Exploració per tema "Yeasts"
Ara es mostren els items 1-7 de 7
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Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH
(2019-01-01)
Article
Accés obertPseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts ... -
Exploring lag phase and growth initiation of a yeast culture by means of an Individual-based Model
(2009-10)
Comunicació de congrés
Accés obert -
Hybridization and the origin of new yeast lineages
(Oxford University Press (OUP), 2020-08)
Article
Accés obertHybrids originate from the mating of two diverged organisms, resulting in novel lineages that have chimeric genomes. Hybrids may exhibit unique phenotypic traits that are not necessarily intermediate between those present ... -
Identification of yeast isolated from laboratory sourdoughs prepared with grape, apple, and yogurt
(2018-02-01)
Article
Accés obertSourdough; Apple; Grap;, Yogurt; Molecular identification; Yeast -
Reutilización de la levadura en fermentaciones de la cerveza: simulaciones por ordenador
(Mercè Raventós, Jordi Salazar, 2008-11)
Comunicació de congrés
Accés obert -
The transcriptional aftermath in two independently formed hybrids of the opportunistic pathogen candida orthopsilosis
(American Society for Microbiology, 2020)
Article
Accés obertInterspecific hybridization can drive evolutionary adaptation to novel environments. The Saccharomycotina clade of budding yeasts includes many hybrid lineages, and hybridization has been proposed as a source for new ... -
Trends in yeast diversity discovery
(Springer, 2021)
Article
Accés obertYeasts, usually defined as unicellular fungi, occur in various fungal lineages. Hence, they are not a taxonomic unit, but rather represent a fungal lifestyle shared by several unrelated lineages. Although the discovery of ...