Publications by authors named "Bruna T Carvalho"
Genomic approachesidentifySTT4 as a new component in glucose-induced activation of yeast plasma membrane H-ATPase.
Cell Calcium
November 2024
Article Synopsis
- Multiple studies have investigated how glucose activates the H-ATPase enzyme in yeast, with a focus on the role of calcium signaling and the impact of specific genetic mutations.
- Researchers used advanced techniques like whole genome sequencing and QTL analysis to find that a particular STT4 allele, featuring six mutations, significantly influences plasma membrane H-ATPase activity in response to glucose.
- The findings imply that phosphatidylinositol-4-phosphate may be crucial for this activation process, as it seems to regulate calcium release influenced by phospholipase C activity.
Article Synopsis
- Recent research delves into the probiotic potential of a microorganism, discovering unique mutations that lead to high acetic acid levels which inhibit bacterial growth.
- The newly engineered strain, ENT3, derived from the CMCN I-745 strain, produces higher acetic acid concentrations without increased sensitivity to acidity.
- Findings suggest that this enhanced acetic acid production can improve antimicrobial effects against gut pathogens and possibly enhance the probiotic action of the microorganism in healthy mice.
Integrated bioprocessing strategies can facilitate ethanol production from both cellulose and hemicellulose fractions of lignocellulosic biomass. Consolidated bioprocessing (CBP) is an approach that combines enzyme production, biomass hydrolysis and sugar fermentation in a single step. However, technologies that propose the use of microorganisms together with solid biomass present the difficulty of the recovery and reuse of the biocatalyst, which can be overcome by cell immobilization.
View Article and Find Full Text PDFAroma compounds provide attractiveness and variety to alcoholic beverages. We discuss the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds, originating from raw materials (malt and hops), or formed by yeast during fermentation. We introduce aroma perception, describe the most aroma-active, fruity and floral compounds in fruits and their presence and origin in beer.
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