John P Morrissey
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Explore the profile of John P Morrissey including associated specialties, affiliations and a list of published articles.
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78
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1400
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Recent Articles
1.
Akinola J, Rajkumar A, Morrissey J
J Biotechnol
. 2024 Nov;
396:158-170.
PMID: 39522732
Yeasts are attractive hosts for the production of heterologous products due to their genetic tractability and relative ease of growth. While the baker's yeast Saccharomyces cerevisiae is a powerful workhorse...
2.
Papouskova K, Akinola J, Ruiz-Castilla F, Morrissey J, Ramos J, Sychrova H
FEMS Yeast Res
. 2024 Oct;
24.
PMID: 39363175
The non-conventional yeast Kluyveromyces marxianus has recently emerged as a promising candidate for many food, environment, and biotechnology applications. This yeast is thermotolerant and has robust growth under many adverse...
3.
Jayaprakash P, Barroso L, Vajente M, Maestroni L, Louis E, Morrissey J, et al.
FEMS Yeast Res
. 2023 Jul;
23.
PMID: 37458780
The hybrid yeast Zygosaccharomyces parabailii holds potential as a cell factory mainly because of its robustness in withstanding stressors that often characterize bio-based processes. However, a complex genome and a...
4.
Hutzler M, Morrissey J, Laus A, Meussdoerffer F, Zarnkow M
FEMS Yeast Res
. 2023 Apr;
23.
PMID: 37102188
Saccharomyces pastorianus, which is responsible for the production of bottom-fermented lager beer, is a hybrid species that arose from the mating of the top-fermenting ale yeast Saccharomyces cerevisiae and the...
5.
Donzella L, Sousa M, Morrissey J
Essays Biochem
. 2023 Mar;
67(5):811-827.
PMID: 36928992
While simple sugars such as monosaccharides and disaccharide are the typical carbon source for most yeasts, whether a species can grow on a particular sugar is generally a consequence of...
6.
Coral-Medina A, Morrissey J, Camarasa C
J Ind Microbiol Biotechnol
. 2022 Nov;
49(6).
PMID: 36370452
Nitrogen is a critical nutrient in beverage fermentations, influencing fermentation performance and formation of compounds that affect organoleptic properties of the product. Traditionally, most commercial wine fermentations rely on Saccharomyces...
7.
Coral-Medina A, Fenton D, Varela J, Baranov P, Camarasa C, Morrissey J
FEMS Yeast Res
. 2022 Aug;
22(1).
PMID: 36040324
The study of nitrogen assimilation in yeast is of interest from genetic, evolutionary, and biotechnological perspectives. Over the course of evolution, yeasts have developed sophisticated control mechanisms to regulate nitrogen...
8.
Domenzain I, Sanchez B, Anton M, Kerkhoven E, Millan-Oropeza A, Henry C, et al.
Nat Commun
. 2022 Jun;
13(1):3766.
PMID: 35773252
Genome-scale metabolic models (GEMs) have been widely used for quantitative exploration of the relation between genotype and phenotype. Streamlined integration of enzyme constraints and proteomics data into such models was...
9.
Fenton D, Kiniry S, Yordanova M, Baranov P, Morrissey J
FEMS Yeast Res
. 2022 May;
22(1).
PMID: 35521744
Kluyveromyces marxianus is an interesting and important yeast because of particular traits such as thermotolerance and rapid growth, and for applications in food and industrial biotechnology. For both understanding its...
10.
Montini N, Doughty T, Domenzain I, Fenton D, Baranov P, Harrington R, et al.
Microbiology (Reading)
. 2022 Mar;
168(3).
PMID: 35333706
It is important to understand the basis of thermotolerance in yeasts to broaden their application in industrial biotechnology. The capacity to run bioprocesses at temperatures above 40 °C is of...