Relevant bibliographies by topics / Starter yeast

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Starter yeast'

Author: Grafiati
Published: 2 June 2025
Last updated: 31 July 2025

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Journal articles on the topic "Starter yeast"

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Chaoui, A., M. Faid, and R. Belhcen. "Effect of natural starters used for sourdough bread in Morocco on phytate biodegradation." Eastern Mediterranean Health Journal 9, no. 1-2 (2003): 141–47. http://dx.doi.org/10.26719/2003.9.1-2.141.

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Phytase activity was studied in natural sourdough bread starters to determine physicochemical characteristics [phytic acid hydrolysis, dough rising capacity and pH] in the flour and during sourdough fermentation. Fermentation microorganisms [yeasts and lactic acid bacteria] were also characterized. Results showed a decrease of phytic acid in sourdoughs started with traditional starters, and wide variation in phytase activity. Microorganism counts were high at the end of fermentation, indicating higher fermenting activity of the starters. Yeast populations showed wide variation and lactic acid
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Bonatsou, Stamatoula, and Efstathios Z. Panagou. "Fermentation of cv. Kalamata Natural Black Olives with Potential Multifunctional Yeast Starters." Foods 11, no. 19 (2022): 3106. http://dx.doi.org/10.3390/foods11193106.

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The purpose of this study was to explore the inoculated fermentation of cv. Kalamata natural black olives using selected strains of yeast cultures with multifunctional potential. For this purpose, five yeast starters belonging to Candida boidinii (four starters) and Saccharomyces cerevisiae (one starter), previously isolated from table olive fermentation of the same variety and screened for their technological characteristics and probiotic potential, were inoculated in brines at the beginning of fermentation. Microbial populations (lactic acid bacteria, yeasts, and Enterobacteriaceae), pH, tit
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Dos Santos, Carine Martins, Adriana Barros de Cerqueira E Silva, Eric de Lima Silva Marques, et al. "Biotechnological starter potential for cocoa fermentation from cabruca systems / Potencial biotecnológico de leveduras starter na fermentação do cacau de sistema cabruca." Brazilian Journal of Development 7, no. 6 (2021): 60739–59. http://dx.doi.org/10.34117/bjdv7n6-448.

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Cocoa is a fruit of great economic importance, being the main raw material in the manufacture of chocolate. Among the stages of pre-processing, the main and most important is the spontaneous fermentation of the cocoa pulp by microorganisms, especially the yeasts, which initiate the process and contribute to the death of the germ of the seed, releasing compounds that directly influence the quality of the final product (flavor and aroma). Poorly fermented almonds confer bitter and astringent taste on chocolate, so it is advantageous to select autochthonous yeasts with better performance in the f
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Guerrini, Simona, Damiano Barbato, Lorenzo Guerrini, et al. "Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery." Fermentation 7, no. 3 (2021): 99. http://dx.doi.org/10.3390/fermentation7030099.

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The inoculation of grape juice with Saccharomyces cerevisiae strains selected from indigenous yeast populations can be a suitable tool to control alcoholic fermentation, contributing to producing wines with typical flavor and aroma and, hence, the demand for native starter cultures is increasing. However, since low amounts of indigenous yeast biomasses are usually required for local winemaking, the industrial production of these yeasts can be expensive. Therefore, in this study, after selecting an indigenous S. cerevisiae strain based on relevant oenological and technological features, a pilot
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Papusha, Natalya, Dosmukhamed Muratov, and Jan Miciński. "DEVELOPMENT OF EXPERIMENTAL STARTERS FOR YOUNG CATTLE BASED ON FOOD INDUSTRY WASTE." 3i intellect idea innovation - интеллект идея инновация 3 (2024): 90–99. http://dx.doi.org/10.52269/22266070_2024_3_90.

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This article describes the production technology and nutritional characteristics of starters for calves based on food production waste such as substandard eggs, whey and yeast grown on grain bard as a method of processing thereof to obtain an alternative to factory feed products. The zootechnical analysis of the prepared starters revealed a high protein content and significant nutritional value. The protein content in the experimental starters exceeded 20%. Specifically, "Starter A," based on egg powder from substandard eggs, had a protein content of 20.98%, while "Starter B," based on feed ye
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Pavlović, Hrvoje, Vlatka Petravić Tominac, Darko Velić, Tanja Mađarević Pavetić, Vesna Zechner-Krpan, and Natalija Velić. "Application of Wine Yeast Starter Cultures in the Production of Grape and Fruit Wines." Fermentation 11, no. 4 (2025): 228. https://doi.org/10.3390/fermentation11040228.

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Significant advances in winemaking equipment and processes, as well as a deeper understanding of the role of yeast, have significantly improved wine quality throughout history. This paper examines critical aspects related to the use of commercial wine yeast starter cultures in the fermentation of grape and fruit wines, with a focus on berry wines and blackberry wine, which is the most predominant berry wine in Croatia. While the production of grape wines remains the most significant, fruit wines are gaining importance due to their composition, which contains a variety of bioactive compounds. A
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Omoolorun, J. B., Afolabi, F. T., Olufemi, S. E., and Adeyemo, S. M. "Selection of Starter from Decaying Oranges and Pineapple for Bioethanol Production." Journal of Advances in Biology & Biotechnology 26, no. 11 (2023): 15–32. http://dx.doi.org/10.9734/jabb/2023/v26i11664.

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Screening of yeasts for bioethanol production is an important aspect of industrial microbiology and biotechnology. Optimal yeast nutrition also requires availability of nutrients allowing for growth and ethanol production and ability to withstand the increasing concentration of the medium during fermentation. This study seeks to use appropriate methods to isolate, characterize and identify yeasts isolates with essential attributes for bioethanol production. Microbiological and Physicochemical assessment of the isolated strains was carried out on yeast maintenance media for the determination of
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Manshur, Hanif Alamudin, Desiana Nuriza Putri, Okta Pringga Pakpahan, Qq Wima Akalentera, and Noor Harini. "The Application of Various Fermented Malang Apple Water As A Source Of Natural Yeast for Sourdough Bread Processing." Indonesian Food and Nutrition Progress 20, no. 2 (2023): 52. http://dx.doi.org/10.22146/ifnp.65371.

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The sourdough fermentation method is identified as a complex microbial ecosystem stimulant by the spontaneous natural water starters process. At the fermentation time, lactic acid bacteria and yeast confer the resulting characteristic bread features such as staling of bread, and palatability. With the scope of highlighting fermentation, the investigation of starter culture is relevant in order to determine starch fractions of flour. The present article employed water from apple local varieties of Malang as a mixture of natural yeast. The research was conducted in two stages. The first stage wa
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De Gioia, Marianna, Pasquale Russo, Nicola De Simone, et al. "Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential." Applied Sciences 12, no. 24 (2022): 12760. http://dx.doi.org/10.3390/app122412760.

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The topic of microbial interactions is of notable relevance in oenology, being connected with their impact on microbial biodiversity and wine quality. The interactions among different couples of microorganisms, in particular yeasts and lactic acid bacteria representative of the must/wine microbial consortium, have been tested in this study. This interaction’s screening has been implemented by means of plate assays, using culture medium, grape juice, and wine agar as substrates. Different antagonistic phenomena have been detected, belonging to the following interaction categories: yeast-yeast,
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Chiva, Rosana, Lorena Celador-Lera, José Antonio Uña, et al. "Yeast Biodiversity in Fermented Doughs and Raw Cereal Matrices and the Study of Technological Traits of Selected Strains Isolated in Spain." Microorganisms 9, no. 1 (2020): 47. http://dx.doi.org/10.3390/microorganisms9010047.

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Bakers use pure microorganisms and/or traditional sourdoughs as the leavening agent for making bread. The performance of each starter and the substances produced by the microorganisms greatly affect the dough rheology and features of breads. Modern sourdoughs inoculated with selected lactic acid bacteria and yeasts are microbiologically stable, safer than traditional sourdoughs, and easy to use. However, the commercial repertoire of baker’s yeasts is still limited. Therefore, there is a demand for new strains of yeast species, capable of conferring distinctive traits to breads made from a vari
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Dissertations / Theses on the topic "Starter yeast"

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Armaghani, F. A. S. "A study of two sour dough starter cultures." Thesis, University of Strathclyde, 1987. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.382372.

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ALBERICO, GRAZIA. "Mixed starter yeasts as a biotechnological tool to produce wine with low alcoholic content." Doctoral thesis, Università degli studi della Basilicata, 2021. http://hdl.handle.net/11563/152668.

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Recently due to climatic changes a progressive increase in the percentage of ethanol in wines was observed. In fact, the ripening phase of the grapes tends to coincide with hot periods resulting in high accumulations of sugars and production of wines characterized by excessive alcoholic content, with negative notes on the quality of the final product. At the same time, national and international markets request well-structured and full-bodied wines, characterized by high aromatic complexity and moderate alcohol content. Alternative approaches have been proposed for the reduction of alcohol con
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Fernandes, Lemos Junior Wilson José. "Evaluation of the Non-Conventional Yeast Starmerella Bacillaris as Biocontrol Agent and Selected Starter for Alcoholic Beverages Production." Doctoral thesis, Università degli studi di Padova, 2017. http://hdl.handle.net/11577/3424926.

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Yeasts are the main protagonists of the alcoholic fermentation and strongly influence the final characteristics of wine and other alcoholic beverages. In winemaking, during spontaneous fermentation, this process is carried out by indigenous yeasts present on the grape berry and there is a progressive growth pattern of different yeast species, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the ‘wine yeast’ and is widely preferred for initiating wine fermentations. From a technological point of v
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Rhein-Welker, Deanna. "Performance and nutrient digestibility in weanling pigs as influenced by yeast culture, whey, and fiber additions to starter diets." Thesis, This resource online, 1994. http://scholar.lib.vt.edu/theses/available/etd-07292009-090510/.

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Pereira, Gilberto Vinícius de Melo. "The potential use of yeast starter cultures to improve the fermentation and quality of coffee during wet processing : selection, implementation and sensorial effects." reponame:Repositório Institucional da UFPR, 2015. http://hdl.handle.net/1884/39989.

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Orientador : Prof. Dr. Carlos Ricardo Soccol<br>Tese (doutorado) - Universidade Federal do Paraná, Setor de Tecnologia, Programa de Pós-Graduação em Engenharia de Bioprocessos e Biotecnologia. Defesa: Curitiba, 14/01/2015<br>Inclui referências<br>Área de concentração: Biotecnologia agroalimentar<br>Resumo: Durante o processamento via úmida de café os frutos são despolpados e as sementes são submetidas ao processo de fermentação para a retirada do restante da mucilagem aderida ao pergaminho. A fermentação é uma etapa crítica no processamento, devido seu impacto sobre a qualidade final do produt
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Lee, Andrew H. "Impact of cocoa (Theobroma cacao L.) fermentation on composition and concentration of polyphenols: Development of fermentation model system and utilization of yeast starter cultures." Diss., Virginia Tech, 2017. http://hdl.handle.net/10919/88515.

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Consumption of cocoa and dark chocolate products has been associated with positive health outcomes including reduced onset of cardiovascular disease, inflammation, diabetes, obesity, and platelet disorders. Cocoa polyphenols, putatively responsible for these beneficial activities, are highly impacted by cocoa variety, agronomic effects and processing history. However, the difference in polyphenol concentration and composition between cocoa products originating from different hybrid clones (selected for high yield) or from different fermentation conditions is not fully understood. Detailed poly
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Kouamé, Christelle. "Modélisation de la fermentation de la pulpe du cacao." Thesis, Montpellier, SupAgro, 2019. http://www.theses.fr/2019NSAM0013.

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La fermentation du cacao qui conditionne la qualité aromatique du chocolat, commence par une étape de fermentation alcoolique suivie d’une fermentation acétique, conduites par des souches sauvages de levures et de bactéries acétiques. Réalisée localement à petite échelle, en absence de tout contrôle, elle conduit à des produits finaux de qualité variable, allant du meilleur au pire. Le travail présenté ici fait partie d’un projet qui vise à maitriser la qualité aromatique du chocolat par l’utilisation d’un starter microbien associée à un mode de conduite de la fermentation. Un objectif spécifi
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Cronje, Marise Christine. "Production of kepi grains using pure cultures as starters." Thesis, Stellenbosch : Stellenbosch University, 2003. http://hdl.handle.net/10019.1/53561.

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Thesis (MSc Food Sc )--Stellenbosch University, 2003.<br>ENGLISH ABSTRACT: Kepi is a refreshing, fermented dairy beverage that differs from other fermented milk products in that it is produced with a mixed microbial community which is confined to discrete grains. These grains can be recovered as a solid matrix at the end of the fermentation and then be reutilised as a starter to ferment the next batch of milk. The grain microbial community consists of a symbiotic association of yeasts and lactic acid bacteria, but the overall composition of the grains has not been completely elucidated.
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Meier-Dörnberg, Tim [Verfasser], Friedrich [Akademischer Betreuer] Jacob, Dirk [Gutachter] Weuster-Botz, Friedrich [Gutachter] Jacob, and Rudi F. [Gutachter] Vogel. "Comparative characterization of selected Saccharomyces yeast strains as beer fermentation starter cultures / Tim Meier-Dörnberg ; Gutachter: Dirk Weuster-Botz, Friedrich Jacob, Rudi F. Vogel ; Betreuer: Friedrich Jacob." München : Universitätsbibliothek der TU München, 2018. http://d-nb.info/1175091790/34.

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Vogelmann, Stephanie Anke [Verfasser], and Christian [Akademischer Betreuer] Hertel. "Impact of process parameters on the sourdough microbiota, selection of suitable starter strains, and description of the novel yeast Cryptococcus thermophilus sp. nov. / Stephanie Anke Vogelmann. Betreuer: Christian Hertel." Hohenheim : Kommunikations-, Informations- und Medienzentrum der Universität Hohenheim, 2013. http://d-nb.info/1044975032/34.

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Books on the topic "Starter yeast"

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Sidorenko, Oleg. Microbiological bases of natural milk starter culture. INFRA-M Academic Publishing LLC., 2021. http://dx.doi.org/10.12737/1150302.

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For the first time, the educational and methodological manual summarizes knowledge about the peculiarities of the ecology of lactobacilli of natural starter cultures of different geographical zones of Russia. Geographical races of lactobacilli and yeast of dairy national products can be a source of new, more resistant to extreme factors (including medicinal preparations) enzymes that will be in demand in biotechnology, medicine.&#x0D; Gives fundamentally important predictions that can be experimentally verified. The prospect of treating the microbiome of the digestive organs is shown — elimina
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Kumi, Flora. Baking with Natural (sourdough) Yeast Starter. Independently Published, 2018.

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KUMI, Flora. Baking with Natural Yeast Starter: Colour Edition. Independently Published, 2018.

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Make Your Own Sourdough Starter: Capture and Harness the Wild Yeast. Independently published, 2015.

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Abdelli, Mouni. Wild Yeast: The French Baker's Guide to Making Your Own Starter for Delicious Bread, Pizza, Desserts, and More! Rocky Nook, 2020.

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Eiselein, Jae. Artisan Bread Recipes : Making Artisan Bread Using Either a Sourdough Starter or a Yeast-Based Dough: Bread Recipes for Breakfast. Independently Published, 2021.

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Shepard, Mark. Simple Sourdough: Make Your Own Starter Without Store-Bought Yeast and Bake the Best Bread in the World With This Simplest of Recipes for Making Sourdough (or Sour Dough). Shepard Publications, 2005.

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Johnston, Lily. Flour Water Salt Yeast Cookbook: The Ultimate Meatloaf Recipes for Starters. Independently Published, 2020.

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Johnston, Lily. Flour Water Salt Yeast Cookbook: The Ultimate Meatloaf Recipes for Starters. Independently Published, 2020.

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Allison, Darryl. Flour Water Salt Yeast Cookbook: The Ultimate Meatloaf Recipes for Starters. Independently Published, 2022.

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Book chapters on the topic "Starter yeast"

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Krieger-Weber, Sibylle. "Application of Yeast and Bacteria as Starter Cultures." In Biology of Microorganisms on Grapes, in Must and in Wine. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-60021-5_25.

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Constantin, Oana Emilia, Bogdan Păcularu-Burada, and Gabriela-Elena Bahrim. "Yeast Strains from Sourdough as Potential Clean-Label Starters for Fermentation Processes." In Sourdough Microbiota and Starter Cultures for Industry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-48604-3_12.

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Afriliana, Asmak, Riza Umama, Giyarto, Mukhammad Fauzi, Maria Belgis, and Jayus Jayus. "Chemical Characteristics of Fermented Inferior Jember Robusta Coffee Beans Using Commercial Yeast Starter in Semi-carbonic Maceration Technique." In Proceedings of the 8th International Conference of Food, Agriculture and Natural Resources & the 2nd International Conference of Sustainable Industrial Agriculture (IC-FANRes-IC-SIA 2023). Atlantis Press International BV, 2024. http://dx.doi.org/10.2991/978-94-6463-451-8_12.

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Buzzini, Pietro, Simone Di Mauro, and Benedetta Turchetti. "Yeasts as starter cultures." In Starter Cultures in Food Production. John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781118933794.ch2.

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Yılmaz, Birsen, Hande Mortaş, Semra Navruz Varlı, and Duygu Ağagündüz. "Metabolic Engineering of Lactic Acid Bacteria and Yeasts for the Production of Compounds with Industrial Applications." In Sourdough Microbiota and Starter Cultures for Industry. Springer International Publishing, 2024. http://dx.doi.org/10.1007/978-3-031-48604-3_8.

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Kandasamy, Sujatha, Digambar Kavitake, and Prathapkumar Halady Shetty. "Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods." In Innovations in Technologies for Fermented Food and Beverage Industries. Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-74820-7_2.

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Pulcini, Laura, Elisa Gamalero, Antonella Costantini, Enrico Tommaso Vaudano, Christos Tsolakis, and Emilia Garcia-Moruno. "An Overview on Saccharomyces cerevisiae Indigenous Strains Selection Methods." In Grapes and Wine [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.99095.

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From the fundamental studies of Louis Pasteur in the XIX century to the current genomic analysis, the essential role of microorganisms in winemaking industry is well recognised. In the last decades, selected Saccharomyces cerevisiae strains with excellent fermentative behaviour have been widely commercialised in form of active dry yeasts. Currently, the production of organic and “natural” wines represents a new economically relevant trend in the wine sector. Based on this market demand, the use of industrial yeast starter could be perceived as non-organic practice and then, rejected. However,
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Taale, Essodolom, Banfitebiyi Gambogou, Adama Sawadogo, et al. "Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technological Characteristics and Probiotic Power." In The Science of Fermentation [Working Title]. IntechOpen, 2024. http://dx.doi.org/10.5772/intechopen.114893.

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Fermented cereal products, such as corn, millet, rice, and wheat, are popular in West Africa due to their affordability and health benefits. These grains undergo nutritional and biochemical changes, enriched by microorganisms like lactic acid bacteria (LAB) group, yeasts, and probiotic strains which are essential for maintaining gut microbiota and immune system balance. Dairy products, particularly cow’s milk, are providing protein, vitamins, and calcium. West African indigenous fermented foods are produced with kpété-kpété, Kudemé, and rabilé as starter cultures. Consuming cereal-based fermen
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Hamm, Duncan, and Bernardo Muñoz González. "Use of other species in winemaking, and their interaction with Saccharomyces cerevisiae." In New Advances in Saccharomyces [Working Title]. IntechOpen, 2023. http://dx.doi.org/10.5772/intechopen.1003636.

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While Saccharomyces cerevisiae is recognized as the yeast species that completes the process of alcoholic fermentation during winemaking, the use of starter cultures from other species has become popular in recent years. Non-saccharomyces yeast cultures are now widely used for their bio-protective effects and/or the contribution they make to a wine’s sensory profile. Conversely, starters of wine lactic acid bacteria are also commonly utilized around the same time as commercial Saccharomyces cerevisiae, as an alternative to encouraging adventitious strains to proliferate. This could be either f
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Gülhan, Ayca. "The Health Benefits of the Cheese." In Advances in Hospitality, Tourism, and the Services Industry. IGI Global, 2024. https://doi.org/10.4018/979-8-3693-3490-4.ch009.

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This chapter focuses on the nutritional components of cheese and their impact on human health. Cheese is a widely enjoyed fermented dairy product that offers essential nutrients and beneficial bioactive compounds and contains bioactive peptides, proteins, amino acids, lipids, fatty acids, vitamins, and minerals, which provide various health benefits such as antioxidant, antihypertensive, antiproliferative, anti-inflammatory, antidiabetic, anticancer, immune-modulating, and antimicrobial effects. Cheese is rich in calcium, phosphorus, zinc, and magnesium, which help prevent tooth decay and oste
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Conference papers on the topic "Starter yeast"

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Rahmanto, Dedy Eko, Deny Arizal, and Nurhayati Nurhayati. "Utilization of Banana Peel for Bioethanol Production Using Baker’s Yeast Starter." In 6th International Conference of Food, Agriculture, and Natural Resource (IC-FANRES 2021). Atlantis Press, 2022. http://dx.doi.org/10.2991/absr.k.220101.012.

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Latrille, E., P. Teissier, B. Perret, J. M. Barillere, and G. Corrieu. "Neural network modelling and predictive control of yeast starter production in champagne." In 1997 European Control Conference (ECC). IEEE, 1997. http://dx.doi.org/10.23919/ecc.1997.7082531.

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Sargsyan, Anyuta, F. Tkhruni, L. Agabekyan, M. Sargsyan, and Arev Israyelyan. "The role of probiotic lab in feedstuff." In 5th International Scientific Conference on Microbial Biotechnology. Institute of Microbiology and Biotechnology, Republic of Moldova, 2022. http://dx.doi.org/10.52757/imb22.31.

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Frequent uncontrolled use of feed antibiotics in intensive production of feedstuff has led to the formation of resistant strains of pathogenic bacteria. The use of feed antibiotics has resulted in increased productivity of farm animals due to the suppression of the pathogenic microflora of the digestive system. The situation is exacerbated by animal stresses due to poor feed quality and poor conditions. Often there are cases of dysbacteriosis, especially in young animals, reduced cows’ reproduction, excess live weight of young animals, increased infectious and alimentary (caused by defective u
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Nurhayati, Nurhayati, Bambang Sugiharto, Ika Fitriyah, and Jayus Jayus. "Isolation and Identification of Osmophilic Yeasts Isolated from Molasses Sugarcane as Bioethanol Starter." In Proceedings of the International Conference on Food, Agriculture and Natural Resources (FANRes 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/fanres-18.2018.46.

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Cvetković, Dragoljub, Aleksandra Ranitović, Tara Budimac, and Olja Šovljanski. "EXAMINATION OF THE SURVIVAL OF Lactobacillus plantarum AND Lactobacillus rhamnosus DURING KOMBUCHA FERMENTATION." In 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.52dc.

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Kombucha is a traditional fermented beverage, which is usually prepared by fermenting sweetened black tea using a symbiotic consortium of acetic acid bacteria and yeasts. Kombucha exhibits several functional properties, it still can’t be labelled as a probiotic product. In this study, Lactobacillus plantarum and Lactobacillus rhamnosus were added separately at the start of the fermentation to examine their survival during fermentation conditions. Microbiological and chemical parameters were tested during 5 days of Kombucha fermentation. Sample inoculated with L. plantarum demonstrated better s
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Alves, Katyane Larissa, Frank Lane Braga Rodrigues, Sebastião Alves Pinto, and Ruffo de Freitas-Junior. "SPOROTRICHOSIS IN AXILLARY LYMPHADENOPATHY SIMULATING RECURRENCE OF BREAST NEOPLASM: A CASE REPORT." In Brazilian Breast Cancer Symposium 2022. Mastology, 2022. http://dx.doi.org/10.29289/259453942022v32s2085.

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Introduction: Sporotrichosis is a mycosis caused by dimorphic fungi of the Sporothrix complex. It is an anthropozoonotic disease that can be transmitted to humans by contact with plants or animals, especially infected cats. Clinical presentation may vary depending on the host’s immunological condition. The diagnosis of sporotrichosis requires material obtained from lesion biopsies, which can be submitted for culture and microscopy. Case report: A 57-year-old female patient, being followed up for carcinoma in situ of the left breast, presented with ipsilateral axillary lymphadenopathy on routin
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Pindešová, Diana, Kristína Predanócyová, Drahoslav Lančarič, and Jaroslava Košařová. "CONSUMER BEHAVIOR ON THE BEER MARKET IN THE SLOVAK REPUBLIC." In NORDSCI Conference Proceedings. Saima Consult Ltd, 2021. http://dx.doi.org/10.32008/nordsci2021/b2/v4/02.

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Consumers have started looking for non-traditional types of beer with a specific taste and aroma usually offered by craft breweries. These breweries are characterized by brewing various beer specialties from special types of hops and yeasts. They differ from industrial breweries by brewing technology, production volume and the duration of the beer production process. This paper evaluates the development of beer consumption and describes consumer preferences with an emphasis on craft beer in the Slovak Republic. We analyzed the development of beer consumption per capita in Slovakia in the perio
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Vieira, Jussane Oliveira, Hugo Leite de Farias Brito, and Jeronimo Gonçalves de Araújo. "GRANULOMATOUS MASTITIS CAUSED BY HISTOPLASMA CAPSULATUM." In XXIV Congresso Brasileiro de Mastologia. Mastology, 2022. http://dx.doi.org/10.29289/259453942022v32s1039.

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Histoplasma is a thermally dimorphic fungus with endemic and opportunistic behavior, which causes a systemic disease known as histoplasmosis. The habitat for this fungus is soil laden with bird and bat droppings, in caves and henhouses, and it persists in the environment long after the contamination. This fungus is widely disseminated in the American continent. In South American countries, the disease is mainly present in Venezuela, Colombia, Peru, Brazil, Argentina, and Uruguay. Man is contaminated by inhaling conidia present in nature, and most infections are mild and subclinical. After bein
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Reports on the topic "Starter yeast"

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Granot, David, Richard Amasino, and Avner Silber. Mutual effects of hexose phosphorylation enzymes and phosphorous on plant development. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7587223.bard.

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Research objectives 1) Analyze the combined effects of hexose phosphorylation and P level in tomato and Arabidopsis plants 2) Analyze the combined effects of hexose phosphorylation and P level in pho1 and pho2 Arabidopsis mutants 3) Clone and analyze the PHO2 gene 4) Select Arabidopsis mutants resistant to high and low P 5) Analyze the Arabidopsis mutants and clone the corresponding genes 6) Survey wild tomato species for growth characteristics at various P levels Background to the topic Hexose phosphorylating enzymes, the first enzymes of sugar metabolism, regulate key processes in plants suc
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