Results 71 to 80 of about 22,913 (265)

Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking [PDF]

, 2020
Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Cantoral Fernández, Jesús Manuel, Cordero Bueso, Gustavo Adolfo, Moraga Galindo, Javier, Ruiz Muñoz, Marina, Ríos Carrasco, María   +4 more
core   +2 more sources

Exploring New Species of Lactic Acid Bacteria in Fermented Foods: A Case Study of Zha‐Chili

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
Recent novel LAB are primarily isolated from animal guts and fermented foods. Zha‐chili: a traditional Chinese fermented food as a novel LAB resource. The integration of metataxonomics, culturomics, genomics, high‐throughput methods, and artificial intelligence facilitates the discovery, detection, and characterization of novel LAB species.
Dingwu Qu, Yurong Wang, Yan Lei, Qiangchuan Hou, Huijun Zhao, Zhuang Guo   +5 more
wiley   +1 more source

Nata Cellulose Production Development as a Health Product From Coconut Wastewater Using Acetobacter Xylinum Bacterium [PDF]

, 2016
The objective of the study was to develop the cellulose Nata/dietary fiber production from coconut water using bacterium, Acetobacter xylinum, as health product containing natural fibers.
Kandou, J. E. (Jenny), Langi, T. M. (Tineke), Mandey, L. C. (Lucia)   +2 more
core  

Emerging Nanonutraceuticals against Obesity

Small Science, Volume 5, Issue 10, October 2025.
This overview comprehensively compiles the latest research advancements in diversiform nanonutraceuticals against obesity. These nanonutraceuticals are derived from the nanomodifications of some carbohydrates, lipids, proteins, vitamins, minerals, and phytochemicals.
Linjie Ni, Minmin Peng, Yiying Liang, Xiwen Ye, Hanying Zheng, Dongbei Guo, Liang Yang, Xusangni Li, Ronghe Chen   +8 more
wiley   +1 more source

Aerobic submerged fermentation by acetic acid bacteria for vinegar production: process and biotechnological aspects [PDF]

, 2014
Strictly aerobic acetic acid bacteria (AAB) have a long history of use in fermentation processes, and the conversion of ethanol to acetic acid for the production of vinegar is the most well-known application.
Adachi, Adams, Adams, Azuma, Baena-Ruano, Bartowsky, Boesch, Cabiscol, Chiellini, De Ory, De Ory, De Ory, De Ory, De Vero, Deppenmeier, Drysdale, Ebner, Fernández-Pérez, Fregapane, Fu, Fukaya, Fukaya, Fukaya, Fukaya, Garcia-Ochoa, García-García, García-García, Giudici, Giudici, Gonzalez-Saiz, Gullo, Gullo, Gullo, Gullo, Hanada, Hancock, Hekmat, Hidalgo, Hromatka, Hromatka, Jiménez-Hornero, Joyeaux, Kittelman, Levonen-Munoz, Macias, Mamlouk, Mamlouk, Mariette, Mas, Matsushita, Matsushita, Matsutani, Mullins, Muraoka, Nakano, Nanba, Nanda, Ndoye, Ohmori, Park, Qi, Ribéreau-Gayon, Rogers, Rogers, Rubio-Fernández, Ruiz, Saeki, Sakurai, Schlepütz, Schlepütz, Schüller, Sievers, Sievers, Singh, Soemphol, Sokollek, Sokollek, Steiner, Torsvik, Trček, Trček, Verzelloni, Wagner, Wu, Yamada   +84 more
core   +1 more source

Microbial diversity and function in the rhizosphere microbiome: Driving forces and monitoring approaches

Agrosystems, Geosciences &Environment, Volume 8, Issue 3, September 2025.
Abstract As an ecological unit, the rhizosphere microbiome preserves an enormous and largely unexplored diversity of microbes that play essential roles in plant health and soil functions. Omics technologies encompassing high‐throughput approaches such as metagenomics, metatranscriptomics, and metaproteomics provide helpful tools to unravel the ...
Chinenyenwa Fortune Chukwuneme, Olubukola Oluranti Babalola   +1 more
wiley   +1 more source

Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid terhadap Produk Teh Kombucha

Jurnal Biologi Universitas Andalas, 2018
The research about The Effect of Some Alkaloid’s Plant Extract as Activator and the plant media for Acetobacter xylinum (Brown.) Holland in  Fermented of Kombucha Tea, has been done from February to September in STIKes Perintis Laboratory.
Yulia M. Nur, Sri Indrayati, Periadnadi Periadnadi, Nurmiati Nurmiati   +3 more
doaj   +1 more source

Circular Bioeconomy of Fruits and Vegetable Waste Into Biosolvents and Bioresources: Advancement in Sustainable Bioremediation Technologies

Engineering Reports, Volume 7, Issue 9, September 2025.
Fruit and vegetable waste is valorized into eco‐friendly biosolvents and bioproducts through microbial fermentation, enzymatic hydrolysis, and anaerobic digestion. This circular bioeconomy approach mitigates environmental pollution, reduces reliance on fossil‐based solvents, and supports sustainable industrial practices.
Payel Dhar, Sankar Chandra Deka, Rajashree Panigrahi, R. Roopashree, Kattela Chennakesavulu, Renu Sharma, Aashna Sinha, Lema Abate   +7 more
wiley   +1 more source

Pemanfaatan Salak (Salacca zalacca) Sebagai Bahan Alternatif Pembuatan Cuka Buah Dengan Penambahan Konsentrasi Acetobacter aceti Yang Berbeda [PDF]

, 2015
Cuka buah salak merupakan salah satu olahan fermentasi dari buah salak. Cuka buah memiliki daya simpan yang lama dan bermanfaat bagi kesehatan. Proses pembuatan cuka dilakukan melalui 2 tahap fermentasi yaitu, secara anaerob dengan Saccharomyces ...
, Dra. Suparti, M.Si, Rahayu, Fita Ismi
core  

Microbiota‐Dependent Longevity Effects of Aronia Berry (Aronia melanocarpa) in Drosophila melanogaster

Food Frontiers, Volume 6, Issue 5, Page 2328-2344, September 2025.
Aronia berry extract extends lifespan in Drosophila melanogaster by modulating commensal microbes, reducing oxidative stress, and activating the immune system via the Toll pathway. Its longevity effects are dependent on gut microbiota, highlighting the interplay between polyphenols, microbes, and aging.
Ji‐Hyeon Lee, Hye‐Yeon Lee, Jang‐Cheon Cho, Alexey Moskalev, Kyung‐Jin Min   +4 more
wiley   +1 more source