Results 41 to 50 of about 22,913 (265)
Slow dynamics in a model of the cellulose network [PDF]
, 2007 We present numerical simulations of a model of cellulose consisting of long stiff rods, representing cellulose microfibrils, connected by stretchable crosslinks, representing xyloglucan molecules, hydrogen bonded to the microfibrils. Within a broad range
Fasolino, A. +2 more
core +3 more sources
Kajian Metode dan Waktu Fermentasi Cairan Pulpa pada Perubahan Karakteristik Cuka Kakao [PDF]
, 2017 Cairan pulpa hasil samping fermentasi biji kakao berpotensi sebagai bahan baku pembuatan cuka kakao, tetapi kadar asam asetat yang dihasilkan relatif rendah.
Darmayanti, L. P. (Luh) +2 more
core +8 more sources
Hayati Journal of Biosciences, 2021 Fermentation process using known microbial species can be exploited for the processing of white pepper. It is expected to generate quality of white pepper in a short period soaking time.
Kirana Sanggrami Sasmitaloka +1 more
doaj +1 more source
The Journal of General and Applied Microbiology, 2001 Forty-six strains of acetic acid bacteria newly isolated from flowers, fruits, and fermented foods collected in Indonesia were taxonomically studied. They were Gram-negative rods, produced acetic acid from ethanol, oxidized acetate and lactate to CO(2) and H(2)O, and had Q-9 as the major ubiquinone system.
Yuzo Yamada +5 more
openaire +4 more sources
The Pan African Medical Journal, 2017 BACKGROUND: ogi is a popular fermented cereal gruel consumed mainly in the western part of Nigeria. Traditionally, uncooked ogi is normally administered to diarrhoea patients to reduce the frequency of stooling.
Ayorinde Oluwatobiloba Afolayan +2 more
doaj +1 more source
Applied Food Biotechnology, 2020 Background and objective: Thermotolerant acetic acid bacteria are more resistant to high temperatures than that other bacteria are. This difference includes 5-10ºC, which decreases high costs of cooling systems needed for the growth of these bacteria ...
Panadda Charee +3 more
doaj +1 more source
Frontiers in Molecular Biosciences, 2023 In recent years, the popularity of fermented foods has strongly increased based on their proven health benefits and the adoption of new trends among consumers.
Maria Clara Arrieta-Echeverri +6 more
doaj +1 more source
Average nucleotide identity of genome sequences supports the description of Rhizobium lentis sp. nov., Rhizobium bangladeshense sp. nov. and Rhizobium binae sp. nov. from lentil (Lens culinaris) nodules [PDF]
, 2015 Rhizobial strains isolated from effective root nodules of field-grown lentil (Lens culinaris) from different parts of Bangladesh were previously analysed using sequences of the 16S rRNA gene, three housekeeping genes (recA, atpD and glnll) and three ...
Braun, Markus Santosh +6 more
core +2 more sources
Acetobacter aceti Fast Identification by Real Time PCR in Spoiled Wine Samples
Scientific Papers Animal Science and Biotechnologies, 2023 Wine is a beverage made from grape berries. However, without the help of beneficial microorganisms, fermentation and producing of good wine is not possible.
Attila Kántor +2 more
doaj
A Dual‐Ion Multiphysics Model for Smart and Sustainable Sensors Based on Bacterial Cellulose
Advanced Intelligent Systems, EarlyView.Bacterial cellulose (BC), functionalized with ionic liquids (ILs) and conductive polymers, offers promise for sustainable sensor applications. To enable real‐world integration, this work presents the first dual‐carrier, multiphysics white‐box model of mechanoelectric transduction in BC–IL sensors, combining mechanical deformation and ion transport ...
Francesca Sapuppo +7 more
wiley +1 more source