During brewery handling, production strains of yeast must respond to fluctuations in
dissolved oxygen concentration, pH, osmolarity, ethanol concentration, nutrient supply and …

Fermentation predictability and wine quality are directly dependent on wine yeast attributes
that assist in the rapid establishment of numerical dominance in the early phase of wine …

The molten globule (MG) state of soybean glycinin (11S) is partially folded at pH 1.0, so
various polyhydroxyl osmotic agents are often used to maintain the structural stability of the …

Considerable experimental evidence indicates that trehalose can counteract the denaturing
effects of urea on proteins. However, its molecular mechanism remains unknown due to the …

Accumulation of trehalose has been implicated in the tolerance of yeast cells to several
forms of stress, including heat-shock and high ethanol levels. However, yeast lacking …

The genome structure, ancestry and instability of the brewing yeast strains have received
considerable attention. The hybrid nature of brewing lager yeast strains provides adaptive …

Myosin is an asymmetric protein that comprises two globular heads (S1) and a double-
stranded α-helical rod. We have investigated the effects of urea and the methylamines …

We have previously reported that carbohydrates and polyols protect different enzymes
against thermal inactivation and deleterious effects promoted by guanidinium chloride and …

We have demonstrated previously that urea inhibits the activity and alters the tertiary
structure of skeletal muscle myosin in a biphasic manner. This was attributed to differential …

The objective of this study was to correlate the occurrence of particular root and woody
stump surface components with the ability of spores of the root rot fungus (Heterobasidion …