Sustainable Innovations in Food Microbiology: Fermentation, Biocontrol, and Functional Foods. [PDF]
Nascimento APS, Barros AN.
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This study extensively characterizes the B cell response of rainbow trout (Oncorhynchus mykiss) in response to red mark syndrome (RMS). This disease, suspected to be caused by a Midichloria‐like organism (MLO), induces skin lesions in the infected animals, characterized by a massive influx of IgM+ B cells.
J Germán Herranz‐Jusdado+10 more
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Blasting extrusion pretreatment of sweet sorghum bagasse for enhanced enzymatic saccharification and ethanol production using Pichia kudriavzevii ATCC 20,381. [PDF]
Vázquez-Rodríguez B+5 more
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Dysregulated RNA splicing is an underappreciated molecular feature of cancer. By integrating murine and cellular models with patient specimens of lung adenocarcinoma, this study demonstrates that RAC1B, rather than RAC1A isoform, promotes tumorigenesis and presents a potent therapeutic target for lung cancer. Mechanistically, RAC1B preferentially binds
Yueren Yan+19 more
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Effects of Dietary Fiber Fermentation and Protein Digestion Properties on Growth Performance and Microbial Metabolites in Weaned Pigs. [PDF]
Huang J+5 more
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Purslane-Fortified Yogurt: In-Line Process Control by FT-NIR Spectroscopy and Storage Monitoring. [PDF]
Aktas AB+3 more
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Regulatory mechanism of Haa1p and Hap4p in Saccharomyces cerevisiae to mixed acetic acid and formic acid when fermenting mixed glucose and xylose. [PDF]
Xiao XY+5 more
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Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar. [PDF]
Lee SJ, Kim SH, Gwon HM, Park J.
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Screening for High-Yielding Pyruvate and Acetaldehyde Yeasts and Their Application in Improving the Stability of Anthocyanin in Mulberry Wine. [PDF]
Zhou H, Chai Y, Huang W, Zhan J, You Y.
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Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review. [PDF]
Latha Ravi J+8 more
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