Abstract Bioethanol production has been a challenge for the researchers with respect to enhancing bioethanol yield. In this study, we are reporting an efficient novel method produce bioethanol. The process comprises co-culture technique from wheat straw, by co-culturing Bacillus licheniformis and Saccharomyces cerevisiae. Simultaneous saccharification fermentation allows straw hydrolysis cellul...

The conversion of coniferyl aldehyde to cinnamic acids by Saccharomyces cerevisiae under aerobic growth conditions was previously observed. Bacteria such as Pseudomonas have been shown to harbor specialized enzymes for converting coniferyl aldehyde but no comparable enzymes have been identified in S. cerevisiae. CALDH from Pseudomonas was expressed in S. cerevisiae. An acetaldehyde dehydrogenas...

BACKGROUND Many microorganisms in midgut of mosquito challenge with their host and also other pathogens present in midgut. The aim of this study was presence of non-pathogens microorganisms like fungal flora which may be crucial on interaction between vectors and pathogens. METHODS Different populations of Anopheles stephensi were reared in insectary and objected to determine fungal flora in ...

Each wine growing region hosts unique communities of indigenous yeast species, which may enter fermentation and contribute to the final flavour profile wines. One these Saccharomyces uvarum, is typically described as a cryotolerant that produces relatively high levels glycerol rose-scented volatile compounds compared with cerevisiae, main in winemaking. Comparisons fermentative chemical propert...

Bu çalışmada, Verticillium dahliae’nın gelişimi üzerine bazı fungal (Trichoderma harzianum, Trichoderma virens, asperellum, viride) ve maya (Saccharomyces cerevisiae) biyolojik kontrol etmenleri ile vermikompost salisilik asit organik maddelerin etkisi araştırılmıştır. Çalışma in vitro vivo koşullarda yürüyülmüş vitro’da antagonizmin derecesi yüzde olarak engelleme oranı belirlenmiştir. In inhi...

Furfural produced during lignocellulose pretreatment to reduce the recalcitrance inhibits growth of Saccharomyces cerevisiae and reduces ethanol yield. To adverse effect furfural on S. cerevisiae, exogenous ergosterol was supplemented impact under stress studied. The lag phage shortened by 50%, maximum yield increased 158% with 50 mg/L supplementation 4 g/L stress. Flow cytometry analysis resul...

The yeast strain Hanseniaspora vineae TW15 derived from local wine grapes lacks sucrose fermentation ability, confers palatable aroma and taste in breads made dough with monosaccharides added instead of sucrose. In this study, was applied along the baking Saccharomyces cerevisiae to conventional containing liquid ability elevated increasing ratio S. cerevisiae, which synthesizes external invert...

Saccharomyces cerevisiae is the main microorganism responsible for the fermentation of wine. Nevertheless, in the last years wineries are facing new challenges due to current market demands and climate change effects on the wine quality. New yeast starters formed by non-conventional Saccharomyces species (such as S. uvarum or S. kudriavzevii) or their hybrids (S. cerevisiae x S. uvarum and S. c...

Cider flavor has a very important impact on the quality. Solid-phase microextraction-gas chromatography–mass spectrometry (SPME-GC-MS) combined with gas chromatography–ion mobility (GC-IMS) tested different kinds of non-Saccharomyces yeasts and Saccharomyces cerevisiae (S. cerevisiae) co-inoculated for fermentation cider to determine differences in aroma material, determination odor activity va...

Protein stability is an important quality attribute in wines and protein haze will lead to consumer rejection. Traditionally, achieved by bentonite addition; however, environmental concerns disposal problems mean that alternatives are required achieve the same goal. In this study, use of Sacharomyces paradoxus, chitosan, polystyrene, carboxymethyl cellulose, were evaluated. Trials finished agit...