Antioxidants, 2021 This review reports on the effects of fermentation on the chemical constituents and antioxidant activity of plant-based food materials. Fermentation involves a series of reactions that modify the chemical components of the substrate.
Yansheng Zhao +7 more
semanticscholar +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
Isolation and characterisation of Sri Lankan yeast germplasm and its evaluation for alcohol production [PDF]
, 2006 Use of inferior yeast cultures represents one of the reasons for low fermentation efficiencies in Sri Lankan alcohol distilleries that use sugarcane molasses. The present study isolated and characterised yeast strains found in natural environments in Sri
Chandrasena, G. +2 more
core +2 more sources
Microbial Biotechnology, 2021 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
Programmable Biosensors Based on RNA-Guided CRISPR/Cas Endonuclease
Biological Procedures Online, 2022 Highly infectious illnesses caused by pathogens constitute severe threats to public health and lead to global economic loss. The use of robust and programmable clustered regularly interspaced short palindromic repeat and CRISPR-associated protein (CRISPR-
Xiaolong Liu +8 more
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 +1 more source
Agro-industrial wastes and their utilization using solid state fermentation: a review
Bioresources and Bioprocessing, 2018 Agricultural residues are rich in bioactive compounds. These residues can be used as an alternate source for the production of different products like biogas, biofuel, mushroom, and tempeh as the raw material in various researches and industries. The use
P. K. Sadh, S. Duhan, J. S. Duhan
semanticscholar +1 more source
High-level fed-batch fermentative expression of an engineered Staphylococcal protein A based ligand in E. coli: purification and characterization [PDF]
, 2015 The major platform for high level recombinant protein production is based on genetically modified microorganisms like Escherichia coli (E. coli) due to its short dividing time, ability to use inexpensive substrates and additionally, its genetics is ...
Fernández Lahore, Marcelo +5 more
core +1 more source
Homogenization of cocoa beans fermentation to upgrade quality using an original improved fermenter [PDF]
, 2017 Cocoa beans (Theobroma cocoa L.) are the main components for chocolate manufacturing. The beans must be correctly fermented at first. Traditional process to perform the first fermentation (lactic fermentation) often consists in confining cacao beans ...
Bastide, Philippe +4 more
core +1 more source