Publications by authors named "Semiramis Yilmaz"

Article Synopsis
  • Komagataella phaffii, formerly known as Pichia pastoris, is widely used for producing recombinant proteins for therapeutics and food, but the original strain NRRL Y-11430 is restricted.
  • Researchers identified the NCYC 2543 strain from 1954 as a foundation for developing an open-access strain called OPENPichia, designed to enable widespread use without restrictions.
  • By modifying the HOC1 gene in NCYC 2543, the team enhanced its ability to take up DNA and improve protein secretion, providing a genome-sequenced strain and a versatile expression vector toolkit for the biotech community.
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Recombinant protein-based SARS-CoV-2 vaccines are needed to fill the vaccine equity gap. Because protein-subunit based vaccines are easier and cheaper to produce and do not require special storage/transportation conditions, they are suitable for low-/middle-income countries. Here, we report our vaccine development studies with the receptor binding domain of the SARS-CoV-2 Delta Plus strain (RBD-DP) which caused increased hospitalizations compared to other variants.

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Pichia pastoris (Komagataella phaffii) is a non-conventional Crabtree-negative yeast with the capability of reaching very high cell densities in a fed-batch fermentation process. The alcohol dehydrogenase (ADH) genes of P. pastoris involved in ethanol metabolism were identified and were previously characterized.

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The methylotrophic yeast Pichia pastoris (syn. Komagataella phaffii) is a successful host widely used in recombinant protein production. The widespread use of a methanol-regulated alcohol oxidase 1 (AOX1) promoter for recombinant protein production has directed studies particularly about methanol metabolism in this yeast.

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The methylotrophic yeast Pichia pastoris (Komagataella phaffii) is used as an expression system for recombinant protein production for a variety of applications. It grows rapidly on inexpensive media containing methanol, glucose, glycerol, or ethanol as a sole carbon source. P.

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Meat is one of the most important basic foodstuffs in human nutrition. Nowadays, adulteration and authenticity are common problems for meat products. Identification of meat species is important in terms of consumer protection and prevention of adulteration.

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