Now showing items 67-86 of 91

  • Physiological and transcriptional responses of Saccharomyces cerevisiae to zinc limitation in chemostat cultures 

    Nicola, Raffaele De; Hazelwood, Lucie A.; Hulster, Erik A. F. De; Walsh, Michael C.; Knijnenburg, Theo A.; Reinders, Marcel J. T.; Walker, Graeme M.; Pronk, Jack T.; Daran, Jean-Marc; Daran-Lapujade, Pascale (American Society for Microbiology, 2007-12)
    Transcriptional responses of the yeast Saccharomyces cerevisiae to Zn availability were investigated at a fixed specific growth rate under limiting and abundant Zn concentrations in chemostat culture. To investigate the ...
  • Physiological responses of Crabtree positive and Crabtree negative yeasts to glucose upshifts in a chemostat 

    Wardrop, F. R.; Liti, G.; Cardinali, G.; Walker, Graeme M. (Univ. of Milan Department of Food Science and Microbiology, 2004)
    Growth and metabolic differences between a Crabtree positive yeast, Saccharomyces cerevisiae, and a Crabtree negative yeast, Kluyveromyces marxianus, were investigated using chemostat cultures under glucose limitation. ...
  • Physiological responses of pressed baker’s yeast cells pre-treated with citric, malic and succinic acids 

    Peres, Maristela F. S.; Tininis, Claudia R. C. S.; Souza, Crisla S.; Walker, Graeme M.; Laluce, Cecilia (Springer Netherlands, 2005-06)
    The dough-leavening power of baker’s yeast, Saccharomyces cerevisiae, is strongly influenced by conditions under which the pressed yeast is maintained prior to bread dough preparation. In this study, the influence of the ...
  • Pichia anomala: cell physiology and biotechnology relative to other yeasts 

    Walker, Graeme M. (Springer Verlag, 2011-01)
    Pichia anomala is a most interesting yeast species, from a number of environmental, industrial and medical aspects. This yeast has been isolated from very diverse natural habitats (e.g. in foods, insects, wastewaters etc.) ...
  • Potential of faba bean starch for distilled spirit production 

    Walker, Graeme M.; Ianieri, Jacopo; Moench, Martin; Palomba, Gabriele; Iannetta, Pietro (Context, 2015)
    This book chapter was published in Distilled spirits: future challenges, new solutions. Packington: Context, 2015.
  • A rapid colorimetric assay of killer toxin activity in yeast 

    Hodgson, Valerie J.; Walker, Graeme M.; Button, David (Wiley-Blackwell, 1994)
    The pale yellow redox indicator 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) is reduced to a dark blue end-product, MTT-Formazan, by the mitochondrial dehydrogenases of living cells. MTT reduction ...
  • The role of magnesium and calcium in governing yeast agglomeration 

    Birch, Rosslyn M.; Dumont, Ann; Walker, Graeme M. (Food Technology and Biotechnology / University of Zagreb, 2002-06)
    "Grit" formation by agglomerating cells of baker's yeast is an idiosyncratic phenomenon of irreversible cellular aggregation that is detrimental to yeast quality. Agglomeration results in failure of rehydrated dried yeast ...
  • The roles of magnesium in biotechnology 

    Walker, Graeme M. (Taylor & Francis, 1994)
    This review highlights the important roles played by magnesium in the growth and metabolic functions of microbial and animal cells, and therefore assigns a key role for magnesium ions in biotechnology. The fundamental ...
  • Saccharomyces cerevisiae in the production of fermented beverages 

    Walker, Graeme M.; Stewart, Graham G. (MDPI 2(30), 2016-11-17)
    Abstract: Alcoholic beverages are produced following the fermentation of sugars by yeasts, mainly (but not exclusively) strains of the species, Saccharomyces cerevisiae. The sugary starting materials may emanate from ...
  • Saccharomyces cerevisiae in the production of whisk(e)y 

    Walker, Graeme M.; Hill, Annie E. (MDPI, 2016-12-20)
    Whisky is a major global distilled spirit beverage. Whiskies are produced from cereal starches that are saccharified, fermented and distilled prior to spirit maturation. The strain of Saccharomyces cerevisiae employed in ...
  • Stimulation of bioprocesses by ultrasound 

    Kwiatkowska, Barbara; Bennett, Jason; Akunna, Joseph C.; Walker, Graeme M.; Bremner, David H. (Elsevier, 2011)
    Ultrasound (US) has become a ubiquitous technological process in a large variety of scientific disciplines. However, little information exists on the use of ultrasound to enhance biological processes and/or processing and ...
  • Synchronization of cell division in the fission yeast schizosaccharomyces pombe by ethylenediaminetetra-acetic acid 

    Ahluwalia, Bhavna; Duffus, John H.; Paterson, Linda J.; Walker, Graeme M. (Society for General Microbiology, 1978)
    When cultures of Schizosaccharomyces pombe growing exponentially in a minimal medium were treated with 50 mM-EDTA for 1 h, nucleic acid synthesis was inhibited but protein synthesis was not. On transfer to fresh medium, ...
  • Synchronization of yeast cell populations 

    Walker, Graeme M. (Springer Verlag, 1999-06)
    The study of synchronous populations of yeast cells has provided a wealth of information into regulatory aspects of the eukaryotic cell division cycle. Synchronized yeast cultures may also have potential benefit when ...
  • Thermotolerance in Saccharomyces cerevisiae is linked to resistance to anhydrobiosis 

    Rapoport, Alexander; Rusakova, Anna; Khroustalyova, Galina; Walker, Graeme M. (Elsevier, 2014-11)
    We have demonstrated that a thermotolerant yeast strain (Saccharomyces cerevisiae TS1) is much more resistant to dehydration–rehydration treatments than a mesophilic strain of S. cerevisiae. Yeast resistance to ...
  • Use of response surfaces to investigate metal ion interactions in yeast fermentations 

    Chandrasena, G.; Walker, Graeme M.; Staines, Harry J. (American Society of Brewing Chemists, 1997)
    The metal cations K(^+), Mg(^2+), Ca(^2+), and Zn(^2+) are known to directly influence fermentative metabolism in yeast, and therefore knowledge of their interactions is essential to manipulate their availability in ...
  • The use of sorghum as a renewable energy biomass source 

    Deeni, Yusuf Y.; Nasidi, Muhammad; Walker, Graeme M. (Elsevier, 2011-09)
  • Utilization of whole sorghum crop residues for bioethanol production 

    Nasidi, Muhammad; Agu, Reginald C.; Deeni, Yusuf Y.; Walker, Graeme M. (Wiley, 2016-04-15)
    Sorghum is the fifth most important cereal worldwide and is a major source of agricultural residues in tropical regions. Bioconversion of whole sorghum crop residues comprising stalks, leaves, peduncles and panicles to ...
  • Williopsis saturnus yeast killer toxin does not kill Streptococcus pneumoniae 

    Ochigava, Irma; Collier, Phillip J.; Walker, Graeme M.; Hakenbeck, Regine (Springer Verlag, 2011-03)
    Streptococcus pneumoniae is an important human bacterial pathogen, and the increase in antibiotic resistance demands the development of new antimicrobial compounds. Several reports have suggested that yeast killer toxins ...
  • Wines: microbiology of winemaking 

    Walker, Graeme M. (Academic Press, 2014)
    This chapter provides a concise overview of the microbiology of winemaking, with particular focus on the role of yeasts in grape must fermentations. There is also coverage of the roles of bacteria, both good and bad, with ...
  • Yeast vitality and stress responses - novel investigative approaches 

    Walker, Graeme M. (The American Society of Brewing Chemists, 2012)