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Tempeh is a fermented food made of mainly soybeans and is a nutritious, affordable, and sustainable functional source of protein. Globally, tempeh is a widely accepted fermented product.
A. D. Ahnan-Winarno+4 more
semanticscholar +1 more source
Fermentation in cyanobacteria1 [PDF]
Although cyanobacteria are oxygenic phototrophic organisms, they often thrive in environments that become periodically anoxic. This is particularly the case in the dark when photosynthetic oxygen evolution does not take place. Whereas cyanobacteria generally utilize endogenous storage carbohydrate by aerobic respiration, they must use alternative ways ...
Stal, L.J., Moezelaar, H.R.
openaire +3 more sources
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
Low‐carbohydrate high‐fat weight reduction diet induces changes in human gut microbiota
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
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
Microbial Fermentation and Its Role in Quality Improvement of Fermented Foods
Fermentation processes in foods often lead to changes in nutritional and biochemical quality relative to the starting ingredients. Fermented foods comprise very complex ecosystems consisting of enzymes from raw ingredients that interact with the ...
Ranjana Sharma+4 more
semanticscholar +1 more source
Enhancing Micronutrients Bioavailability through Fermentation of Plant-Based Foods: A Concise Review
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
The objectives of this study were to investigate the adaptation and competition of Lactobacillus plantarum, Pediococcus pentosaceus and Enterococcus faecalis inoculated in alfalfa silage alone or in combination on the fermentation quality, dynamics of ...
J. Bai+8 more
semanticscholar +1 more source