Fermentation, 2022 Fermentation has been used for ages as a safe technique for food preservation, and it uses minimal resources. Fermentation is related to a wide range of catabolic biochemical procedures in both eukaryotes and prokaryotes.
Wenli Sun +2 more
semanticscholar +1 more source
Low‐carbohydrate high‐fat weight reduction diet induces changes in human gut microbiota
MicrobiologyOpen, 2021 Obesity has become a major public health problem in recent decades. More effective interventions may result from a better understanding of microbiota alterations caused by weight loss and diet.
Madis Jaagura +3 more
doaj +1 more source
Isolation and Characterization of an Antifungal and Plant Growth-Promoting Microbe
한국균학회지, 2021 Fungal diseases including anthracnose, stem rot, blight, wilting, and root rot of crops are caused by phytopathogens such as Colletotrichum species, Sclerotinia sclerotiorum, Phytophthora species, and Fusarium oxysporum and F.
Se Won Park +9 more
doaj +1 more source
Alcoholic fermentation by ‘non‐fermentative’ yeasts
Yeast, 1986 AbstractAll type strains of ‘non‐fermentative’ yeasts, available in the culture collection of the Centraalbureau voor Schimmelcultures, were reinvestigated for their capacity to ferment glucose in the classical Durham tube test. Although visible gas production was absent, nearly all strains produced significant amounts of ethanol under the test ...
Van Dijken, J.P. (author) +4 more
openaire +4 more sources
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
Fermentation, 2021 Plant-based foods are rich sources of vitamins and essential micronutrients. For the proper functioning of the human body and their crucial role, trace minerals (iron, zinc, magnesium, manganese, etc.) are required in appropriate amounts.
M. Samtiya +3 more
semanticscholar +1 more source
Scientific Reports, 2020 One major challenge observed for the expression of therapeutic bispecific antibodies (BisAbs) is high product aggregates. Aggregates increase the risk of immune responses in patients and therefore must be removed at the expense of purification yields ...
Pritam Sinharoy +4 more
doaj +1 more source
Acknowledgement to Reviewers of Fermentation in 2018
Fermentation, 2019 Rigorous peer-review is the corner-stone of high-quality academic publishing. [...]
Fermentation Editorial Office
doaj +1 more source
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
core +2 more sources
The mPEG-PCL Copolymer for Selective Fermentation of Staphylococcus lugdunensis Against Candida parapsilosis in the Human Microbiome. [PDF]
, 2016 Many human skin diseases, such as seborrheic dermatitis, potentially occur due to the over-growth of fungi. It remains a challenge to develop fungicides with a lower risk of generating resistant fungi and non-specifically killing commensal microbes.
Barshop, Bruce A +15 more
core +1 more source
Research Progress on the Correlation between the Intestinal Microbiota and Food Allergy
Foods, 2022 The increasing incidence of food allergy is becoming a substantial public health concern. Increasing evidence suggests that alterations in the composition of the intestinal microbiota play a part in the development of food allergy.
Hui Yang +5 more
doaj +1 more source