Results 41 to 50 of about 2,889,328 (295)
Molecular characterization of covRS mutations in M1UK Streptococcus pyogenes
FEBS Open Bio, EarlyView.Group A Streptococcus (GAS) acquires covRS mutations driving a hypervirulent bacterial state, frequently associated with invasive disease‐like necrotizing fasciitis. We demonstrate that the newly emerged M1UK GAS lineage can also acquire these mutations.
Jarrad Pritchard +12 more
wiley +1 more source
Biotechnology & Biotechnological Equipment, 2016 The yeast (Saccharomyces cerevisiae) strain 2137 involved in lychee wine production was used to investigate acetate metabolism at different temperatures during lychee wine fermentation.
Yu-hui Shang +3 more
doaj +1 more source
Advanced Functional Materials, EarlyView.ABSTRACT Chitosan, a polysaccharide upcycled from biowaste, has long promised sustainable, biocompatible, and antimicrobial films and devices, an appeal reinforced by its recent regulatory recognition, with several chitosan‐based antibacterial dressings gaining clearance through the Food and Drug Administration's 510(k) pathway.
Jacopo Nicoletti +16 more
wiley +1 more source
Advanced Healthcare Materials, EarlyView.Single‐cell and spatially resolved impedance mapping using a high‐density CMOS‐MEA platform enables non‐invasive monitoring of osteoarthritis‐associated chondrocyte dynamics. Continuous label‐free measurements reveal heterogeneous remodeling behaviors, including proliferation, migration, and phenotypic transitions, establishing a powerful approach for ...
Neha Deshpande +9 more
wiley +1 more source
Fermentation, 2017 Acetic acid is undesired in Icewine. It is unclear whether its production by fermenting yeast is linked to the nicotinamide adenine dinucleotide (NAD+/NADH) system or the nicotinamide adenine dinucleotide phosphate (NADP+/NADPH) system.
Fei Yang, Caitlin Heit, Debra L. Inglis
doaj +1 more source
Comparative Metabolite Profiling of Traditional and Commercial Vinegars in Korea
Metabolites, 2021 Vinegar, composed of various organic acids, amino acids, and volatile compounds, has been newly recognized as a functional food with health benefits.
Minhye Shin +7 more
doaj +1 more source
Microbial Biotechnology, 2021 Summary The very high concentrations required for industrial production of free acetic acid create toxicity and low pH values, which usually conflict with the host cell growth, leading to a poor productivity.
Ling Gao +3 more
doaj +1 more source
Microorganisms, 2023 Biotransformation of lignocellulose-derived synthetic gas (syngas) into acetic acid is a promising way of creating biochemicals from lignocellulosic waste materials.
Budi Mandra Harahap, Birgitte K. Ahring
doaj +1 more source
Hybrid Biofabrication of a Hierarchically Organized Periosteum‐Inspired In Vitro Platform
Advanced Healthcare Materials, EarlyView.A hybrid biofabrication strategy integrates melt electrowriting with extrusion‐based 3D bioprinting to create a hierarchically organized periosteum‐inspired in vitro platform. Spatially defined osteogenic, fibrous, and endothelial cell‐containing compartments support long‐term culture, osteogenic maturation, and CD31+ endothelial cell organization ...
Yakui Liu +7 more
wiley +1 more source
Frontiers in Microbiology, 2017 Previous studies reported that the use of Metschnikowia pulcherrima in sequential culture fermentation with Saccharomyces cerevisiae mainly induced a reduction of volatile acidity in wine. The impact of the presence of this yeast on the metabolic pathway
Mohand Sadoudi +4 more
doaj +1 more source