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overflow: hidden; text-overflow: ellipsis; -webkit-line-clamp: 3; -webkit-box-orient: vertical; }</style><div class="col-xs-12 clearfix"><div class="u-floatLeft"><h1 class="PageHeader-title u-m0x u-fs30">Yeast</h1><div class="u-tcGrayDark">4,041 Followers</div><div class="u-tcGrayDark u-mt2x">Recent papers in <b>Yeast</b></div></div></div></div></div></div><div class="TabbedNavigation"><div class="container"><div class="row"><div class="col-xs-12 clearfix"><ul class="nav u-m0x u-p0x list-inline u-displayFlex"><li class="active"><a href="https://www.academia.edu/Documents/in/Yeast">Top Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Yeast/MostCited">Most Cited Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Yeast/MostDownloaded">Most Downloaded Papers</a></li><li><a href="https://www.academia.edu/Documents/in/Yeast/MostRecent">Newest Papers</a></li><li><a class="" href="https://www.academia.edu/People/Yeast">People</a></li></ul></div><style type="text/css">ul.nav{flex-direction:row}@media(max-width: 567px){ul.nav{flex-direction:column}.TabbedNavigation li{max-width:100%}.TabbedNavigation li.active{background-color:var(--background-grey, #dddde2)}.TabbedNavigation li.active:before,.TabbedNavigation li.active:after{display:none}}</style></div></div></div><div class="container"><div class="row"><div class="col-xs-12"><div class="u-displayFlex"><div class="u-flexGrow1"><div class="works"><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_80866673" data-work_id="80866673" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/80866673/Xylose_transport_in_yeast_for_lignocellulosic_ethanol_production_Current_status">Xylose transport in yeast for lignocellulosic ethanol production: Current status</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Lignocellulosic ethanol has been considered as an alternative transportation fuel. Utilization of hemicellulosic fraction in lignocelluloses is crucial in economical production of lignocellulosic ethanol. However, this fraction has not... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_80866673" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Lignocellulosic ethanol has been considered as an alternative transportation fuel. Utilization of hemicellulosic fraction in lignocelluloses is crucial in economical production of lignocellulosic ethanol. However, this fraction has not efficiently been utilized by traditional yeast Saccharomyces cerevisiae. Genetically modified S. cerevisiae, which can utilize xylose, has several limitations including low ethanol yield, redox imbalance, and undesired metabolite formation similar to native xylose utilizing yeasts. Besides, xylose uptake is a major issue, where sugar transport system plays an important role. These genetically modified and wild-type yeast strains have further been engineered for improved xylose uptake. Various techniques have been employed to facilitate the xylose transportation in these strains. The present review is focused on the sugar transport machineries, mechanisms of xylose transport, limitations and how to deal with xylose transport for xylose assimilation in ...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/80866673" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="7a3d08e105e970c4141eba05ea802ffd" rel="nofollow" data-download="{"attachment_id":87105741,"asset_id":80866673,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/87105741/download_file?st=MTczMjQ2NDM1Miw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6412757" href="https://independent.academia.edu/NileshKumarSharma">Nilesh Kumar Sharma</a><script data-card-contents-for-user="6412757" type="text/json">{"id":6412757,"first_name":"Nilesh Kumar","last_name":"Sharma","domain_name":"independent","page_name":"NileshKumarSharma","display_name":"Nilesh Kumar Sharma","profile_url":"https://independent.academia.edu/NileshKumarSharma?f_ri=151659","photo":"https://0.academia-photos.com/6412757/2598353/3018228/s65_nilesh_kumar.sharma.jpg"}</script></span></span></li><li class="js-paper-rank-work_80866673 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="80866673"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 80866673, container: ".js-paper-rank-work_80866673", }); 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Utilization of hemicellulosic fraction in lignocelluloses is crucial in economical production of lignocellulosic ethanol. However, this fraction has not efficiently been utilized by traditional yeast Saccharomyces cerevisiae. Genetically modified S. cerevisiae, which can utilize xylose, has several limitations including low ethanol yield, redox imbalance, and undesired metabolite formation similar to native xylose utilizing yeasts. Besides, xylose uptake is a major issue, where sugar transport system plays an important role. These genetically modified and wild-type yeast strains have further been engineered for improved xylose uptake. Various techniques have been employed to facilitate the xylose transportation in these strains. The present review is focused on the sugar transport machineries, mechanisms of xylose transport, limitations and how to deal with xylose transport for xylose assimilation in ...","downloadable_attachments":[{"id":87105741,"asset_id":80866673,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6412757,"first_name":"Nilesh Kumar","last_name":"Sharma","domain_name":"independent","page_name":"NileshKumarSharma","display_name":"Nilesh Kumar Sharma","profile_url":"https://independent.academia.edu/NileshKumarSharma?f_ri=151659","photo":"https://0.academia-photos.com/6412757/2598353/3018228/s65_nilesh_kumar.sharma.jpg"}],"research_interests":[{"id":48,"name":"Engineering","url":"https://www.academia.edu/Documents/in/Engineering?f_ri=151659","nofollow":false},{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=151659","nofollow":false},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology?f_ri=151659","nofollow":false},{"id":11623,"name":"Metabolic Engineering","url":"https://www.academia.edu/Documents/in/Metabolic_Engineering?f_ri=151659","nofollow":false},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=151659"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=151659"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659"},{"id":56291,"name":"Ethanol Fuel","url":"https://www.academia.edu/Documents/in/Ethanol_Fuel?f_ri=151659"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":173023,"name":"Lignin","url":"https://www.academia.edu/Documents/in/Lignin?f_ri=151659"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659"},{"id":409525,"name":"Carbohydrate metabolism","url":"https://www.academia.edu/Documents/in/Carbohydrate_metabolism?f_ri=151659"},{"id":614751,"name":"Xylose","url":"https://www.academia.edu/Documents/in/Xylose?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_52742324" 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cerevisiae","created_at":"2021-09-18T14:09:15.871-07:00","url":"https://www.academia.edu/52742324/Expression_of_theAZR1_gene_ORF_YGR224w_encoding_a_plasma_membrane_transporter_of_the_major_facilitator_superfamily_is_required_for_adaptation_to_acetic_acid_and_resistance_to_azoles_inSaccharomyces_cerevisiae?f_ri=151659","dom_id":"work_52742324","summary":null,"downloadable_attachments":[{"id":69861753,"asset_id":52742324,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":32426513,"first_name":"Sandra","last_name":"Tenreiro","domain_name":"independent","page_name":"SandraTenreiro","display_name":"Sandra Tenreiro","profile_url":"https://independent.academia.edu/SandraTenreiro?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":11298,"name":"Membrane Proteins","url":"https://www.academia.edu/Documents/in/Membrane_Proteins?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659"},{"id":115151,"name":"Microbial genetic and drug resistance","url":"https://www.academia.edu/Documents/in/Microbial_genetic_and_drug_resistance?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":295728,"name":"Molecular cloning","url":"https://www.academia.edu/Documents/in/Molecular_cloning?f_ri=151659"},{"id":723149,"name":"Acetic 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class="InlineList-item-text" data-has-card-for-ri="27784" href="https://www.academia.edu/Documents/in/Gene_expression">Gene expression</a>, <script data-card-contents-for-ri="27784" type="text/json">{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="115151" href="https://www.academia.edu/Documents/in/Microbial_genetic_and_drug_resistance">Microbial genetic and drug resistance</a><script data-card-contents-for-ri="115151" type="text/json">{"id":115151,"name":"Microbial genetic and drug resistance","url":"https://www.academia.edu/Documents/in/Microbial_genetic_and_drug_resistance?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=4705644]'), work: {"id":4705644,"title":"Heterologous modules for efficient and versatile PCR‐based gene targeting in 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Targeting","url":"https://www.academia.edu/Documents/in/Gene_Targeting?f_ri=151659"},{"id":569028,"name":"Genetic Recombination","url":"https://www.academia.edu/Documents/in/Genetic_Recombination?f_ri=151659"},{"id":1232430,"name":"Genetic Markers","url":"https://www.academia.edu/Documents/in/Genetic_Markers?f_ri=151659"},{"id":2467505,"name":"Gentamicins","url":"https://www.academia.edu/Documents/in/Gentamicins?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_4705652" data-work_id="4705652" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/4705652/Additional_modules_for_versatile_and_economical_PCR_based_gene_deletion_and_modification_in_Saccharomyces_cerevisiae">Additional modules for versatile and 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itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="54293143" href="https://uva.academia.edu/JanABerden">Jan A. Berden</a><script data-card-contents-for-user="54293143" type="text/json">{"id":54293143,"first_name":"Jan A.","last_name":"Berden","domain_name":"uva","page_name":"JanABerden","display_name":"Jan A. 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cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose?f_ri=151659"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":162196,"name":"Sucrose","url":"https://www.academia.edu/Documents/in/Sucrose?f_ri=151659"},{"id":373417,"name":"Quaternary Science Reviews","url":"https://www.academia.edu/Documents/in/Quaternary_Science_Reviews?f_ri=151659"},{"id":409525,"name":"Carbohydrate metabolism","url":"https://www.academia.edu/Documents/in/Carbohydrate_metabolism?f_ri=151659"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=151659"},{"id":1035619,"name":"Galactose Binding","url":"https://www.academia.edu/Documents/in/Galactose_Binding?f_ri=151659"},{"id":1193624,"name":"Oxygen Consumption","url":"https://www.academia.edu/Documents/in/Oxygen_Consumption?f_ri=151659"},{"id":1256747,"name":"Oxidation-Reduction","url":"https://www.academia.edu/Documents/in/Oxidation-Reduction?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_18201163" data-work_id="18201163" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/18201163/Sensitivity_of_antioxidant_deficient_yeast_to_hypochlorite_and_chlorite">Sensitivity of antioxidant-deficient yeast to hypochlorite and chlorite</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item 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data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14292" href="https://www.academia.edu/Documents/in/Oxidative_Stress">Oxidative Stress</a>, <script data-card-contents-for-ri="14292" type="text/json">{"id":14292,"name":"Oxidative Stress","url":"https://www.academia.edu/Documents/in/Oxidative_Stress?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial 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cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false},{"id":80692,"name":"Copper","url":"https://www.academia.edu/Documents/in/Copper?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":158188,"name":"Metallothionein","url":"https://www.academia.edu/Documents/in/Metallothionein?f_ri=151659"},{"id":186037,"name":"Pichia pastoris","url":"https://www.academia.edu/Documents/in/Pichia_pastoris?f_ri=151659"},{"id":190363,"name":"Plasmids","url":"https://www.academia.edu/Documents/in/Plasmids?f_ri=151659"},{"id":220742,"name":"Membrane transport proteins","url":"https://www.academia.edu/Documents/in/Membrane_transport_proteins?f_ri=151659"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix 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href="https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae">Saccharomyces cerevisiae</a>, <script data-card-contents-for-ri="49123" type="text/json">{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="74761" href="https://www.academia.edu/Documents/in/Industrial_microbiology">Industrial microbiology</a><script data-card-contents-for-ri="74761" type="text/json">{"id":74761,"name":"Industrial microbiology","url":"https://www.academia.edu/Documents/in/Industrial_microbiology?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=76152718]'), work: {"id":76152718,"title":"Microbial Synthesis of Polyhydric Alcohol by Saccharomyces 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href="https://www.academia.edu/68583139/The_effect_of_application_of_EM_Bio_fertilizer_and_Urea_on_Strawberry_Fragaria_ananassa_cv_Paros_for_Sustainable_Agriculture">The effect of application of EM Bio fertilizer and Urea on Strawberry (Fragaria ananassa cv. Paros) for Sustainable Agriculture</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Background and objectives: Increasing the use of chemical fertilizers in order to increase yield can over time have adverse effects on soil and environment and the reduction of consumption of these fertilizers in sustainable agriculture... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_68583139" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Background and objectives: Increasing the use of chemical fertilizers in order to increase yield can over time have adverse effects on soil and environment and the reduction of consumption of these fertilizers in sustainable agriculture is necessary. EM contains selected species of microorganisms, including dominant populations of lactic acid bacteria and yeasts, and a small number of photosynthetic bacteria, octanomists that are compatible with each other. These microorganisms improve soil structure, manage organic matter and complete the cycle of elements, and can reduce dependence on fertilizers and chemical pesticides. The increase of protein activity and plant photosynthesis capacity, plant growth, root development, flowering, fruit harvesting, and the improvement of food availability and its better absorption by the plant are due to the benefits of using this biological fertilizer. The aim of this study was to investigate the effects of nitrogen application with Urea fertilizer source and bio-fertilizer EM on nutrient uptake by leaf and yield of strawberry Parous cultivar.<br />Materials and methods: This experiment was carried out as split plot based on randomized complete block design with three replications at the University of Mohaghegh Ardebili University during the years 2016-2015. Treatments consisted of nitrogen as urea fertilizer at three levels (50, 100 and 150 kg.ha-1 pure nitrogen) and EM bio-fertilizer using two methods of application (foliar and soil with irrigation water) at concentrations of 0, 1, 2 and 3%. In this research, the elements of nitrogen, potassium, phosphorus, sodium, magnesium, calcium, manganese, magnesium and iron of leaves and fruit yield were measured.<br />Results: According to the results, application of EM fertilizer had a significant and positive effect on all measured traits. The 2% EM treatment with the highest concentration was 2.04% and the control plants had the least leaf nitrogen content with 1.42%. The highest amount of phosphorus was obtained with 1.99, 1.93 and 1.67 mg.kg-1, respectively, with 2, 1 and 3% treatments and the leaves of control plants with the lowest content of 26.2 mg.kg-1 of phosphorus were lowest. The amount of potassium at 1% level was 46.18 at 2 level 45.95 and 44.86 mg.kg-1 in 3%, which was in a statistical group and the control plants had the least amount of potassium. The same trend was observed in the elements of calcium, iron, zinc and manganese. The highest fruit yield was obtained in plants treated with 2% and 3% EM (respectively 185.2 and 176.75 g per plant, respectively). Plants leave Nitrogen content treated with 150 kg of urea fertilizer was 2.9% higher than other concentrations. The amount of potassium, phosphorus, zinc and manganese in leaf and yield of plants treated with 100 kg.ha-1 was higher than other levels of urea fertilizer. Based on the results of the comparison of averages, the application of urea crop 100 kg.ha-1 with EM and 2 and 3% respectively with 141 and 139 mg.kg-1 produced the highest amount of magnesium in the leave.<br /><br />Conclusion: Generally, it can be concluded that application of EM bio-fertilizer with both spraying and soil methods can improve plant growth, yield and nutrient uptake by roots of strawberries. The best and the most suitable nitrogen concentration in terms of fruit yield and leaf elements were 100 kg / ha.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68583139" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d476e8cbacb61b344d396299ac8fba74" rel="nofollow" data-download="{"attachment_id":79010725,"asset_id":68583139,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/79010725/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="211719042" href="https://gausca.academia.edu/jwsc">Journal of Water and Soil Conservation</a><script data-card-contents-for-user="211719042" type="text/json">{"id":211719042,"first_name":"Journal of","last_name":"Water and Soil Conservation","domain_name":"gausca","page_name":"jwsc","display_name":"Journal of Water and Soil Conservation","profile_url":"https://gausca.academia.edu/jwsc?f_ri=151659","photo":"https://0.academia-photos.com/211719042/71000721/59623103/s65_journal_of.water_and_soil_conservation.jpg"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-68583139">+1</span><div class="hidden js-additional-users-68583139"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/AliAkbarshokouhian">Ali Akbar shokouhian</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-68583139'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-68583139').html(); 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Paros) for Sustainable Agriculture","created_at":"2022-01-17T23:44:57.199-08:00","url":"https://www.academia.edu/68583139/The_effect_of_application_of_EM_Bio_fertilizer_and_Urea_on_Strawberry_Fragaria_ananassa_cv_Paros_for_Sustainable_Agriculture?f_ri=151659","dom_id":"work_68583139","summary":"Background and objectives: Increasing the use of chemical fertilizers in order to increase yield can over time have adverse effects on soil and environment and the reduction of consumption of these fertilizers in sustainable agriculture is necessary. EM contains selected species of microorganisms, including dominant populations of lactic acid bacteria and yeasts, and a small number of photosynthetic bacteria, octanomists that are compatible with each other. These microorganisms improve soil structure, manage organic matter and complete the cycle of elements, and can reduce dependence on fertilizers and chemical pesticides. The increase of protein activity and plant photosynthesis capacity, plant growth, root development, flowering, fruit harvesting, and the improvement of food availability and its better absorption by the plant are due to the benefits of using this biological fertilizer. The aim of this study was to investigate the effects of nitrogen application with Urea fertilizer source and bio-fertilizer EM on nutrient uptake by leaf and yield of strawberry Parous cultivar.\nMaterials and methods: This experiment was carried out as split plot based on randomized complete block design with three replications at the University of Mohaghegh Ardebili University during the years 2016-2015. Treatments consisted of nitrogen as urea fertilizer at three levels (50, 100 and 150 kg.ha-1 pure nitrogen) and EM bio-fertilizer using two methods of application (foliar and soil with irrigation water) at concentrations of 0, 1, 2 and 3%. In this research, the elements of nitrogen, potassium, phosphorus, sodium, magnesium, calcium, manganese, magnesium and iron of leaves and fruit yield were measured.\nResults: According to the results, application of EM fertilizer had a significant and positive effect on all measured traits. The 2% EM treatment with the highest concentration was 2.04% and the control plants had the least leaf nitrogen content with 1.42%. The highest amount of phosphorus was obtained with 1.99, 1.93 and 1.67 mg.kg-1, respectively, with 2, 1 and 3% treatments and the leaves of control plants with the lowest content of 26.2 mg.kg-1 of phosphorus were lowest. The amount of potassium at 1% level was 46.18 at 2 level 45.95 and 44.86 mg.kg-1 in 3%, which was in a statistical group and the control plants had the least amount of potassium. The same trend was observed in the elements of calcium, iron, zinc and manganese. The highest fruit yield was obtained in plants treated with 2% and 3% EM (respectively 185.2 and 176.75 g per plant, respectively). Plants leave Nitrogen content treated with 150 kg of urea fertilizer was 2.9% higher than other concentrations. The amount of potassium, phosphorus, zinc and manganese in leaf and yield of plants treated with 100 kg.ha-1 was higher than other levels of urea fertilizer. Based on the results of the comparison of averages, the application of urea crop 100 kg.ha-1 with EM and 2 and 3% respectively with 141 and 139 mg.kg-1 produced the highest amount of magnesium in the leave.\n\nConclusion: Generally, it can be concluded that application of EM bio-fertilizer with both spraying and soil methods can improve plant growth, yield and nutrient uptake by roots of strawberries. The best and the most suitable nitrogen concentration in terms of fruit yield and leaf elements were 100 kg / ha.","downloadable_attachments":[{"id":79010725,"asset_id":68583139,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":211719042,"first_name":"Journal of","last_name":"Water and Soil Conservation","domain_name":"gausca","page_name":"jwsc","display_name":"Journal of Water and Soil Conservation","profile_url":"https://gausca.academia.edu/jwsc?f_ri=151659","photo":"https://0.academia-photos.com/211719042/71000721/59623103/s65_journal_of.water_and_soil_conservation.jpg"},{"id":213156246,"first_name":"Ali Akbar","last_name":"shokouhian","domain_name":"independent","page_name":"AliAkbarshokouhian","display_name":"Ali Akbar shokouhian","profile_url":"https://independent.academia.edu/AliAkbarshokouhian?f_ri=151659","photo":"https://0.academia-photos.com/213156246/72109472/60567476/s65_ali_akbar.shokouhian.jpeg"}],"research_interests":[{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false},{"id":280134,"name":"Microorganisms","url":"https://www.academia.edu/Documents/in/Microorganisms?f_ri=151659","nofollow":false},{"id":1295825,"name":"Photosynthetic Bacteria","url":"https://www.academia.edu/Documents/in/Photosynthetic_Bacteria?f_ri=151659","nofollow":false},{"id":3937781,"name":"Nutrient Elements","url":"https://www.academia.edu/Documents/in/Nutrient_Elements?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_13559485" 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Proteins","url":"https://www.academia.edu/Documents/in/Membrane_Proteins?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="27784" href="https://www.academia.edu/Documents/in/Gene_expression">Gene expression</a><script data-card-contents-for-ri="27784" type="text/json">{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=13559485]'), work: {"id":13559485,"title":"Stationary‐Phase 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Postma","profile_url":"https://independent.academia.edu/ErikPostma?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":15719,"name":"Mitochondria","url":"https://www.academia.edu/Documents/in/Mitochondria?f_ri=151659","nofollow":false},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=151659"},{"id":38650,"name":"Cell Division","url":"https://www.academia.edu/Documents/in/Cell_Division?f_ri=151659"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659"},{"id":56982,"name":"Metabolic Flux Analysis","url":"https://www.academia.edu/Documents/in/Metabolic_Flux_Analysis?f_ri=151659"},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose?f_ri=151659"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":202428,"name":"Respiration","url":"https://www.academia.edu/Documents/in/Respiration?f_ri=151659"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659"},{"id":469092,"name":"Benzoic Acid","url":"https://www.academia.edu/Documents/in/Benzoic_Acid?f_ri=151659"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=151659"},{"id":1002079,"name":"Continuous Culture","url":"https://www.academia.edu/Documents/in/Continuous_Culture?f_ri=151659"},{"id":1193624,"name":"Oxygen Consumption","url":"https://www.academia.edu/Documents/in/Oxygen_Consumption?f_ri=151659"},{"id":1841576,"name":"Alcoholic Fermentation","url":"https://www.academia.edu/Documents/in/Alcoholic_Fermentation?f_ri=151659"},{"id":3525291,"name":"Crabtree effect","url":"https://www.academia.edu/Documents/in/Crabtree_effect?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_47416197" data-work_id="47416197" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/47416197/Blastobotrys_Arxula_adeninivorans_a_promising_alternative_yeast_for_biotechnology_and_basic_research">Blastobotrys(Arxula)adeninivorans: a promising alternative yeast for biotechnology and basic research</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/47416197" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="46f2363f8c2cecbb5bf37bf3c8927b62" rel="nofollow" data-download="{"attachment_id":66519122,"asset_id":47416197,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" 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u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="151659" href="https://www.academia.edu/Documents/in/Yeast">Yeast</a><script data-card-contents-for-ri="151659" 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baronian","profile_url":"https://independent.academia.edu/kimbaronian?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_5095489" data-work_id="5095489" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/5095489/Identification_of_an_NADH_dependent_5_hydroxymethylfurfural_reducing_alcohol_dehydrogenase_inSaccharomyces_cerevisiae">Identification of an NADH-dependent 5-hydroxymethylfurfural-reducing alcohol dehydrogenase inSaccharomyces cerevisiae</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">We report on the identification and characterization of a mutated alcohol dehydrogenase 1 from the industrial Saccharomyces cerevisiae strain TMB3000 that mediates the NADH-dependent reduction of 5-hydroxymethylfurfural (HMF) to... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_5095489" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">We report on the identification and characterization of a mutated alcohol dehydrogenase 1 from the industrial Saccharomyces cerevisiae strain TMB3000 that mediates the NADH-dependent reduction of 5-hydroxymethylfurfural (HMF) to 2,5-bis-hydroxymethylfuran. The co-factor preference distinguished this alcohol dehydrogenase from the previously reported NADPH-dependent S. cerevisiae HMF alcohol dehydrogenase Adh6. The amino acid sequence revealed three novel mutations (S109P, L116S and Y294C) that were all predicted at the vicinity of the substrate binding site, which could explain the unusual substrate specificity. Increased biomass production and HMF conversion rate were achieved in a CEN.PK S. cerevisiae strain overexpressing the mutated ADH1 gene. Copyright © 2008 John Wiley & Sons, Ltd.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/5095489" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e8903ac57536fcf8f9d6f9eb69317f83" rel="nofollow" data-download="{"attachment_id":49450908,"asset_id":5095489,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49450908/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6832907" href="https://embrapa.academia.edu/Jo%C3%A3oRMAlmeida">João R. M. Almeida</a><script data-card-contents-for-user="6832907" type="text/json">{"id":6832907,"first_name":"João R. M.","last_name":"Almeida","domain_name":"embrapa","page_name":"JoãoRMAlmeida","display_name":"João R. M. Almeida","profile_url":"https://embrapa.academia.edu/Jo%C3%A3oRMAlmeida?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_5095489 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="5095489"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 5095489, container: ".js-paper-rank-work_5095489", }); });</script></li><li class="js-percentile-work_5095489 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 5095489; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_5095489"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_5095489 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="5095489"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 5095489; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=5095489]").text(description); $(".js-view-count-work_5095489").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_5095489").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="5095489"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="5769" href="https://www.academia.edu/Documents/in/Mass_Spectrometry">Mass Spectrometry</a>, <script data-card-contents-for-ri="5769" type="text/json">{"id":5769,"name":"Mass Spectrometry","url":"https://www.academia.edu/Documents/in/Mass_Spectrometry?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="49123" href="https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae">Saccharomyces cerevisiae</a><script data-card-contents-for-ri="49123" type="text/json">{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=5095489]'), work: {"id":5095489,"title":"Identification of an NADH-dependent 5-hydroxymethylfurfural-reducing alcohol dehydrogenase inSaccharomyces cerevisiae","created_at":"2013-11-13T20:43:23.451-08:00","url":"https://www.academia.edu/5095489/Identification_of_an_NADH_dependent_5_hydroxymethylfurfural_reducing_alcohol_dehydrogenase_inSaccharomyces_cerevisiae?f_ri=151659","dom_id":"work_5095489","summary":"We report on the identification and characterization of a mutated alcohol dehydrogenase 1 from the industrial Saccharomyces cerevisiae strain TMB3000 that mediates the NADH-dependent reduction of 5-hydroxymethylfurfural (HMF) to 2,5-bis-hydroxymethylfuran. The co-factor preference distinguished this alcohol dehydrogenase from the previously reported NADPH-dependent S. cerevisiae HMF alcohol dehydrogenase Adh6. The amino acid sequence revealed three novel mutations (S109P, L116S and Y294C) that were all predicted at the vicinity of the substrate binding site, which could explain the unusual substrate specificity. Increased biomass production and HMF conversion rate were achieved in a CEN.PK S. cerevisiae strain overexpressing the mutated ADH1 gene. Copyright © 2008 John Wiley \u0026 Sons, Ltd.","downloadable_attachments":[{"id":49450908,"asset_id":5095489,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6832907,"first_name":"João R. M.","last_name":"Almeida","domain_name":"embrapa","page_name":"JoãoRMAlmeida","display_name":"João R. M. Almeida","profile_url":"https://embrapa.academia.edu/Jo%C3%A3oRMAlmeida?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":5769,"name":"Mass Spectrometry","url":"https://www.academia.edu/Documents/in/Mass_Spectrometry?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":295728,"name":"Molecular cloning","url":"https://www.academia.edu/Documents/in/Molecular_cloning?f_ri=151659"},{"id":432129,"name":"Substrate Specificity","url":"https://www.academia.edu/Documents/in/Substrate_Specificity?f_ri=151659"},{"id":809881,"name":"Amino Acid Sequence","url":"https://www.academia.edu/Documents/in/Amino_Acid_Sequence?f_ri=151659"},{"id":828507,"name":"NAD","url":"https://www.academia.edu/Documents/in/NAD?f_ri=151659"},{"id":1250248,"name":"Alcohol Dehydrogenase","url":"https://www.academia.edu/Documents/in/Alcohol_Dehydrogenase?f_ri=151659"},{"id":1256747,"name":"Oxidation-Reduction","url":"https://www.academia.edu/Documents/in/Oxidation-Reduction?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_76132417" data-work_id="76132417" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/76132417/Ethanol_production_from_brown_seaweed_using_non_conventional_yeasts">Ethanol production from brown seaweed using non-conventional yeasts</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The use of macroalgae (seaweed) as a potential source of biofuels has attracted considerable worldwide interest. Since brown algae, especially the giant kelp, grow very rapidly and contain considerable amounts of polysaccharides, coupled... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_76132417" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The use of macroalgae (seaweed) as a potential source of biofuels has attracted considerable worldwide interest. Since brown algae, especially the giant kelp, grow very rapidly and contain considerable amounts of polysaccharides, coupled with low lignin content, they represent attractive candidates for bioconversion to ethanol through yeast fermentation processes. In the current study, powdered dried seaweeds (Ascophylum nodosum and Laminaria digitata) were pre-treated with dilute sulphuric acid and hydrolysed with commercially available enzymes to liberate fermentable sugars. Higher sugar concentrations were obtained from L. digitata compared with A. nodosum with glucose and rhamnose being the predominant sugars, respectively, liberated from these seaweeds. Fermentation of the resultant seaweed sugars was performed using two non-conventional yeast strains: Scheffersomyces (Pichia) stipitis and Kluyveromyces marxianus based on their abilities to utilise a wide range of sugars. Altho...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/76132417" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="53349cb33d3df02dcfc0a7b61471bfca" rel="nofollow" data-download="{"attachment_id":83801109,"asset_id":76132417,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/83801109/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="110912742" href="https://abertay.academia.edu/GraemeWalker">Graeme Walker</a><script data-card-contents-for-user="110912742" type="text/json">{"id":110912742,"first_name":"Graeme","last_name":"Walker","domain_name":"abertay","page_name":"GraemeWalker","display_name":"Graeme Walker","profile_url":"https://abertay.academia.edu/GraemeWalker?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_76132417 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="76132417"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 76132417, container: ".js-paper-rank-work_76132417", }); 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$(".js-view-count[data-work-id=76132417]").text(description); $(".js-view-count-work_76132417").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_76132417").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="76132417"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">13</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="523" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="1040" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="5398" href="https://www.academia.edu/Documents/in/Biotechnology">Biotechnology</a>, <script data-card-contents-for-ri="5398" type="text/json">{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="5413" href="https://www.academia.edu/Documents/in/Bioenergy">Bioenergy</a><script data-card-contents-for-ri="5413" type="text/json">{"id":5413,"name":"Bioenergy","url":"https://www.academia.edu/Documents/in/Bioenergy?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=76132417]'), work: {"id":76132417,"title":"Ethanol production from brown seaweed using non-conventional yeasts","created_at":"2022-04-11T08:59:19.710-07:00","url":"https://www.academia.edu/76132417/Ethanol_production_from_brown_seaweed_using_non_conventional_yeasts?f_ri=151659","dom_id":"work_76132417","summary":"The use of macroalgae (seaweed) as a potential source of biofuels has attracted considerable worldwide interest. Since brown algae, especially the giant kelp, grow very rapidly and contain considerable amounts of polysaccharides, coupled with low lignin content, they represent attractive candidates for bioconversion to ethanol through yeast fermentation processes. In the current study, powdered dried seaweeds (Ascophylum nodosum and Laminaria digitata) were pre-treated with dilute sulphuric acid and hydrolysed with commercially available enzymes to liberate fermentable sugars. Higher sugar concentrations were obtained from L. digitata compared with A. nodosum with glucose and rhamnose being the predominant sugars, respectively, liberated from these seaweeds. Fermentation of the resultant seaweed sugars was performed using two non-conventional yeast strains: Scheffersomyces (Pichia) stipitis and Kluyveromyces marxianus based on their abilities to utilise a wide range of sugars. Altho...","downloadable_attachments":[{"id":83801109,"asset_id":76132417,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":110912742,"first_name":"Graeme","last_name":"Walker","domain_name":"abertay","page_name":"GraemeWalker","display_name":"Graeme Walker","profile_url":"https://abertay.academia.edu/GraemeWalker?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=151659","nofollow":false},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=151659","nofollow":false},{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=151659","nofollow":false},{"id":5413,"name":"Bioenergy","url":"https://www.academia.edu/Documents/in/Bioenergy?f_ri=151659","nofollow":false},{"id":7893,"name":"BIOETHANOL","url":"https://www.academia.edu/Documents/in/BIOETHANOL?f_ri=151659"},{"id":16645,"name":"Microbial biotechnology","url":"https://www.academia.edu/Documents/in/Microbial_biotechnology?f_ri=151659"},{"id":30938,"name":"Fermentation Technology","url":"https://www.academia.edu/Documents/in/Fermentation_Technology?f_ri=151659"},{"id":48579,"name":"Microbial Biotechnology","url":"https://www.academia.edu/Documents/in/Microbial_Biotechnology-1?f_ri=151659"},{"id":56291,"name":"Ethanol Fuel","url":"https://www.academia.edu/Documents/in/Ethanol_Fuel?f_ri=151659"},{"id":56655,"name":"Yeast Biotechnology","url":"https://www.academia.edu/Documents/in/Yeast_Biotechnology?f_ri=151659"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_79813966" data-work_id="79813966" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/79813966/Expression_andin_vivo_determination_of_firefly_luciferase_as_gene_reporter_inSaccharomyces_cerevisiae">Expression andin vivo determination of firefly luciferase as gene reporter inSaccharomyces cerevisiae</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/79813966" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="de62285747f162f3c9600c8820108aa8" rel="nofollow" data-download="{"attachment_id":86402022,"asset_id":79813966,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" 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container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_79813966 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="79813966"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 79813966; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=79813966]").text(description); $(".js-view-count-work_79813966").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_79813966").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div 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href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="26327" href="https://www.academia.edu/Documents/in/Medicine">Medicine</a><script data-card-contents-for-ri="26327" type="text/json">{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=79813966]'), work: {"id":79813966,"title":"Expression andin vivo determination of firefly luciferase as gene reporter inSaccharomyces cerevisiae","created_at":"2022-05-24T04:27:04.115-07:00","url":"https://www.academia.edu/79813966/Expression_andin_vivo_determination_of_firefly_luciferase_as_gene_reporter_inSaccharomyces_cerevisiae?f_ri=151659","dom_id":"work_79813966","summary":null,"downloadable_attachments":[{"id":86402022,"asset_id":79813966,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":219450163,"first_name":"Jose Maria","last_name":"Vieites","domain_name":"independent","page_name":"JoseMariaVieites","display_name":"Jose Maria Vieites","profile_url":"https://independent.academia.edu/JoseMariaVieites?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=151659","nofollow":false},{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659"},{"id":99234,"name":"Animals","url":"https://www.academia.edu/Documents/in/Animals?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":187882,"name":"Luciferase","url":"https://www.academia.edu/Documents/in/Luciferase?f_ri=151659"},{"id":274327,"name":"Beetles","url":"https://www.academia.edu/Documents/in/Beetles?f_ri=151659"},{"id":954248,"name":"Detergents","url":"https://www.academia.edu/Documents/in/Detergents?f_ri=151659"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=151659"},{"id":1816594,"name":"Adenosine Triphosphate","url":"https://www.academia.edu/Documents/in/Adenosine_Triphosphate?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_26416035" data-work_id="26416035" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/26416035/A_versatile_set_of_vectors_for_constitutive_and_regulated_gene_expression_inPichia_pastoris">A versatile set of vectors for constitutive and regulated gene expression inPichia pastoris</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a 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class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="50356214" href="https://independent.academia.edu/BenjaminGlick">Benjamin Glick</a><script data-card-contents-for-user="50356214" type="text/json">{"id":50356214,"first_name":"Benjamin","last_name":"Glick","domain_name":"independent","page_name":"BenjaminGlick","display_name":"Benjamin Glick","profile_url":"https://independent.academia.edu/BenjaminGlick?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_26416035 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="26416035"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new 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type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="4338" href="https://www.academia.edu/Documents/in/Gene_regulation">Gene regulation</a>, <script data-card-contents-for-ri="4338" type="text/json">{"id":4338,"name":"Gene regulation","url":"https://www.academia.edu/Documents/in/Gene_regulation?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="23323" href="https://www.academia.edu/Documents/in/Transcription_Factors">Transcription 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Glick","profile_url":"https://independent.academia.edu/BenjaminGlick?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":4338,"name":"Gene regulation","url":"https://www.academia.edu/Documents/in/Gene_regulation?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":23323,"name":"Transcription Factors","url":"https://www.academia.edu/Documents/in/Transcription_Factors?f_ri=151659","nofollow":false},{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659"},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose?f_ri=151659"},{"id":112334,"name":"Methanol","url":"https://www.academia.edu/Documents/in/Methanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":162191,"name":"Glucuronidase","url":"https://www.academia.edu/Documents/in/Glucuronidase?f_ri=151659"},{"id":502720,"name":"Gene Targeting","url":"https://www.academia.edu/Documents/in/Gene_Targeting?f_ri=151659"},{"id":1288743,"name":"Gtp Binding Proteins","url":"https://www.academia.edu/Documents/in/Gtp_Binding_Proteins?f_ri=151659"},{"id":1703031,"name":"Mannitol","url":"https://www.academia.edu/Documents/in/Mannitol?f_ri=151659"},{"id":2153835,"name":"Enzyme Induction","url":"https://www.academia.edu/Documents/in/Enzyme_Induction?f_ri=151659"},{"id":2467566,"name":"Molecular Sequence Data","url":"https://www.academia.edu/Documents/in/Molecular_Sequence_Data?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_15599322" data-work_id="15599322" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/15599322/Comparative_physiology_and_fermentation_performance_of_Saaz_and_Frohberg_lager_yeast_strains_and_the_parental_species_Saccharomyces_eubayanus">Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button 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u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="34764363" href="https://independent.academia.edu/BrianGibson3">Brian Gibson</a><script data-card-contents-for-user="34764363" type="text/json">{"id":34764363,"first_name":"Brian","last_name":"Gibson","domain_name":"independent","page_name":"BrianGibson3","display_name":"Brian Gibson","profile_url":"https://independent.academia.edu/BrianGibson3?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_15599322 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="15599322"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 15599322, container: 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type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="49123" href="https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae">Saccharomyces cerevisiae</a>, <script data-card-contents-for-ri="49123" type="text/json">{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="51722" href="https://www.academia.edu/Documents/in/Beer">Beer</a><script data-card-contents-for-ri="51722" type="text/json">{"id":51722,"name":"Beer","url":"https://www.academia.edu/Documents/in/Beer?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=15599322]'), work: {"id":15599322,"title":"Comparative physiology and fermentation performance of Saaz and Frohberg lager yeast strains and the parental species Saccharomyces eubayanus","created_at":"2015-09-11T00:19:26.267-07:00","url":"https://www.academia.edu/15599322/Comparative_physiology_and_fermentation_performance_of_Saaz_and_Frohberg_lager_yeast_strains_and_the_parental_species_Saccharomyces_eubayanus?f_ri=151659","dom_id":"work_15599322","summary":null,"downloadable_attachments":[{"id":43045495,"asset_id":15599322,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":34764363,"first_name":"Brian","last_name":"Gibson","domain_name":"independent","page_name":"BrianGibson3","display_name":"Brian Gibson","profile_url":"https://independent.academia.edu/BrianGibson3?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false},{"id":51722,"name":"Beer","url":"https://www.academia.edu/Documents/in/Beer?f_ri=151659","nofollow":false},{"id":79084,"name":"Hybrid","url":"https://www.academia.edu/Documents/in/Hybrid?f_ri=151659"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659"},{"id":394053,"name":"Chimera","url":"https://www.academia.edu/Documents/in/Chimera?f_ri=151659"},{"id":784076,"name":"Species Specificity","url":"https://www.academia.edu/Documents/in/Species_Specificity?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_28662532" data-work_id="28662532" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/28662532/Heterologous_carotenoid_production_in_Saccharomyces_cerevisiae_induces_the_pleiotropic_drug_resistance_stress_response">Heterologous carotenoid production in Saccharomyces cerevisiae induces the pleiotropic drug resistance stress response</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/28662532" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="d22714bb4c198719e90b09c0010e6d08" rel="nofollow" data-download="{"attachment_id":49039684,"asset_id":28662532,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49039684/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="53830558" href="https://independent.academia.edu/BergJohanvanDen">Johan van Den Berg</a><script data-card-contents-for-user="53830558" type="text/json">{"id":53830558,"first_name":"Johan van Den","last_name":"Berg","domain_name":"independent","page_name":"BergJohanvanDen","display_name":"Johan van Den Berg","profile_url":"https://independent.academia.edu/BergJohanvanDen?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_28662532 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="28662532"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 28662532, container: ".js-paper-rank-work_28662532", }); });</script></li><li class="js-percentile-work_28662532 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x 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$(".js-view-count-work_28662532").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_28662532").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="28662532"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">11</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="22053" href="https://www.academia.edu/Documents/in/Carotenoids">Carotenoids</a>, <script data-card-contents-for-ri="22053" type="text/json">{"id":22053,"name":"Carotenoids","url":"https://www.academia.edu/Documents/in/Carotenoids?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="27784" href="https://www.academia.edu/Documents/in/Gene_expression">Gene expression</a><script data-card-contents-for-ri="27784" type="text/json">{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=28662532]'), work: {"id":28662532,"title":"Heterologous carotenoid production in Saccharomyces cerevisiae induces the pleiotropic drug resistance stress response","created_at":"2016-09-22T08:44:06.607-07:00","url":"https://www.academia.edu/28662532/Heterologous_carotenoid_production_in_Saccharomyces_cerevisiae_induces_the_pleiotropic_drug_resistance_stress_response?f_ri=151659","dom_id":"work_28662532","summary":null,"downloadable_attachments":[{"id":49039684,"asset_id":28662532,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":53830558,"first_name":"Johan van Den","last_name":"Berg","domain_name":"independent","page_name":"BergJohanvanDen","display_name":"Johan van Den Berg","profile_url":"https://independent.academia.edu/BergJohanvanDen?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":22053,"name":"Carotenoids","url":"https://www.academia.edu/Documents/in/Carotenoids?f_ri=151659","nofollow":false},{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659"},{"id":98707,"name":"Stress response","url":"https://www.academia.edu/Documents/in/Stress_response?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":533274,"name":"Growth rate","url":"https://www.academia.edu/Documents/in/Growth_rate?f_ri=151659"},{"id":663045,"name":"Yeasts","url":"https://www.academia.edu/Documents/in/Yeasts?f_ri=151659"},{"id":722449,"name":"Physiological Stress Markers","url":"https://www.academia.edu/Documents/in/Physiological_Stress_Markers?f_ri=151659"},{"id":870899,"name":"Sunflower Oil","url":"https://www.academia.edu/Documents/in/Sunflower_Oil?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_18477357" data-work_id="18477357" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/18477357/Effects_of_rehydration_nutrients_on_H2S_metabolism_and_formation_of_volatile_sulfur_compounds_in_wine">Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds in wine</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In winemaking, nutrient supplementation is a common practice for optimising fermentation and producing quality wine. Nutritionally suboptimal grape juices are often enriched with nutrients in order to manipulate the production of yeast... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_18477357" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In winemaking, nutrient supplementation is a common practice for optimising fermentation and producing quality<br />wine. Nutritionally suboptimal grape juices are often enriched with nutrients in order to manipulate the production<br />of yeast aroma compounds. Nutrients are also added to active dry yeast (ADY) rehydration media to enhance<br />subsequent fermentation performance. In this study we demonstrate that nutrient supplementation at rehydration<br />also has a significant effect on the formation of volatile sulfur compounds during wine fermentations. The<br />concentration of the ‘fruity’ aroma compounds, the polyfunctional thiols 3-mercaptohexan-1-ol (3MH) and 3-<br />mercaptohexyl acetate (3MHA), was increased while the concentration of the ‘rotten egg’ aroma compound,<br />hydrogen sulfide (H2S), was decreased. Nutrient supplementation of the rehydration media also changed the<br />kinetics of H2S production during fermentation by advancing onset of H2S production. Microarray analysis revealed<br />that this was not due to expression changes within the sulfate assimilation pathway, which is known to be a major<br />contributor to H2S production. To gain insight into possible mechanisms responsible for this effect, a component<br />of the rehydration nutrient mix, the tri-peptide glutathione (GSH) was added at rehydration and studied for its<br />subsequent effects on H2S formation. GSH was found to be taken up during rehydration and to act as a source for<br />H2S during the following fermentation. These findings represent a potential approach for managing sulfur aroma<br />production through the use of rehydration nutrients.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/18477357" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e44401b8b3d41dfb41cf7a08a8a7431e" rel="nofollow" data-download="{"attachment_id":40084144,"asset_id":18477357,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/40084144/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="37913668" href="https://unifiji.academia.edu/VincentHiggins">Vincent Higgins</a><script data-card-contents-for-user="37913668" type="text/json">{"id":37913668,"first_name":"Vincent","last_name":"Higgins","domain_name":"unifiji","page_name":"VincentHiggins","display_name":"Vincent Higgins","profile_url":"https://unifiji.academia.edu/VincentHiggins?f_ri=151659","photo":"https://0.academia-photos.com/37913668/10700427/11945472/s65_vincent.higgins.jpg"}</script></span></span></li><li class="js-paper-rank-work_18477357 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="18477357"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 18477357, container: ".js-paper-rank-work_18477357", }); 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$(".js-view-count[data-work-id=18477357]").text(description); $(".js-view-count-work_18477357").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_18477357").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="18477357"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">8</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="38516" href="https://www.academia.edu/Documents/in/Wine">Wine</a>, <script data-card-contents-for-ri="38516" type="text/json">{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="43939" href="https://www.academia.edu/Documents/in/Budding_Yeast">Budding Yeast</a>, <script data-card-contents-for-ri="43939" type="text/json">{"id":43939,"name":"Budding Yeast","url":"https://www.academia.edu/Documents/in/Budding_Yeast?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="56655" href="https://www.academia.edu/Documents/in/Yeast_Biotechnology">Yeast Biotechnology</a>, <script data-card-contents-for-ri="56655" type="text/json">{"id":56655,"name":"Yeast Biotechnology","url":"https://www.academia.edu/Documents/in/Yeast_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="118450" href="https://www.academia.edu/Documents/in/Glutathione">Glutathione</a><script data-card-contents-for-ri="118450" type="text/json">{"id":118450,"name":"Glutathione","url":"https://www.academia.edu/Documents/in/Glutathione?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=18477357]'), work: {"id":18477357,"title":"Effects of rehydration nutrients on H2S metabolism and formation of volatile sulfur compounds in wine","created_at":"2015-11-16T17:33:50.935-08:00","url":"https://www.academia.edu/18477357/Effects_of_rehydration_nutrients_on_H2S_metabolism_and_formation_of_volatile_sulfur_compounds_in_wine?f_ri=151659","dom_id":"work_18477357","summary":"In winemaking, nutrient supplementation is a common practice for optimising fermentation and producing quality\nwine. Nutritionally suboptimal grape juices are often enriched with nutrients in order to manipulate the production\nof yeast aroma compounds. Nutrients are also added to active dry yeast (ADY) rehydration media to enhance\nsubsequent fermentation performance. In this study we demonstrate that nutrient supplementation at rehydration\nalso has a significant effect on the formation of volatile sulfur compounds during wine fermentations. The\nconcentration of the ‘fruity’ aroma compounds, the polyfunctional thiols 3-mercaptohexan-1-ol (3MH) and 3-\nmercaptohexyl acetate (3MHA), was increased while the concentration of the ‘rotten egg’ aroma compound,\nhydrogen sulfide (H2S), was decreased. Nutrient supplementation of the rehydration media also changed the\nkinetics of H2S production during fermentation by advancing onset of H2S production. Microarray analysis revealed\nthat this was not due to expression changes within the sulfate assimilation pathway, which is known to be a major\ncontributor to H2S production. To gain insight into possible mechanisms responsible for this effect, a component\nof the rehydration nutrient mix, the tri-peptide glutathione (GSH) was added at rehydration and studied for its\nsubsequent effects on H2S formation. GSH was found to be taken up during rehydration and to act as a source for\nH2S during the following fermentation. These findings represent a potential approach for managing sulfur aroma\nproduction through the use of rehydration nutrients.","downloadable_attachments":[{"id":40084144,"asset_id":18477357,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":37913668,"first_name":"Vincent","last_name":"Higgins","domain_name":"unifiji","page_name":"VincentHiggins","display_name":"Vincent Higgins","profile_url":"https://unifiji.academia.edu/VincentHiggins?f_ri=151659","photo":"https://0.academia-photos.com/37913668/10700427/11945472/s65_vincent.higgins.jpg"}],"research_interests":[{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine?f_ri=151659","nofollow":false},{"id":43939,"name":"Budding Yeast","url":"https://www.academia.edu/Documents/in/Budding_Yeast?f_ri=151659","nofollow":false},{"id":56655,"name":"Yeast Biotechnology","url":"https://www.academia.edu/Documents/in/Yeast_Biotechnology?f_ri=151659","nofollow":false},{"id":118450,"name":"Glutathione","url":"https://www.academia.edu/Documents/in/Glutathione?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":573319,"name":"Yeast fermentation","url":"https://www.academia.edu/Documents/in/Yeast_fermentation?f_ri=151659"},{"id":605207,"name":"Wine Sector","url":"https://www.academia.edu/Documents/in/Wine_Sector?f_ri=151659"},{"id":663045,"name":"Yeasts","url":"https://www.academia.edu/Documents/in/Yeasts?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_4705653" data-work_id="4705653" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/4705653/Additional_modules_for_versatile_and_economical_PCR_based_gene_deletion_and_modification_in_Saccharomyces_cerevisiae">Additional modules for versatile and economical PCR‐based gene deletion and modification in Saccharomyces cerevisiae</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/4705653" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="0f773a14bb55a984025ae7bbbb8409e1" rel="nofollow" data-download="{"attachment_id":49677121,"asset_id":4705653,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/49677121/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="6004764" href="https://independent.academia.edu/Niravshah4">Nirav shah</a><script data-card-contents-for-user="6004764" type="text/json">{"id":6004764,"first_name":"Nirav","last_name":"shah","domain_name":"independent","page_name":"Niravshah4","display_name":"Nirav shah","profile_url":"https://independent.academia.edu/Niravshah4?f_ri=151659","photo":"https://gravatar.com/avatar/9368ac7f1d0175e4eb97c1151ac2fa70?s=65"}</script></span></span></li><li class="js-paper-rank-work_4705653 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="4705653"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 4705653, container: ".js-paper-rank-work_4705653", }); });</script></li><li class="js-percentile-work_4705653 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 4705653; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_4705653"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_4705653 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="4705653"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 4705653; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=4705653]").text(description); $(".js-view-count-work_4705653").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_4705653").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="4705653"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">10</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="2513" href="https://www.academia.edu/Documents/in/Molecular_Biology">Molecular Biology</a>, <script data-card-contents-for-ri="2513" type="text/json">{"id":2513,"name":"Molecular Biology","url":"https://www.academia.edu/Documents/in/Molecular_Biology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="27784" href="https://www.academia.edu/Documents/in/Gene_expression">Gene expression</a><script data-card-contents-for-ri="27784" type="text/json">{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=4705653]'), work: {"id":4705653,"title":"Additional modules for versatile and economical PCR‐based gene deletion and modification in Saccharomyces cerevisiae","created_at":"2013-10-07T14:57:07.209-07:00","url":"https://www.academia.edu/4705653/Additional_modules_for_versatile_and_economical_PCR_based_gene_deletion_and_modification_in_Saccharomyces_cerevisiae?f_ri=151659","dom_id":"work_4705653","summary":null,"downloadable_attachments":[{"id":49677121,"asset_id":4705653,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6004764,"first_name":"Nirav","last_name":"shah","domain_name":"independent","page_name":"Niravshah4","display_name":"Nirav shah","profile_url":"https://independent.academia.edu/Niravshah4?f_ri=151659","photo":"https://gravatar.com/avatar/9368ac7f1d0175e4eb97c1151ac2fa70?s=65"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":2513,"name":"Molecular Biology","url":"https://www.academia.edu/Documents/in/Molecular_Biology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659"},{"id":118339,"name":"Polymerase Chain Reaction","url":"https://www.academia.edu/Documents/in/Polymerase_Chain_Reaction?f_ri=151659"},{"id":143509,"name":"Genetic transformation","url":"https://www.academia.edu/Documents/in/Genetic_transformation?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":190363,"name":"Plasmids","url":"https://www.academia.edu/Documents/in/Plasmids?f_ri=151659"},{"id":549280,"name":"Reproducibility of Results","url":"https://www.academia.edu/Documents/in/Reproducibility_of_Results?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_72575738 coauthored" data-work_id="72575738" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/72575738/Isolation_of_yeast_with_probiotic_properties_from_human_skin">Isolation of yeast with probiotic properties from human skin</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Probiotics are living microorganisms that have an important role in prevention and treatment of diseases. The aim of this study was isolate yeast with probiotic properties due to the importance of probiotic yeasts. Sampling was performed... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_72575738" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Probiotics are living microorganisms that have an important role in prevention and treatment of diseases. The aim of this study was isolate yeast with probiotic properties due to the importance of probiotic yeasts. Sampling was performed from different parts of human skin. Growth ability of isolated yeast at concentrations of 0.3, 0.5 and 1% oxgall, 2, 4 and 6% NaCl, pHs of 2, 4, 5.8, 9 and 11 and temperature 37, 40 and 42°C were investigated. The activity of amylase, protease, pectinase, cellulase, lipase, urease, catalase, citratase and hemolysin was investigated. The yeast was able to grow in 0.3% oxgall, concentrations of 2, 4 and 6% NaCl, pHs of 2, 4, 5.8, 9 and 11 and also at a temperature of 37°C. The isolated yeast has the primary properties of probiotics and can be used in future studies.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/72575738" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="52dbe3773c9d55a27962c02eb4fd0500" rel="nofollow" data-download="{"attachment_id":81451253,"asset_id":72575738,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/81451253/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="196420285" href="https://independent.academia.edu/olompaih">olom paih</a><script data-card-contents-for-user="196420285" type="text/json">{"id":196420285,"first_name":"olom","last_name":"paih","domain_name":"independent","page_name":"olompaih","display_name":"olom paih","profile_url":"https://independent.academia.edu/olompaih?f_ri=151659","photo":"https://0.academia-photos.com/196420285/58680509/49050947/s65_olom.paih.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-72575738">+1</span><div class="hidden js-additional-users-72575738"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/mohadeseghaffari2">mohadese ghaffari</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-72575738'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-72575738').html(); 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container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_72575738 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="72575738"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 72575738; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=72575738]").text(description); $(".js-view-count-work_72575738").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_72575738").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="72575738"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">4</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="4542" href="https://www.academia.edu/Documents/in/Probiotics">Probiotics</a>, <script data-card-contents-for-ri="4542" type="text/json">{"id":4542,"name":"Probiotics","url":"https://www.academia.edu/Documents/in/Probiotics?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="151659" href="https://www.academia.edu/Documents/in/Yeast">Yeast</a>, <script data-card-contents-for-ri="151659" type="text/json">{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="231390" href="https://www.academia.edu/Documents/in/SALT_TOLERANCE">SALT TOLERANCE</a>, <script data-card-contents-for-ri="231390" type="text/json">{"id":231390,"name":"SALT TOLERANCE","url":"https://www.academia.edu/Documents/in/SALT_TOLERANCE?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="583568" href="https://www.academia.edu/Documents/in/Enzyme_activity">Enzyme activity</a><script data-card-contents-for-ri="583568" type="text/json">{"id":583568,"name":"Enzyme activity","url":"https://www.academia.edu/Documents/in/Enzyme_activity?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=72575738]'), work: {"id":72575738,"title":"Isolation of yeast with probiotic properties from human skin","created_at":"2022-02-28T01:25:35.349-08:00","url":"https://www.academia.edu/72575738/Isolation_of_yeast_with_probiotic_properties_from_human_skin?f_ri=151659","dom_id":"work_72575738","summary":"Probiotics are living microorganisms that have an important role in prevention and treatment of diseases. The aim of this study was isolate yeast with probiotic properties due to the importance of probiotic yeasts. Sampling was performed from different parts of human skin. Growth ability of isolated yeast at concentrations of 0.3, 0.5 and 1% oxgall, 2, 4 and 6% NaCl, pHs of 2, 4, 5.8, 9 and 11 and temperature 37, 40 and 42°C were investigated. The activity of amylase, protease, pectinase, cellulase, lipase, urease, catalase, citratase and hemolysin was investigated. The yeast was able to grow in 0.3% oxgall, concentrations of 2, 4 and 6% NaCl, pHs of 2, 4, 5.8, 9 and 11 and also at a temperature of 37°C. The isolated yeast has the primary properties of probiotics and can be used in future studies.","downloadable_attachments":[{"id":81451253,"asset_id":72575738,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":196420285,"first_name":"olom","last_name":"paih","domain_name":"independent","page_name":"olompaih","display_name":"olom paih","profile_url":"https://independent.academia.edu/olompaih?f_ri=151659","photo":"https://0.academia-photos.com/196420285/58680509/49050947/s65_olom.paih.png"},{"id":217017244,"first_name":"mohadese","last_name":"ghaffari","domain_name":"independent","page_name":"mohadeseghaffari2","display_name":"mohadese ghaffari","profile_url":"https://independent.academia.edu/mohadeseghaffari2?f_ri=151659","photo":"https://0.academia-photos.com/217017244/75369420/63879044/s65_mohadese.ghaffari.png"}],"research_interests":[{"id":4542,"name":"Probiotics","url":"https://www.academia.edu/Documents/in/Probiotics?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false},{"id":231390,"name":"SALT TOLERANCE","url":"https://www.academia.edu/Documents/in/SALT_TOLERANCE?f_ri=151659","nofollow":false},{"id":583568,"name":"Enzyme activity","url":"https://www.academia.edu/Documents/in/Enzyme_activity?f_ri=151659","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_4705645" data-work_id="4705645" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif 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var workId = 4705645; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_4705645"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_4705645 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="4705645"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 4705645; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=4705645]").text(description); $(".js-view-count-work_4705645").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_4705645").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="4705645"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">13</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="27784" href="https://www.academia.edu/Documents/in/Gene_expression">Gene expression</a>, <script data-card-contents-for-ri="27784" type="text/json">{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="115151" href="https://www.academia.edu/Documents/in/Microbial_genetic_and_drug_resistance">Microbial genetic and drug resistance</a><script data-card-contents-for-ri="115151" type="text/json">{"id":115151,"name":"Microbial genetic and drug resistance","url":"https://www.academia.edu/Documents/in/Microbial_genetic_and_drug_resistance?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=4705645]'), work: {"id":4705645,"title":"Heterologous modules for efficient and versatile PCR‐based gene targeting in Schizosaccharomyces pombe","created_at":"2013-10-07T14:57:05.210-07:00","url":"https://www.academia.edu/4705645/Heterologous_modules_for_efficient_and_versatile_PCR_based_gene_targeting_in_Schizosaccharomyces_pombe?f_ri=151659","dom_id":"work_4705645","summary":null,"downloadable_attachments":[{"id":49677123,"asset_id":4705645,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":6004764,"first_name":"Nirav","last_name":"shah","domain_name":"independent","page_name":"Niravshah4","display_name":"Nirav shah","profile_url":"https://independent.academia.edu/Niravshah4?f_ri=151659","photo":"https://gravatar.com/avatar/9368ac7f1d0175e4eb97c1151ac2fa70?s=65"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":27784,"name":"Gene expression","url":"https://www.academia.edu/Documents/in/Gene_expression?f_ri=151659","nofollow":false},{"id":115151,"name":"Microbial genetic and drug resistance","url":"https://www.academia.edu/Documents/in/Microbial_genetic_and_drug_resistance?f_ri=151659","nofollow":false},{"id":118339,"name":"Polymerase Chain Reaction","url":"https://www.academia.edu/Documents/in/Polymerase_Chain_Reaction?f_ri=151659"},{"id":143509,"name":"Genetic transformation","url":"https://www.academia.edu/Documents/in/Genetic_transformation?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":190363,"name":"Plasmids","url":"https://www.academia.edu/Documents/in/Plasmids?f_ri=151659"},{"id":333604,"name":"Schizosaccharomyces Pombe","url":"https://www.academia.edu/Documents/in/Schizosaccharomyces_Pombe?f_ri=151659"},{"id":502720,"name":"Gene Targeting","url":"https://www.academia.edu/Documents/in/Gene_Targeting?f_ri=151659"},{"id":569028,"name":"Genetic Recombination","url":"https://www.academia.edu/Documents/in/Genetic_Recombination?f_ri=151659"},{"id":1232430,"name":"Genetic Markers","url":"https://www.academia.edu/Documents/in/Genetic_Markers?f_ri=151659"},{"id":2467505,"name":"Gentamicins","url":"https://www.academia.edu/Documents/in/Gentamicins?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_27302174" data-work_id="27302174" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/27302174/A_family_of_destabilized_cyan_fluorescent_proteins_as_transcriptional_reporters_in_S_cerevisiae">A family of destabilized cyan fluorescent proteins as transcriptional reporters in S. cerevisiae</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/27302174" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="6c2518cefc62213ec2ed417072c3284a" rel="nofollow" data-download="{"attachment_id":47560307,"asset_id":27302174,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/47560307/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="51409785" href="https://independent.academia.edu/SethMaleri">Seth Maleri</a><script data-card-contents-for-user="51409785" type="text/json">{"id":51409785,"first_name":"Seth","last_name":"Maleri","domain_name":"independent","page_name":"SethMaleri","display_name":"Seth Maleri","profile_url":"https://independent.academia.edu/SethMaleri?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_27302174 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="27302174"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 27302174, container: ".js-paper-rank-work_27302174", }); });</script></li><li class="js-percentile-work_27302174 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: 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Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=151659"},{"id":38516,"name":"Wine","url":"https://www.academia.edu/Documents/in/Wine?f_ri=151659"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659"},{"id":67169,"name":"Wine Yeast","url":"https://www.academia.edu/Documents/in/Wine_Yeast?f_ri=151659"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":198999,"name":"Food Legislation","url":"https://www.academia.edu/Documents/in/Food_Legislation?f_ri=151659"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659"},{"id":283379,"name":"Glycerol","url":"https://www.academia.edu/Documents/in/Glycerol?f_ri=151659"},{"id":323164,"name":"Genetically 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Various Parameters on the Growth and Ethanol Production by Yeasts Isolated from Natural Sources</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_25257864" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiaeisolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/25257864" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f195c1040c5862ebb3e9ae1e68a28f55" rel="nofollow" data-download="{"attachment_id":45563182,"asset_id":25257864,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/45563182/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="1825312" href="https://univdhaka.academia.edu/ShafkatRahman">Shafkat S Rahman</a><script data-card-contents-for-user="1825312" type="text/json">{"id":1825312,"first_name":"Shafkat","last_name":"Rahman","domain_name":"univdhaka","page_name":"ShafkatRahman","display_name":"Shafkat S Rahman","profile_url":"https://univdhaka.academia.edu/ShafkatRahman?f_ri=151659","photo":"https://0.academia-photos.com/1825312/12791969/19868906/s65_shafkat.rahman.jpg"}</script></span></span></li><li class="js-paper-rank-work_25257864 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="25257864"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 25257864, container: ".js-paper-rank-work_25257864", }); 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$(".js-view-count[data-work-id=25257864]").text(description); $(".js-view-count-work_25257864").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_25257864").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="25257864"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">2</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="151659" href="https://www.academia.edu/Documents/in/Yeast">Yeast</a>, <script data-card-contents-for-ri="151659" type="text/json">{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="269129" href="https://www.academia.edu/Documents/in/Fermentation">Fermentation</a><script data-card-contents-for-ri="269129" type="text/json">{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=25257864]'), work: {"id":25257864,"title":"Effect of Various Parameters on the Growth and Ethanol Production by Yeasts Isolated from Natural Sources","created_at":"2016-05-12T01:02:29.416-07:00","url":"https://www.academia.edu/25257864/Effect_of_Various_Parameters_on_the_Growth_and_Ethanol_Production_by_Yeasts_Isolated_from_Natural_Sources?f_ri=151659","dom_id":"work_25257864","summary":"Two ethanol fermenting Saccharomyces cerevisiae were isolated from date juice and grapes and grown in YEPD medium. They were characterized for alcoholic fermentation using sugarcane molasses and their growth conditions were optimized with respect to pH and sugar concentration. Results revealed a temperature of 30ºC, pH 6.0 and 6.5% sugar concentration as optimum for fermentation. Stress tolerance tests showed that date juice isolate was highly tolerant to temperature, pH and high ethanol concentration in the medium. Under optimized conditions, S. cerevisiaeisolated from date-juice produced 7.75% of ethanol in molasses as estimated by Conway method.","downloadable_attachments":[{"id":45563182,"asset_id":25257864,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":1825312,"first_name":"Shafkat","last_name":"Rahman","domain_name":"univdhaka","page_name":"ShafkatRahman","display_name":"Shafkat S Rahman","profile_url":"https://univdhaka.academia.edu/ShafkatRahman?f_ri=151659","photo":"https://0.academia-photos.com/1825312/12791969/19868906/s65_shafkat.rahman.jpg"}],"research_interests":[{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card 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FRANKBEN","profile_url":"https://eldeber.academia.edu/ONWURAHFRANKBEN?f_ri=151659","photo":"https://0.academia-photos.com/2404928/755260/938791/s65_onwurah.frankben.jpg"}],"research_interests":[{"id":9043,"name":"Performance","url":"https://www.academia.edu/Documents/in/Performance?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_10472454" data-work_id="10472454" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/10472454/FERMENTATION_PRODUCTS">FERMENTATION PRODUCTS</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/10472454" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="6efdc31dd6df22ac9ae8eb112c0cd14f" rel="nofollow" data-download="{"attachment_id":36497148,"asset_id":10472454,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/36497148/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="25699151" href="https://nagarjunauniversity.academia.edu/AliAlfalahy">Ali Alfalahy</a><script data-card-contents-for-user="25699151" type="text/json">{"id":25699151,"first_name":"Ali","last_name":"Alfalahy","domain_name":"nagarjunauniversity","page_name":"AliAlfalahy","display_name":"Ali Alfalahy","profile_url":"https://nagarjunauniversity.academia.edu/AliAlfalahy?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_10472454 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="10472454"><i class="u-m1x 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href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="1040" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="1907" href="https://www.academia.edu/Documents/in/Nutrition">Nutrition</a>, <script data-card-contents-for-ri="1907" type="text/json">{"id":1907,"name":"Nutrition","url":"https://www.academia.edu/Documents/in/Nutrition?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="10221" href="https://www.academia.edu/Documents/in/Food_and_Nutrition">Food and Nutrition</a><script data-card-contents-for-ri="10221" type="text/json">{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=10472454]'), work: {"id":10472454,"title":"FERMENTATION PRODUCTS","created_at":"2015-02-03T00:12:00.664-08:00","url":"https://www.academia.edu/10472454/FERMENTATION_PRODUCTS?f_ri=151659","dom_id":"work_10472454","summary":null,"downloadable_attachments":[{"id":36497148,"asset_id":10472454,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":25699151,"first_name":"Ali","last_name":"Alfalahy","domain_name":"nagarjunauniversity","page_name":"AliAlfalahy","display_name":"Ali Alfalahy","profile_url":"https://nagarjunauniversity.academia.edu/AliAlfalahy?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=151659","nofollow":false},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=151659","nofollow":false},{"id":1907,"name":"Nutrition","url":"https://www.academia.edu/Documents/in/Nutrition?f_ri=151659","nofollow":false},{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=151659","nofollow":false},{"id":17272,"name":"Fungi","url":"https://www.academia.edu/Documents/in/Fungi?f_ri=151659"},{"id":54650,"name":"Pharmaceuticals","url":"https://www.academia.edu/Documents/in/Pharmaceuticals?f_ri=151659"},{"id":60486,"name":"Chemicals","url":"https://www.academia.edu/Documents/in/Chemicals?f_ri=151659"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=151659"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":248821,"name":"Feeds","url":"https://www.academia.edu/Documents/in/Feeds?f_ri=151659"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659"},{"id":769557,"name":"Molds","url":"https://www.academia.edu/Documents/in/Molds?f_ri=151659"},{"id":829156,"name":"Food Products","url":"https://www.academia.edu/Documents/in/Food_Products?f_ri=151659"},{"id":1074508,"name":"Lactic Acid","url":"https://www.academia.edu/Documents/in/Lactic_Acid?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_15599333" data-work_id="15599333" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/15599333/Aroma_formation_by_immobilized_yeast_cells_in_fermentation_processes">Aroma formation by immobilized yeast cells in fermentation processes</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_15599333" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description o...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/15599333" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="edf151dd2026b9541cd5dfdbc3554612" rel="nofollow" data-download="{"attachment_id":43045494,"asset_id":15599333,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43045494/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="34764363" href="https://independent.academia.edu/BrianGibson3">Brian Gibson</a><script data-card-contents-for-user="34764363" type="text/json">{"id":34764363,"first_name":"Brian","last_name":"Gibson","domain_name":"independent","page_name":"BrianGibson3","display_name":"Brian Gibson","profile_url":"https://independent.academia.edu/BrianGibson3?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_15599333 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="15599333"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 15599333, container: ".js-paper-rank-work_15599333", }); 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$(".js-view-count[data-work-id=15599333]").text(description); $(".js-view-count-work_15599333").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_15599333").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="15599333"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="151659" href="https://www.academia.edu/Documents/in/Yeast">Yeast</a><script data-card-contents-for-ri="151659" type="text/json">{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=15599333]'), work: {"id":15599333,"title":"Aroma formation by immobilized yeast cells in fermentation processes","created_at":"2015-09-11T00:19:27.378-07:00","url":"https://www.academia.edu/15599333/Aroma_formation_by_immobilized_yeast_cells_in_fermentation_processes?f_ri=151659","dom_id":"work_15599333","summary":"Immobilized cell technology has shown a significant promotional effect on the fermentation of alcoholic beverages such as beer, wine and cider. However, genetic, morphological and physiological alterations occurring in immobilized yeast cells impact on aroma formation during fermentation processes. The focus of this review is exploitation of existing knowledge on the biochemistry and the biological role of flavour production in yeast for the biotechnological production of aroma compounds of industrial importance, by means of immobilized yeast. Various types of carrier materials and immobilization methods proposed for application in beer, wine, fruit wine, cider and mead production are presented. Engineering aspects with special emphasis on immobilized cell bioreactor design, operation and scale-up potential are also discussed. Ultimately, examples of products with improved quality properties within the alcoholic beverages are addressed, together with identification and description o...","downloadable_attachments":[{"id":43045494,"asset_id":15599333,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":34764363,"first_name":"Brian","last_name":"Gibson","domain_name":"independent","page_name":"BrianGibson3","display_name":"Brian Gibson","profile_url":"https://independent.academia.edu/BrianGibson3?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_65979919" data-work_id="65979919" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/65979919/Wine_Making">Wine Making</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Wine is an undistilled alcoholic beverage made from fermented fruit juice. Meanwhile, fermentation refers to the catabolic and anaerobic process of transforming sugar into carbon dioxide and ethanol with the help of bacteria, preferably... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_65979919" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Wine is an undistilled alcoholic beverage made from fermented fruit juice. Meanwhile, fermentation refers to the catabolic and anaerobic process of transforming sugar into carbon dioxide and ethanol with the help of bacteria, preferably in the dark. For this experiment, it aims to create wine in a laboratory by learning the process on how to produce and by appreciating the role of each material in the product. The experiment started with the preparation of each ingredient, specifically, fruit juice, active yeast, and refined sugar, and the measurement of their required weights. Next, 50 mL of fruit juice was warmed on a hot plate and then refined sugar was dissolved into the heated juice. After that, the juice heated again to a temperature of 70°C. Active yeast was added and mixed with the hot juice. The mixture was then combined with the remaining fruit juice and its density was determined using a hydrometer or pycnometer. Then, the mixture was transferred in a bottle with a cotton wad or balloon as a cover and was left to ferment in a dark room for a week. After a week, the wine was decanted and filter before being placed in a packaging bottle. The same process was repeated for the remaining wine formulations. The results showed that the wine made from the W1 formulation was much paler than from W2 and W3. It was also observed that the specific gravity of all the wines was greater before fermentation occurred. From the ingredients, yeast acted as the fermenting agent which converted the sugar compounds from the fruit juice and from the refined sugar into alcohol. Also, sugar was used to balance sweetness and to produce more alcohol in the wine since the sugars in the fruit juice is not sufficient to reach the desired ethanol content for wines.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/65979919" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c3ccf88549a5783863c348c663ddb742" rel="nofollow" data-download="{"attachment_id":77346967,"asset_id":65979919,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/77346967/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="43952107" href="https://mapua.academia.edu/ChristianJohnCastro">Christian John R Castro</a><script data-card-contents-for-user="43952107" type="text/json">{"id":43952107,"first_name":"Christian John","last_name":"Castro","domain_name":"mapua","page_name":"ChristianJohnCastro","display_name":"Christian John R Castro","profile_url":"https://mapua.academia.edu/ChristianJohnCastro?f_ri=151659","photo":"https://0.academia-photos.com/43952107/28810978/143162445/s65_christian_john.castro.jpg"}</script></span></span></li><li class="js-paper-rank-work_65979919 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="65979919"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 65979919, container: ".js-paper-rank-work_65979919", }); });</script></li><li class="js-percentile-work_65979919 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 65979919; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_65979919"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_65979919 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="65979919"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 65979919; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=65979919]").text(description); $(".js-view-count-work_65979919").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_65979919").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="65979919"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">5</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="39652" href="https://www.academia.edu/Documents/in/Wine_Chemistry">Wine Chemistry</a>, <script data-card-contents-for-ri="39652" type="text/json">{"id":39652,"name":"Wine Chemistry","url":"https://www.academia.edu/Documents/in/Wine_Chemistry?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="139486" href="https://www.academia.edu/Documents/in/Sugar">Sugar</a>, <script data-card-contents-for-ri="139486" type="text/json">{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="151659" href="https://www.academia.edu/Documents/in/Yeast">Yeast</a>, <script data-card-contents-for-ri="151659" type="text/json">{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="269129" href="https://www.academia.edu/Documents/in/Fermentation">Fermentation</a><script data-card-contents-for-ri="269129" type="text/json">{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=65979919]'), work: {"id":65979919,"title":"Wine Making","created_at":"2021-12-25T17:21:03.333-08:00","url":"https://www.academia.edu/65979919/Wine_Making?f_ri=151659","dom_id":"work_65979919","summary":"Wine is an undistilled alcoholic beverage made from fermented fruit juice. Meanwhile, fermentation refers to the catabolic and anaerobic process of transforming sugar into carbon dioxide and ethanol with the help of bacteria, preferably in the dark. For this experiment, it aims to create wine in a laboratory by learning the process on how to produce and by appreciating the role of each material in the product. The experiment started with the preparation of each ingredient, specifically, fruit juice, active yeast, and refined sugar, and the measurement of their required weights. Next, 50 mL of fruit juice was warmed on a hot plate and then refined sugar was dissolved into the heated juice. After that, the juice heated again to a temperature of 70°C. Active yeast was added and mixed with the hot juice. The mixture was then combined with the remaining fruit juice and its density was determined using a hydrometer or pycnometer. Then, the mixture was transferred in a bottle with a cotton wad or balloon as a cover and was left to ferment in a dark room for a week. After a week, the wine was decanted and filter before being placed in a packaging bottle. The same process was repeated for the remaining wine formulations. The results showed that the wine made from the W1 formulation was much paler than from W2 and W3. It was also observed that the specific gravity of all the wines was greater before fermentation occurred. From the ingredients, yeast acted as the fermenting agent which converted the sugar compounds from the fruit juice and from the refined sugar into alcohol. Also, sugar was used to balance sweetness and to produce more alcohol in the wine since the sugars in the fruit juice is not sufficient to reach the desired ethanol content for wines.","downloadable_attachments":[{"id":77346967,"asset_id":65979919,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":43952107,"first_name":"Christian John","last_name":"Castro","domain_name":"mapua","page_name":"ChristianJohnCastro","display_name":"Christian John R Castro","profile_url":"https://mapua.academia.edu/ChristianJohnCastro?f_ri=151659","photo":"https://0.academia-photos.com/43952107/28810978/143162445/s65_christian_john.castro.jpg"}],"research_interests":[{"id":39652,"name":"Wine Chemistry","url":"https://www.academia.edu/Documents/in/Wine_Chemistry?f_ri=151659","nofollow":false},{"id":139486,"name":"Sugar","url":"https://www.academia.edu/Documents/in/Sugar?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=151659","nofollow":false},{"id":1303573,"name":"Fruit Juice","url":"https://www.academia.edu/Documents/in/Fruit_Juice?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_15526780 coauthored" data-work_id="15526780" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/15526780/Process_engineering_for_bioflavour_production_with_metabolically_active_yeast_a_minireview">Process engineering for bioflavour production with metabolically active yeast – a minireview</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of flavours can take place by either extraction from plant materials, chemical... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_15526780" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Flavours are biologically active molecules of large commercial interest in the food, cosmetics, detergent and pharmaceutical industry. The production of flavours can take place by either extraction from plant materials, chemical synthesis, through biological conversion of precursor molecules or through de novo biosynthesis. The latter alternatives are gaining importance through the rapidly growing fields of systems biology and metabolic engineering giving efficient production hosts for the so-called “bioflavours”, which are natural flavour and/or fragrance compounds obtained with cell factories or enzymatic systems. One potential production host for bioflavour is yeast. In this mini-review, we give an overview of bioflavour production in yeast from the process engineering perspective. Two specific examples – production of 2-phenylethanol and vanillin - are used to illustrate process challenges and strategies used. Copyright © 2014 John Wiley & Sons, Ltd.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/15526780" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4d0066d618d03cb80950a979e666616b" rel="nofollow" data-download="{"attachment_id":43119556,"asset_id":15526780,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43119556/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="34764363" href="https://independent.academia.edu/BrianGibson3">Brian Gibson</a><script data-card-contents-for-user="34764363" type="text/json">{"id":34764363,"first_name":"Brian","last_name":"Gibson","domain_name":"independent","page_name":"BrianGibson3","display_name":"Brian Gibson","profile_url":"https://independent.academia.edu/BrianGibson3?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-15526780">+1</span><div class="hidden js-additional-users-15526780"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/MSandell">Mari Sandell</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-15526780'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-15526780').html(); 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The production of flavours can take place by either extraction from plant materials, chemical synthesis, through biological conversion of precursor molecules or through de novo biosynthesis. The latter alternatives are gaining importance through the rapidly growing fields of systems biology and metabolic engineering giving efficient production hosts for the so-called “bioflavours”, which are natural flavour and/or fragrance compounds obtained with cell factories or enzymatic systems. One potential production host for bioflavour is yeast. In this mini-review, we give an overview of bioflavour production in yeast from the process engineering perspective. Two specific examples – production of 2-phenylethanol and vanillin - are used to illustrate process challenges and strategies used. Copyright © 2014 John Wiley \u0026 Sons, Ltd.","downloadable_attachments":[{"id":43119556,"asset_id":15526780,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":34764363,"first_name":"Brian","last_name":"Gibson","domain_name":"independent","page_name":"BrianGibson3","display_name":"Brian Gibson","profile_url":"https://independent.academia.edu/BrianGibson3?f_ri=151659","photo":"/images/s65_no_pic.png"},{"id":34681651,"first_name":"Mari","last_name":"Sandell","domain_name":"independent","page_name":"MSandell","display_name":"Mari Sandell","profile_url":"https://independent.academia.edu/MSandell?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":11623,"name":"Metabolic Engineering","url":"https://www.academia.edu/Documents/in/Metabolic_Engineering?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false},{"id":663045,"name":"Yeasts","url":"https://www.academia.edu/Documents/in/Yeasts?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_17848740" data-work_id="17848740" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/17848740/Drosophila_melanogaster">Drosophila melanogaster</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/17848740" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="61b3283810f5aa3932864715ad00bada" rel="nofollow" data-download="{"attachment_id":39742612,"asset_id":17848740,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/39742612/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="35282780" href="https://independent.academia.edu/CahirOKane">Cahir O'Kane</a><script data-card-contents-for-user="35282780" type="text/json">{"id":35282780,"first_name":"Cahir","last_name":"O'Kane","domain_name":"independent","page_name":"CahirOKane","display_name":"Cahir O'Kane","profile_url":"https://independent.academia.edu/CahirOKane?f_ri=151659","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_17848740 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="17848740"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 17848740, container: ".js-paper-rank-work_17848740", }); 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$(".js-view-count[data-work-id=17848740]").text(description); $(".js-view-count-work_17848740").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_17848740").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="17848740"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="151659" href="https://www.academia.edu/Documents/in/Yeast">Yeast</a><script data-card-contents-for-ri="151659" type="text/json">{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=17848740]'), work: {"id":17848740,"title":"Drosophila melanogaster","created_at":"2015-11-06T01:31:12.346-08:00","url":"https://www.academia.edu/17848740/Drosophila_melanogaster?f_ri=151659","dom_id":"work_17848740","summary":null,"downloadable_attachments":[{"id":39742612,"asset_id":17848740,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":35282780,"first_name":"Cahir","last_name":"O'Kane","domain_name":"independent","page_name":"CahirOKane","display_name":"Cahir O'Kane","profile_url":"https://independent.academia.edu/CahirOKane?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_43351177" data-work_id="43351177" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/43351177/ACTIVIDAD_ANTAG%C3%93NICA_DE_LEVADURAS_KILLER_CONTRA_HONGOS_DEL_G%C3%89NERO_Penicillium">ACTIVIDAD ANTAGÓNICA DE LEVADURAS KILLER CONTRA HONGOS DEL GÉNERO Penicillium</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">In the present work 65 yeasts were used, 24 were characterized as killer, these yeasts were qualitatively evaluated against ten strains of Penicillium, this to determine the antagonism on the filamentous in question, for that was striae... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_43351177" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">In the present work 65 yeasts were used, 24 were characterized as killer, these yeasts were qualitatively evaluated against ten strains of Penicillium, this to determine the antagonism on the filamentous in question, for that was striae of each levaduriform were placed on plates with medium PDA that had previously been inoculated with conidias of Penicillium. Only 10 yeasts exhibited antagonism against five or more strains of the fungus. These yeasts were tested to evaluate their ability to reduce the radial growth of the filamentous; strains 1268 and 1144 showed the highest reduction percentage on fungus growth; the ten strains of yeasts had been previously characterized and these were RT3 and 1250 (Pichia membranifaciens), 1268 (Cryptococcus weringae), 1123 and 1144 (Metschnikowia pulcherrima), 1025, 1026 and 1027 (Wickerhamomyces anomala), 1153 (Pichia kluyveri) and LALVIN (Saccharomyces cerevisiae).<br />When analyzed by ANOVA the percentages of radial reduction as well as the inhibition by antagonistic gases presented by the best yeasts showed that they were not significantly superior presented by the rest of the yeasts, however, these levaduriforms can be considered as a possible strategy of biocontrol against Penicillium in addition to being used for further experiments.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/43351177" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="15450c382a5bd0421bcd68d38be6bd16" rel="nofollow" data-download="{"attachment_id":63638436,"asset_id":43351177,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/63638436/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="42870583" href="https://independent.academia.edu/GutierrezIsis">Isis J . Gutiérrez-Martínez</a><script data-card-contents-for-user="42870583" type="text/json">{"id":42870583,"first_name":"Isis","last_name":"Gutiérrez-Martínez","domain_name":"independent","page_name":"GutierrezIsis","display_name":"Isis J . Gutiérrez-Martínez","profile_url":"https://independent.academia.edu/GutierrezIsis?f_ri=151659","photo":"https://0.academia-photos.com/42870583/11680954/13023948/s65_isis.gutierrez.jpg"}</script></span></span></li><li class="js-paper-rank-work_43351177 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="43351177"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 43351177, container: ".js-paper-rank-work_43351177", }); });</script></li><li class="js-percentile-work_43351177 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 43351177; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_43351177"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_43351177 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="43351177"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 43351177; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=43351177]").text(description); $(".js-view-count-work_43351177").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_43351177").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="43351177"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">6</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="2512" href="https://www.academia.edu/Documents/in/Phytopathology">Phytopathology</a>, <script data-card-contents-for-ri="2512" type="text/json">{"id":2512,"name":"Phytopathology","url":"https://www.academia.edu/Documents/in/Phytopathology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="17272" href="https://www.academia.edu/Documents/in/Fungi">Fungi</a>, <script data-card-contents-for-ri="17272" type="text/json">{"id":17272,"name":"Fungi","url":"https://www.academia.edu/Documents/in/Fungi?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="106331" href="https://www.academia.edu/Documents/in/Biocontrol_of_plant_Diseases">Biocontrol of plant Diseases</a>, <script data-card-contents-for-ri="106331" type="text/json">{"id":106331,"name":"Biocontrol of plant Diseases","url":"https://www.academia.edu/Documents/in/Biocontrol_of_plant_Diseases?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="130447" href="https://www.academia.edu/Documents/in/Biocontrol">Biocontrol</a><script data-card-contents-for-ri="130447" type="text/json">{"id":130447,"name":"Biocontrol","url":"https://www.academia.edu/Documents/in/Biocontrol?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=43351177]'), work: {"id":43351177,"title":"ACTIVIDAD ANTAGÓNICA DE LEVADURAS KILLER CONTRA HONGOS DEL GÉNERO Penicillium","created_at":"2020-06-15T18:49:02.199-07:00","url":"https://www.academia.edu/43351177/ACTIVIDAD_ANTAG%C3%93NICA_DE_LEVADURAS_KILLER_CONTRA_HONGOS_DEL_G%C3%89NERO_Penicillium?f_ri=151659","dom_id":"work_43351177","summary":"In the present work 65 yeasts were used, 24 were characterized as killer, these yeasts were qualitatively evaluated against ten strains of Penicillium, this to determine the antagonism on the filamentous in question, for that was striae of each levaduriform were placed on plates with medium PDA that had previously been inoculated with conidias of Penicillium. Only 10 yeasts exhibited antagonism against five or more strains of the fungus. These yeasts were tested to evaluate their ability to reduce the radial growth of the filamentous; strains 1268 and 1144 showed the highest reduction percentage on fungus growth; the ten strains of yeasts had been previously characterized and these were RT3 and 1250 (Pichia membranifaciens), 1268 (Cryptococcus weringae), 1123 and 1144 (Metschnikowia pulcherrima), 1025, 1026 and 1027 (Wickerhamomyces anomala), 1153 (Pichia kluyveri) and LALVIN (Saccharomyces cerevisiae).\nWhen analyzed by ANOVA the percentages of radial reduction as well as the inhibition by antagonistic gases presented by the best yeasts showed that they were not significantly superior presented by the rest of the yeasts, however, these levaduriforms can be considered as a possible strategy of biocontrol against Penicillium in addition to being used for further experiments.","downloadable_attachments":[{"id":63638436,"asset_id":43351177,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":42870583,"first_name":"Isis","last_name":"Gutiérrez-Martínez","domain_name":"independent","page_name":"GutierrezIsis","display_name":"Isis J . Gutiérrez-Martínez","profile_url":"https://independent.academia.edu/GutierrezIsis?f_ri=151659","photo":"https://0.academia-photos.com/42870583/11680954/13023948/s65_isis.gutierrez.jpg"}],"research_interests":[{"id":2512,"name":"Phytopathology","url":"https://www.academia.edu/Documents/in/Phytopathology?f_ri=151659","nofollow":false},{"id":17272,"name":"Fungi","url":"https://www.academia.edu/Documents/in/Fungi?f_ri=151659","nofollow":false},{"id":106331,"name":"Biocontrol of plant Diseases","url":"https://www.academia.edu/Documents/in/Biocontrol_of_plant_Diseases?f_ri=151659","nofollow":false},{"id":130447,"name":"Biocontrol","url":"https://www.academia.edu/Documents/in/Biocontrol?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":320544,"name":"Penicillium","url":"https://www.academia.edu/Documents/in/Penicillium?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_27748886" data-work_id="27748886" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/27748886/Nitrogen_and_phosphate_removal_from_wastewater_with_a_mixed_microalgae_and_bacteria_culture">Nitrogen and phosphate removal from wastewater with a mixed microalgae and bacteria culture</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">A B S T R A C T Microalgae are able to convert nutrients (nitrogen and phosphorus) from wastewater into biomass and bio-products, thus improving the sustainability of wastewater treatment. In High Rate Algal Ponds (HRAP), biomass... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_27748886" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">A B S T R A C T Microalgae are able to convert nutrients (nitrogen and phosphorus) from wastewater into biomass and bio-products, thus improving the sustainability of wastewater treatment. In High Rate Algal Ponds (HRAP), biomass productivity and water treatment efficiency are highly dependent on environmental parameters such as temperature, light intensity and photoperiod. The influence of temperature and photoperiod on biomass productivity and the removal of dissolved nitrogen and phosphorus from municipal wastewater by a native microalgae-bacteria consortium was assessed in batch cultures in view of the development of an HRAP at a larger scale. Temperature affected the growth rate and microalgae biomass production as well as ammonium and phosphate removal rates. At the temperatures 15 and 25 C, the average total nitrogen and phosphorus removal extents ranged from 72 to 83% and 100% respectively. Additionally 33.0 AE 0.1% of the total nitrogen was eliminated by stripping at 25 C, and 50 AE 2% was assimilated by the microorganisms under all conditions tested.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/27748886" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4fb31dedd3804a4a879903af7d25225d" rel="nofollow" data-download="{"attachment_id":48023502,"asset_id":27748886,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48023502/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="52019804" href="https://independent.academia.edu/BehnamTaidi">Behnam Taidi</a><script data-card-contents-for-user="52019804" type="text/json">{"id":52019804,"first_name":"Behnam","last_name":"Taidi","domain_name":"independent","page_name":"BehnamTaidi","display_name":"Behnam Taidi","profile_url":"https://independent.academia.edu/BehnamTaidi?f_ri=151659","photo":"https://0.academia-photos.com/52019804/13766003/115580173/s65_behnam.taidi.jpg"}</script></span></span></li><li class="js-paper-rank-work_27748886 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="27748886"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 27748886, container: ".js-paper-rank-work_27748886", }); 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$(".js-view-count[data-work-id=27748886]").text(description); $(".js-view-count-work_27748886").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_27748886").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="27748886"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">9</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="5398" href="https://www.academia.edu/Documents/in/Biotechnology">Biotechnology</a>, <script data-card-contents-for-ri="5398" type="text/json">{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="7043" href="https://www.academia.edu/Documents/in/Symbiosis">Symbiosis</a>, <script data-card-contents-for-ri="7043" type="text/json">{"id":7043,"name":"Symbiosis","url":"https://www.academia.edu/Documents/in/Symbiosis?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="9990" href="https://www.academia.edu/Documents/in/Water_Treatment">Water Treatment</a><script data-card-contents-for-ri="9990" type="text/json">{"id":9990,"name":"Water Treatment","url":"https://www.academia.edu/Documents/in/Water_Treatment?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=27748886]'), work: {"id":27748886,"title":"Nitrogen and phosphate removal from wastewater with a mixed microalgae and bacteria culture","created_at":"2016-08-13T07:55:19.361-07:00","url":"https://www.academia.edu/27748886/Nitrogen_and_phosphate_removal_from_wastewater_with_a_mixed_microalgae_and_bacteria_culture?f_ri=151659","dom_id":"work_27748886","summary":"A B S T R A C T Microalgae are able to convert nutrients (nitrogen and phosphorus) from wastewater into biomass and bio-products, thus improving the sustainability of wastewater treatment. In High Rate Algal Ponds (HRAP), biomass productivity and water treatment efficiency are highly dependent on environmental parameters such as temperature, light intensity and photoperiod. The influence of temperature and photoperiod on biomass productivity and the removal of dissolved nitrogen and phosphorus from municipal wastewater by a native microalgae-bacteria consortium was assessed in batch cultures in view of the development of an HRAP at a larger scale. Temperature affected the growth rate and microalgae biomass production as well as ammonium and phosphate removal rates. At the temperatures 15 and 25 C, the average total nitrogen and phosphorus removal extents ranged from 72 to 83% and 100% respectively. Additionally 33.0 AE 0.1% of the total nitrogen was eliminated by stripping at 25 C, and 50 AE 2% was assimilated by the microorganisms under all conditions tested.","downloadable_attachments":[{"id":48023502,"asset_id":27748886,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":52019804,"first_name":"Behnam","last_name":"Taidi","domain_name":"independent","page_name":"BehnamTaidi","display_name":"Behnam Taidi","profile_url":"https://independent.academia.edu/BehnamTaidi?f_ri=151659","photo":"https://0.academia-photos.com/52019804/13766003/115580173/s65_behnam.taidi.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=151659","nofollow":false},{"id":7043,"name":"Symbiosis","url":"https://www.academia.edu/Documents/in/Symbiosis?f_ri=151659","nofollow":false},{"id":9990,"name":"Water Treatment","url":"https://www.academia.edu/Documents/in/Water_Treatment?f_ri=151659","nofollow":false},{"id":22617,"name":"Microalgae","url":"https://www.academia.edu/Documents/in/Microalgae?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":501201,"name":"Bioreactors","url":"https://www.academia.edu/Documents/in/Bioreactors?f_ri=151659"},{"id":731904,"name":"Spirulina","url":"https://www.academia.edu/Documents/in/Spirulina?f_ri=151659"},{"id":800592,"name":"Mixed Cultures","url":"https://www.academia.edu/Documents/in/Mixed_Cultures?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_11670475" data-work_id="11670475" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/11670475/How_to_bring_orphan_genes_into_functional_families">How to bring orphan genes into functional families</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/11670475" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c701e67b2da2d543df492237d19bdca8" rel="nofollow" data-download="{"attachment_id":46582229,"asset_id":11670475,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/46582229/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="28544001" href="https://independent.academia.edu/CristinaMazzoni">Cristina Mazzoni</a><script data-card-contents-for-user="28544001" type="text/json">{"id":28544001,"first_name":"Cristina","last_name":"Mazzoni","domain_name":"independent","page_name":"CristinaMazzoni","display_name":"Cristina Mazzoni","profile_url":"https://independent.academia.edu/CristinaMazzoni?f_ri=151659","photo":"https://0.academia-photos.com/28544001/29717586/27620863/s65_cristina.mazzoni.jpg"}</script></span></span></li><li class="js-paper-rank-work_11670475 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="11670475"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 11670475, container: ".js-paper-rank-work_11670475", }); });</script></li><li class="js-percentile-work_11670475 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 11670475; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_11670475"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_11670475 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="11670475"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 11670475; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=11670475]").text(description); $(".js-view-count-work_11670475").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_11670475").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="11670475"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">12</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="12981" href="https://www.academia.edu/Documents/in/Enzyme_Inhibitors">Enzyme Inhibitors</a>, <script data-card-contents-for-ri="12981" type="text/json">{"id":12981,"name":"Enzyme Inhibitors","url":"https://www.academia.edu/Documents/in/Enzyme_Inhibitors?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="49123" href="https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae">Saccharomyces cerevisiae</a><script data-card-contents-for-ri="49123" type="text/json">{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=11670475]'), work: {"id":11670475,"title":"How to bring orphan genes into functional families","created_at":"2015-03-26T07:28:58.950-07:00","url":"https://www.academia.edu/11670475/How_to_bring_orphan_genes_into_functional_families?f_ri=151659","dom_id":"work_11670475","summary":null,"downloadable_attachments":[{"id":46582229,"asset_id":11670475,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":28544001,"first_name":"Cristina","last_name":"Mazzoni","domain_name":"independent","page_name":"CristinaMazzoni","display_name":"Cristina Mazzoni","profile_url":"https://independent.academia.edu/CristinaMazzoni?f_ri=151659","photo":"https://0.academia-photos.com/28544001/29717586/27620863/s65_cristina.mazzoni.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=151659","nofollow":false},{"id":12981,"name":"Enzyme Inhibitors","url":"https://www.academia.edu/Documents/in/Enzyme_Inhibitors?f_ri=151659","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=151659","nofollow":false},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=151659","nofollow":false},{"id":74780,"name":"Mutation","url":"https://www.academia.edu/Documents/in/Mutation?f_ri=151659"},{"id":121705,"name":"Ethanol","url":"https://www.academia.edu/Documents/in/Ethanol?f_ri=151659"},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"},{"id":172083,"name":"Phosphorylation","url":"https://www.academia.edu/Documents/in/Phosphorylation?f_ri=151659"},{"id":213897,"name":"Phenotype","url":"https://www.academia.edu/Documents/in/Phenotype?f_ri=151659"},{"id":224794,"name":"Genetic linkage analysis","url":"https://www.academia.edu/Documents/in/Genetic_linkage_analysis?f_ri=151659"},{"id":1232430,"name":"Genetic Markers","url":"https://www.academia.edu/Documents/in/Genetic_Markers?f_ri=151659"},{"id":1491514,"name":"*Hot Temperature","url":"https://www.academia.edu/Documents/in/_Hot_Temperature?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_9083715" data-work_id="9083715" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/9083715/THE_USE_OF_ALGAE_CONCENTRATES_DRIED_ALGAE_AND_ALGAL_SUBSTITUTES_TO_FEED_BIVALVES">THE USE OF ALGAE CONCENTRATES, DRIED ALGAE AND ALGAL SUBSTITUTES TO FEED BIVALVES</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/9083715" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="8d8d25827dcd9559d43560d7e310c733" rel="nofollow" data-download="{"attachment_id":35381872,"asset_id":9083715,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/35381872/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="20635852" href="https://itb.academia.edu/HanniedyaBalin">Hanniedya Balin</a><script data-card-contents-for-user="20635852" type="text/json">{"id":20635852,"first_name":"Hanniedya","last_name":"Balin","domain_name":"itb","page_name":"HanniedyaBalin","display_name":"Hanniedya Balin","profile_url":"https://itb.academia.edu/HanniedyaBalin?f_ri=151659","photo":"https://0.academia-photos.com/20635852/7498100/8422929/s65_hanniedya.balin.jpg_oh_d27d5be36a6c193255011d0e23ca0d94_oe_554ab486___gda___1434679355_ad27077c04e827b7a9ff0240be3df087"}</script></span></span></li><li class="js-paper-rank-work_9083715 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="9083715"><i class="u-m1x fa 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href="https://www.academia.edu/Documents/in/Fisheries">Fisheries</a>, <script data-card-contents-for-ri="4711" type="text/json">{"id":4711,"name":"Fisheries","url":"https://www.academia.edu/Documents/in/Fisheries?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="22617" href="https://www.academia.edu/Documents/in/Microalgae">Microalgae</a>, <script data-card-contents-for-ri="22617" type="text/json">{"id":22617,"name":"Microalgae","url":"https://www.academia.edu/Documents/in/Microalgae?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="23848" href="https://www.academia.edu/Documents/in/Aquaculture">Aquaculture</a>, <script data-card-contents-for-ri="23848" type="text/json">{"id":23848,"name":"Aquaculture","url":"https://www.academia.edu/Documents/in/Aquaculture?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="68529" href="https://www.academia.edu/Documents/in/Bivalves">Bivalves</a><script data-card-contents-for-ri="68529" type="text/json">{"id":68529,"name":"Bivalves","url":"https://www.academia.edu/Documents/in/Bivalves?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=9083715]'), work: {"id":9083715,"title":"THE USE OF ALGAE CONCENTRATES, DRIED ALGAE AND ALGAL SUBSTITUTES TO FEED BIVALVES","created_at":"2014-11-02T13:25:05.811-08:00","url":"https://www.academia.edu/9083715/THE_USE_OF_ALGAE_CONCENTRATES_DRIED_ALGAE_AND_ALGAL_SUBSTITUTES_TO_FEED_BIVALVES?f_ri=151659","dom_id":"work_9083715","summary":null,"downloadable_attachments":[{"id":35381872,"asset_id":9083715,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":20635852,"first_name":"Hanniedya","last_name":"Balin","domain_name":"itb","page_name":"HanniedyaBalin","display_name":"Hanniedya Balin","profile_url":"https://itb.academia.edu/HanniedyaBalin?f_ri=151659","photo":"https://0.academia-photos.com/20635852/7498100/8422929/s65_hanniedya.balin.jpg_oh_d27d5be36a6c193255011d0e23ca0d94_oe_554ab486___gda___1434679355_ad27077c04e827b7a9ff0240be3df087"}],"research_interests":[{"id":4711,"name":"Fisheries","url":"https://www.academia.edu/Documents/in/Fisheries?f_ri=151659","nofollow":false},{"id":22617,"name":"Microalgae","url":"https://www.academia.edu/Documents/in/Microalgae?f_ri=151659","nofollow":false},{"id":23848,"name":"Aquaculture","url":"https://www.academia.edu/Documents/in/Aquaculture?f_ri=151659","nofollow":false},{"id":68529,"name":"Bivalves","url":"https://www.academia.edu/Documents/in/Bivalves?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_6677593" data-work_id="6677593" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/6677593/R_Biotechnological_production_of_carotenoids_by_yeasts_an_overview">R Biotechnological production of carotenoids by yeasts: an overview</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/6677593" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="f8d0e34aefcd810ce9a7f0e727c77658" rel="nofollow" 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href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="144062" href="https://www.academia.edu/Documents/in/Pigments">Pigments</a>, <script data-card-contents-for-ri="144062" type="text/json">{"id":144062,"name":"Pigments","url":"https://www.academia.edu/Documents/in/Pigments?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="151659" href="https://www.academia.edu/Documents/in/Yeast">Yeast</a><script data-card-contents-for-ri="151659" type="text/json">{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=6677593]'), work: {"id":6677593,"title":"R Biotechnological production of carotenoids by yeasts: an overview","created_at":"2014-04-06T17:37:58.083-07:00","url":"https://www.academia.edu/6677593/R_Biotechnological_production_of_carotenoids_by_yeasts_an_overview?f_ri=151659","dom_id":"work_6677593","summary":null,"downloadable_attachments":[{"id":33405504,"asset_id":6677593,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":10871167,"first_name":"Alejandro","last_name":"Zavala","domain_name":"uadec","page_name":"AlejandroZavala","display_name":"Alejandro Zavala","profile_url":"https://uadec.academia.edu/AlejandroZavala?f_ri=151659","photo":"https://0.academia-photos.com/10871167/7887955/8837503/s65_alejandro.zavala.jpg_oh_45482372fbce6a96e0d3c61e5de296e3_oe_55899f7a___gda___1433713506_6170c6433714afb1063e92be781f48fb"}],"research_interests":[{"id":55,"name":"Environmental Engineering","url":"https://www.academia.edu/Documents/in/Environmental_Engineering?f_ri=151659","nofollow":false},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=151659","nofollow":false},{"id":144062,"name":"Pigments","url":"https://www.academia.edu/Documents/in/Pigments?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_77181862" data-work_id="77181862" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/77181862/Isolation_and_Characterization_of_Amylase_Producing_Yeasts_and_Improvement_of_Amylase_Production">Isolation and Characterization of Amylase Producing Yeasts and Improvement of Amylase Production</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/77181862" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ace37ec72ddcf40535cf9fc9993a5375" rel="nofollow" data-download="{"attachment_id":84635500,"asset_id":77181862,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" 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u-positionRelative">7</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="523" href="https://www.academia.edu/Documents/in/Chemistry">Chemistry</a>, <script data-card-contents-for-ri="523" type="text/json">{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="1040" href="https://www.academia.edu/Documents/in/Food_Science">Food Science</a>, <script data-card-contents-for-ri="1040" type="text/json">{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="6284" href="https://www.academia.edu/Documents/in/Water_and_wastewater_treatment">Water and wastewater treatment</a>, <script data-card-contents-for-ri="6284" type="text/json">{"id":6284,"name":"Water and wastewater treatment","url":"https://www.academia.edu/Documents/in/Water_and_wastewater_treatment?f_ri=151659","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="151659" href="https://www.academia.edu/Documents/in/Yeast">Yeast</a><script data-card-contents-for-ri="151659" type="text/json">{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=77181862]'), work: {"id":77181862,"title":"Isolation and Characterization of Amylase Producing Yeasts and Improvement of Amylase Production","created_at":"2022-04-21T06:33:33.139-07:00","url":"https://www.academia.edu/77181862/Isolation_and_Characterization_of_Amylase_Producing_Yeasts_and_Improvement_of_Amylase_Production?f_ri=151659","dom_id":"work_77181862","summary":null,"downloadable_attachments":[{"id":84635500,"asset_id":77181862,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":29940162,"first_name":"Tansel","last_name":"Yalcin","domain_name":"ege","page_name":"TanselYalcin","display_name":"Tansel Yalcin","profile_url":"https://ege.academia.edu/TanselYalcin?f_ri=151659","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=151659","nofollow":false},{"id":1040,"name":"Food Science","url":"https://www.academia.edu/Documents/in/Food_Science?f_ri=151659","nofollow":false},{"id":6284,"name":"Water and wastewater treatment","url":"https://www.academia.edu/Documents/in/Water_and_wastewater_treatment?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false},{"id":1321239,"name":"Amylase","url":"https://www.academia.edu/Documents/in/Amylase?f_ri=151659"},{"id":1681026,"name":"Biochemistry and cell biology","url":"https://www.academia.edu/Documents/in/Biochemistry_and_cell_biology?f_ri=151659"},{"id":2769657,"name":"آب و فاضلاب","url":"https://www.academia.edu/Documents/in/%D8%A2%D8%A8_%D9%88_%D9%81%D8%A7%D8%B6%D9%84%D8%A7%D8%A8?f_ri=151659"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_36331182" data-work_id="36331182" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/36331182/OPTIMIZATION_OF_THE_STERILIZATION_TEMPERATURE_AND_TIME_FOR_PALM_WINE_PRESERVATION">OPTIMIZATION OF THE STERILIZATION TEMPERATURE AND TIME FOR PALM WINE PRESERVATION</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Studies were carried out to establish the optimum temperature and time for sterilization of palm wine to enhance its shelf life.In the studies, the temperature and time of sterilization of the beverage were varied within the... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_36331182" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Studies  were  carried  out  to  establish  the  optimum  temperature  and  time  for <br />sterilization of palm wine to enhance its shelf life.In the studies, the temperature and time of sterilization of the beverage  were varied within the range of 40-75oC and 10/20 minutes  in order to establish the optimum time and temperature for its sterilization without affecting the  beverage’s  quality  in  terms  of  the  taste  and  aroma  profile.Each  500ml  of  palm  wine sample was respectively heat-treated at  the respective  temperatures for  10 and 20 minutes. The  result of the  studies showed that bacteria and yeast  load decreased with the  increase in temperature  and  time  of  sterilization.  The  taste  and  aroma  profile  diminished  with  the increase  in  temperature  and  time  of  sterilization.  The  temperature  and  the  time  at  which <br />there  was  complete  destruction  of  organism  with  retention  in  taste  and  aroma  of  the beverage  was  650C  and  10  minutes  respectively.  A  Plot  of  the  number  of  surviving  cells against  the  temperature  of  sterilization  at  a  given  time  follows  a  log  linear  kinetics.  The statistical evaluation of the sample sterilized at 650C for 10 minutes when compared with the fresh  untreated  sample  (control)  showed  no  significant  different  between  the  samples  at 95% confidence level.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/36331182" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="e1b8b0805a620cf55df9784660525b30" rel="nofollow" data-download="{"attachment_id":56238660,"asset_id":36331182,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/56238660/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="50772212" href="https://independent.academia.edu/OINSTITUTE">KOBIA DATA LIMITED</a><script data-card-contents-for-user="50772212" type="text/json">{"id":50772212,"first_name":"KOBIA DATA","last_name":"LIMITED","domain_name":"independent","page_name":"OINSTITUTE","display_name":"KOBIA DATA LIMITED","profile_url":"https://independent.academia.edu/OINSTITUTE?f_ri=151659","photo":"https://0.academia-photos.com/50772212/13418730/18803811/s65_kobia_data.limited.png"}</script></span></span></li><li class="js-paper-rank-work_36331182 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="36331182"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 36331182, container: ".js-paper-rank-work_36331182", }); 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The result of the studies showed that bacteria and yeast load decreased with the increase in temperature and time of sterilization. The taste and aroma profile diminished with the increase in temperature and time of sterilization. The temperature and the time at which \r\nthere was complete destruction of organism with retention in taste and aroma of the beverage was 650C and 10 minutes respectively. A Plot of the number of surviving cells against the temperature of sterilization at a given time follows a log linear kinetics. The statistical evaluation of the sample sterilized at 650C for 10 minutes when compared with the fresh untreated sample (control) showed no significant different between the samples at 95% confidence level.","downloadable_attachments":[{"id":56238660,"asset_id":36331182,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":50772212,"first_name":"KOBIA DATA","last_name":"LIMITED","domain_name":"independent","page_name":"OINSTITUTE","display_name":"KOBIA DATA 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class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_35641809" data-work_id="35641809" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/35641809/The_key_to_immortality_lies_in_feature_discovery">The key to immortality lies in feature discovery</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The key to the keys to immortality and eternal youth lies in the correct answer to the main question: How to naively discover new essential – but still hidden – features required for properly training novel adaptive supervised machine... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_35641809" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The key to the keys to immortality and eternal youth lies in the correct answer to the main question: How to naively discover new essential – but still hidden – features required for properly training novel adaptive supervised machine learning algorithms (SMLA)</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/35641809" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="92cb77ab3133493c134b1d9880ec9743" rel="nofollow" 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Recently, the... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_41503797" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Candida species are known to cause serious infections in immunocompromised patients but uncommon cases have been reported in immunocompetent individuals regardless of the harmless coexistence of the fungi with the host. Recently, the incidence rate of candidiasis has increased dramatically alongside the emergence of antifungal resistance. Although conventional methods to ensure prompt diagnosis of candidiasis for effective therapy have been established, the scientific world is witnessing progress in the development of more accurate, timely and cost-effective methods that is coinciding with the molecular revolution and advanced DNA analysis. Moreover, the challenges of resistance of Candida to available antifungal agents are being met with the deployment of molecular techniques to investigate the mechanisms of resistance. This review is an attempt to provide up-to-date information on the persistent problems of Candida with highlights on the clinical importance, molecular diagnosis, and resistance to candidate antifungal drugs; azoles and echinocandins. Abstrait: Les espèces de Candida sont connues pour causer des infections graves chez les patients immunodéprimés, mais des cas peu communs ont été rapportés chez des individus immunocompétents, indépendamment de la coexistence inoffensive des champignons avec l'hôte. Récemment, le taux d'incidence de la candidose a considérablement augmenté parallèlement à l'émergence d'une résistance antifongique. Bien que les méthodes conventionnelles permettant d'assurer un diagnostic rapide de la candidose en vue d'un traitement efficace aient été établies, le monde scientifique constate des progrès dans la mise au point de méthodes plus précises, plus rapides et plus rentables qui coïncident avec la révolution moléculaire et l'analyse avancée de l'ADN. De plus, les défis posés par la résistance de Candida aux agents antifongiques disponibles sont résolus par le déploiement de techniques moléculaires pour étudier les mécanismes de résistance. Cette revue tente de fournir des informations à jour sur les problèmes persistants de Candida en soulignant l'importance clinique, le diagnostic moléculaire et la résistance aux antifongiques candidats; les azoles et les echinocandins.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/41503797" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="4c09ae6b6f6e6f5d72b8bf1db00768c3" rel="nofollow" data-download="{"attachment_id":61674103,"asset_id":41503797,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/61674103/download_file?st=MTczMjQ2NDM1Myw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="869824" href="https://exeter.academia.edu/AyatAllaaeiby">Ayat Al-laaeiby</a><script data-card-contents-for-user="869824" type="text/json">{"id":869824,"first_name":"Ayat","last_name":"Al-laaeiby","domain_name":"exeter","page_name":"AyatAllaaeiby","display_name":"Ayat Al-laaeiby","profile_url":"https://exeter.academia.edu/AyatAllaaeiby?f_ri=151659","photo":"https://0.academia-photos.com/869824/313076/14923131/s65_ayat.al-laaeiby.jpg"}</script></span></span></li><li class="js-paper-rank-work_41503797 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="41503797"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 41503797, container: ".js-paper-rank-work_41503797", }); 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Recently, the incidence rate of candidiasis has increased dramatically alongside the emergence of antifungal resistance. Although conventional methods to ensure prompt diagnosis of candidiasis for effective therapy have been established, the scientific world is witnessing progress in the development of more accurate, timely and cost-effective methods that is coinciding with the molecular revolution and advanced DNA analysis. Moreover, the challenges of resistance of Candida to available antifungal agents are being met with the deployment of molecular techniques to investigate the mechanisms of resistance. This review is an attempt to provide up-to-date information on the persistent problems of Candida with highlights on the clinical importance, molecular diagnosis, and resistance to candidate antifungal drugs; azoles and echinocandins. Abstrait: Les espèces de Candida sont connues pour causer des infections graves chez les patients immunodéprimés, mais des cas peu communs ont été rapportés chez des individus immunocompétents, indépendamment de la coexistence inoffensive des champignons avec l'hôte. Récemment, le taux d'incidence de la candidose a considérablement augmenté parallèlement à l'émergence d'une résistance antifongique. Bien que les méthodes conventionnelles permettant d'assurer un diagnostic rapide de la candidose en vue d'un traitement efficace aient été établies, le monde scientifique constate des progrès dans la mise au point de méthodes plus précises, plus rapides et plus rentables qui coïncident avec la révolution moléculaire et l'analyse avancée de l'ADN. De plus, les défis posés par la résistance de Candida aux agents antifongiques disponibles sont résolus par le déploiement de techniques moléculaires pour étudier les mécanismes de résistance. Cette revue tente de fournir des informations à jour sur les problèmes persistants de Candida en soulignant l'importance clinique, le diagnostic moléculaire et la résistance aux antifongiques candidats; les azoles et les echinocandins.","downloadable_attachments":[{"id":61674103,"asset_id":41503797,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":869824,"first_name":"Ayat","last_name":"Al-laaeiby","domain_name":"exeter","page_name":"AyatAllaaeiby","display_name":"Ayat Al-laaeiby","profile_url":"https://exeter.academia.edu/AyatAllaaeiby?f_ri=151659","photo":"https://0.academia-photos.com/869824/313076/14923131/s65_ayat.al-laaeiby.jpg"}],"research_interests":[{"id":13744,"name":"Molecular Microbiology","url":"https://www.academia.edu/Documents/in/Molecular_Microbiology?f_ri=151659","nofollow":false},{"id":151659,"name":"Yeast","url":"https://www.academia.edu/Documents/in/Yeast?f_ri=151659","nofollow":false}]}, }) } 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