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: As the initiative for establishing a yeast culture collection began in the early 1980’s in the department of Microbial, Biochemical and Food Biotechnology, research pertaining to the identification of isolates ...

Cytochrome P450 monooxygenases (P450) are a diverse, ubiquitous family of important enzymes which catalyze a variety of activities. Their outstanding abilities to hydroxylate non-activated hydrocarbons make them attractive ...

The eukaryotic genome is functionally organized into a highly ordered nucleoprotein structure, chromatin. Apart from the four nucleosomal core histones, the linker histone is pivotal to fluidity and compaction of chromatin. ...

English: It has previously been implicated in literature that intracellular gas bubbles cannot form in yeast cells even under high gas supersaturation conditions. Furthermore, not even protein-coated gas vesicles found ...

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: In order to study the decrease of yogurt fermentation time, the effects of a wide range of supplements on yogurt fermentation time were evaluated. YE was identified as the only supplement which showed potential. ...

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: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 ...

A) In Chapter 1 the need for a yeast identification system in the wine industry is highlighted. The definition, as well as taxonomic development of the ascomycetous yeasts are discussed as well as the problems ...