Results 51 to 60 of about 8,530 (183)

Patterns of Functional Redundancy and Anaerobic Metabolic Potential Characterise the Skin Microbiome of a Critically Endangered Sawfish

Environmental Microbiology, Volume 28, Issue 10, October 2026.
The largetooth sawfish skin supports a distinct microbiome enriched in anaerobic metabolic and dormancy potential, consistent with microbial persistence under low‐oxygen conditions. Greater among‐individual taxonomic variability coupled with functional redundancy potential supports a lottery‐like mechanism of microbiome assembly.
Michael P. Doane, Belinda Martin, Emma Kerr, Elizabeth A. Dinsdale, Malak Malak Rangers, Leonardo Guida, Pete M. Kyne   +6 more
wiley   +1 more source

From Reactive Remediation to Predictive Prevention: A Systems Synthesis of Global Soil Salinization and Sodicity

Global Change Biology, Volume 32, Issue 10, October 2026.
Salty soils are spreading across the world's farmland, often building up unnoticed for years before crop yields fall sharply and repair becomes slow and costly. Our review shows that this damage comes from linked problems in soil chemistry, water management, and policy, so fixing any one of them alone rarely works.
Matthew D. Wallenstein, Gwyn A. Beattie, Amy M. Grunden, Joana Falcao Salles   +3 more
wiley   +1 more source

Effects of different brewing techniques on the contents of acetoin and ligustrazine in Shanxi aged vinegar [PDF]

Zhongguo niangzao
In order to improve the production process and enhance the quality of aged vinegar, using Cupei as the research object, the changes in alcohol content, total acid, acetoin and ligustrazine were examined during traditional and mechanical acetic acid ...
LANG Fanfan, XIA Yaoyao, SHEN Jin, LIANG Yanwen, ZAN Xuemei, YAN Yufeng
doaj   +1 more source

Improving the Physicochemical Properties, Organic Acids, Amino Acids, Volatile Organic Compounds, and Metabolites of Laohan Melon Juice Through Fermentation With Different Lactic Acid Bacteria

AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 285-298, September 2026.
Fermentation with lactic acid bacteria could improve amino acids, volatile organic compounds (VOCs), and nonvolatile metabolites of Laohan melon juice (LMJ), which provides theoretical guidance for the development of Laohan melon beverage and advances knowledge of the metabolic mechanisms of VOCs in LMJ.
Yun Xie, Sihan Hou, Mingdong Tan, Jianqiao Jiang, Yue Hu, Yiwen Chen, Yongkang Li, Miao Cui, Jianming Niu, Weidong Cheng, Xilei Pu, Yuyun He, Feifei Gao   +12 more
wiley   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, Volume 5, Issue 3, Page 433-450, September 2026.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Simultaneous biosynthesis of (R)-acetoin and ethylene glycol from D-xylose through in vitro metabolic engineering

Metabolic Engineering Communications, 2018
(R)-acetoin is a four-carbon platform compound used as the precursor for synthesizing novel optically active materials. Ethylene glycol (EG) is a large-volume two-carbon commodity chemical used as the anti-freezing agent and building-block molecule for ...
Xiaojing Jia, Robert M. Kelly, Yejun Han
doaj   +1 more source

Effects of Different Drying Methods on the Meat Quality and Characteristic Flavor Compounds of Pacific White Shrimp

Food Frontiers, Volume 7, Issue 5, September 2026.
Different drying strategies regulated meat quality and characteristic flavor formation in Litopenaeus vannamei through distinct thermal and dehydration effects. HAFD enhanced non‐volatile umami compounds by promoting free amino acids, GMP, and EUC accumulation, whereas HAD and AFD intensified roasted‐aroma formation through pyrazines, aldehydes, esters,
Yiming Li, Nan Wang, Li Zhou, Weibin Cheng, Jiamin Song, Yanan Sun   +5 more
wiley   +1 more source

Formate hydrogen lyase mediates stationary-phase deacidification and increases survival during sugar fermentation in acetoin-producing enterobacteria

Frontiers in Microbiology, 2015
Two fermentation types exist in the Enterobacteriaceae family. Mixed-acid fermenters produce substantial amounts of lactate, formate, acetate and succinate, resulting in lethal medium acidification.
Bram eVivijs, Leticia Ungaretti Haberbeck, Leticia Ungaretti Haberbeck, Victor eBaiye Mfortaw Mbong, Kristel eBernaerts, Annemie eGeeraerd, Abram eAertsen, Chris W Michiels   +7 more
doaj   +1 more source

Effect of RISCO–NUTRIFOUR Probiotic on Growth and Carcass Traits in Broilers During Starter and Grower Phases

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Effect of RISCO–NUTRIFOUR Probiotic on Growth and Carcass Traits in Broilers During Starter and Grower Phases. A multi‐strain, multi‐kingdom probiotic (RISCO–NUTRIFOUR) administered through drinking water during the starter phase and through feed during the grower phase markedly enhanced broiler growth performance and feed conversion.
Abdulaziz A. Al‐abdullatif, Maged A. Al‐Garadi, Mohammed M. Qaid, Abdulkareem M. Matar, Mohammed Al‐Badwi, Mohsen M. Alobre, Gamaleldin M. Suliman, Elsayed O. Hussein   +7 more
wiley   +1 more source

Stimulation of Fermentation in Yeasts by Acetoin and Oxygen

Nature, 1966
IN Warburg experiments with ‘resting’ cells, most yeasts show a Pasteur effect, that is, fermentation of glucose is inhibited under aerobic conditions. This effect is generally regarded as an inhibition of fermentation by respiration, for example, as a result of a lack of inorganic phosphate (Pi) or adenosine diphosphate (ADP)1,2.
openaire   +4 more sources