Results 61 to 70 of about 26,153 (301)

Global survey of the microbial ecosystem during alcoholic fermentation in winemaking

OENO One, 2006
The alcoholic fermentation is a crucial winemaking step. Its failure is problematic. In spite of several studies to understand and elucidate these problems wine global microbial ecology has never been considered.
Vincent Renouf, Marie-Claire Perello, Pierre Strehaiano, Aline Lonvaud-Funel   +3 more
doaj   +1 more source

Linking the Diversity of Yeasts Inherent in Starter Cultures to Quorum Sensing Mechanism in Ethnic Fermented Alcoholic Beverages of Northeast India

Frontiers in Sustainable Food Systems, 2021
In this review, the relevance of diversity of yeasts and their interactive association in household ethnic fermentation are discussed. The longstanding traditional household fermentation practice involves preparation of fermented product such as ...
Bhaskar Jyoti Nath, Deep Prakash Parasar, Hridip Kumar Sarma   +2 more
doaj   +1 more source

Is It Possible to Brew Non-Alcoholic Kombucha? Brazilian Scenario after Restrictive Legislation

, 2023
Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY).
Daniel Rossini, Cristina Bogsan
core   +1 more source

Coagulative Granular Hydrogels with an Enzyme Catalyzed Fibrin Network for Endogenous Tissue Regeneration

Advanced Healthcare Materials, EarlyView.
Coagulative granular hydrogels are composed of packed thrombin‐functionalized microgels that catalyze the conversion of fibrinogen into a secondary fibrin network, filling the interstitial voids. This bio‐inspired approach stabilizes the biomaterial to match the robustness of bulk hydrogels without compromising injectability, mimicking the initial ...
Zhipeng Deng, Camila B. Tovani, Simona Bianco, Gianni Comandini, Aya Elghajiji, Mina Aleemardani, Roxana Moscalu, Jeremie Zappia, Bianca Fernandes, Olivia Annett, Chrissy L. Hammond, Jason Wong, Dave J. Adams, Fabrizio Scarpa, Michael R. Whitehouse, Annela M. Seddon, James P. K. Armstrong   +16 more
wiley   +1 more source

Activity of Zymomonas mobilis on ethanol products made of cashew nut apple (Anacardium occidentale) with different sources of nitrogen [PDF]

, 2009
Mustofa A, Suranto. 2009. Activity of Zymomonas mobilis on ethanol production made of cashew nut apple (Anacardium occidentale) with different sources of nitrogen. Nusantara Bioscience 1: 105-109.
SURANTO,, MUSTOFA, AKHMAD
core  

Targeting Post‐Irradiation Thyroid Dysfunction: Electrospun Scaffolds As A Dual‐Action Approach for Antioxidant and Immune Modulation

Advanced Healthcare Materials, EarlyView.
Radiation‐induced hypothyroidism follows head and neck radiotherapy due to oxidative stress and inflammation. Electrospun polycaprolactone scaffolds containing adenosine have potential to modulate thyroid repair. Scaffolds enhance thyrocyte proliferation, antioxidant enzymes glutathione peroxidase and catalase, reduce senescence and apoptosis markers ...
Maria Heim, Ella‐Louise Handley, Daniel Grant, Lizi M. Hegarty, Elaine Emmerson, Anthony Callanan   +5 more
wiley   +1 more source

Co‐Electrospinning Extracellular Matrix with Polycaprolactone Enables a Modular Approach to Balance Bioactivity and Mechanics of a Multifunctional Bone Wrap

Advanced Healthcare Materials, EarlyView.
The incorporation of nondigested ECM and synthetic polymers into a co‐electrospinning system enables the decoupling of bioactivity and mechanical properties within a single wrap. This technique is used to develop a multifunctional bone wrap that achieves augmented membrane durability, sustained infection control, and enhanced vascularity for use in ...
Sarah Jones, Madeline Laude, Zeenat Oyebanji, Ruchi Birur, Andres Luengo Martinez, Isabelle Gilbert, Phillip Baek, Nichole Longbottom, Nicole McCullough, Staci J. Horn, Chien‐Yu Lin, Matthew J. Lohr, Fred Clubb, Manuel K. Rausch, Elizabeth Cosgriff‐Hernandez   +14 more
wiley   +1 more source

Enhancing wine fermentation through concurrent utilization of Lachancea thermotolerans and lactic acid bacteria (Oenococcus oeni and Lactiplantibacillus plantarum) or Schizosaccharomyces pombe

Food Chemistry: X
Most commercially available red wines undergo alcoholic fermentation by Saccharomyces yeasts, followed by a second fermentation with the lactic acid bacteria Oenococcus oeni once the initial process is complete.
Javier Vicente, Li Wang, Silvia Brezina, Stefanie Fritsch, Eva Navascués, Antonio Santos, Fernando Calderón, Wendu Tesfaye, Domingo Marquina, Doris Rauhut, Santiago Benito   +10 more
doaj   +1 more source

INNOVATIVE TECHNOLOGIES OF ALCOHOLIC BEVERAGES BASED ON FRUIT DISTILLATES

Пищевые системы, 2020
One of the promising raw materials types for alcoholic beverages production, which have a peculiar aroma and taste, is the ashberry (red), widespread throughout the Russian Federation.
E. V. Dubinina, D. V. Andrievskaya, S. M. Tomgorova, K. V. Nebezhev   +3 more
doaj   +1 more source

Aqueous Two‐Phase Bioinks for Discrete Packing and Compartmentalization of 3D Bioprinted Cells

Advanced Healthcare Materials, EarlyView.
Aqueous two‐phase systems (ATPS) enable the formation of biomimetic interfaces crucial for tissue engineering. However, clinical translation remains limited by the challenge of precisely controlling cellular compartmentalization. Here, we developed ATPS biomaterial inks for 3D bioprinting allowing tuneable droplet formation via NaCl modulation.
Martina Marcotulli, Arianna Iacomino, Federico Serpe, Lucia Iafrate, Marco Bastioli, Giorgia Montalbano, Michele D'Orazio, Biagio Palmisano, Silvia Franco, Arianna Mencattini, Roberta Angelini, Eugenio Martinelli, Alessandro Corsi, Mara Riminucci, Giancarlo Ruocco, Chiara Scognamiglio, Andrea Barbetta, Gianluca Cidonio   +17 more
wiley   +1 more source