Results 31 to 40 of about 466,227 (305)

Efficient gene editing in Corynebacterium glutamicum using the CRISPR/Cas9 system

Microbial Cell Factories, 2017
Background Corynebacterium glutamicum (C. glutamicum) has traditionally been used as a microbial cell factory for the industrial production of many amino acids and other industrially important commodities. C. glutamicum has recently been established as a
Feng Peng, Xinyue Wang, Yang Sun, Guibin Dong, Yankun Yang, Xiuxia Liu, Zhonghu Bai   +6 more
doaj   +1 more source

Enhanced production of recombinant proteins in Corynebacterium glutamicum by constructing a bicistronic gene expression system

Microbial Cell Factories, 2020
Background Corynebacterium glutamicum is a traditional food-grade industrial microorganism, in which an efficient endotoxin-free recombinant protein expression factory is under developing in recent years.
Manman Sun, Xiong Gao, Zihao Zhao, An Li, Yali Wang, Yankun Yang, Xiuxia Liu, Zhonghu Bai   +7 more
doaj   +1 more source

Ionotropic receptors mediate nitrogenous waste avoidance in Drosophila melanogaster

Communications Biology, 2021
Dhakal et al. use chemoreceptor screening on three ionotropic receptors in Drosophila, IR25a, IR76b, IR51b to evaluate their impact on avoidance behaviors against nitrogenous waste products.
Subash Dhakal, Jiun Sang, Binod Aryal, Youngseok Lee   +3 more
doaj   +1 more source

Effect of Lactiplantibacillus plantarum and Pichia kluyveri on coffee (Coffea arabiga) cup sensory profile during semi-wet coffee beans fermentation

, 2022
RESUMEN: Los microorganismos presentes en la fermentación de café, son clave para la desmucilaginación de los granos de café y posterior desarrollo de perfiles sensoriales de alta puntuación.
Orozco Arias, Kelly, Cardona Vargas, Yesenia, González Montero, Valentina, Motato Rocha, Karina, Garzón Cano, Lina   +4 more
core  

Research progress on rapeseed green processing technology

Liang you shipin ke-ji, 2020
Green processing technology has wide prospects in rapeseed industry.The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis,supercritical CO2 extraction, low temperature ...
ZHANG Xin, REN Yuan-yuan, WANG Bo, MENG Zi-kuan, ZHOU Yu, ZHANG Xin-chan, WANG Yong-jun   +6 more
doaj   +1 more source

The complete chloroplast genome of Ishige okamurae

Mitochondrial DNA. Part B. Resources, 2021
Ishige okamurae plays an important role in marine ecosystem and biological resource utilization. The total length of chloroplast genome was 129,988 bp, containing a large single-copy region (LSC, 77,531 bp), a small single-copy region (SSC, 41,795 bp ...
Xixi Wang, Changfeng Qu, Jianjun Dong, Jinlai Miao   +3 more
doaj   +1 more source

Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles

Liang you shipin ke-ji, 2021
In order to improving the drying property and quality of non - fried extruded potato instant noodles,the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm,1mm and 1.2 mm under the conditions of 40 ℃,50 ℃,60 ℃ and 70 ...
ZHANG Xin, REN Yuan-yuan, MENG Zi-kuan, ZOU Yu, ZHOU Ze-lin, ZHANG Xing-can, WANG Yong-jun   +6 more
doaj   +1 more source

Chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801

AMB Express, 2020
The aim of this study was to evaluate the chitin degradation potential and whole-genome sequence of Streptomyces diastaticus strain CS1801, which had been screened out in our previous work. The results of fermentation revealed that CS1801 can convert the
Tiantian Xu, Manting Qi, Haiying Liu, Dan Cao, Chenlei Xu, Limei Wang, Bin Qi   +6 more
doaj   +1 more source

Impact of Fermentation and Phytase Treatment of Pea-Oat Protein Blend on Physicochemical, Sensory, and Nutritional Properties of Extruded Meat Analogs

Foods, 2020
Plant materials that are used for the production of extruded meat analogs are often nutritionally incomplete and also contain antinutrients, thus there is a need to explore alternative plant proteins and pre-treatments.
Aleksei Kaleda, Karel Talvistu, Martti Tamm, Maret Viirma, Julia Rosend, Kristel Tanilas, Marie Kriisa, Natalja Part, Mari-Liis Tammik   +8 more
doaj   +1 more source

Advances in wine fermentation [PDF]

, 2021
Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Maicas i Prieto, Sergi
core   +1 more source