Relevant bibliographies by topics / Yeast strains

Contents

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

Academic literature on the topic 'Yeast strains'

Author: Grafiati
Published: 4 June 2021
Last updated: 21 February 2023

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Journal articles on the topic "Yeast strains"

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Diguță, Camelia Filofteia, Constanța Mihai, Radu Cristian Toma, Carmen Cîmpeanu, and Florentina Matei. "In Vitro Assessment of Yeasts Strains with Probiotic Attributes for Aquaculture Use." Foods 12, no. 1 (December 26, 2022): 124. http://dx.doi.org/10.3390/foods12010124.

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This study aimed to investigate in vitro the probiotic potential of three yeasts strains (BB06, OBT05, and MT07) isolated from agro-food natural sources. Screening was performed, including several functional, technological, and safety aspects of the yeast strains, in comparison to a reference Saccharomyces boulardii, to identify the ones with suitable probiotic attributes in aquaculture. The yeast strains were identified by 5.8S rDNA-ITS region sequencing as Metschnikowia pulcherrima OBT05, Saccharomyces cerevisiae BB06, and Torulaspora delbrueckii MT07. All yeast strains were tolerant to diff
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Hazra, Fahrizal. "Exploration of Pectin – Utilizing Yeast From Soil of Bogor and Wleri Fruit Orchards." Jurnal Hortikultura Indonesia 2, no. 1 (February 23, 2012): 43. http://dx.doi.org/10.29244/jhi.2.1.43-50.

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<p>There is a high demand on pectin–utilizing yeasts for industrial, agricultural and environmental purposes. Further exploration of yeast from various sources are important to enrich yeast culture collections. Nine yeast strains were isolated from various soil sources sampled based on biological sampling in Bogor and Central Java. Enriched media containing pectin as carbon sources was employed for isolation of the yeast. The isolated yeast were identified according to the methods described in monographs by Kreger – Van Rij (1984), Barnett et.al (2000), Guilliermond and Tanner (2006) . T
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Alkay, Z., E. Dertli, and M. Z. Durak. "Investigation of probiotic potential of yeasts isolated from sourdoughs from different regions of Turkey." Acta Alimentaria 50, no. 4 (November 15, 2021): 610–19. http://dx.doi.org/10.1556/066.2021.00150.

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Abstract In this study, 14 yeast cultures from 62 isolates from traditional sourdoughs collected from 6 different regions of Turkey were selected by FT-IR identification and characterised to reveal their probiotic properties. Four yeast strains were genotypically identified and compared with FT-IR identification. In all analyses, it was observed that mostly Saccaromyces cerevisiae strain exhibited high hydrophobicity, auto-aggregation feature, and all yeast isolates in this study showed tolerance to 0.3%, even salt concentration. In addition, all yeast strains were susceptible to anti-yeasts a
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Păucean, Man, Chiş, Mureşan, Pop, Socaci, Mureşan, and Muste. "Use of Pseudocereals Preferment Made with Aromatic Yeast Strains for Enhancing Wheat Bread Quality." Foods 8, no. 10 (September 26, 2019): 443. http://dx.doi.org/10.3390/foods8100443.

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Usually, aromatic yeasts are designed to ferment wheat substrates for baking purposes but identification of new substrates for these strains and consequently new formulations for dough could lead to diversified bakery products with improved nutritional qualities and specific sensorial properties. The purpose of our study was to optimize the fermentation of quinoa and amaranth flours with non-conventional yeast strains in order to obtain a preferment with high potential in enhancing nutritional, textural and sensorial features of white wheat bread. Two biotypes of Saccharomyces cerevisiae yeast
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Chen, Pei-Hua, and Jui-Yu Chou. "Screening and Identification of Yeasts Antagonistic to Pathogenic Fungi Show a Narrow Optimal pH Range for Antagonistic Activity." Polish Journal of Microbiology 66, no. 1 (March 30, 2017): 101–6. http://dx.doi.org/10.5604/17331331.1234997.

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Microbes have evolved ways of interference competition to gain advantage over their ecological competitors. The use of secreted antagonistic compounds by yeast cells is one of the prominent examples. Although this killer behavior has been thoroughly studied in laboratory yeast strains, our knowledge of the antagonistic specificity of killer effects in nature remains limited. In this study, yeast strains were collected from various niches and screened for antagonistic activity against one toxin-sensitive strain of Saccharomyces cerevisiae and three pathogenic fungi. We demonstrate that some str
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Gargouri, Boutheina, Najla Mhiri, Fatma Karray, Fathi Aloui, and Sami Sayadi. "Isolation and Characterization of Hydrocarbon-Degrading Yeast Strains from Petroleum Contaminated Industrial Wastewater." BioMed Research International 2015 (2015): 1–11. http://dx.doi.org/10.1155/2015/929424.

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Two yeast strains are enriched and isolated from industrial refinery wastewater. These strains were observed for their ability to utilize several classes of petroleum hydrocarbons substrates, such asn-alkanes and aromatic hydrocarbons as a sole carbon source. Phylogenetic analysis based on the D1/D2 variable domain and the ITS-region sequences indicated that strains HC1 and HC4 were members of the generaCandidaandTrichosporon, respectively. The mechanism of hydrocarbon uptaking by yeast,Candida,andTrichosporonhas been studied by means of the kinetic analysis of hydrocarbons-degrading yeasts gr
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Castrillo, David, Noemi Neira, and Pilar Blanco. "Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain)." Fermentation 6, no. 3 (September 15, 2020): 89. http://dx.doi.org/10.3390/fermentation6030089.

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Yeast play an essential role in wine quality. The dynamics of yeast strains during fermentation determine the final chemical and sensory characteristics of wines. This study aims to evaluate the Saccharomyces cerevisiae strains diversity in organic wineries from Galicia (NW Spain). Samples from spontaneous fermentations were taken in five wineries over three consecutive years (2013 to 2015). The samples were transported to the laboratory and processed following standard methodology for yeast isolation. S. cerevisiae strains were differentiated by mDNA-RFLPs. A total of 66 different strains wer
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Yoshinaga, Masafumi, Stephanie How, Damien Blanco, Ian Murdoch, Matteo Grudny, Samantha Powers, Nelson Molina, Barry Rosen, and Aaron Welch. "Directed Evolution of Saccharomyces cerevisiae for Increased Selenium Accumulation." Microorganisms 6, no. 3 (August 6, 2018): 81. http://dx.doi.org/10.3390/microorganisms6030081.

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Selenium-enriched yeast (selenium yeast) are one of the most popular sources of selenium supplementation used in the agriculture and human nutritional supplements industries. To enhance the production efficiency of selenium yeast, we sought to develop a method to identify, and ultimately select for, strains of yeast with enhanced selenium accumulation capabilities. Selenite resistance of four genetically diverse strains of Saccharomyces cerevisiae was assayed in various conditions, including varying carbon sources, nitrogen sources, and phosphate amounts, and they were correlated with selenium
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Doan, Thi Kieu Tien, Thi Tuyet Nhung Do, Tri An Le, Hoang Hiep Tran, Thi Ngoc Mi Huynh, Ngoc Thanh Nguyen, and Xuan Phong Huynh. "Isolation and selection of yeasts from soursop Annona muricata for wine fermentation." Ministry of Science and Technology, Vietnam 63, no. 11 (November 25, 2021): 53–57. http://dx.doi.org/10.31276/vjst.63(11).53-57.

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Wine is a healthy drink and is becoming more diverse thanks to the substances with high biological activity and fully preserved the antioxidant capacity in the fruit after fermentation by yeast. This study aims to isolate yeasts that are capable of soursop fermentation. There were eight yeast strains isolated, in which five strains of yeasts NM1.1, NM1.2, NM2.1, NM3.1, NM3.2 are capable of fermenting soursop wine. Wine product after fermentation using strain NM1.1 with initial conditions of 22ºBrix, pH 4.5, supplemented yeast 1% (w/v) at room temperature (28-30ºC), in twelve-day, produced the
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Cheraiti, Naoufel, St�phane Guezenec, and Jean-Michel Salmon. "Redox Interactions between Saccharomyces cerevisiae and Saccharomyces uvarum in Mixed Culture under Enological Conditions." Applied and Environmental Microbiology 71, no. 1 (January 2005): 255–60. http://dx.doi.org/10.1128/aem.71.1.255-260.2005.

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ABSTRACT Wine yeast starters that contain a mixture of different industrial yeasts with various properties may soon be introduced to the market. The mechanisms underlying the interactions between the different strains in the starter during alcoholic fermentation have never been investigated. We identified and investigated some of these interactions in a mixed culture containing two yeast strains grown under enological conditions. The inoculum contained the same amount (each) of a strain of Saccharomyces cerevisiae and a natural hybrid strain of S. cerevisiae and Saccharomyces uvarum. We identi
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Dissertations / Theses on the topic "Yeast strains"

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Reynolds, Nicola C. "Genetic manipulation of yeast strains." Thesis, University of Greenwich, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.276133.

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Govender, Patrick. "Industrial yeast strains engineered for controlled flocculation." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1450.

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Thesis (PhD (Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2009.<br>In many industrial fermentation processes, Saccharomyces cerevisiae yeast should ideally meet two partially conflicting demands. During fermentation a high suspended yeast count is of paramount importance to maintain a rapid fermentation rate, whilst efficient flocculation should ideally be initiated only on completion of the primary alcoholic fermentation, so as to enhance product clarification and recovery. Most commercial wine yeast strains are non-flocculent, probably because this trait was co
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Nayyar, Ashima. "Yeast flocculation : understanding cell surface structure-function relationships in industrial yeast strains." Thesis, Abertay University, 2015. https://rke.abertay.ac.uk/en/studentTheses/cec13693-e667-4426-ba6c-6873e5c2b642.

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Adhesion properties of microorganisms are crucial for many essential biological processes such as sexual reproduction, tissue or substrate invasion, biofilm formation and cell-cell aggregation. One of such controlled forms of cellular adhesion in yeast that occurs preferentially in the liquid environments is a process of asexual aggregation of cells which is also referred to as flocculation. The timing during growth and the causes of onset of yeast flocculation are of commercial interest to the brewing industry, as flocculation can determine the degree of attenuation of the wort. Early or prem
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Rossouw, Debra. "Comparative 'omic' profiling of industrial wine yeast strains." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/1454.

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Thesis (PhD(Agric) Viticulture and Oenology. Wine Biotechnology))--University of Stellenbosch, 2009.<br>The main goal of this project was to elucidate the underlying genetic factors responsible for the different fermentation phenotypes and physiological adaptations of industrial wine yeast strains. To address this problem an ‘omic’ approach was pursued: Five industrial wine yeast strains, namely VIN13, EC1118, BM45, 285 and DV10, were subjected to transcriptional, proteomic and exometabolomic profiling during alcoholic fermentation in simulated wine-making conditions. The aim was to evalu
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Louw, Campbell (Campbell Trout). "The development of polysaccharide degrading wine yeast strains." Thesis, Stellenbosch : University of Stellenbosch, 2004. http://hdl.handle.net/10019.1/16382.

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Thesis (MSc)--University of Stellenbosch, 2004.<br>ENGLISH ABSTRACT: The polysaccharides that are present in wine originate from the grapes, the fungi that grow on the grapes and from other microorganisms that come into contact with the must during winemaking. The grape-derived polysaccharides of most concern in winemaking are pectin, glucan and xylan that can be enzymatically degraded by pectinases, glucanases and xylanases, respectively. These are the main structural polysaccharides of the cell wall of the grape cell. Degradation of the cell walls will result in the separation and rupt
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Hemmati, Naghmeh. "Engineering yeast strains to enhance bioethanol production efficiency /." Available to subscribers only, 2008. http://proquest.umi.com/pqdweb?did=1674956301&sid=4&Fmt=2&clientId=1509&RQT=309&VName=PQD.

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Mocke, Bernard A. "The breeding of yeast strains for novel oenological outcomes." Thesis, Link to the online version, 2005. http://hdl.handle.net/10019/1117.

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Zelena, L., S. Nevmyvaka, and I. Hretskyi. "Effect of co-culturing yeast strains on cell density." Thesis, Київський національний університет технологій та дизайну, 2020. https://er.knutd.edu.ua/handle/123456789/15572.

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Trollope, Kim. "Investigation of resveratrol production by genetically engineered Saccharomyces cervisiae strains /." Link to the online version, 2006. http://hdl.handle.net/10019/1247.

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Boeira, Lucia Schuch. "Effects of fusariotoxins on the performance of brewing yeast strains." Thesis, Heriot-Watt University, 2000. http://hdl.handle.net/10399/560.

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Books on the topic "Yeast strains"

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Faklaris, D. Effect of drying on growth and stability of brewing yeast strains. Manchester: UMIST, 1998.

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Gough, Suzanne. Production of Ethanol from mollasses using the Thermotolerant Yeast Strain Kluyveromyces marxiamus IMB3. [S.l: The Author], 1998.

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Brady, Damien. Ethanol production by the thermolerant yeast strain kluyveromyces marscianus IMB3 during growth on lactose- containing media. [S.l: The Author], 1996.

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Bakalinsky, Alan Togore. Conversion of wine yeast strains of Saccharomyces cerevisiae to heterothallism and determination of their chromosomal constitution. 1989.

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1949-, Panchal Chandra J., ed. Yeast strain selection. New York: M. Dekker, 1990.

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Panchal, Chandra J. Yeast Strain Selection. Taylor & Francis Group, 2020.

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Panchal, Chandra J. Yeast Strain Selection. Taylor & Francis Group, 2020.

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Panchal, Chandra J. Yeast Strain Selection. Taylor & Francis Group, 2020.

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Panchal, Chandra J. Yeast Strain Selection. Taylor & Francis Group, 2020.

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Panchal. Yeast Strain Selection. Taylor & Francis Group, 2019.

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Book chapters on the topic "Yeast strains"

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Chochinov, Claire A., and Alex N. Nguyen Ba. "Bulk-Fitness Measurements Using Barcode Sequencing Analysis in Yeast." In Methods in Molecular Biology, 399–415. New York, NY: Springer US, 2022. http://dx.doi.org/10.1007/978-1-0716-2257-5_22.

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AbstractThe use of DNA barcodes for determining changes in genotype frequencies has been instrumental to increase the scale at which we can phenotype strain libraries by using next-generation sequencing technologies. Here, we describe the determination of strain fitness for thousands of yeast strains simultaneously in a single assay using recent innovations that increase the precision of these measurements, such as the inclusion of unique-molecular identifiers (UMIs) and purification by solid-phase reverse immobilization (SPRI) beads.
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White, P. A., A. I. Kennedy, and K. A. Smart. "The Osmotic Stress Response of Ale and Lager Brewing Yeast Strains." In Brewing Yeast Fermentation Performance, 46–60. Oxford, UK: Blackwell Science, 2008. http://dx.doi.org/10.1002/9780470696040.ch5.

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Olineka, Tammi L., Apostolos Spiropoulos, Paula A. Mara, and Linda F. Bisson. "Optimization of Proteome Analysis for Wine Yeast Strains." In Microbial Processes and Products, 345–68. Totowa, NJ: Humana Press, 2005. http://dx.doi.org/10.1385/1-59259-847-1:345.

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Smith, David, and Vera Bussas. "Preserving the reference strains." In Trends in the systematics of bacteria and fungi, 55–68. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244984.0055.

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Abstract It is critical that storage of the living reference strains, on which the names and properties are based and the DNA sequenced to assign a name (the reference genetic resources), are preserved optimally to retain stability. The fact that less than 1% of microbial diversity can be grown sets enormous challenges for repositories (microbial domain biological resource centres or mBRCs). It is most often the case that it is an axenic culture of the reference genetic resource that is preserved but, for those organisms that cannot be grown or where molecular techniques are used to identify the organism, DNA should be stored. This task increases further when the microbiome is being studied, and environmental samples from whole communities are examined; mBRCs need to address how these can be preserved too. This chapter focuses on property retention, selecting the appropriate techniques for longterm survival and stability of characters. It covers the operations of mBRCs and the most appropriate technologies and mechanisms for stability testing and quality assurance. It addresses the preservation of microbial strains of the wide range of archaeal, bacterial (including cyanobacterial), yeast and fungal type and reference strains.
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Dannenmaier, Stefan, Silke Oeljeklaus, and Bettina Warscheid. "2nSILAC for Quantitative of Prototrophic Baker’s Yeast." In Methods in Molecular Biology, 253–70. New York, NY: Springer US, 2021. http://dx.doi.org/10.1007/978-1-0716-1024-4_18.

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AbstractStable isotope labeling by amino acids in cell culture (SILAC) combined with high-resolution mass spectrometry is a quantitative strategy for the comparative analysis of (sub)proteomes. It is based on the metabolicincorporation of stable isotope-coded amino acids during growth of cells or organisms. Here, complete labeling of proteins with the amino acid(s) selected for incorporation needs to be guaranteed to enable accurate quantification on a proteomic scale. Wild-type strains of baker’s yeast (Saccharomyces cerevisiae), which is a widely accepted and well-studied eukaryotic model organism, are generally able to synthesize all amino acids on their own (i.e., prototrophic). To render them amenable to SILAC, auxotrophies are introduced by genetic manipulations. We addressed this limitation by developing a generic strategy for complete “native” labeling of prototrophic S. cerevisiae with isotope-coded arginine and lysine, referred to as “2nSILAC”. It allows for directly using and screening several genome-wide yeast mutant collections that are easily accessible to the scientific community for functional proteomic studies but are based on prototrophic variants of S. cerevisiae.
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Yin, Junwei, Yajun Li, Shujian Li, Xiaofang Wang, Xiao Gong, Yangyang Liu, Lijing Lin, and Jihua Li. "Characteristics of red pitaya wine fermented by different yeast strains." In Advances in Materials Science, Energy Technology and Environmental Engineering, 371–74. P.O. Box 11320, 2301 EH Leiden, The Netherlands, e-mail: Pub.NL@taylorandfrancis.com , www.crcpress.com – www.taylorandfrancis.com: CRC Press/Balkema, 2016. http://dx.doi.org/10.1201/9781315227047-73.

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Shalley Sharma, Sonia Sharma, Surender Singh, Lata, and Anju Arora. "Improving Yeast Strains for Pentose Hexose Co-fermentation: Successes and Hurdles." In Springer Proceedings in Energy, 23–41. New Delhi: Springer India, 2016. http://dx.doi.org/10.1007/978-81-322-2773-1_3.

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Garadi Suresh, Harsha, and Mojca Mattiazzi Usaj. "Systematic High-Content Screening of Fluorescently Tagged Yeast Double Mutant Strains." In Methods in Molecular Biology, 57–78. New York, NY: Springer US, 2021. http://dx.doi.org/10.1007/978-1-0716-1740-3_3.

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Mattiazzi Usaj, Mojca, Dara S. Lo, Ben T. Grys, and Brenda J. Andrews. "High-Throughput Imaging of Arrays of Fluorescently Tagged Yeast Mutant Strains." In Confocal Microscopy, 221–42. New York, NY: Springer US, 2021. http://dx.doi.org/10.1007/978-1-0716-1402-0_12.

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Takagi, Hiroshi. "Construction of Baker’s Yeast Strains with Enhanced Tolerance to Baking-Associated Stresses." In Biotechnology of Yeasts and Filamentous Fungi, 63–85. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-58829-2_3.

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Conference papers on the topic "Yeast strains"

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de Gee, Maarten, Hilda van Mourik, Arjan de Visser, and Jaap Molenaar. "Modeling competition between yeast strains." In SYMPOSIUM ON BIOMATHEMATICS (SYMOMATH 2015). AIP Publishing LLC, 2016. http://dx.doi.org/10.1063/1.4945057.

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Slanina, Valerina, and Ludmila Batir. "CONSERVATION OF YEAST STRAINS OF BIOTECHNOLOGICAL INTEREST." In XIth International Congress of Geneticists and Breeders from the Republic of Moldova. Scientific Association of Geneticists and Breeders of the Republic of Moldova, Institute of Genetics, Physiology and Plant Protection, Moldova State University, 2021. http://dx.doi.org/10.53040/cga11.2021.134.

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Alasmar, Reem Moath, and Samir Jaoua. "Investigation and Biological Control of Toxigenic Fungi and Mycotoxins in Dairy Cattle Feeds." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0065.

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Mycotoxins, the secondary fungal metabolites are important contaminants of food and feed. Among the other contaminants, aflatoxin B1 (AFB1) and OTA are frequently detected in the animal feed product. In the present study, the mixed dairy cow feed products were collected from the supermarkets in Qatar and analyzed for the presence of AFB1 and OTA. Yeast strains were isolated and tested for their biological control activities against aflatoxigenic and ochratoxin fungi. We demonstrated that local 15 yeasts isolates have important antifungal potential activities through the synthesis of volatile o
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Bardhan, Pritam, and Manabendra Mandal. "Rhodotorula mucilaginosa R2: A potent oleaginous yeast isolated from traditional fermented food, as a promising platform for the production of lipid-based biofuels, bioactive compounds and other value added products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/qbyp3823.

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Oleaginous yeasts may provide an alternative platform for the sustainable production of microbial lipids-derived biodiesel and other health promoting bioactive metabolites such as natural pigments. In this regard, traditional fermented foods are unique and untapped habitats for the isolation and characterization of oleaginous yeasts with beneficial properties. In this study, we analysed the yeast diversity from selected traditional fermented foods of Manipur and Mizoram, India and studied their oleaginous attributes for biodiesel production. 14 potential oleaginous yeasts were isolated using c
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Satwika, D., V. R. A. Permatasari, and G. E. N. Cahyani. "A Potential Yeast Strains for Biological Control of Mosquitoes." In 10th International Seminar and 12th Congress of Indonesian Society for Microbiology (ISISM 2019). Paris, France: Atlantis Press, 2021. http://dx.doi.org/10.2991/absr.k.210810.023.

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Shydlovska, Olga, and Yevhen Kharchenko. "Review of Green Methods of Synthesis of Silver Nanoparticles." In The 9th International Conference on Advanced Materials and Systems. INCDTP - Leather and Footwear Research Institute (ICPI), Bucharest, Romania, 2022. http://dx.doi.org/10.24264/icams-2022.i.8.

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Green synthesis of metal nanoparticles is a very promising area of research. Silver nanoparticles are the most interesting type of nanoparticle in nanotechnology because they have varied properties, such as antibacterial, antioxidant, and antibiofilm forming properties. This review aims to establish which of the most common approaches for the biological synthesis of nanoparticles is the best. In this work, the methods of synthesis of silver nanoparticles using plant extracts, bacteria, and yeast are considered. Each of these methods has its advantages and disadvantages. The most common method
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Yang, Yang, Rahul Mitchell Jairaj, Gaoyan Wang, Tzuen-Rong Tzeng, Xiangchun Xuan, Kama Huang, and Pingshan Wang. "Broadband Dielectric Properties Characterization of Biological Cells." In ASME 2009 Second International Conference on Micro/Nanoscale Heat and Mass Transfer. ASMEDC, 2009. http://dx.doi.org/10.1115/mnhmt2009-18508.

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A broadband characterization method for complex permittivity measurements of biological cells is presented. An algorithm for extracting permittivity of biological cells from the measured cell suspension scattering parameters is described. A coplanar wave guide (CPW) based device is fabricated and tested. DI water measurement results show good agreement with theoretical values. Yeast cell suspensions are characterized. Complex permittivity of yeast strains is extracted over the frequency range from 30 kHz to 30 GHz.
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Serba, E. M., M. B. Overchenko, N. I. Ignatova, and L. V. Rimareva. "COMPARATIVE STUDIES OF SACCHAROMYCES CEREVISIAE YEAST STRAINS, PROMOSING FOR CONCENTRATED GRAIN WORT FERMENTATION." In Current issues in the beverage industry. Author-online, 2019. http://dx.doi.org/10.21323/978-5-6043128-4-1-2019-3-201-207.

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Bhatta, H., E. M. Goldys, and J. Ma. "Fluorescence and fluorescence-lifetime imaging microscopy (FLIM) to characterize yeast strains by autofluorescence." In Biomedical Optics 2006, edited by Daniel L. Farkas, Dan V. Nicolau, and Robert C. Leif. SPIE, 2006. http://dx.doi.org/10.1117/12.645354.

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Chou, Fong-In, Chia-Chin Li, Tzung-Yuang Chen, and Hsiao-Wei Wen. "Microbial Occurrence in Bentonite-Based Buffer Materials of a Final Disposal Site for Low Level Radioactive Waste in Taiwan." In ASME 2010 13th International Conference on Environmental Remediation and Radioactive Waste Management. ASMEDC, 2010. http://dx.doi.org/10.1115/icem2010-40284.

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This research addresses the potential of microbial implications in bentonite for use as a buffer and backfill material in final disposal site for low-level radioactive waste (LLRW) in Taiwan, where has a special island-type climate. Microbe activities naturally present in this site were analyzed, and buffer materials (BM) consisted of 100%, 70% or 50% bentonite were prepared for laboratory studies. A total of 39 microbial strains were isolated, and the predominant strains included four bacterial, one yeast and four fungal strains. Growth inhibition was not detected in any tested strain culture
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Reports on the topic "Yeast strains"

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Gaugler, Randy, Itamar Glazer, Daniel Segal, and Sarwar Hashmi. Molecular Approach for Improving the Stability of Insecticidal Nematodes. United States Department of Agriculture, November 2002. http://dx.doi.org/10.32747/2002.7580680.bard.

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Our overall goal is to improve insecticidal nematodes by genetically engineering strains capable of entering an enhanced state of dormancy that provides improved stability. Objectives: 1. Clone and sequence tps-l homologue from Steinernema carpocapsae. (Revised: A failure to isolate the tps gene group from Steinernema precipitated a redirection to identifying other genes involved in insecticidal nematode desiccation process.) 2. Incorporate cloned tps-l gene into S. carpocapsae to obtain overexpression, thereby, enhancing desiccation tolerance. (Revised: Other stress genes in addition to tps-l
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Lichter, Amnon, Gopi K. Podila, and Maria R. Davis. Identification of Genetic Determinants that Facilitate Development of B. cinerea at Low Temperature and its Postharvest Pathogenicity. United States Department of Agriculture, March 2011. http://dx.doi.org/10.32747/2011.7592641.bard.

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Botrytis cinerea is the postharvest pathogen of many agricultural produce with table grapes, strawberries and tomatoes as major targets. The high efficiency with which B. cinerea causes disease on these produce during storage is attributed in part due to its exceptional ability to develop at very low temperature. Our major goal was to understand the genetic determinants which enable it to develop at low temperature. The specific research objectives were: 1. Identify expression pattern of genes in a coldenriched cDNA library. 2. Identify B. cinerea orthologs of cold-induced genes 3. Profile pro
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Droby, Samir, Joseph W. Eckert, Shulamit Manulis, and Rajesh K. Mehra. Ecology, Population Dynamics and Genetic Diversity of Epiphytic Yeast Antagonists of Postharvest Diseases of Fruits. United States Department of Agriculture, October 1994. http://dx.doi.org/10.32747/1994.7568777.bard.

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One of the emerging technologies is the use of microbial agents for the control of postharvest diseases of fruits and vegetables. A number of antagonistic microorganisms have been discovered which have the potential to effectively control postharvest diseases. Some of this technology has been patented and commercial products such as AspireTM (Ecogen Corporatin, Langhorne, PA, USA), Biosave 10TM and Biosave 11TM (Ecoscience Inc., Worchester, MA, USA) have been registered for commercial use. The principal investigator of this project was involved in developing the yeast-based biofungicide-Aspire
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Droby, Samir, Michael Wisniewski, Ron Porat, and Dumitru Macarisin. Role of Reactive Oxygen Species (ROS) in Tritrophic Interactions in Postharvest Biocontrol Systems. United States Department of Agriculture, December 2012. http://dx.doi.org/10.32747/2012.7594390.bard.

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To elucidate the role of ROS in the tri-trophic interactions in postharvest biocontrol systems a detailed molecular and biochemical investigation was undertaken. The application of the yeast biocontrol agent Metschnikowia fructicola, microarray analysis was performed on grapefruit surface wounds using an Affymetrix Citrus GeneChip. the data indicated that 1007 putative unigenes showed significant expression changes following wounding and yeast application relative to wounded controls. The expression of the genes encoding Respiratory burst oxidase (Rbo), mitogen-activated protein kinase (MAPK)
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Sessa, Guido, and Gregory Martin. Role of GRAS Transcription Factors in Tomato Disease Resistance and Basal Defense. United States Department of Agriculture, 2005. http://dx.doi.org/10.32747/2005.7696520.bard.

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The research problem: Bacterial spot and bacterial speck diseases of tomato are causedby strains of Xanthomonas campestris pv. vesicatoria (Xcv) and Pseudomonas syringae pv.tomato (Pst), respectively. These bacteria colonize aerial parts of the plant and causesignificant losses in tomato production worldwide. Protection against Xcv and Pst bycultural practices or chemical control has been unsuccessful and there are only limitedsources of genetic resistance to these pathogens. In previous research supported in part byBARD IS-3237-01, we extensively characterized changes in tomato gene expressio
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Xu, Jin-Rong, and Amir Sharon. Comparative studies of fungal pathogeneses in two hemibiotrophs: Magnaporthe grisea and Colletotrichum gloeosporioides. United States Department of Agriculture, May 2008. http://dx.doi.org/10.32747/2008.7695585.bard.

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Plant pathogenic fungi have various life styles and different plant infection strategies. Hemibiotrophs like Magnaporthe grisea and Colletotrichum species develop specialized structures during plant infection. The goal of this study was to identify, characterize, and compare genes required for plant infection in M. grisea and C. gloeosporioides. Specific objectives are to: 1) further characterize genes identified in the preliminary studies of C. gloeosporioides and M. grisea;2) identify and characterize additional fungal genes tagged by GFP; and 3) identify in planta growth and appressorium-sp
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Weil, Clifford F., Anne B. Britt, and Avraham Levy. Nonhomologous DNA End-Joining in Plants: Genes and Mechanisms. United States Department of Agriculture, July 2001. http://dx.doi.org/10.32747/2001.7585194.bard.

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Repair of DNA breaks is an essential function in plant cells as well as a crucial step in addition of modified DNA to plant cells. In addition, our inability to introduce modified DNA to its appropriate locus in the plant genome remains an important hurdle in genetically engineering crop species.We have taken a combined forward and reverse genetics approach to examining DNA double strand break repair in plants, focusing primarily on nonhomologous DNA end-joining. The forward approach utilizes a gamma-plantlet assay (miniature plants that are metabolically active but do not undergo cell divisio
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Granot, David, Scott Holaday, and Randy D. Allen. Enhancing Cotton Fiber Elongation and Cellulose Synthesis by Manipulating Fructokinase Activity. United States Department of Agriculture, 2008. http://dx.doi.org/10.32747/2008.7613878.bard.

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a. Objectives (a) Identification and characterization of the cotton fiber FRKs; (b) Generating transgenic cotton plants overproducing either substrate inhibited tomato FRK or tomato FRK without substrate inhibition; (c) Generating transgenic cotton plants with RNAi suppression of fiber expressed FRKs; (d) Generating Arabidopsis plants that over express FRK1, FRK2, or both genes, as additional means to assess the contribution of FRK to cellulose synthesis and biomass production. b. Background to the topic: Cellulose synthesis and fiber elongation are dependent on sugar metabolism. Previous resu
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