ReP USP - Resultado da busca

Artigo de jornal-dep/entr
Cepa de levedura criada na USP produz etanol de segunda geração a partir de açúcares complexos [Depoimento a Julia Moióli] (2024)
Procópio, Dielle Pierotti ; Basso, Thiago Olitta
Source: Agência FAPESP. Unidades: EP, IQ
Subjects: LEVEDURAS, ETANOL, ORGANISMOS GENETICAMENTE MODIFICADOS
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ABNT
PROCÓPIO, Dielle Pierotti e BASSO, Thiago Olitta. Cepa de levedura criada na USP produz etanol de segunda geração a partir de açúcares complexos [Depoimento a Julia Moióli]. Agência FAPESP. São Paulo: Escola Politécnica, Universidade de São Paulo. Disponível em: https://ods.fapesp.br/cepa-de-levedura-criada-na-usp-produz-etanol-de-segunda-geracao-a-partir-de-acucares-complexos/10221. Acesso em: 19 out. 2024. , 2024
APA
Procópio, D. P., & Basso, T. O. (2024). Cepa de levedura criada na USP produz etanol de segunda geração a partir de açúcares complexos [Depoimento a Julia Moióli]. Agência FAPESP. São Paulo: Escola Politécnica, Universidade de São Paulo. Recuperado de https://ods.fapesp.br/cepa-de-levedura-criada-na-usp-produz-etanol-de-segunda-geracao-a-partir-de-acucares-complexos/10221
NLM
Procópio DP, Basso TO. Cepa de levedura criada na USP produz etanol de segunda geração a partir de açúcares complexos [Depoimento a Julia Moióli] [Internet]. Agência FAPESP. 2024 ;[citado 2024 out. 19 ] Available from: https://ods.fapesp.br/cepa-de-levedura-criada-na-usp-produz-etanol-de-segunda-geracao-a-partir-de-acucares-complexos/10221
Vancouver
Procópio DP, Basso TO. Cepa de levedura criada na USP produz etanol de segunda geração a partir de açúcares complexos [Depoimento a Julia Moióli] [Internet]. Agência FAPESP. 2024 ;[citado 2024 out. 19 ] Available from: https://ods.fapesp.br/cepa-de-levedura-criada-na-usp-produz-etanol-de-segunda-geracao-a-partir-de-acucares-complexos/10221
Artigo de periodico
Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough (2024)
Torrano, Giulliana Petean ; Atanazio-Silva, Gabriel Aparecido ; Basso, Thalita Peixoto ; Basso, Thiago Olitta ; Tadini, Carmen Cecília
Source: LWT. Unidades: EP, ESALQ
Subjects: CONGELAMENTO, FERMENTAÇÃO, HIBRIDIZAÇÃO, LEVEDURAS, MASSAS ALIMENTÍCIAS, PÃO, SACCHAROMYCES
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TORRANO, Giulliana Petean et al. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT, v. 199, p. 1-6, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.lwt.2024.116106. Acesso em: 19 out. 2024.
APA
Torrano, G. P., Atanazio-Silva, G. A., Basso, T. P., Basso, T. O., & Tadini, C. C. (2024). Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough. LWT, 199, 1-6. doi:10.1016/j.lwt.2024.116106
NLM
Torrano GP, Atanazio-Silva GA, Basso TP, Basso TO, Tadini CC. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough [Internet]. LWT. 2024 ; 199 1-6.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.lwt.2024.116106
Vancouver
Torrano GP, Atanazio-Silva GA, Basso TP, Basso TO, Tadini CC. Development of freezing-resistant hybrid yeast from Saccharomyces cerevisiae for French bread dough [Internet]. LWT. 2024 ; 199 1-6.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.lwt.2024.116106
Artigo de periodico
Engineering xylose fermentation in an industrial yeast: continuous cultivation as a tool for selecting improved strains (2023)
Basso, Thalita Peixoto ; Procópio, Dielle Pierotti ; Petrin, Thais Helena Costa; Giacon, Thamiris Guerra ; Jin, Yong-Su ; Basso, Thiago Olitta ; Basso, Luiz Carlos
Source: Letters in Applied Microbiology. Unidades: EP, ESALQ, IQ
Subjects: AÇUCARES, ETANOL, FERMENTAÇÃO INDUSTRIAL, LEVEDURAS, SACCHAROMYCES
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BASSO, Thalita Peixoto et al. Engineering xylose fermentation in an industrial yeast: continuous cultivation as a tool for selecting improved strains. Letters in Applied Microbiology, v. 76, n. 7, p. 1-10, 2023Tradução . . Disponível em: https://doi.org/10.1093/lambio/ovad077. Acesso em: 19 out. 2024.
APA
Basso, T. P., Procópio, D. P., Petrin, T. H. C., Giacon, T. G., Jin, Y. -S., Basso, T. O., & Basso, L. C. (2023). Engineering xylose fermentation in an industrial yeast: continuous cultivation as a tool for selecting improved strains. Letters in Applied Microbiology, 76( 7), 1-10. doi:10.1093/lambio/ovad077
NLM
Basso TP, Procópio DP, Petrin THC, Giacon TG, Jin Y-S, Basso TO, Basso LC. Engineering xylose fermentation in an industrial yeast: continuous cultivation as a tool for selecting improved strains [Internet]. Letters in Applied Microbiology. 2023 ; 76( 7): 1-10.[citado 2024 out. 19 ] Available from: https://doi.org/10.1093/lambio/ovad077
Vancouver
Basso TP, Procópio DP, Petrin THC, Giacon TG, Jin Y-S, Basso TO, Basso LC. Engineering xylose fermentation in an industrial yeast: continuous cultivation as a tool for selecting improved strains [Internet]. Letters in Applied Microbiology. 2023 ; 76( 7): 1-10.[citado 2024 out. 19 ] Available from: https://doi.org/10.1093/lambio/ovad077
Artigo de periodico
Xylose metabolization by a Saccharomyces cerevisiae strain isolated in Colombia (2023)
Patiño Lagos, Margareth Andrea ; Cristancho Caviativa, Jorge Alejandro ; Tusso Pinzón, Diana Carolina ; Romero Roa, Diego Hernando ; Basso, Thiago Olitta ; Velásquez Lozano, Mario Enrique
Source: Indian Journal of Microbiology. Unidade: EP
Subjects: SACCHAROMYCES, BIOTECNOLOGIA
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ABNT
PATIÑO LAGOS, Margareth Andrea et al. Xylose metabolization by a Saccharomyces cerevisiae strain isolated in Colombia. Indian Journal of Microbiology, v. 63, n. 1, p. 84-90, 2023Tradução . . Disponível em: https://doi.org/10.1007/s12088-023-01054-z. Acesso em: 19 out. 2024.
APA
Patiño Lagos, M. A., Cristancho Caviativa, J. A., Tusso Pinzón, D. C., Romero Roa, D. H., Basso, T. O., & Velásquez Lozano, M. E. (2023). Xylose metabolization by a Saccharomyces cerevisiae strain isolated in Colombia. Indian Journal of Microbiology, 63( 1), 84-90. doi:10.1007/ s12088-023-01054-z
NLM
Patiño Lagos MA, Cristancho Caviativa JA, Tusso Pinzón DC, Romero Roa DH, Basso TO, Velásquez Lozano ME. Xylose metabolization by a Saccharomyces cerevisiae strain isolated in Colombia [Internet]. Indian Journal of Microbiology. 2023 ; 63( 1): 84-90.[citado 2024 out. 19 ] Available from: https://doi.org/10.1007/s12088-023-01054-z
Vancouver
Patiño Lagos MA, Cristancho Caviativa JA, Tusso Pinzón DC, Romero Roa DH, Basso TO, Velásquez Lozano ME. Xylose metabolization by a Saccharomyces cerevisiae strain isolated in Colombia [Internet]. Indian Journal of Microbiology. 2023 ; 63( 1): 84-90.[citado 2024 out. 19 ] Available from: https://doi.org/10.1007/s12088-023-01054-z
Artigo de periodico
Selection and improvement of Saccharomyces cerevisiae by direct and mass mating for integrated first and second generation (1G + 2G) ethanol production (2023)
Muynarsk, Elisangela de Souza Miranda ; Christofoleti-Furlan, Renata Maria ; Dias do Prado, Cleiton; Sthepani Orozco Colonia, Brigitte; Oliveira Vidal, Debora Cristina; Basso, Thiago Olitta ; Cunha, Anderson Ferreira da; Basso, Luiz Carlos
Source: Biocatalysis and Agricultural Biotechnology. Unidades: EP, ESALQ
Subjects: BIOCOMBUSTÍVEIS, CANA-DE-AÇÚCAR, ETANOL, FERMENTAÇÃO ALCOÓLICA, HIBRIDIZAÇÃO, LEVEDURAS, SACCHAROMYCES, SELEÇÃO GENÉTICA
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ABNT
MUYNARSK, Elisangela de Souza Miranda et al. Selection and improvement of Saccharomyces cerevisiae by direct and mass mating for integrated first and second generation (1G + 2G) ethanol production. Biocatalysis and Agricultural Biotechnology, v. 53 , p. 1-11, 2023Tradução . . Disponível em: https://doi.org/10.1016/j.bcab.2023.102865. Acesso em: 19 out. 2024.
APA
Muynarsk, E. de S. M., Christofoleti-Furlan, R. M., Dias do Prado, C., Sthepani Orozco Colonia, B., Oliveira Vidal, D. C., Basso, T. O., et al. (2023). Selection and improvement of Saccharomyces cerevisiae by direct and mass mating for integrated first and second generation (1G + 2G) ethanol production. Biocatalysis and Agricultural Biotechnology, 53 , 1-11. doi:10.1016/j.bcab.2023.102865
NLM
Muynarsk E de SM, Christofoleti-Furlan RM, Dias do Prado C, Sthepani Orozco Colonia B, Oliveira Vidal DC, Basso TO, Cunha AF da, Basso LC. Selection and improvement of Saccharomyces cerevisiae by direct and mass mating for integrated first and second generation (1G + 2G) ethanol production [Internet]. Biocatalysis and Agricultural Biotechnology. 2023 ; 53 1-11.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.bcab.2023.102865
Vancouver
Muynarsk E de SM, Christofoleti-Furlan RM, Dias do Prado C, Sthepani Orozco Colonia B, Oliveira Vidal DC, Basso TO, Cunha AF da, Basso LC. Selection and improvement of Saccharomyces cerevisiae by direct and mass mating for integrated first and second generation (1G + 2G) ethanol production [Internet]. Biocatalysis and Agricultural Biotechnology. 2023 ; 53 1-11.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/j.bcab.2023.102865
Artigo de periodico
Physiology of saccharomyces cerevisiae during growth on industrial sugar cane molasses can be reproduced in a tailor‑made defned synthetic medium (2023)
Eliodório, Kevy Pontes ; Cunha, Gabriel Caetano de Gois e ; Lino, Felipe Senne de Oliveira ; Sommer, Morten Otto Alexander ; Gombert, Andreas Karoly ; Giudici, Reinaldo ; Basso, Thiago Olitta
Source: Scientific Reports. Unidade: EP
Subjects: CANA-DE-AÇÚCAR, LEVEDURAS
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ABNT
ELIODÓRIO, Kevy Pontes et al. Physiology of saccharomyces cerevisiae during growth on industrial sugar cane molasses can be reproduced in a tailor‑made defned synthetic medium. Scientific Reports, n. 10567, p. 1-15, 2023Tradução . . Disponível em: https://doi.org/10.1038/s41598-023-37618-8. Acesso em: 19 out. 2024.
APA
Eliodório, K. P., Cunha, G. C. de G. e, Lino, F. S. de O., Sommer, M. O. A., Gombert, A. K., Giudici, R., & Basso, T. O. (2023). Physiology of saccharomyces cerevisiae during growth on industrial sugar cane molasses can be reproduced in a tailor‑made defned synthetic medium. Scientific Reports, (10567), 1-15. doi:10.1038/s41598-023-37618-8
NLM
Eliodório KP, Cunha GC de G e, Lino FS de O, Sommer MOA, Gombert AK, Giudici R, Basso TO. Physiology of saccharomyces cerevisiae during growth on industrial sugar cane molasses can be reproduced in a tailor‑made defned synthetic medium [Internet]. Scientific Reports. 2023 ;(10567): 1-15.[citado 2024 out. 19 ] Available from: https://doi.org/10.1038/s41598-023-37618-8
Vancouver
Eliodório KP, Cunha GC de G e, Lino FS de O, Sommer MOA, Gombert AK, Giudici R, Basso TO. Physiology of saccharomyces cerevisiae during growth on industrial sugar cane molasses can be reproduced in a tailor‑made defned synthetic medium [Internet]. Scientific Reports. 2023 ;(10567): 1-15.[citado 2024 out. 19 ] Available from: https://doi.org/10.1038/s41598-023-37618-8
Parte de monografia/livro
Agitation and aeration: oxygen transfer and cell respiration (2022)
Tonso, Aldo ; Basso, Thiago Olitta ; Pessoa Junior, Adalberto ; Oliveira, Ricardo Pinheiro de Souza
Source: Pharmaceutical biotechnology: a focus on industrial application. Unidades: EP, FCF
Subjects: AERAÇÃO, RESPIRAÇÃO CELULAR
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ABNT
TONSO, Aldo et al. Agitation and aeration: oxygen transfer and cell respiration. Pharmaceutical biotechnology: a focus on industrial application. Tradução . Boca Raton: CRC Press, 2022. . . Acesso em: 19 out. 2024.
APA
Tonso, A., Basso, T. O., Pessoa Junior, A., & Oliveira, R. P. de S. (2022). Agitation and aeration: oxygen transfer and cell respiration. In Pharmaceutical biotechnology: a focus on industrial application. Boca Raton: CRC Press.
NLM
Tonso A, Basso TO, Pessoa Junior A, Oliveira RP de S. Agitation and aeration: oxygen transfer and cell respiration. In: Pharmaceutical biotechnology: a focus on industrial application. Boca Raton: CRC Press; 2022. [citado 2024 out. 19 ]
Vancouver
Tonso A, Basso TO, Pessoa Junior A, Oliveira RP de S. Agitation and aeration: oxygen transfer and cell respiration. In: Pharmaceutical biotechnology: a focus on industrial application. Boca Raton: CRC Press; 2022. [citado 2024 out. 19 ]
Trabalho de evento
Fermentative characterization and evaluation profile of a thermotolerant strain of saccharomyces cerevisiae for industrial application (2022)
Prado, Cleiton Dias do ; Lorca Mandrujano, Gustavo Patricio; Sgobbi, Flávia Beatriz ; Novaes, Hosana Ribeiro; Silva, João Pedro Maia Oliveira da; Alves, Mateus Henrique Ribeiro; Eliodório, Kevy Pontes ; Cunha, Gabriel Caetano de Gois e ; Giudici, Reinaldo ; Procópio, Dielle Pierotti ; Basso, Thiago Olitta ; Malavazi, Iran ; Cunha, Anderson Ferreira da
Source: Anais. Conference titles: Simpósio Nacional de Bioprocessos - SINAFERM. Unidades: EP, IQ
Subjects: SACCHAROMYCES, ETANOL, FERMENTAÇÃO
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ABNT
PRADO, Cleiton Dias do et al. Fermentative characterization and evaluation profile of a thermotolerant strain of saccharomyces cerevisiae for industrial application. 2022, Anais.. Campinas: Galoá, 2022. Disponível em: https://proceedings.science/proceedings/100286/_papers/151265/download/fulltext_file1?lang=pt-br. Acesso em: 19 out. 2024.
APA
Prado, C. D. do, Lorca Mandrujano, G. P., Sgobbi, F. B., Novaes, H. R., Silva, J. P. M. O. da, Alves, M. H. R., et al. (2022). Fermentative characterization and evaluation profile of a thermotolerant strain of saccharomyces cerevisiae for industrial application. In Anais. Campinas: Galoá. Recuperado de https://proceedings.science/proceedings/100286/_papers/151265/download/fulltext_file1?lang=pt-br
NLM
Prado CD do, Lorca Mandrujano GP, Sgobbi FB, Novaes HR, Silva JPMO da, Alves MHR, Eliodório KP, Cunha GC de G e, Giudici R, Procópio DP, Basso TO, Malavazi I, Cunha AF da. Fermentative characterization and evaluation profile of a thermotolerant strain of saccharomyces cerevisiae for industrial application [Internet]. Anais. 2022 ;[citado 2024 out. 19 ] Available from: https://proceedings.science/proceedings/100286/_papers/151265/download/fulltext_file1?lang=pt-br
Vancouver
Prado CD do, Lorca Mandrujano GP, Sgobbi FB, Novaes HR, Silva JPMO da, Alves MHR, Eliodório KP, Cunha GC de G e, Giudici R, Procópio DP, Basso TO, Malavazi I, Cunha AF da. Fermentative characterization and evaluation profile of a thermotolerant strain of saccharomyces cerevisiae for industrial application [Internet]. Anais. 2022 ;[citado 2024 out. 19 ] Available from: https://proceedings.science/proceedings/100286/_papers/151265/download/fulltext_file1?lang=pt-br
Trabalho de evento
Co-cultivation studies of lactic acid bacteria with yeast in the oresence of furanic componds (2022)
Giacon, Thamiris Guerra ; Cunha, Gabriel Caetano de Gois e ; Basso, Thiago Olitta
Source: Anais. Conference titles: Simpósio Nacional de Bioprocessos - SINAFERM. Unidade: EP
Subjects: BACTÉRIAS LÁTICAS, ETANOL, FERMENTAÇÃO
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ABNT
GIACON, Thamiris Guerra e CUNHA, Gabriel Caetano de Gois e e BASSO, Thiago Olitta. Co-cultivation studies of lactic acid bacteria with yeast in the oresence of furanic componds. 2022, Anais.. Campinas: Galoá, 2022. Disponível em: https://proceedings.science/proceedings/100286/_papers/150990/download/fulltext_file1?lang=pt-br. Acesso em: 19 out. 2024.
APA
Giacon, T. G., Cunha, G. C. de G. e, & Basso, T. O. (2022). Co-cultivation studies of lactic acid bacteria with yeast in the oresence of furanic componds. In Anais. Campinas: Galoá. Recuperado de https://proceedings.science/proceedings/100286/_papers/150990/download/fulltext_file1?lang=pt-br
NLM
Giacon TG, Cunha GC de G e, Basso TO. Co-cultivation studies of lactic acid bacteria with yeast in the oresence of furanic componds [Internet]. Anais. 2022 ;[citado 2024 out. 19 ] Available from: https://proceedings.science/proceedings/100286/_papers/150990/download/fulltext_file1?lang=pt-br
Vancouver
Giacon TG, Cunha GC de G e, Basso TO. Co-cultivation studies of lactic acid bacteria with yeast in the oresence of furanic componds [Internet]. Anais. 2022 ;[citado 2024 out. 19 ] Available from: https://proceedings.science/proceedings/100286/_papers/150990/download/fulltext_file1?lang=pt-br
Monografia/livro-ed/org
Yeasts: from nature to bioprocesses mycology : current and future developments (2022)
Alves Junior, Sérgio Luiz (Editor) ; Treichel, Helen (Editor) ; Basso, Thiago Olitta (Editor) ; Stambuk, Boris Ugarte (Editor)
Unidade: EP
Subjects: LEVEDURAS, BIOPROCESSOS, MICOLOGIA
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ABNT
Yeasts: from nature to bioprocesses mycology : current and future developments. . Sharjah: Bentram Science. Disponível em: https://doi.org/10.2174/97898150510631220201. Acesso em: 19 out. 2024. , 2022
APA
Yeasts: from nature to bioprocesses mycology : current and future developments. (2022). Yeasts: from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science. doi:10.2174/97898150510631220201
NLM
Yeasts: from nature to bioprocesses mycology : current and future developments [Internet]. 2022 ;[citado 2024 out. 19 ] Available from: https://doi.org/10.2174/97898150510631220201
Vancouver
Yeasts: from nature to bioprocesses mycology : current and future developments [Internet]. 2022 ;[citado 2024 out. 19 ] Available from: https://doi.org/10.2174/97898150510631220201
Parte de monografia/livro-apres/pref/posf
Preface (2022)
Alves Junior, Sérgio Luiz ; Treichel, Helen ; Basso, Thiago Olitta ; Stambuk, Boris Ugarte
Source: Yeasts : from nature to bioprocesses mycology : current and future developments. Unidade: EP
Subjects: LEVEDURAS, BIOPROCESSOS, MICOLOGIA
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ABNT
ALVES JUNIOR, Sérgio Luiz et al. Preface. Yeasts : from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science. Disponível em: https://doi.org/10.2174/9789815051063122020001. Acesso em: 19 out. 2024. , 2022
APA
Alves Junior, S. L., Treichel, H., Basso, T. O., & Stambuk, B. U. (2022). Preface. Yeasts : from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science. doi:10.2174/9789815051063122020001
NLM
Alves Junior SL, Treichel H, Basso TO, Stambuk BU. Preface [Internet]. Yeasts : from nature to bioprocesses mycology : current and future developments. 2022 ; 2[citado 2024 out. 19 ] Available from: https://doi.org/10.2174/9789815051063122020001
Vancouver
Alves Junior SL, Treichel H, Basso TO, Stambuk BU. Preface [Internet]. Yeasts : from nature to bioprocesses mycology : current and future developments. 2022 ; 2[citado 2024 out. 19 ] Available from: https://doi.org/10.2174/9789815051063122020001
Trabalho de evento-anais periodico
Parameter estimation in dynamic metabolic models applying a surrogate approximation (2022)
Oliveira, Rafael David de ; Procópio, Dielle Pierotti ; Basso, Thiago Olitta ; Carrillo Le Roux, Galo Antonio
Source: Computer Aided Chemical Engineering. Conference titles: European Symposium on Computer Aided Process Engineering. Unidades: EP, IQ
Subjects: METABOLISMO, MODELAGEM DE DADOS
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ABNT
OLIVEIRA, Rafael David de et al. Parameter estimation in dynamic metabolic models applying a surrogate approximation. Computer Aided Chemical Engineering. Amsterdam: Escola Politécnica, Universidade de São Paulo. Disponível em: https://doi.org/10.1016/B978-0-323-95879-0.50036-9. Acesso em: 19 out. 2024. , 2022
APA
Oliveira, R. D. de, Procópio, D. P., Basso, T. O., & Carrillo Le Roux, G. A. (2022). Parameter estimation in dynamic metabolic models applying a surrogate approximation. Computer Aided Chemical Engineering. Amsterdam: Escola Politécnica, Universidade de São Paulo. doi:10.1016/B978-0-323-95879-0.50036-9
NLM
Oliveira RD de, Procópio DP, Basso TO, Carrillo Le Roux GA. Parameter estimation in dynamic metabolic models applying a surrogate approximation [Internet]. Computer Aided Chemical Engineering. 2022 ; 51 211-216.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/B978-0-323-95879-0.50036-9
Vancouver
Oliveira RD de, Procópio DP, Basso TO, Carrillo Le Roux GA. Parameter estimation in dynamic metabolic models applying a surrogate approximation [Internet]. Computer Aided Chemical Engineering. 2022 ; 51 211-216.[citado 2024 out. 19 ] Available from: https://doi.org/10.1016/B978-0-323-95879-0.50036-9
Trabalho de evento
Growth of lactic acid bacteria in the presence of 2G ethanol fermentation sugars (2022)
Giacon, Thamiris Guerra ; Cunha, Gabriel Caetano de Gois e ; Eliodório, Kevy Pontes ; Basso, Thiago Olitta
Source: Anais. Conference titles: Simpósio Nacional de Bioprocessos - SINAFERM. Unidade: EP
Subjects: BACTÉRIAS LÁTICAS, ETANOL, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GIACON, Thamiris Guerra et al. Growth of lactic acid bacteria in the presence of 2G ethanol fermentation sugars. 2022, Anais.. Campinas: Galoá, 2022. Disponível em: https://proceedings.science/proceedings/100286/_papers/150988/download/fulltext_file1?lang=pt-br. Acesso em: 19 out. 2024.
APA
Giacon, T. G., Cunha, G. C. de G. e, Eliodório, K. P., & Basso, T. O. (2022). Growth of lactic acid bacteria in the presence of 2G ethanol fermentation sugars. In Anais. Campinas: Galoá. Recuperado de https://proceedings.science/proceedings/100286/_papers/150988/download/fulltext_file1?lang=pt-br
NLM
Giacon TG, Cunha GC de G e, Eliodório KP, Basso TO. Growth of lactic acid bacteria in the presence of 2G ethanol fermentation sugars [Internet]. Anais. 2022 ;[citado 2024 out. 19 ] Available from: https://proceedings.science/proceedings/100286/_papers/150988/download/fulltext_file1?lang=pt-br
Vancouver
Giacon TG, Cunha GC de G e, Eliodório KP, Basso TO. Growth of lactic acid bacteria in the presence of 2G ethanol fermentation sugars [Internet]. Anais. 2022 ;[citado 2024 out. 19 ] Available from: https://proceedings.science/proceedings/100286/_papers/150988/download/fulltext_file1?lang=pt-br
Parte de monografia/livro
Are yeasts “humanity’s best friends”? (2022)
Alves Junior, Sérgio Luiz ; Treichel, Helen ; Basso, Thiago Olitta ; Stambuk, Boris Ugarte
Source: Yeasts : from nature to bioprocesses mycology : current and future developments. Unidade: EP
Assunto: LEVEDURAS
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ABNT
ALVES JUNIOR, Sérgio Luiz et al. Are yeasts “humanity’s best friends”? Yeasts : from nature to bioprocesses mycology : current and future developments. Tradução . Sharjah: Bentram Science, 2022. v. 2. . Disponível em: https://doi.org/10.2174/9789815051063122020017. Acesso em: 19 out. 2024.
APA
Alves Junior, S. L., Treichel, H., Basso, T. O., & Stambuk, B. U. (2022). Are yeasts “humanity’s best friends”? In Yeasts : from nature to bioprocesses mycology : current and future developments (Vol. 2). Sharjah: Bentram Science. doi:10.2174/9789815051063122020017
NLM
Alves Junior SL, Treichel H, Basso TO, Stambuk BU. Are yeasts “humanity’s best friends”? [Internet]. In: Yeasts : from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science; 2022. [citado 2024 out. 19 ] Available from: https://doi.org/10.2174/9789815051063122020017
Vancouver
Alves Junior SL, Treichel H, Basso TO, Stambuk BU. Are yeasts “humanity’s best friends”? [Internet]. In: Yeasts : from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science; 2022. [citado 2024 out. 19 ] Available from: https://doi.org/10.2174/9789815051063122020017
Parte de monografia/livro
Saccharomyces: the 5 Ws and one H (2022)
Basso, Thiago Olitta ; Basso, Thalita Peixoto ; Alves Junior, Sérgio Luiz ; Stambuk, Boris Ugarte ; Basso, Luiz Carlos
Source: Yeasts : from nature to bioprocesses mycology : current and future developments. Unidades: EP, ESALQ
Subjects: SACCHAROMYCES, ETANOL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
BASSO, Thiago Olitta et al. Saccharomyces: the 5 Ws and one H. Yeasts : from nature to bioprocesses mycology : current and future developments. Tradução . Sharjah: Bentram Science, 2022. v. 2. . Disponível em: https://doi.org/10.2174/9789815051063122020006. Acesso em: 19 out. 2024.
APA
Basso, T. O., Basso, T. P., Alves Junior, S. L., Stambuk, B. U., & Basso, L. C. (2022). Saccharomyces: the 5 Ws and one H. In Yeasts : from nature to bioprocesses mycology : current and future developments (Vol. 2). Sharjah: Bentram Science. doi:10.2174/9789815051063122020006
NLM
Basso TO, Basso TP, Alves Junior SL, Stambuk BU, Basso LC. Saccharomyces: the 5 Ws and one H [Internet]. In: Yeasts : from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science; 2022. [citado 2024 out. 19 ] Available from: https://doi.org/10.2174/9789815051063122020006
Vancouver
Basso TO, Basso TP, Alves Junior SL, Stambuk BU, Basso LC. Saccharomyces: the 5 Ws and one H [Internet]. In: Yeasts : from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science; 2022. [citado 2024 out. 19 ] Available from: https://doi.org/10.2174/9789815051063122020006
Artigo de periodico
Blocking mitophagy does not significantly improve fuel ethanol production in bioethanol yeast Saccharomyces cerevisiae (2022)
Eliodório, Kevy Pontes ; Cunha, Gabriel Caetano de Gois e ; White, Brianna A; Patel, Demisha H M; Zhang, Fangyi; Hettema, Ewald H ; Basso, Thiago Olitta ; Gombert, Andreas Karoly ; Raghavendran, Vijayendran
Source: Applied and Environmental Microbiology. Unidade: EP
Subjects: ETANOL, BIOCOMBUSTÍVEIS, SACCHAROMYCES
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ELIODÓRIO, Kevy Pontes et al. Blocking mitophagy does not significantly improve fuel ethanol production in bioethanol yeast Saccharomyces cerevisiae. Applied and Environmental Microbiology, n. Ja 2022, p. 1-35, 2022Tradução . . Disponível em: https://doi.org/10.1128/aem.02068-21. Acesso em: 19 out. 2024.
APA
Eliodório, K. P., Cunha, G. C. de G. e, White, B. A., Patel, D. H. M., Zhang, F., Hettema, E. H., et al. (2022). Blocking mitophagy does not significantly improve fuel ethanol production in bioethanol yeast Saccharomyces cerevisiae. Applied and Environmental Microbiology, ( Ja 2022), 1-35. doi:10.1128/aem.02068-21
NLM
Eliodório KP, Cunha GC de G e, White BA, Patel DHM, Zhang F, Hettema EH, Basso TO, Gombert AK, Raghavendran V. Blocking mitophagy does not significantly improve fuel ethanol production in bioethanol yeast Saccharomyces cerevisiae [Internet]. Applied and Environmental Microbiology. 2022 ;( Ja 2022): 1-35.[citado 2024 out. 19 ] Available from: https://doi.org/10.1128/aem.02068-21
Vancouver
Eliodório KP, Cunha GC de G e, White BA, Patel DHM, Zhang F, Hettema EH, Basso TO, Gombert AK, Raghavendran V. Blocking mitophagy does not significantly improve fuel ethanol production in bioethanol yeast Saccharomyces cerevisiae [Internet]. Applied and Environmental Microbiology. 2022 ;( Ja 2022): 1-35.[citado 2024 out. 19 ] Available from: https://doi.org/10.1128/aem.02068-21
Parte de monografia/livro
Engineered saccharomyces or prospected non-saccharomyces: is there only one good choice for biorefineries? (2022)
Alves Junior, Sérgio Luiz ; Scapini, Thamarys ; Warken, Andressa; Klanovicz, Natalia ; Procópio, Dielle Pierotti ; Tadioto, Viviani ; Stambuk, Boris Ugarte ; Basso, Thiago Olitta ; Treichel, Helen
Source: Yeasts : from nature to bioprocesses mycology : current and future developments. Unidades: EP, IQ
Subjects: SACCHAROMYCES, ETANOL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
ALVES JUNIOR, Sérgio Luiz et al. Engineered saccharomyces or prospected non-saccharomyces: is there only one good choice for biorefineries? Yeasts : from nature to bioprocesses mycology : current and future developments. Tradução . Sharjah: Bentram Science, 2022. v. 2. . Disponível em: https://doi.org/10.2174/9789815051063122020011. Acesso em: 19 out. 2024.
APA
Alves Junior, S. L., Scapini, T., Warken, A., Klanovicz, N., Procópio, D. P., Tadioto, V., et al. (2022). Engineered saccharomyces or prospected non-saccharomyces: is there only one good choice for biorefineries? In Yeasts : from nature to bioprocesses mycology : current and future developments (Vol. 2). Sharjah: Bentram Science. doi:10.2174/9789815051063122020011
NLM
Alves Junior SL, Scapini T, Warken A, Klanovicz N, Procópio DP, Tadioto V, Stambuk BU, Basso TO, Treichel H. Engineered saccharomyces or prospected non-saccharomyces: is there only one good choice for biorefineries? [Internet]. In: Yeasts : from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science; 2022. [citado 2024 out. 19 ] Available from: https://doi.org/10.2174/9789815051063122020011
Vancouver
Alves Junior SL, Scapini T, Warken A, Klanovicz N, Procópio DP, Tadioto V, Stambuk BU, Basso TO, Treichel H. Engineered saccharomyces or prospected non-saccharomyces: is there only one good choice for biorefineries? [Internet]. In: Yeasts : from nature to bioprocesses mycology : current and future developments. Sharjah: Bentram Science; 2022. [citado 2024 out. 19 ] Available from: https://doi.org/10.2174/9789815051063122020011
Artigo de periodico
Homo- and heterofermentative lactobacilli are distinctly affected by furanic compounds (2022)
Giacon, Thamiris Guerra ; Cunha, Gabriel Caetano de Gois e ; Eliodório, Kevy Pontes ; Oliveira, Ricardo Pinheiro de Souza ; Basso, Thiago Olitta
Source: Biotechnology Letters. Unidades: EP, ESALQ
Subjects: ETANOL, BACTÉRIAS LÁTICAS, FERMENTAÇÃO
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
GIACON, Thamiris Guerra et al. Homo- and heterofermentative lactobacilli are distinctly affected by furanic compounds. Biotechnology Letters, v. 44, p. 1431–1445, 2022Tradução . . Disponível em: https://doi.org/10.1007/s10529-022-03310-6. Acesso em: 19 out. 2024.
APA
Giacon, T. G., Cunha, G. C. de G. e, Eliodório, K. P., Oliveira, R. P. de S., & Basso, T. O. (2022). Homo- and heterofermentative lactobacilli are distinctly affected by furanic compounds. Biotechnology Letters, 44, 1431–1445. doi:10.1007/s10529-022-03310-6
NLM
Giacon TG, Cunha GC de G e, Eliodório KP, Oliveira RP de S, Basso TO. Homo- and heterofermentative lactobacilli are distinctly affected by furanic compounds [Internet]. Biotechnology Letters. 2022 ; 44 1431–1445.[citado 2024 out. 19 ] Available from: https://doi.org/10.1007/s10529-022-03310-6
Vancouver
Giacon TG, Cunha GC de G e, Eliodório KP, Oliveira RP de S, Basso TO. Homo- and heterofermentative lactobacilli are distinctly affected by furanic compounds [Internet]. Biotechnology Letters. 2022 ; 44 1431–1445.[citado 2024 out. 19 ] Available from: https://doi.org/10.1007/s10529-022-03310-6
Trabalho de evento
Lactobacillus SSP. are inhibited by extracellular metabolites produced by saccharomyces cerevisiae in the context of alcoholic fermentation (2022)
Raposo, Mariane Soares ; Labate, Carlos Alberto ; Basso, Thiago Olitta
Source: Anais. Conference titles: Simpósio Nacional de Bioprocessos - SINAFERM. Unidades: EP, ESALQ
Subjects: BACTÉRIAS LÁTICAS, SACCHAROMYCES, ETANOL
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
RAPOSO, Mariane Soares e LABATE, Carlos Alberto e BASSO, Thiago Olitta. Lactobacillus SSP. are inhibited by extracellular metabolites produced by saccharomyces cerevisiae in the context of alcoholic fermentation. 2022, Anais.. Campinas: Galoá, 2022. Disponível em: https://proceedings.science/proceedings/100286/_papers/151323/download/fulltext_file1?lang=pt-br. Acesso em: 19 out. 2024.
APA
Raposo, M. S., Labate, C. A., & Basso, T. O. (2022). Lactobacillus SSP. are inhibited by extracellular metabolites produced by saccharomyces cerevisiae in the context of alcoholic fermentation. In Anais. Campinas: Galoá. Recuperado de https://proceedings.science/proceedings/100286/_papers/151323/download/fulltext_file1?lang=pt-br
NLM
Raposo MS, Labate CA, Basso TO. Lactobacillus SSP. are inhibited by extracellular metabolites produced by saccharomyces cerevisiae in the context of alcoholic fermentation [Internet]. Anais. 2022 ;[citado 2024 out. 19 ] Available from: https://proceedings.science/proceedings/100286/_papers/151323/download/fulltext_file1?lang=pt-br
Vancouver
Raposo MS, Labate CA, Basso TO. Lactobacillus SSP. are inhibited by extracellular metabolites produced by saccharomyces cerevisiae in the context of alcoholic fermentation [Internet]. Anais. 2022 ;[citado 2024 out. 19 ] Available from: https://proceedings.science/proceedings/100286/_papers/151323/download/fulltext_file1?lang=pt-br
Artigo de periodico
Xylo-oligosaccharide utilization by engineered saccharomyces cerevisiae to produce ethanol (2022)
Procópio, Dielle Pierotti ; Kendrick, Emanuele; Goldbeck, Rosana; Damásio, André Ricardo de Lima ; Franco, Telma Teixeira ; Leak, David J.; Jin, Yuming; Basso, Thiago Olitta
Source: Frontiers in Bioengineering and Biotechnology. Unidades: EP, IQ
Subjects: ETANOL, BIOMASSA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
PROCÓPIO, Dielle Pierotti et al. Xylo-oligosaccharide utilization by engineered saccharomyces cerevisiae to produce ethanol. Frontiers in Bioengineering and Biotechnology, v. 10, n. 2, p. 1-18, 2022Tradução . . Disponível em: https://doi.org/10.3389/fbioe.2022.825981. Acesso em: 19 out. 2024.
APA
Procópio, D. P., Kendrick, E., Goldbeck, R., Damásio, A. R. de L., Franco, T. T., Leak, D. J., et al. (2022). Xylo-oligosaccharide utilization by engineered saccharomyces cerevisiae to produce ethanol. Frontiers in Bioengineering and Biotechnology, 10( 2), 1-18. doi:10.3389/fbioe.2022.825981
NLM
Procópio DP, Kendrick E, Goldbeck R, Damásio AR de L, Franco TT, Leak DJ, Jin Y, Basso TO. Xylo-oligosaccharide utilization by engineered saccharomyces cerevisiae to produce ethanol [Internet]. Frontiers in Bioengineering and Biotechnology. 2022 ;10( 2): 1-18.[citado 2024 out. 19 ] Available from: https://doi.org/10.3389/fbioe.2022.825981
Vancouver
Procópio DP, Kendrick E, Goldbeck R, Damásio AR de L, Franco TT, Leak DJ, Jin Y, Basso TO. Xylo-oligosaccharide utilization by engineered saccharomyces cerevisiae to produce ethanol [Internet]. Frontiers in Bioengineering and Biotechnology. 2022 ;10( 2): 1-18.[citado 2024 out. 19 ] Available from: https://doi.org/10.3389/fbioe.2022.825981

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