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Saccharomycete Experts| The following experts are available as saccharomycete consultants and saccharomycete expert witnesses. Intota experts are peer-recommended authorities who have been carefully selected and rigorously screened. | |
| | Definition: Saccharomycete -
A fungus of the family Saccharomycetaceae which is unicellular and frequently used in wine making, brewing and baking. Saccharomycetes inhabit soil and plant surfaces, especially sugary substrates, which they ferment. Synonyms: yeast |
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Expert Quote | | |  | | Expert in Microbial Fermentation, Industrial Microbiology, Biotechnology
Expert has led fermentation and strain improvement efforts for a variety of anti-bacterial, anti-fungal, statins, ion-channel inhibitors, and immunoregulant natural products produced by actinomycetes and filamentous fungi. Expert led development of the ... See full profile | | New Jersey (NJ), USA  | | | |  | | Expert in Fermentation Development, Optimization, and Production of Recombinant Proteins
Fermentation: Experience in aerobic and anaerobic fermentation and working with various microorganisms including bacteria, yeast and fungi. Fermentation optimization to improve yield and productivity for production of pharmaceutical proteins, enzymes, ... See full profile | | Delaware (DE), USA | | | |  | | Expert in Fermentation Process
Expert has expertise in bacteriology, with research interests in microbial physiology and biochemistry. As an industrial microbiologist, he has particular strengths in the identification and manipulation of industrially useful ... See full profile | | Washington (WA), USA | | | |  | | Expert in Industrial Biotechnology
Biology; microbiology. All of Expert's work is in biology, which includes microbiology, the production of vitamins, amino acids, antibiotics, enzymes, nucleotides, and biomass fuel. He has worked with the four major classes of microorganisms: true ... See full profile | | New Jersey (NJ), USA | | | |  | | Expert in Food Microbiology, Toxicology, Preservation, and Spoilage; Yeasts; Clostridia; Botulinum Toxin
Expert's primary area of research is the study of botulinum toxin in the gram-positive pathogen Clostridium botulinum. Much of his work has been devoted to methods for the prevention of toxin formation in foods. He has also contributed to ... See full profile | | Wisconsin (WI), USA | | | |  | | Expert in Lipids, Flavor, Dairy, Fermentation
An important component of Expert's research and teaching has been in lipids. He has worked on lipid separation and analysis and glyceride structure. He has studied the oxidation of lipids, the flavors produced during oxidation, and the ... See full profile | | Iowa (IA), USA | | | |  | | Expert in Food Mycotoxicology, Mold, Aflatoxins, Toxicology
Food microbiology; mycology; mycotoxicology. Expert has expertise in food microbiology, mycology, and mycotoxicology. His major research interests have included food poisoning bacteria, foodborne pathogens, food safety, and food processing to ... See full profile | | Nebraska (NE), USA | | | |  | | Expert in Protein biochemistry, purification, characterization; gentle immunoaffinity chromatography
Expert is internationally known for his contributions to the fields of biochemistry and molecular biology. He has worked in this area since 1964, generally in purifying enzymes involved in RNA synthesis, characterizing the structure and ... See full profile | | Wisconsin (WI), USA | | | |  | | Expert in Microwave Heating Technology: Industrial, Ovens, Foods, Packaging, Accidents, Injuries, Fires, R&D
Expert has been involved in research on microwave cooking for over forty years. During that time, he has studied microwave and food interaction. He has developed and improved foods for microwave cooking and has assisted ... See full profile | | New York (NY), USA | | |  |
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