Bernard A. Prior mostly deals with Biochemistry, Fermentation, Yeast, Xylose and Glycerol. Osmotic shock, Ethanol fermentation, Osmotic concentration, Xylan and Enzyme are the core of his Biochemistry study. Fermentation is a subfield of Food science that Bernard A. Prior studies.
Bernard A. Prior works mostly in the field of Yeast, limiting it down to topics relating to Arabitol and, in certain cases, Ribitol and Mannitol. The Xylose study combines topics in areas such as Bioorganic chemistry, Ethanol yield and Strain. In general Glycerol study, his work on Glycerol transport often relates to the realm of Osmoregulation, thereby connecting several areas of interest.
His primary areas of study are Biochemistry, Yeast, Food science, Fermentation and Glycerol. Xylose, Saccharomyces cerevisiae, Ethanol, Enzyme and Osmotic shock are the subjects of his Biochemistry studies. His Xylose study combines topics from a wide range of disciplines, such as Sugar and Pentose phosphate pathway.
His Food science research integrates issues from Hemicellulose, Bagasse, Xylanase and Strain. His Fermentation research is multidisciplinary, incorporating perspectives in Thiamine and Escherichia coli. His study in Glycerol is interdisciplinary in nature, drawing from both Arabitol, Sorbitol and Wine.
His main research concerns Biochemistry, Fermentation, Glycerol, Escherichia coli and Food science. His study in Saccharomyces cerevisiae, Yeast, Metabolic pathway, Enzyme and Amino acid falls under the purview of Biochemistry. The concepts of his Fermentation study are interwoven with issues in Wild type and Galactose.
His Glycerol research includes elements of Trehalose, Sorbitol and Osmotic pressure. His Escherichia coli study combines topics from a wide range of disciplines, such as Cell growth, Metabolic engineering, Lactate dehydrogenase, Dehydrogenase and Metabolism. In general Food science, his work in Wine and Sugar is often linked to Arctium and Arctium lappa linking many areas of study.
His primary scientific interests are in Biochemistry, Glycerol, Wine, Fermentation and Escherichia coli. While working on this project, Bernard A. Prior studies both Biochemistry and Amylopectin. His Glycerol study combines topics in areas such as Osmotic shock, Trehalose, Sorbitol, Osmotic pressure and Osmoprotectant.
Bernard A. Prior combines subjects such as Ethanol fermentation, Saccharomyces cerevisiae, Yeast and Metabolic pathway with his study of Wine. His work deals with themes such as Growth inhibition, Cell growth, Strain, Oxygen and Dehydrogenase, which intersect with Fermentation. His Food science study incorporates themes from Wine fault and Yeast in winemaking.
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Glycerol production by microbial fermentation: A review
Zhengxiang Wang;Jian Zhuge;Huiying Fang;Bernard A Prior.
Biotechnology Advances (2001)
Fps1, a yeast member of the MIP family of channel proteins, is a facilitator for glycerol uptake and efflux and is inactive under osmotic stress.
K. Luyten;J. Albertyn;W.F. Skibbe;B.A. Prior.
The EMBO Journal (1995)
Wine flavor and aroma
Gustav Styger;Bernard Prior;Florian F. Bauer.
Journal of Industrial Microbiology & Biotechnology (2011)
Fps1p controls the accumulation and release of the compatible solute glycerol in yeast osmoregulation.
Markus J. Tamás;K Luyten;K Luyten;F C Sutherland;A Hernandez.
Molecular Microbiology (1999)
Role of trehalose in survival of Saccharomyces cerevisiae under osmotic stress
CG Hounsa;EV Brandt;Johan Thevelein;S Hohmann;S Hohmann.
Thermomyces lanuginosus: properties of strains and their hemicellulases.
Suren Singh;Andreas M. Madlala;Bernard A. Prior.
Fems Microbiology Reviews (2003)
Biochemistry and physiology of xylose fermentation by yeasts
B. Hahn-Hägerdal;H. Jeppsson;K. Skoog;B.A. Prior.
Enzyme and Microbial Technology (1994)
The fermentation of hexose and pentose sugars by Candida shehatae and Pichia stipitis
J. C. du Preez;M. Bosch;B. A. Prior.
Applied Microbiology and Biotechnology (1986)
Esterases of xylan-degrading microorganisms: production, properties, and significance.
Lyudmil Pavlov Christov;Bernard Alexander Prior.
Enzyme and Microbial Technology (1993)
Production of ethanol from sugar cane bagasse hemicellulose hydrolyzate byPichia stipitis
Carina Van Zyl;Bernard A. Prior;James C. Du Preez.
Applied Biochemistry and Biotechnology (1988)
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