Sentence examples for yeast type from inspiring English sources

Through a detailed analysis of possible factors affecting fermentation, like yeast type, temperature and the rate of cycling wine through the tanks, Ms. Ulickey identified the primary problem as temperature control.

Three main factors (yeast type, temperature, fermentation time) are included in the experimental design, being high sources of variation in brewing and strictly interdependent; thus, difficult to be studied through a univariate approach.

In Physcomitrella, PpENA1 is essential for normal growth under moderate salt stress, while in yeast, type IID ATPases provide a vital efflux mechanism for cells under high salt conditions by selectively transporting Na+ or K+ across the plasma membrane.

The reduction of PA in tarhana is attributed to the inherent phytase activity in the fermenting mixture [21], but it is also influenced by the initial PA content, the degree of flour extraction, the fermentation time and the presence of calcium salts as well as the temperature, dough acidity, pH, yeast type and enzymes added to dough [27,23].

Our data strongly suggest that TcsC is a positive regulator of its MAPK SakA and thereby differs fundamentally from the prototypic yeast type III HHK DhNik1 of Debaryomyces hansenii, which harbors only five HAMP domains and acts as a negative regulator of its MAPK.

The following proteins were obtained from Sigma: fatty acid free BSA prepared from fraction V albumin; grade I lysozyme from chicken egg white; ethanol free alcohol dehydrogenase from equine liver; deoxyribonuclease II from bovine spleen; type VI ribonuclease A from bovine pancrease; type IV protease-free hexokinase from baker's yeast; type VII ovoalbumin; and cytochrome C from horse heart.

A new primer pair (delta12 delta21) for polymerase chain reaction-based yeast typing was designed using the yeast genome sequence.

The ASCA models calculated on two separate regions (2900 2250 cm−1 and 1500 980 cm−1) shows differences for average time levels and the interaction between yeast types and time linked to carbon dioxide, maltose consumption and ethanol production, respectively.

For this purpose, we use the cell cycle networks of two yeast types, namely Saccharomyces cerevisiae (budding yeast) and Schizosaccharomyces pombe (fission yeast).

A significant step towards the generation of human-compatible N-glycans in this organism is the conversion of the yeast-type high-mannose glycans to mammalian-type high-mannose and/or complex glycans.

Further study revealed that among these sites in FAS1, one (K219) is located in the domain of malonyl CoA-acyl carrier protein transacylase; three (K876, K1229 and K1285) are located in enoyl reductase domain of yeast-type FAS1; one (K1607) is located in the domain of MaoC; five (K1747, K1787, K2004 and K2051) are located in acyl transferase domain (Fig. 8b).