SACCHAROMYCES

作品数：121被引量：233H指数：8
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Multidimensional Optimization of Saccharomyces cerevisiae for Carotenoid Overproduction被引量：1
《BioDesign Research》2024年第1期20-27,共8页Jian Fan Yang Zhang Wenhao Li Zhizhen Li Danli Zhang Qiwen Mo Mingfeng Cao Jifeng Yuan 
support from the National Natural Science Foundation of China(32270087);the Natural Science Foundation of Fujian Province of China(2020J05011);Guangdong Basic and Applied Basic Research Foundation(2021A1515110340);Xiamen University(0660X2510200);Daan Gene(20223160A0063),and ZhenSheng Biotech.
Microbial synthesis of carotenoids is a highly desirable alternative to plant extraction and chemical synthesis.In this study,we investigated multidimensional strategies to improve the carotenoid synthesis in the indu...
关键词：OPTIMIZATION dimension siona multi CAROTENOID CEREVISIAE OVERPRODUCTION SACCHAROMYCES 
Probiotics: Shaping the gut immunological responses被引量：1
《World Journal of Gastroenterology》2024年第15期2096-2108,共13页Eirini Filidou Leonidas Kandilogiannakis Anne Shrewsbury George Kolios Katerina Kotzampassi 
Probiotics are live microorganisms exerting beneficial effects on the host’s health when administered in adequate amounts.Among the most popular and adequately studied probiotics are bacteria from the families Lactob...
关键词：PROBIOTICS Lactobacillaceae Bifidobacteriaceae SACCHAROMYCES Intestinal inflammation Immune responses 
Author correction to“Immune-awakening Saccharomyces-inspired nanocarrier for oral target delivery to lymph and tumors”[Acta Pharmaceutica Sinica B 12(2022)4501-4518]
《Acta Pharmaceutica Sinica B》2024年第3期1478-1482,共5页Yuling Mao Xiudan Wang Caishun Chen Qinfu Zhao Yanfeng Liu Jinghai Zhang Siling Wang 
The authors regret that there is an error in the article Fig.9D1 due to the mistake of copying and pasting in the process of assembling figures and negligence in the proofreading,and also a mislabled error in the supp...
关键词：CORRECTION supporting proof 
Production of Vinegar Mango Using Acetobacter tropicalis CRSBAN-BVA1 and CRSBAN-BVK2 Isolated from Burkina Faso
《Food and Nutrition Sciences》2023年第1期26-37,共12页Assiètta Ouattara Marius K. Somda Cheik A. T. Ouattara Yerobessor Dabiré Mahamadi Nikiéma Alfred S. Traoré Aboubakar S. Ouattara 
Production and quality of vinegar from mango juice was evaluated using a two steps production procedure. The first step of fermentation was done using Saccharomyces cerevisae KVL013 for 7 days. The second step, an ace...
关键词：MANGO Saccharomyces cerevisae Acetobacter tropicalis FERMENTATION VINEGAR 
Immune-awakening Saccharomyces-inspired nanocarrier for oral target delivery to lymph and tumors被引量：1
《Acta Pharmaceutica Sinica B》2022年第12期4501-4518,共18页Yuling Mao Xiudan Wang Caishun Chen Qinfu Zhao Yanfeng Liu Jinghai Zhang Siling Wang 
This work was supported by China Postdoctoral Science Foundation(No.2020T130434,China);National Natural Science Foundation of China(No.82073798,China);National Natural Science Foundation of China(No.82104107,China);National Basic Research Program of China(973 Program)(No.2015CB932100,China);Doctoral Start-up Foundation of Liaoning Province(No.2021-BS-127,China).
Utilization of the intestinal lymphatic pathway will allow extraordinary gains in lymph and tumors cascade-targeted delivery of oral drugs and awakening the innate/adaptive immunity of the body and the lesion microenv...
关键词：Oral delivery Saccharomyces-inspired Immune-awakening nanoparticles Intestinal lymphatic pathway Vaccine delivery Cascade-targeted delivery Awakening the innate/adaptive immunity CO-DELIVERY 
Exploring the potential of Lactobacillus and Saccharomyces for biofunctionalities and the release of bioactive peptides from whey protein fermentate被引量：1
《Food Bioscience》2022年第4期320-338,共19页Chopada Kevalkumar Dineshbhai Bethsheba Basaiawmoit Amar A.Sakure Ruchika Maurya Mahendra Bishnoi Kanthi Kiran Kondepudi G.B.Patil Maunil Mankad Zhenbin Liu Subrota Hati 
Whey protein concentrate-80(WPC-80)fermented with L.fermentum(KGL4)(37℃)and S.cerevisiae(WBS2A)(25℃)was tested for ACE-inhibitory and antioxidant activities over different periods(12,24,36 and 48 h).Proteolytic acti...
关键词：ACE-Inhibitory Antioxidative activity ANTI-INFLAMMATORY SDS FTIR RP-HPLC L.fermentum S.cerevisiae Whey protein fermentate 
Fermented Spirulina products with Saccharomyces and non- Saccharomyces yeasts:Special reference to their microbial,physico-chemical and sensory characterizations
《Food Bioscience》2022年第3期829-839,共11页Busra Sahin Muge Isleten Hosoglu Onur Guneser Yonca Karagul-Yuceer 
supported by The Scientific and Technological Research Council of Turkey(TUBITAK)with project number 218M389;TUBITAK for their financial support.
Innovative products produced from various sources through fermentation processes have been a resurgence of interest.This study was designed to determine the performance of fermented Spirulina (FS) products by three di...
关键词：Spirulina platensis Yeast fermentation Total and free amino acids Volatile organic compounds Sensory evaluation 
Ethyl esters enhancement of Jinchuan pear wine studied by coculturing Saccharomyces bayanus with Torulaspora delbrueckii and their community and interaction characteristics
《Food Bioscience》2022年第2期734-740,共7页Jian Liu Miao Liu Pian Ye Cheng He Yingjie Liu Suyi Zhang Jun Huang Jun Zhou Rongqing Zhou Liang Cai 
This work was supported by the Sichuan University-Luzhoulaojiao Company Fund[grant number 17H1039];Science and Technology Support Project of Sichuan Province[grant number 2016KJT0086].
To enhance the fruity flavour of pear wine by coculturing Saccharomyces yeasts with non-Saccharomyces,the coculture patterns were optimised based on the effect of different strains on the physicochemical properties an...
关键词：Pear wine Saccharomyces yeasts METABOLITES COCULTURE COMMUNITY 
Development of Novel Bread by Combining Seaweed Kappaphycus alvarezii from Sri Lanka and Saccharomyces cerevisiae Isolated from Nectarine
《Journal of Agricultural Science and Technology(B)》2019年第5期339-346,共8页Noriko Komatsuzaki Sayoko Arai Shinobu Fujihara Jun Shima Rathnayake Saman Wijesekara MDileepa STde Croos 
Seaweeds are not used as much for edible use although many kinds of seaweed are collected in Sri Lanka.The objective of this study was to develop high quality bread using seaweed,Kappaphycus alvarezii collected from S...
关键词：KAPPAPHYCUS alvarezii SACCHAROMYCES CEREVISIAE organic acids BREAD making 
Strategy for efficient cloning of biosynthetic gene clusters from fungi被引量：2
《Science China(Life Sciences)》2019年第8期1087-1095,共9页Ruixin Li ZiXin Li Ke Ma Gang Wang Wei Li Hong-Wei Liu Wen-Bing Yin Peng Zhang Xing-Zhong Liu 
Filamentous fungi are excellent sources for the production of a group of bioactive small molecules which are often called secondary metabolites(SMs). The advanced genome sequencing technology combined with bioinformat...
关键词：biosynthetic gene CLUSTERS SACCHAROMYCES CEREVISIAE HOMOLOGOUS recombination DNA assembly 
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