Results 101 to 110 of about 2,874 (212)

Decoding the Taste of Peptides: Structure, Interactions With Taste Receptors, Bioactivities, and Applications

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
This comprehensive review highlights the role of taste‐active peptides (TAPs) in modulating food taste and promoting health. It explores the taste profile, structure, sources, interactions with taste receptors, bioactivity, and potential applications of TAPs within the food and nutraceutical industries.
Nesma Elhadad, Jianping Wu
wiley   +1 more source

Whole genome complete resequencing of Bacillus subtilis natto by combining long reads with high-quality short reads.

PLoS ONE, 2014
De novo microbial genome sequencing reached a turning point with third-generation sequencing (TGS) platforms, and several microbial genomes have been improved by TGS long reads. Bacillus subtilis natto is closely related to the laboratory standard strain
Mayumi Kamada, Sumitaka Hase, Kengo Sato, Atsushi Toyoda, Asao Fujiyama, Yasubumi Sakakibara   +5 more
doaj   +1 more source

Active Stable Maintenance Functions in Low Copy-Number Plasmids of Gram-Positive Bacteria I. Partition Systems [PDF]

, 2013
Low copy number plasmids cannot rely on the random segregation during bacterial cell division. To be stably maintained in the population they evolved two types of mechanisms (i) partition systems (PAR) that actively separate replicated plasmid molecules ...
Dmowski, Michal, Jagura-Burdzy, Grazyna
core  

Carbohydrate-active enzymes from pigmented Bacilli: a genomic approach to assess carbohydrate utilization and degradation [PDF]

, 2011
Background Spore-forming Bacilli are Gram-positive bacteria commonly found in a variety of natural habitats, including soil, water and the gastro-intestinal (GI)-tract of animals. Isolates of various Bacillus species produce pigments, mostly carotenoids,
Nicola Manzo, Enrica D'Apuzzo, Pedro M Coutinho, Simon M Cutting, Bernard Henrissat, Ezio Ricca   +5 more
core   +1 more source

Food‐Derived Bioactive Peptides With Anti‐Diabetic and Antimicrobial Potential: An Updated Review on Current Trends and Challenges

Sustainable Food Proteins, Volume 3, Issue 2, June 2025.
Food‐derived bioactive peptides with anti‐diabetic and antimicrobial potential: An updated review on current trends and challenges. ABSTRACT The exploration of bioactive peptides derived from diverse food sources demonstrates their potential to provide advantages beyond basic nutrition, such as immunological support, antibacterial activities, and ...
Prashantkumar Natubhai Padhiyar, Brij Pal Singh, Preetam Sarkar, Subrota Hati   +3 more
wiley   +1 more source

Methanol‐Free Protein Expression in Komagataella phaffii With Magnetic or Non‐Magnetic Heating

Microbial Biotechnology, Volume 18, Issue 6, June 2025.
We describe a methanol‐free protein expression platform for Komagataella phaffii. This platform uses a HSP70 promoter induced by magnetic or non‐magnetic heating. ABSTRACT Komagataella phaffii is among the most widely used expression systems, with methanol‐inducible promoters being preferred for protein expression due to their stringent regulation and ...
Ibrahim Dagci, Seyda Yildiz Arslan, Kubra Solak, Melek Acar, Yagmur Unver, Ahmet Mavi   +5 more
wiley   +1 more source

Antimicrobial Resistance in Malaysian Shrimp Aquaculture and Strategies to Reduce Its Occurrence

Reviews in Aquaculture, Volume 17, Issue 3, June 2025.
ABSTRACT Shrimp is a commercially important species in several regions and is among the key global aquaculture commodities essential for food production and security. Similar to most shrimp‐producing countries, shrimp aquaculture in Malaysia suffers from recurring disease outbreaks that consequently impact the overall economy.
Ikhsan Natrah, Sarmila Muthukrishnan, Hirzahida Mohd‐Padil, Nurliyana Mohamad, Norfarrah Mohamed Alipiah, Mohamed Shariff, Fatimah Md Yusoff, Ina Salwany Md Yasin, Sridevi Devadas, Wan‐Haifa Haryani Wan Omar, Wan Nurhafizah Wan Ibrahim, Tom Defoirdt   +11 more
wiley   +1 more source

Whole-Genome Sequencing and Comparative Genome Analysis of Bacillus subtilis Strains Isolated from Non-Salted Fermented Soybean Foods.

PLoS ONE, 2015
Bacillus subtilis is the main component in the fermentation of soybeans. To investigate the genetics of the soybean-fermenting B. subtilis strains and its relationship with the productivity of extracellular poly-γ-glutamic acid (γPGA), we sequenced the ...
Mayumi Kamada, Sumitaka Hase, Kazushi Fujii, Masato Miyake, Kengo Sato, Keitarou Kimura, Yasubumi Sakakibara   +6 more
doaj   +1 more source

Perspectives on the biotechnological production and potential applications of lactosucrose: A review [PDF]

, 2015
Lactosucrose is a synthetic trisaccharide composed of galactose, glucose and fructose. This compound is obtained through enzymatic synthesis using lactose and sucrose as substrates. The enzymes involved in the process are able to catalyse both hydrolysis
Macedo, Eugénia A., Rodrigues, L. R., Silvério, Sara C., Teixeira, J. A.   +3 more
core   +1 more source

Bacillus subtilis natto NTU-18 attenuates atherosclerosis progression by modulating peripheral immune cell alterations

Applied Microbiology and Biotechnology
Atherosclerosis is a chronic inflammatory disease characterized by lipid accumulation and immune dysregulation, including expansion of pro-inflammatory monocytes and effector T cells, alongside reduced regulatory T cells (Tregs). Bacillus subtilis natto,
Jian-Da Lin, Yu-Zhen Ye, Sin-Ren Wang, Wen-Yi Kao, Kung-Ta Lee   +4 more
doaj   +1 more source