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Registros recuperados: 19
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Association between competition and obligate mutualism in a chemostat Inra
El Hajji, M.; Harmand, J.; Chaker, H.; Lobry, C..
In this paper, we consider a simple chemostat model involving two obligate mutualistic species feeding on a limiting substrate. Systems of differential equations are proposed as models of this association. A detailed qualitative analysis is carried out. We show the existence of a domain of coexistence, which is a set of initial conditions in which both species survive. We demonstrate, under certain supplementary assumptions, the uniqueness of the stable equilibrium point which corresponds to the coexistence of the two species.
Tipo: Journal Article Palavras-chave: SURVIE DES ESPECES; COMPORTEMENT ASYMPTOTIQUE; EQUATION DIFFERENTIELLE; INTERACTION MICROBIOLOGIQUE MICROBIAL INTERACTIONS; MICROBIAL ECOLOGY; YEAST; SACCHAROMYCES CEREVISIAE; CHEMOSTAT; COMPETITION; MUTUALISM; ASYMPTOTIC BEHAVIOUR; COEXISTENCE; DULAC CRITERION; THIEME’S RESULT; ;  .
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201035ecf34a&uri=/notices/prodinra1/2010/12/
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Complete hydrolysis of myo-inositol hexakisphosphate by a novel phytase from Debaryomyces castellii CBS 2923 Inra
Ragon, M.; Aumelas, A.; Chemardin, P.; Galvez, S.; Moulin, G.; Boze, H..
Debaryomyces castellii phytase was purified to homogeneity in a single step by hydrophobic interaction chromatography. Its molecular mass is 74 kDa with 28.8% glycosylation. Its activity was optimal at 60 C and pH 4.0. The Km value for sodium phytate was 0.532 mM. The enzyme exhibited a low specificity and hydrolyzed many phosphate esters. The phytase fully hydrolyzed myo-inositol hexakisphosphate ( or phytic acid, Ins P-6) to inositol and inorganic phosphate. The sequence of Ins P-6 hydrolysis was determined by combining results from high-performance ionic chromatography and nuclear magnetic resonance. D. castellii phytase is a 3-phytase that sequentially releases phosphate groups through Ins ( 1,2,4,5,6) P-5, Ins ( 1,2,5,6) P-4, Ins ( 1,2,6) P-3, Ins (...
Tipo: Journal Article Palavras-chave: DEBAROMYCES CASTELLII; YEAST; PHYTASE; ENZYME CHARACTERIZATION; INOSITOL PHOSPHATE; PHYTATE DEGRADATION; NMR; HPLC.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2009150d6498&uri=/notices/prodinra1/2010/09/
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Ergosterol biosynthesis in Yeast Inra
Karst, F.; Riveill, G.; Rahier, A.; Pierre, S..
Tipo: Meeting Paper Palavras-chave: ERGOSTEROL; BIOSYNTHESIS; YEAST; STEROL 8 7-ISOMERASES; INHIBITORS; SIGMA LIGANDS; AMINOACID.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2009119c0f25&uri=/notices/prodinra1/2009/07/
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Formation of micella containing solubilized sterols during rehydration of active dry yeasts improves their fermenting capacity Inra
Soubeyrand, V.; Luparia, V.; Williams, P.; Doco, T.; Vernhet, A.; Ortiz-Julien, A.; Salmon, J.M..
During their rehydration in aqueous media, active dry yeasts (ADY) may be supplemented with inactiveyeasts, yeast derivatives, or other optional complementary nutrients to improve their fermentationcapacity. We found that yeast sterols solubilized in situ during ADY rehydration were particularlyefficient for stimulating the fermenting capacity of ADY. Spontaneous solubilization of sterols duringrehydration occurred by the formation of micelles by membrane phospholipids and specific cell wallpolysaccharides and sterols, both compounds being provided by inactive dry yeasts (IDY). Thesemicelles contained a specific distribution of the initial sterols from the inactive yeasts. Above aconcentration of 100 mg L-1 in the rehydration medium, these micelles acted...
Tipo: Journal Article Palavras-chave: GRAPPE; CINETIQUE DE FERMENTATION ALCOHOLIC FERMENTATION; STEROL; YEAST; REHYDRATATION; RED WINE; STRUCTURAL CHARACTERIZATION.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007d8d6ea39&uri=/notices/prodinra1/2007/02/
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Genetic analysis of Saccharomyces cerevisiae strains isolated from Palm Wine in Eastern Nigeria. Comparison with other African strains. Inra
Ezeronye, O.U.; Legras, J.L..
Aims: To study the yeast diversity of Nigerian palm wines by comparison with other African strains. Methods and Results: Twenty-three Saccharomyces cerevisiae strains were obtained from palm wine samples collected at four locations in eastern Nigeria, and characterized using different molecular techniques: internal transcribed spacer restriction fragment length polymorphism and sequence analysis, pulsed field gel electrophoresis, inter delta typing and microsatellite multilocus analysis. These techniques revealed that palm wine yeasts represent a group of closely related strains that includes other West African isolates (CBS400, NCYC110, DVPG6044). Population analysis revealed an excess of homozygote strains and an allelic richness similar to...
Tipo: Journal Article Palavras-chave: FUNGI; MICROBIOLOGIE APPLIQUEE; POLYMORPHISME; ETUDE COMPARATIVE; VIN DE PALME; SACCHAROMYCES CEREVISIAE; GENETIQUE MICROSATELLITE; MOLECULAR POLYMORPHISM; PALM WINE; YEAST.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200941167abe&uri=/notices/prodinra1/2010/07/
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Glucose utilization of strains lacking PGI1 and expressing a transhydrogenase suggests differences in the pentose phosphate capacity among Saccharomyces cerevisiae strains Inra
Heux, S.; Cadiere, A.; Dequin, S..
Saccharomyces cerevisiae strains lacking phosphoglucose isomerase (pgi1) cannot use the pentose phosphate (PP) pathway to oxidize glucose, which has been explained by the lack of mechanism for reoxidation of the NADPH surplus. Consistent with this, the defective growth on glucose of a ENYpgi1 strain can be partially restored by expressing the Escherichia coli transhydrogenase udhA. In this work it was found that growth of V5 (wine yeast-derived) and FY1679 (isogenic to S288C) pgi1 mutants is not rescued by expression of udhA. Moreover, the flux through the PP pathway of 11 S. cerevisiae strains from various origins was estimated, by calculating the ratio between the enzymatic activity of the G6PDH and HXK, placed at the glycolysis-PP pathway branch point....
Tipo: Journal Article Palavras-chave: YEAST; DIVERSITY; PENTOSE PHOSPHATE PATHWAY; PGI 1 MUTANT; PHOSPHOGLUCOSE ISOMERASE.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008ba0918dd&uri=/notices/prodinra1/2008/08/
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Inactivation of CaMIT1 inhibits Candida albicans phospholipomannan beta-mannosylation, reduces virulence, and alters cell wall protein beta-mannosylation Inra
Mille, C.; Janbon, G.; Delplace, F.; Ibata-Ombetta, S.; Gaillardin, C.; Strecker, G.; Jouault, T.; Trinel, P.A.; Poulain, D..
Studies on Candida albicans phospholipomannan have suggested a novel biosynthetic pathway for yeast glycosphingolipids. This pathway is thought to diverge from the usual pathway at the mannose-inositol-phospho-ceramide (MIPC) step. To confirm this hypothesis, a C. albicans gene homologue for the Saccharomyces cerevisiae SUR1 gene was identified and named MIT1 as it coded for GDP-mannose:inositol-phospho-ceramide mannose transferase. Two copies of this gene were disrupted. Western blots of cell extracts revealed that strain mit1{Delta} contained no PLM. Thin layer chromatography and mass spectrometry confirmed that mit1{Delta} did not synthesize MIPC, demonstrating a role of MIT1 in the mannosylation of C. albicans IPCs. As MIT1 disruption prevented...
Tipo: Journal Article Palavras-chave: Β-MANNOSYLATION; PHOSPHOLIPOMANNAN; VIRULENCE; GLYCOSHINGOLIPIDS PATHWAY; CELL WALL; YEAST.
Ano: 2004 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2007f06b9a9&uri=/notices/prodinra1/2010/11/
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Interactions between yeast lees and wine polyphenols during simulation of wine aging: I. Analysis of remnant polyphenolic compounds in the resulting wines Inra
Mazauric, J.P.; Salmon, J.M..
Tipo: Journal Article Palavras-chave: LIE; CINETIQUE; TANNIN WINE AGING; YEAST; LEES; POLYPHENOLIC COUMPOUND.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20076659ef9f&uri=/notices/prodinra1/2007/02/
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Interactions between yeast lees and wine polyphenols during simulation of wine aging: II. Analysis of desorbed polyphenol compounds from yeast lees Inra
Mazauric, J.P.; Salmon, J.M..
In the first part of this work, the analysis of the polyphenolic compounds remaining in the wine after different contact times with yeast lees during simulation of red wine aging was undertaken. To achieve a more precise view of the wine polyphenols adsorbed on lees during red wine aging and to establish a clear balance between adsorbed and remnant polyphenol compounds, the specific analysis of the chemical composition of the adsorbed polyphenolic compounds (condensed tannins and anthocyanins) after their partial desorbtion from yeast lees by denaturation treatments was realized in the second part of the study. The total recovery of polyphenol compounds from yeast lees was not complete, since a rather important part of the initial wine colored polyphenols,...
Tipo: Journal Article Palavras-chave: WINE AGING; YEAST; LEES; POLYPHENOLS; TANNIN; EXTRACTION; WINEMAKING; ANTHOCYANIN.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200748c2886d&uri=/notices/prodinra1/2008/04/
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Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: practical implications Inra
Salmon, J.M..
During alcoholic fermentation, even when Saccharomyces cerevisiae cells have used the required oxygen for lipid synthesis, they can consume much more oxygen with no detrimental effect on the fermentation process. Under these conditions, most of the superfluous oxygen is consumed by yeasts by the partial functioning of several nonrespiratory oxygen consumption pathways, which are characterized by the production of reactive oxygen species (ROS). When excess oxygen is added to yeast cells, cell sterol content decreases, following the strong oxidation of intracellular sterols. During aging of fermented products in the presence of nonviable yeast lees (harvested at the end of alcoholic fermentation), the lees can consume oxygen for at least 3 years of the aging...
Tipo: Journal Article Palavras-chave: ALCOHOLIC FERMENTATION; YEAST; OXYGEN; POLYPHENOL; INTERACTION.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2009d2e7cc17&uri=/notices/prodinra1/2010/09/
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Microsatellite characterization of Saccharomyces cerevisiae strains reveals population structure linked to geographic and technological origins Inra
Legras, J.L.; Merdinoglu, D.; Karst, F..
Tipo: Meeting Paper Palavras-chave: SOUCHE; LEVURE; PROVENANCE; ANALYSE AMAS; PLOIDIE SACCHAROMYCES CEREVISIAE; MICROSATELLITE; FERMENTED BEVERAGES; YEAST; FERMENTATIONS.
Ano: 2005 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2009e0d730ce&uri=/notices/prodinra1/2010/09/
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Monitoring odorant detection by olfactory receptors expressed in yeast as a reporter system Inra
Minic, J.; Grosclaude, J.; Persuy, M.A.; Aioun, J.; Connerton, I.; Salesse, R.; Pajot-Augy, E..
Tipo: Conference Paper Palavras-chave: MOLECULE ODORANTE; RECEPTEUR OLFACTIF ODORANT DETECTION; OLFACTORY RECEPTOR; YEAST.
Ano: 2006 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD200794309963&uri=/notices/prodinra1/2008/09/
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Online estimation of assimilable nitrogen by electrical conductivity measurement during alcoholic fermentation in enological conditions Inra
Colombié, S.; Latrille, E.; Sablayrolles, J.M..
The monitoring of alcoholic fermentation under enological conditions is currently poor due to the lack of sensors for online measurements. Such monitoring is currently limited to the measurement of CO, production or changes in density. In this study, we determined the potential value of measuring electrical conductivity. We showed that this measurement is related to the assimilation of nitrogen, which is typically the limiting nutrient, and directly correlated to ammoniacal nitrogen assimilation at any percentage of ammoniacal nitrogen in the medium. We also used electrical conductivity for the very precise monitoring of the kinetics of nitrogen assimilation after the addition of a pulse of diammonium hydrogen phosphate (DAP) during fermentation. The...
Tipo: Journal Article Palavras-chave: CONDUCTIVITE ELECTRIQUE ELECTRICAL CONDUCTIVITY; ALCOHOLIC FERMENTATION; WINE; NITROGEN; YEAST.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2008236d4e45&uri=/notices/prodinra1/2009/01/
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Particles deposition during the cross-flow microfiltration of red wines-incidence of the hydrodynamic conditions and of the yeast to fines ratio Inra
Boissier, B.; Lutin, F.; Moutounet, M.; Vernhet, A..
The aim of the present study was to investigate the respective impact of wine particles, i.e. Saccharomyces cerevisiae yeast and fines (lacticbacteria and colloidal aggregates), on the performances of cross-flow microfiltration under different permeate flux rate/wall shear stress conditions.Yeast were grown in a synthetic red wine and their surface properties characterized. The cells exhibited a hydrophilic character and were unchargedin the wine conditions. Yeast and fine behaviors were first investigated separately and then compared to that of their mixture. The shear induceddiffusion theory well accounted for the whole evolution of the performances under the application of different hydrodynamic conditions. Theseperformances were related to the deposit...
Tipo: Journal Article Palavras-chave: CROSS-FLOW MICROFILTRATION; FOULING; WINE; YEAST; BACTERIA; COLLOIDAL AGGREGATES; POLYDISPERSITY; HYDRODYNAMIC CONDITION.
Ano: 2008 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20084470a53c&uri=/notices/prodinra1/2008/08/
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Reversal of coenzyme specificity of 2,3-butanediol dehydrogenase from Saccharomyces cerevisae and in vivo functional analysis Inra
Ehsani, M.; Fernandez, M.R.; Biosca, J.A.; Dequin, S..
Saccharomyces cerevisiae NAD(H)-dependent 2,3-butanediol dehydrogenase (Bdh1), a medium chain dehydrogenase/reductase is the main enzyme catalyzing the reduction of acetoin to 2,3-butanediol. In this work we focused on altering the coenzyme specificity of Bdh1 from NAD(H) to NADP(H). Based on homology studies and the crystal structure of the NADP (H) -dependent yeast alcohol dehydrogenase Adh6, three adjacent residues (Glu(221), Ile(222), and Ala(223)) were predicted to be involved in the coenzyme specificity of Bdh1 and were altered by site-directed mutagenesis. Coenzyme reversal of Bdh1 was obtained with double Glu221Ser/Ile222Arg and triple Glu221Ser/lle222Arg/Ala223Ser mutants. The performance of the triple mutant for NADPH was close to that of native...
Tipo: Journal Article Palavras-chave: 2 3-BUTANEDIOL DEHYDROGENASE; DIRECTED MUTAGENESIS; COENZYME-BINDING SITE; COENZYME SPECIFICITY; NADPH METABOLISM; YEAST.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD201064b42323&uri=/notices/prodinra1/2010/08/
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Sfl1p acts as an activator of the HSP30 gene in Saccharomyces cerevisiae Inra
Ansanay Galeote, V.; Alexandre, H.; Bach, B.; Delobel, P.; Dequin, S.; Blondin, B..
In the yeast, environmental challenges are known to induce both specific and general stress response. The HSP30 gene is strongly induced when cells are exposed to various stresses but this activation is largely independent of the major stress-related transcription factor Hsf1p and partly independent from Msn2p/Msn4p. In order to identify new potential regulators of HSP30 we isolated insertion mutants affected in HSP30 expression. We identified SFL1 gene encoding a protein previously shown to repress several genes. We show that Sfl1 is involved in the transcriptional activation of HSP30. Mutation of sfl1 reduces HSP30-lacZ expression under both basal and stress-induced conditions. We also show, using site-directed mutagenesis, that HSL motifs...
Tipo: Journal Article Palavras-chave: YEAST; TRANSCRIPTION FACTOR; TRANSCRIPTIONAL ACTIVATION; STRESS RESPONSE; BETA-GALACTOSIDASE ASSAY; RANDOM-MUTAGENESIS; HSP30.
Ano: 2007 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD20085a5c3fd5&uri=/notices/prodinra1/2008/04/
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The Composition of Beeswax and Other Waxes Secreted by Insects National Institute of Agronomic Research
Tulloch, A.P..
This review deals with waxes of members of two quite different groups of insects the bees and the scale insects,which secrete large amounts of wax. The former use wax as a structural material and the latter as a protective material. The compositions of waxes from some of these insects are described and particular attention is paid to the compositions of the unhydrolyzed waxes and to the presence of hydroxy acids. New analyses of beeswax and of wax of a species of bumble bee are reported. The structures of the diesters, hydroxyesters and diols of beeswax are elucidated. The bumble bee wax contains major proportions of saturated and unsaturated hydrocarbons, and of long chain saturated, mono- and diunsaturated esters. The relationship between structure and...
Tipo: Journal Article-postprint Palavras-chave: HONEYBEE; APIS MELLIFERA; APIDAE; HYMENOPTERA; SOCIAL INSECT; BUMBLEBEE; BOMBUS; SCALE INSECT; COCCOIDEA; HYDROXY ACID; CHEMICAL COMPOSITION; TORULOPSIS; YEAST; ABEILLE DOMESTIQUE; INSECTE SOCIAL; BOURDON; COCHENILLE; COMPOSITION CHIMIQUE; LEVURE; ACIDE HYDROXYLE.
Ano: 1970 URL: http://hdl.handle.net/2174/348
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The proteome of a wine yeast strain during fermentation, correlation with the transcriptome Inra
Rossignol, T.; Kobi, D.; Jacquet-Gutfreund, L.; Blondin, B..
Although wine yeast gene expression has been thoroughly investigated only few data are available on the evolution the proteome during alcoholic fermentation. This work aimed at specifying the change in proteome during fermentation and to assess its connection with transcriptome.The proteome of a wine yeast was monitored by 2-D gel electrophoresis throughout alcoholic fermentation. Proteome was analysed in exponential growth and stationary phase. Among 744 spots, detected we observed significant changes in abundance with 89 spots displaying an increase in intensity and 124 a decrease. We identified 59 proteins among the most regulated and/or the most expressed. Glycolysis and ethanol production, amino acid and sulfur metabolism were the most represented...
Tipo: Journal Article Palavras-chave: ALCOHOLIC FERMENTATION; GENE EXPRESSION; PROTEOME; WINE; YEAST.
Ano: 2009 URL: http://www.prodinra.inra.fr/prodinra/pinra/doc.xsp?id=PROD2010371255f6&uri=/notices/prodinra1/2010/08/
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Torulopsis apicola nov. spec., new isolates from bees National Institute of Agronomic Research
Hajsig, M..
When examining the normal fungal flora in the intestinal tract of bees, we isolated 7 strains of one yeast species from 6 out of 8 beehives. From each hive 10 bees were examined. These strains belonged to the genus Torulopsis, as given by Lodder and Kreger-van Rij (1952), but not to any known species. We are therefore describing a new species, for which we propose the name Torulopsis apicola. The description of this new budding yeast is based on the standard methods used by Lodder and Kreger-Van Rij (1952) and by Wickerham (1951) for the identification of yeasts.
Tipo: Journal Article-postprint Palavras-chave: HONEYBEE; APIS MELLIFERA; APIDAE; HYMENOPTERA; SOCIAL INSECT; YEAST; FUNGUS; INTESTINAL FLORA; MICROBIOLOGY; INFESTIOUS DISEASE; NEW SPECIES; ABEILLE DOMESTIQUE; INSECTE SOCIAL; LEVURE; FLORE INTESTINALE; MICROBIOLOGIE; MALADIE INFECTIEUSE; DETERMINATION; ESPECE NOUVELLE.
Ano: 1958 URL: http://hdl.handle.net/2174/341
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