Results 61 to 70 of about 2,874 (212)

Biomedical and therapeutic applications of biosurfactants [PDF]

, 2010
During the last years, several applications of biosurfactants with medical purposes have been reported. Biosurfactants are considered relevant molecules for applications in combating many diseases and as therapeutic agents due to their antibacterial ...
A. Bernheimer, A. Fiechter, A. Flasz, A. Singh, A.B. Moldes, A.L. Moyne, B. Angelova, B. Gan, C. Carrillo, C. Delden Van, C. Heinemann, C.G. Hoogmoed Van, C.L. Wang, C.N. Mulligan, D. Kitamoto, D. Kitamoto, D. Vollenbroich, D. Vollenbroich, D.J. Bidel, D.R. Mack, F. Ahimou, F. Besson, F. Ramisse, G. Reid, G. Reid, G. Reid, G. Reid, G. Reid, H. Isoda, H. Isoda, H. Itokawa, H. Sano, H.J. Busscher, H.J. Busscher, H.J. Busscher, I. Grangemard, I.M. Banat, I.M. Banat, I.M. Banat, I.N.A. Bogaert Van, J. Gerard, J. Im, J.D. Desai, J.D. Hamme Van, J.D. Sheppard, J.H. Im, J.R. Mireles, J.R. Wright, K. Das, K. Das, K. Jenny, K. Kim, K. Millsap, K. Mittenbuhler, L. Thimon, L.R. Rodrigues, L.R. Rodrigues, L.R. Rodrigues, L.R. Rodrigues, L.R. Rodrigues, L.R. Rodrigues, L.R. Rodrigues, L.R. Rodrigues, L.R. Rodrigues, M. Benincasa, M. Konishi, M. Morikawa, M. Shibahara, M. Velraeds, M. Velraeds, M. Velraeds, M. Velraeds, M. Yakimov, N. G. Dehghan, N. Kosaric, N. Kosaric, N. Naruse, O.M.P. Rivera, P. Gotek, P. Singh, R. Maier, R. Makkar, R. Sen, R.M. Maier, R.T. Otto, S. Boris, S. Cameotra, S. Cameotra, S. Igarashi, S. Ito, S. Joshi, S. Lang, S. Lin, S. Lin, S. Mukherjee, T. I. Pratt, T. Kikuchi, T. Kikuchi, T. Neu, T. Nielsen, T. Sudo, V. Shah, X. Zhao, X. Zhao, Y. Inoh, Y. Inoh, Y. Ishigami, Y. Kameda, Y. Maitani, Y. Tanaka, Y. Uchida, Y. Uchida, Y. Ueno, Y. Ueno, Y. Wakamatsu   +114 more
core   +1 more source

Preparation of peanut natto fermented by Bacillus subtilis and analysis of volatile flavor substances [PDF]

Zhongguo niangzao
Peanut natto was prepared by fermentation with Bacillus subtilis using peanut as raw material. The fermentation process of peanut natto was optimized by single factor tests and response surface tests using the comprehensive score of sensory score and ...
WANG Qin, WANG Ningwei, LI Wenjun, HU Ao, GUO Bingbing, LIU Jingying, GUAN Yexia, LI Wei
doaj   +1 more source

Integrated process for production of surfactin Part 1: Adsorption rate of pure surfactin onto activated carbon [PDF]

, 2007
The work reported in this paper is aimed at studying the adsorption of surfactin from aqueous solution onto activated carbon. Among the factors,agitation rate, activated carbon particle-size, pH, temperature, initial adsorbate concentration, adsorbent ...
Gancel, Frédérique, Liu, Tao, Montastruc, Ludovic, Nikov, Iordan, Zhao, Ling   +4 more
core   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Fermentation of Autoclaved Beans by Bacillus subtilis(natto).

NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1999
ダイズと納豆菌の選択性を検討するため,オートクレーブ処理後,納豆菌を接種した豆6種類およびハス(はすの実)の,発酵過程における菌数,糸引き,水溶性タンパク,遊離L-グルタミン酸,アンモニアなどの変化を調べた.菌数や糸引き度の増加および各化学成分の上昇がダイズ,特に黄豆を発酵させたものにおいて最も明確に認められた.これらの発酵過程の変動はインゲンマメ,エンドウあるいはハスでもある程度認められたが,アズキでは認められなかった.
Takashi KUDA, Chieko TANAKA, Toshihiro YANO   +2 more
openaire   +2 more sources

Soybean seed coat properties as determinants of natto and sprout quality

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Improving breeding efficiency for superior soybean (Glycine max (L.) Merr.) germplasm used in natto and sprouts requires understanding how seed coat properties relate to quality and functional traits. METHODS We measured seed weight, water uptake, and sprout length and thickness across various genotypes tested at different locations
Mehri Hadinezhad, Simon Lackey, Keith Hubbard, Makayla Giles, Elroy R. Cober   +4 more
wiley   +1 more source

Produção e Caracterização de Levanasacarase de Bacillus subtilis natto [PDF]

Anais do V Simpósio de Bioquímica e Biotecnologia, 2015
RESUMO O objetivo deste trabalho foi produzir levanasacarase de Bacillus subtilis natto e avaliar os parâmetros cineticos pH e temperatura e o efeito da concentracao do substrato sacarose na atividade enzimatica. A atividade de hidrolise da levanasacarase no extrato bruto obtido do cultivo de B.
Gabrielly Terassi Bersaneti, Janaina Mantovan, Dionísio Borsato, Maria Antonia P. Colabone Celligoi   +3 more
openaire   +1 more source

Effects of Bacillus subtilis Natto Strains on Antiviral Responses in Resiquimod-Stimulated Human M1-Phenotype Macrophages

Foods, 2023
Bacillus subtilis natto is used in the production of natto, a traditional fermented soy food, and has beneficial immunomodulatory effects in humans. Single-stranded RNA (ssRNA) viruses, including influenza and coronavirus, often cause global pandemics ...
Keisuke Fujii, Yuji Kubo, Tomotsugu Noguchi, Keisuke Tobita   +3 more
doaj   +1 more source

Microbiota of Tayohounta, a fermented baobab flavour food of Benin [PDF]

, 2011
The present work provides data on the microbial composition of Tayohounta, a product of natural fermentation of baobab seed kernels. Samples were collected from 3 different small scale producers from Benin at the end of the fermentation process ...
Chadare, F.J., Hounhouigan, J.D., Jonkman, J., Nout, M.J.R., Wolkers-Rooijackers, J.C.M., Zwietering, M.H.   +5 more
core   +2 more sources

Antidiabetic Potential of Ligands from NEIST_PMIB_06, Bacterium Associated With Hawaijar (Fermented Soy Food): Insight from in Vitro and in Silico Studies

ChemFoodChem, Volume 2, Issue 1, March 2026.
ABSTRACT In this study, a bacterium (NEIST_PMIB_06) was isolated from Hawaijar, a fermented soy food from Manipur, Northeast India. The bacterium was inoculated and incubated to isolate bioactive compounds. Liquid‐liquid extraction was performed to obtain extracts (cell‐free and cell‐based), and their efficacy was evaluated.
A Ibeyaima, Hiranmoy Barman, Prasenjit Manna   +2 more
wiley   +1 more source