scholarly journals ON ORDINARY ENRIQUES SURFACES IN POSITIVE CHARACTERISTIC

2020 ◽  
pp. 1-14
Author(s):  
ROBERTO LAFACE ◽  
SOFIA TIRABASSI
Keyword(s):  
Positive Characteristic ◽  
Enriques Surfaces

Abstract We give a notion of ordinary Enriques surfaces and their canonical lifts in any positive characteristic, and we prove Torelli-type results for this class of Enriques surfaces.

scholarly journals Arithmetic moduli and lifting of Enriques surfaces

2015 ◽  
Vol 2015 (706) ◽  
Author(s):  
Christian Liedtke
Keyword(s):  
Complete Intersection ◽  
Moduli Space ◽  
Characteristic Zero ◽  
Positive Characteristic ◽  
Double Cover ◽  
Global Structure ◽  
Enriques Surface ◽  
Enriques Surfaces

AbstractWe construct the moduli space of Enriques surfaces in positive characteristic and eventually over the integers, and determine its local and global structure. As an application, we show lifting of Enriques surfaces to characteristic zero. The key observation is that the canonical double cover of an Enriques surface is birational to the complete intersection of three quadrics in ℙ

scholarly journals Physiological performance of Kazachstania unispora in sourdough environments

2021 ◽  
Vol 37 (5) ◽  
Author(s):  
Dea Korcari ◽  
Giovanni Ricci ◽  
Claudia Capusoni ◽  
Maria Grazia Fortina
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Environmental Factors ◽  
Positive Characteristic ◽  
Carbohydrate Source ◽  
High Osmolarity ◽  
Commercial Strain ◽  
Positive Properties ◽  
Nutritional Mutualism

AbstractIn this work we explored the potential of several strains of Kazachstania unispora to be used as non-conventional yeasts in sourdough fermentation. Properties such as carbohydrate source utilization, tolerance to different environmental factors and the performance in fermentation were evaluated. The K. unispora strains are characterized by rather restricted substrate utilization: only glucose and fructose supported the growth of the strains. However, the growth in presence of fructose was higher compared to a Saccharomyces cerevisiae commercial strain. Moreover, the inability to ferment maltose can be considered a positive characteristic in sourdoughs, where the yeasts can form a nutritional mutualism with maltose-positive Lactic Acid Bacteria. Tolerance assays showed that K. unispora strains are adapted to a sourdough environment: they were able to grow in conditions of high osmolarity, high acidity and in presence of organic acids, ethanol and salt. Finally, the performance in fermentation was comparable with the S. cerevisiae commercial strain. Moreover, the growth was more efficient, which is an advantage in obtaining the biomass in an industrial scale. Our data show that K. unispora strains have positive properties that should be explored further in bakery sector. Graphic abstract

scholarly journals Étale contractible varieties in positive characteristic

2014 ◽  
Vol 8 (4) ◽  
pp. 1037-1044
Author(s):  
Armin Holschbach ◽  
Johannes Schmidt ◽  
Jakob Stix
Keyword(s):  
Positive Characteristic
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