Results 91 to 100 of about 2,874 (212)

Systematic comparison of the functional physico-chemical characteristics and biocidal activity of microbial derived biosurfactants on blood-derived and breast cancer cells [PDF]

, 2016
Hypothesis The cytotoxicity of biosurfactants on cell membranes may be influenced by composition of their hydrophilic head and hydrophobic tails. It is hypothesised that they form mixed micelles which exert a detergent-like effect that disrupts the ...
Abdel-Mawgoud, Arcamone, Assanga, Bergstrom, Cao, Cao, Cao, Christova, Chrzanowski, Daliya George, Duarte, Déziel, Déziel, Giulia Getti, Gorin, Gudiña, Harshada, Holmberg, Hu, Hue, Joshi-Navare, Joshua Boateng, Kakinuma, Kowall, Lotfabad, Manivasagan, Mansour, McClements, Nitschke, Olufunke Akiyode, Ortiz, Pashley, Pecci, Peypoux, Rashad, Ribeiro, Rosen, Scarlat, Sousa, Stanley, Tang, Thanomsub, Tonova, Vater, Williams, Yeh, Zhao, Zunino   +47 more
core   +1 more source

Safety evaluation of the food enzyme subtilisin from the genetically modified Bacillus subtilis strain DP‐Ezx62

EFSA Journal, Volume 23, Issue 10, October 2025.
Abstract The food enzyme subtilisin (EC 3.4.21.62) is produced with the genetically modified Bacillus subtilis strain DP‐Ezx62 by Danisco US Inc. The production strain of the food enzyme contains multiple copies of a known antimicrobial resistance gene, and consequently, it does not fulfil the requirements for the qualified presumption of safety (QPS ...
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Simone Lunardi, Magdalena Andryszkiewicz, Daniele Cavanna, Silvia Peluso, Yi Liu   +17 more
wiley   +1 more source

Poly-(γ-glutamic acid) Production and Optimization from Agro-Industrial Bioresources as Renewable Substrates by Bacillus sp. FBL-2 through Response Surface Methodology [PDF]

, 2019
We optimized culture conditions using Bacillus sp. FBL-2 as a poly-(γ-glutamic acid) (PGA) producing strain isolated from cheonggukjang. All experiments were performed under aerobic conditions using a laboratory scale 2.5 L fermentor.
Charalampopoulos, D., Reddy, V. L., Song, D-Y., Wee, Y-J.   +3 more
core   +1 more source

Revisiting Cholesterol‐Lowering Nutraceuticals and Functional Foods: Mechanistic Insights Into Cholesterol Homeostasis and Gut Microbiota

Food Chemistry International, Volume 1, Issue 3, Page 265-293, September 2025.
Mechanistic Insights into Cholesterol Homeostasis and Gut Microbiota. ABSTRACT The gut microbiota acts as a crucial intermediary between diets and human health. The accumulating evidence suggests that gut microbiota may play a significant role in cholesterol metabolism.
Xiaoxuan Zhang, Huafang Ding, Wensen He, Shouhe Huang, Lin Lei   +4 more
wiley   +1 more source

Natto Bacillus as an Oral Fibrinolytic Agent: Nattokinase Activity and the Ingestion Effect of Bacillus subtilis natto

Food Science and Technology Research, 2004
Extraction of nattokinase, a fibrinolytic enzyme in natto bacillus, was attempted by the following 4 methods: 1) extraction with saline, 2) treatment with the organic solvents acetone, toluene and hexane prior to extraction, 3) alkaline treatment at pH 11.0 and, 4) autolysis in the presence of 0.1% NaN3 at 4\\xa1 C.
Hiroyuki SUMI, Yasuhide YANAGISAWA, Chieko YATAGAI, Josuke SAITO   +3 more
openaire   +2 more sources

Characteristics of cosmopolitan microbial communities transported by Asian desert dust (KOSA) [PDF]

, 2016
第2回極域科学シンポジウム/第33回極域生物シンポジウム 11月18日（金） 統計数理研究所 ...
Fumihisa Kobayashi, Teruya Maki, Yasunobu Iwasaka, 小林 史尚, 岩坂 泰信, 牧 輝弥   +5 more
core   +1 more source

Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes

Food Biomacromolecules, Volume 2, Issue 3, Page 340-352, September 2025.
Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food.
Rameen Atique, Hafiza Arshi Saeed, Amara Ijaz, Ambreen Talib, Rabbya Rayan Shah, Ayesha Haidar, Areesha Naveed, Javeria Sharif, Ayesha Nadeem, Maryam Latif, Abia Muazzam, Ayesha Muazzam, Abdul Samad   +12 more
wiley   +1 more source

Improvement of Bacillus subtilis Natto Viability by Alginate and Xanthan Gum as a Wall Material

Turkish Journal of Agriculture: Food Science and Technology
In this study, Bacillus subtilis natto was encapsulated in alginate, either coated with or mixed with xanthan gum as a supplemental component. The encapsulated bacteria were then evaluated for their survival in simulated gastric fluid (SGF) and simulated
Han Le, Ly Vo, Nhi Kieu, Thuy Dang, Dong Lieu   +4 more
doaj   +1 more source

Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto

Journal of Microbiology & Biology Education, 2019
Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto. Because natto is high in protein and contains healthful bacteria, dieticians and producers have campaigned for higher consumption of natto in areas such as ...
Yoko Yoshiyama, Jun Shima, Toru Fushiki
doaj   +1 more source

Assessing the Antibiotic Resistance in Food Lactic Acid Bacteria: Risks in the Era of Widespread Probiotic Use

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
Targeting the potential sources and risk factors for antibiotic resistance transmittance and development of antibiotic resistant‐free probiotics. ABSTRACT Antibiotic resistance (AR) in lactic acid bacteria (LAB) has become an emerging concern in the probiotic and food industries. LAB, a key component of the human microbiota and widely used in probiotic
Salma Sherif Refaat, Zeynep Akinan Erdem, Muhammed Zahid Kasapoğlu, Fatih Ortakcı, Enes Dertli   +4 more
wiley   +1 more source