Search Results - "da Silveira, Wendel B."

Bacterial cellulose: Strategies for its production in the context of bioeconomy by Rocha, André R. F. da Silva, Venturim, Bárbara Côgo, Ellwanger, Elena R. A., Pagnan, Caroline S., Silveira, Wendel B. da, Martin, José Guilherme P.

“…Bacterial cellulose has advantages over plant‐derived cellulose, which make its use for industrial applications easier and more profitable. Its intrinsic…”
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Ploidy Variation in Kluyveromyces marxianus Separates Dairy and Non-dairy Isolates by Ortiz-Merino, Raúl A, Varela, Javier A, Coughlan, Aisling Y, Hoshida, Hisashi, da Silveira, Wendel B, Wilde, Caroline, Kuijpers, Niels G A, Geertman, Jan-Maarten, Wolfe, Kenneth H, Morrissey, John P

“…is traditionally associated with fermented dairy products, but can also be isolated from diverse non-dairy environments. Because of thermotolerance, rapid…”
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Influence of glucose on xylose metabolization by Spathaspora passalidarum by Ribeiro, Lílian E., Albuini, Fernanda M., Castro, Alex G., Campos, Valquíria J., de Souza, Gilza B., Mendonça, João G.P., Rosa, Carlos A., Mendes, Tiago A.O., Santana, Mateus F., da Silveira, Wendel B., Fietto, Luciano G.

“…•Spathaspora passalidarum preferentially consumed glucose in the co-fermentations.•The genes encoding xylose metabolism enzymes were less expressed in…”
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Sugar transport systems in Kluyveromyces marxianus CCT 7735 by da Silveira, Fernando Augusto, Diniz, Raphael Hermano S., Sampaio, Geraldo M. S., Brandão, Rogelio L., da Silveira, Wendel B., Castro, Ieso M.

“…The pattern of glucose repression in most Kluyveromyces marxianus strains does not correlate with fermentative behaviour; however, glucose repression and…”
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Cloning and expression of a functional core streptavidin in Pichia pastoris: Strategies to increase yield by Casteluber, Marisa C. F., Damasceno, Leonardo M., da Silveira, Wendel B., Diniz, Raphael H. S., Passos, Frederico J. V., Passos, Flávia M. L.

“…Streptavidin is widely used as an analytical tool and affinity tag together with biotinylated surfaces or molecules. We report for the first time a simple…”
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Prediction of fermentative parameters from mathematical modeling using thermotolerant probiotic yeast by Cangussu, Alex Sander R., Cruz, Pedro A., Souza Aguiar, Raimundo W., Santos, Gil R., Campos, Fabricio S., Sobrinho, Eliane M., Brandi, Igor V., Viana, Kelvinson F., Nogueira, Paulo A., Passos, Frederico J.V., Moraes, Celia A., Prazeres, Gilzeane S.S., da Silveira, Wendel B., Passos, Flávia Maria Lopes

“…Probiotic yeasts are sources of food additives producing propionic acid (PA). Here, using metabolic data from p3 under a controlled aeration system was…”
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