English: Acetylsalicylic acid (ASA)-sensitive 3-hydroxy (3-OH) oxylipins were uncovered in 1991 in the yeast Dipodascopsis uninucleata. Since then, various similar oxylipins were found to be widely distributed in fungi. ...

Arxula adeninivorans strain LS3, a dimorphic yeast with potential for biotechnological applications, has in recent years has been studied for the production of heterologous proteins. The growth kinetics of this species and ...

English: Literature shows that Cryptococcus neoformans is an important human pathogen responsible for many deaths worldwide. To compound this, treatment of cryptococcal infections has over the years been difficult. This ...

English: 3-OH oxylipins are saturated and unsaturated oxidized fatty acids which are produced in mitochondria via incomplete b-oxidation or fatty acid synthesis type II. These compounds possibly play an important role in ...

English: Although beer production is one of the oldest biotechnologies in the world, a major constraint in brewing remains controlling flocculation. Evidence points towards a possible role of lipids, associated with the ...

English: In this study, the construction of a forecasting model, using intracellular fatty acid composition as indicator, was attempted to assist in the search for yeasts capable of producing 3-hydroxy oxylipins. In order ...

Surface mould-ripened cheeses represent a small proportion of world cheese production. However, these cheeses are becoming increasingly popular with the consumer, as there is an increasing demand for it (Gripon, 1987). ...

A great deal of research in cheese technology is devoted towards the manipulation of glycolysis, lipolysis and proteolysis in order to accelerate ripening times or to improve flavour. There is increasing evidence that ...

English:Dicarboxylic acids are value added products, which can be prepared by diterminal oxidation of n-alkanes by bacteria or yeasts with a block in β-oxidation. Yarrowia lipolytica is one of the alkane-utilizing yeasts ...

Yeasts have a competitive advantage in yoghurt due to its ability to grow at low pH values and temperatures and therefore are major role players in causing spoilage. The yeasts occurring as natural microflora in commercial ...