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inactivated yeast derivative.
These results confirmed that the growth selection system designed here promoted the generation and allowed for the isolation of a- and α-type yeast derivative cells.
We phenotyped 44 segregants obtained from a cross between the laboratory strain S288c and the wine yeast derivative 59A (as described in Methods).
We combined fermentation trait QTL mapping and expression profiling of fermenting cells in a segregating population from a cross between a wine yeast derivative and a laboratory strain.
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However, no study has ever investigated the quantitative number of pathogens bound by different yeast derivatives.
Three inactivated yeast derivatives (IYDs) used in winemaking, OptiRed®, OptiWhite® and Noblesse®, were purchased from Lallemand Pty.
It is necessary to obtain the quantitative measurement of bacterial adhesion in order to evaluate the binding capacity and quality of yeast derivatives.
The target of the present study was to quantify the capacity of different commercially available yeast derivatives to bind E. coli F4 and Salmonella Typhimurium.
Because of their modulatory effects on ruminal fermentation, phytogenic compounds (PHY) and autolyzed yeast derivatives (AY) may alleviate the negative consequences of high-concentrate diets.
Yeast derivatives such as yeast cell wall products and recently also yeast autolysate products are sold worldwide as feed supplements, some of which claim to bind enteropathogenic bacteria such as E. coli and Salmonella spp.
Table 2 Spearman correlation between quantity of bound E. coli F4 (CFU/mg yeast) and mannan-, glucand, and protein-content of yeast derivatives Glucan Mannan Protein Spearman-Rho CFU E. coli [CFU/mg yeast] Coefficient of correlation -0.130 0.315 0.214 Sig.
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