scholarly journals Algebraic Surfaces in Positive Characteristic

2013 ◽  
pp. 229-292 ◽  
Author(s):  
Christian Liedtke
Keyword(s):  
Positive Characteristic ◽  
Algebraic Surfaces

scholarly journals Algebraic Surfaces of General Type with Small c21 in Positive Characteristic

2008 ◽  
Vol 191 ◽  
pp. 111-134 ◽  
Author(s):  
Christian Liedtke
Keyword(s):  
Characteristic Zero ◽  
General Type ◽  
Positive Characteristic ◽  
Algebraic Surfaces ◽  
Surfaces Of General Type ◽  
Arbitrary Characteristic ◽  
Numerical Invariants ◽  
Characteristic 2

AbstractWe establish Noether’s inequality for surfaces of general type in positive characteristic. Then we extend Enriques’ and Horikawa’s classification of surfaces on the Noether line, the so-called Horikawa surfaces. We construct examples for all possible numerical invariants and in arbitrary characteristic, where we need foliations and deformation techniques to handle characteristic 2. Finally, we show that Horikawa surfaces lift to characteristic zero.

ENRIQUES’ CLASSIFICATION IN CHARACTERISTIC 0$" height="12pt">: THE -THEOREM

2018 ◽  
Vol 235 ◽  
pp. 201-226
Author(s):  
FABRIZIO CATANESE ◽  
BINRU LI
Keyword(s):  
Positive Characteristic ◽  
Kodaira Dimension ◽  
Algebraic Surfaces ◽  
Closed Field ◽  
Algebraically Closed Field ◽  
Precise Version

The main goal of this paper is to show that Castelnuovo–Enriques’ $P_{12}$ - theorem (a precise version of the rough classification of algebraic surfaces) also holds for algebraic surfaces $S$ defined over an algebraically closed field $k$ of positive characteristic ( $\text{char}(k)=p>0$ ). The result relies on a main theorem describing the growth of the plurigenera for properly elliptic or properly quasielliptic surfaces (surfaces with Kodaira dimension equal to 1). We also discuss the limit cases, i.e., the families of surfaces which show that the result of the main theorem is sharp.

Complex Algebraic Surfaces

1996 ◽  
Author(s):  
Arnaud Beauville
Keyword(s):  
Algebraic Surfaces

scholarly journals ON ORDINARY ENRIQUES SURFACES IN POSITIVE CHARACTERISTIC

2020 ◽  
pp. 1-14
Author(s):  
ROBERTO LAFACE ◽  
SOFIA TIRABASSI
Keyword(s):  
Positive Characteristic ◽  
Enriques Surfaces

Abstract We give a notion of ordinary Enriques surfaces and their canonical lifts in any positive characteristic, and we prove Torelli-type results for this class of Enriques surfaces.

scholarly journals Physiological performance of Kazachstania unispora in sourdough environments

2021 ◽  
Vol 37 (5) ◽  
Author(s):  
Dea Korcari ◽  
Giovanni Ricci ◽  
Claudia Capusoni ◽  
Maria Grazia Fortina
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Positive Characteristic ◽  
Carbohydrate Source ◽  
High Osmolarity ◽  
Commercial Strain ◽  
Positive Properties ◽  
Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

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