z9Y-3 was performed using the P...; 关键词：Non-Saccharomyces yeast Genome sequencing ANNOTATION WINE AROMA

Pichia galeiformis对李果实褐腐病的生防效果及诱导抗病性的机制研究被引量：4: 《食品与发酵工业》2021年第2期87-94,共8页蔡亚文张暄陈鸥邓丽莉曾凯芳; 国家级大学生创新训练项目(201910635034);重庆市技术创新与应用发展专项重点项目(cstc2019jscx-dxwtBX0027)。; 采用拮抗酵母对果实采后病害进行生物防治是减少果实采后损失的有效手段,为探究Pichia galeiformis对李果实采后褐腐病的控制效果及对李果实苯丙烷代谢的诱导,实验研究了褐腐病原菌(Monilinia fructicola)与P.galeiformis共培养的生长...; 关键词：Pichia galeiformis 生物防治褐腐病诱导抗病性苯丙烷代谢

季也蒙毕赤酵母菌还原Cr(Ⅵ)的特性研究被引量：1: 《华中农业大学学报》2020年第2期63-70,共8页郝孔利张子辉王珊珊张杰; 黑龙江省自然科学基金联合引导项目(LH2019C005);哈尔滨市科技创新人才项目(2017RALXJ010)。; 从喂食聚乙烯塑料印度谷螟(Plodia interpunctella(Hübener))幼虫的肠道液中分离筛选出1株能还原Cr(Ⅵ)的酵母菌ZJH-1,通过形态特征和分子生物学鉴定该菌株为季也蒙毕赤酵母菌(Pichia guilliermondii)。该菌株对Cr(Ⅵ)的最小抑菌浓度(M...; 关键词：季也蒙毕赤酵母菌(Pichia guilliermondii) Cr(Ⅵ) 重金属污染修复最小抑菌浓度铬还原菌

Isolation and Partial Evaluation of a Potential Indigenous Yeast Strain <i>Pichia kudriavzevii</i>from a Traditional Rice Beer—“Gora” Prepared by the Koloi Tribes of Tripura: 《Advances in Microbiology》2019年第9期824-841,共18页Sushanta Ghosh Surajit De Mandal Nandita Nath David L. Kaipeng Lovely Rahaman Senthil Kumar Nachimuthu Bipin Kumar Sharma; As per tradition from hundreds of years the Koloi tribes of Tripura are preparing “Gora”-therice based fermented beer which is very good in taste and aroma applying their traditional indigenous brewing techniques. I...; 关键词：Beer YEAST Fermentation 18S rRNA

Ethanol Production from Cassava Pulp by a Newly Isolated Thermotolerant <i>Pichia kudriavzevii</i>LC375240: 《Energy and Power Engineering》2018年第10期457-474,共18页Ifeanyi A. Ndubuisi Julius E. Nweze Nnaemeka J. Onoyima Murata Yoshinori James C. Ogbonna; A total of 500 thermotolerant fermenting yeast isolates (100 from palm-wine and 400 from spoilt fruits) were screened for ethanol production at high temperatures. The best isolate that produced up to 4% ethanol from 1...; 关键词：Bioethanol CASSAVA PULP Yeast THERMOTOLERANT PICHIA kudriavzevii

Identification and characterization of Pichia membranifaciens Hmp-1 isolated from spoilage blackberry wine被引量：5: 《Journal of Integrative Agriculture》2018年第9期2126-2136,共11页WANG Ying ZHAO Yan-cun FAN Lin-lin XIA Xiu-dong LI Ya-hui ZHOU Jian-zhong; supported by the Natural Science Foundation of Jiangsu Province,China (BK20170603); The pellicle-forming yeast could cause the quality deterioration of wine. In this study, a pellicle-forming strain Hmp-1 was isolated from the spoilage blackberry wine, and identified as Pichia membranifaciens based o...; 关键词：Picihia membranifaciens Hmp-1 blackberry wine pellicle-forming spoilage population dynamics volatile compounds

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