Structural and Spectroscopic Characterization of a Monooxomono(dithiolene)molybdenum(V) Compound and Its Implications for the low pH Form of Sulfite Oxidase

1994 ◽  
Vol 116 (17) ◽  
pp. 7911-7912 ◽  
Author(s):  
Ish K. Dhawan ◽  
Andrew Pacheco ◽  
John H. Enemark
Keyword(s):  
Spectroscopic Characterization ◽  
Sulfite Oxidase ◽  
Low Ph

scholarly journals Spectroscopic Characterization of YedY: The Role of Sulfur Coordination in a Mo(V) Sulfite Oxidase Family Enzyme Form

2009 ◽  
Vol 131 (43) ◽  
pp. 15612-15614 ◽  
Author(s):  
Jing Yang ◽  
Richard Rothery ◽  
Joseph Sempombe ◽  
Joel H. Weiner ◽  
Martin L. Kirk
Keyword(s):  
Spectroscopic Characterization ◽  
Sulfite Oxidase ◽  
Enzyme Form

Spectroscopic Characterization of Bacteriorhodopsin's L-intermediate in 3D Crystals Cooled to 170 K¶

2001 ◽  
Vol 74 (6) ◽  
pp. 794 ◽  
Author(s):  
Antoine Royant ◽  
Karl Edman ◽  
Thomas Ursby ◽  
Eva Pebay-Peyroula ◽  
Ehud. M. Landau ◽  
...  
Keyword(s):  
Spectroscopic Characterization

Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple

2018 ◽  
Vol 39 (4) ◽  
pp. 474-482
Author(s):  
Hoang Thi Le Thuong ◽  
Nguyen Quang Hao ◽  
Tran Thi Thuy
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Ph ◽  
Yeast Strains ◽  
Biological Studies ◽  
Taxonomic Characterization

Eight yeast strains (denoted as D1 to D8) were isolated from samples of natural fermented pineapple. Strain D8 showed highest alcoholic production at low pH and special aroma of pineapple has been chosen for further study. Taxonomic characterization of strain D8 using morphological, biochemical and molecular biological studies confirmed that strain D8  belong to Saccharomycetaceae family, Saccharomycetales order and Saccharomyces cerevisiae species. Therefore, we named this strain as Saccharomyces cerevisiae D8 for further study on Brandy production from pineapple. Citation: Hoang Thi Le Thuong, Nguyen Quang Hao, Tran Thi Thuy, 2017. Taxonomic characterization and identification of Saccharomyces cerevisiae D8 for brandy production from pineapple. Tap chi Sinh hoc, 39(4): 474- 482. DOI: 10.15625/0866-7160/v39n4.10864.*Corresponding author: [email protected] Received 5 December 2016, accepted 12 August 2017

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