Results 31 to 40 of about 7,970 (242)
Some Biological Aspects and Life Table Parameters of Caloglyphus manuri Eraky & Osman (Acaridida: Acaridae) Fed on Different Kinds of Food [PDF]
Acarines: Journal of the Egyptian Society of Acarology, 2008 Some biological aspects of the Acaridae mite, Caloglyphus manuri Eraky & Osman fed on baker's yeast, dry cheeseand egg masses of the root knot nematode, Meloidogyne sp. were studied under laboratory conditions at 25±1 oC.Mean life cycle durated 5.90,
S. Eraky, M. Osman
doaj +1 more source
Effect of Sodium Chloride and Ethanol on Autolysis of Spent Baker’s Yeast Generated from Sago Bioethanol [PDF]
, 2022 iv ABSTRACT Spent Baker’s yeast are generated as a by-product from brewery and bioethanol industries. The excessive production of this waste may lead to an increment in environmental pollution.
Nur Hidayah, Pawaja
core
Czech Journal of Food Sciences, 2005 As a fermented product, tarhana is the dry form of yogurt-cereal mixture and represents an important part of the diets of many people in different countries including Turkey.
Ilyas Çelik +3 more
doaj +1 more source
Longevity of four Drosophila species in response to dead Baker’s yeast.
, 2022 Longevity of four Drosophila species in response to dead Baker’s yeast.
Thomas Werner (10006) +2 more
core +1 more source
Filtration characteristics of hollow fiber microfiltration membranes used in a specific double membrane bioreactor [PDF]
, 2009 The performance of the microfiltration in a specifically designed membrane bioreactor operating under various transmembrane pressures with periodic backwashing was investigated for model media.
Günther, Jan +2 more
core +1 more source
Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread.
Popov Stevan D. +4 more
doaj +1 more source
Journal of Applied Sciences and Environmental Management, 2023 Fermentation improves the shelf life, texture, taste and aroma, nutritional value and digestibility and also lowers the content of antinutrients of fermented meals. This study investigated the effect of different fermenting agents on the quality of masa.
F. Abdulkadir +3 more
doaj +1 more source
Advanced Science, EarlyView.We introduce a new membrane‐active antifungal design, Gua‐SMACS‐16, that exhibits high potency and single‐species selectivity for C. tropicalis while sparing other close species in the Candida genus. Moreover, when combining with caspofungin, a clinical antifungal drug inhibiting 1,3‐β‐glucan synthase, they exhibit ultra‐strong synergy across a panel ...
Tianjiao Dai +8 more
wiley +1 more source
Bioreduction of geraniol catalyzed by immobilized whole yeast cells in organic solvents
浙江大学学报. 农业与生命科学版, 2006 Biocatalysts in organic solvent with whole cells have been studied in current research of biotechnological fields, with significant advantages over traditional biotransformation in aqueous environment.
ZHAN Xi +4 more
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Guidelines for Detecting the Foodborne Antibiotic‐Resistant Bacteria
AgriFood: Journal of Agricultural Products for Food, EarlyView.ABSTRACT Foodborne antibiotic‐resistant bacteria threaten global public health and the economic. Standardized detection methods are crucial for effective prevention and control. Researchers encounter difficulties in choosing suitable techniques due to the variety of available approaches and the intricate nature of resistance mechanisms.
Yuanye Zeng, Fengxia Yang
wiley +1 more source