Results 191 to 200 of about 724,639 (290)
Cloning and Characterization of GDSL Esterases from <i>Bacillus paralicheniformis</i> T7. [PDF]
Mussakhmetov A +3 more
europepmc +1 more source
The samples were fungicidal against Candida, with MICs ranging from 62.5 to 250 μg/mL, and fungistatic against Penicillium adametzii, Aspergillus flavus and A. niger, with MICs of 1000 μg/mL. The volatile oils of Piper aduncum and Piper marginatum reduced the viability of MDA‐MB231 cells.
Midiã R. Oliveira +11 more
wiley +1 more source
Draft-genome sequence of <i>Bacillus swezeyi</i> SDB04, a strain capable of synthesizing PHA at high salt concentrations. [PDF]
Wu H +6 more
europepmc +1 more source
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley +1 more source
Harnessing bacterial power and omics technologies for sustainable plastic waste biodegradation. [PDF]
Henawy AR +5 more
europepmc +1 more source
Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
Bioprospecting Honey-Derived Microorganisms for the Biological Control of Phytopathogens. [PDF]
Oliveira PP +7 more
europepmc +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Whole-genome sequence and assembly of the sporogenic <i>Bacillus paralicheniformis</i> T7 strain with high proteolytic and amylolytic activities. [PDF]
Mussakhmetov A +5 more
europepmc +1 more source
Control of brown rot (Monilinia laxa) in nectarines using eco‐friendly alternatives. Bacillus amyloliquefaciens (B10W10) and Pseudomonas sp. (B11W11), alone or with copper sulfate, significantly reduced fungal growth in vitro and disease severity in vivo.
Kenza Bouzoubaa +4 more
wiley +1 more source

