scholarly journals Stark units in positive characteristic

2017 ◽  
Vol 115 (4) ◽  
pp. 763-812 ◽  
Author(s):  
Bruno Anglès ◽  
Tuan Ngo Dac ◽  
Floric Tavares Ribeiro
Keyword(s):  
Positive Characteristic ◽  
Stark Units

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 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

scholarly journals SUBALGEBRAS OF THE POLYNOMIAL ALGEBRA IN POSITIVE CHARACTERISTIC AND THE JACOBIAN

2011 ◽  
Vol 10 (04) ◽  
pp. 605-613
Author(s):  
ALEXEY V. GAVRILOV
Keyword(s):  
Principal Ideal ◽  
Positive Characteristic ◽  
Polynomial Algebra ◽  
Characteristic P ◽  
The Ideal

Let 𝕜 be a field of characteristic p > 0 and R be a subalgebra of 𝕜[X] = 𝕜[x1, …, xn]. Let J(R) be the ideal in 𝕜[X] defined by [Formula: see text]. It is shown that if it is a principal ideal then [Formula: see text], where q = pn(p - 1)/2.

scholarly journals Classification of one-dimensional superattracting germs in positive characteristic

2014 ◽  
Vol 35 (7) ◽  
pp. 2242-2268 ◽  
Author(s):  
MATTEO RUGGIERO
Keyword(s):  
Positive Characteristic ◽  
Closed Field ◽  
Algebraically Closed Field ◽  
One Dimensional ◽  
Higher Dimensional ◽  
Dimensional Version

We give a classification of superattracting germs in dimension $1$ over a complete normed algebraically closed field $\mathbb{K}$ of positive characteristic up to conjugacy. In particular, we show that formal and analytic classifications coincide for these germs. We also give a higher-dimensional version of some of these results.

On pi-algebras in positive characteristic

1999 ◽  
Vol 27 (7) ◽  
pp. 3479-3484
Author(s):  
Dmitriy Rumynin
Keyword(s):  
Positive Characteristic
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