Results 61 to 70 of about 691 (143)

Shotgun Metagenomics of a Water Kefir Fermentation Ecosystem Reveals a Novel Oenococcus Species

Frontiers in Microbiology, 2019
Water kefir is a fruity, sour, slightly alcoholic and carbonated beverage, which is made by fermentation of an aqueous sucrose solution in the presence of dried figs and water kefir grains.
Marko Verce, Luc De Vuyst, Stefan Weckx
doaj   +1 more source

Fermentation methods for dextransucrase production [PDF]

, 1993
Several fermentation methods for the production of the enzyme dextransucrase have been employed. The theoretical aspects of these fermentation techniques have been given in the early chapters of this thesis together with a brief overview of enzyme biotechnology.
openaire   +1 more source

ISEV2025 Abstract Book

Journal of Extracellular Vesicles, Volume 14, Issue S1, October 2025.
wiley   +1 more source

Exploring Exopolysaccharides Produced in Indigenous Mexican Fermented Beverages and Their Biotechnological Applications

Fermentation
Indigenous Mexican fermented beverages, such as pulque, colonche, tepache, and water kefir, are pillars of the country’s cultural and gastronomic heritage.
Julián Fernando Oviedo-León, Abril Ramírez Higuera, Jorge Yáñez-Fernández, Humberto Hernández-Sánchez, Diana C. Castro-Rodríguez   +4 more
doaj   +1 more source

Comparative Microbiome and Functional Profiling of Cowpea Kimchi Fermented Using Korean and Sichuan Techniques

Fermentation
Fermented vegetables host complex microbiomes that drive flavor and functionality. We compared cowpea pod fermentations produced by a Korean kimchi-style method (HG) versus a Sichuan paocai-style method (SC) to isolate technique-driven effects on ...
Luwei Wang, Bo Sun, Sa-ouk Kang, Rui Liu
doaj   +1 more source

Physiological studies of Leuconostoc mesenteroides strain NRRL B-1149 during cultivation on glucose and fructose media [PDF]

Journal of BioScience and Biotechnology, 2012
Glycosyltransferases are extracellular and cell-associated sucrase enzymes produced mainly by lactic acid bacteria Leuconostoc mesenteroides, oral Streptococcus species and also Lactobacillus species.
ILIA ILIEV, ARUN GOYAL, RISHIKESH SHUKLA, TONKA VASILEVA, VESELIN BIVOLARSKI   +4 more
doaj  

Modulating the Synthesis of Dextran with the Acceptor Reaction Using Native and Encapsulated Dextransucrases

Food Technology and Biotechnology, 2004
Dextransucrases are glucansucrases with broad applications in the food, cosmetics and pharmaceutical industries. Using sucrose as the glucosyl donor, they synthesize both high molecular weight (HMW) dextrans and potential prebiotic oligosaccharides.
Arantza Gómez de Segura, Miguel Alcalde, Nieves López-Cortés, Francisco J. Plou, Antonio Ballesteros   +4 more
doaj  

Application of Emerging Techniques in Reduction of the Sugar Content of Fruit Juice: Current Challenges and Future Perspectives. [PDF]

Foods, 2023
Cywińska-Antonik M, Chen Z, Groele B, Marszałek K.   +3 more
europepmc   +1 more source

Preparation and Characterization of a Novel Morphosis of Dextran and Its Derivatization with Polyethyleneimine. [PDF]

Molecules, 2023
Jiang Z, Sun K, Wu H, Dong W, Ma J, Jiang M.   +5 more
europepmc   +1 more source

Leuconostoc citreum: A Promising Sourdough Fermenting Starter for Low-Sugar-Content Baked Goods. [PDF]

Foods, 2023
Roșca MF, Păucean A, Man SM, Chiș MS, Pop CR, Pop A, Fărcaș AC.   +6 more
europepmc   +1 more source