Results 71 to 80 of about 994,221 (391)
Foods, 2021 Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes ...
Mohamed Mannaa +3 more
semanticscholar +1 more source
Microbial exopolysaccharide production by polyextremophiles in the adaptation to multiple extremes
FEBS Letters, EarlyView.Polyextremophiles are microorganisms that endure multiple extreme conditions by various adaptation strategies that also include the production of exopolysaccharides (EPSs). This review provides an integrated perspective on EPS biosynthesis, function, and regulation in these organisms, emphasizing their critical role in survival and highlighting their ...
Tracey M Gloster, Ebru Toksoy Öner
wiley +1 more source
Microbial Cell Factories, 2019 Background In terms of protein production, the internal environment of the host influences the activity of expression elements, thus affecting the expression level of the target protein.
Wei Zhang +4 more
doaj +1 more source
The Comparison Between Chemical and Natural Extraction In Textile Dyeing With Indigofera [PDF]
, 2019 Indigo is categorized as a vat dyes, which is needs to pass a fermentation phase in the extraction process before it could be used as a textile dye due to its lack of fastener substances.
Hendrawan, A. (Aldi ) +1 more
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Frontiers in Microbiology, 2021 The microbial composition and environmental factors can take a great influence on community succession during the solid-state fermentation (SSF) of Maotai-flavor Baijiu.
Fei Hao +8 more
semanticscholar +1 more source
Molecular Oncology, EarlyView.Loss of the frequently mutated chromatin remodeler ARID1A, a subunit of the SWI/SNF cBAF complex, results in less open chromatin, alternative splicing, and the failure to stop cells from progressing through the cell cycle after DNA damage in bladder (cancer) cells. Created in BioRender. Epigenetic regulators, such as the SWI/SNF complex, with important
Rebecca M. Schlösser +11 more
wiley +1 more source
Shipin gongye ke-ji, 2022 Pickle is a traditional Fermented food in China, which has a history of thousands of years. Pickles have attracted wide attention as a health food in the world because of their unique flavor, quality and probiotics.
Tong LI +7 more
doaj +1 more source
Molecular Oncology, EarlyView.B‐cell chronic lymphocytic leukemia (B‐CLL) and monoclonal B‐cell lymphocytosis (MBL) show altered proteomes and phosphoproteomes, analyzed using mass spectrometry, protein microarrays, and western blotting. Identifying 2970 proteins and 316 phosphoproteins, including 55 novel phosphopeptides, we reveal BCR and NF‐kβ/STAT3 signaling in disease ...
Paula Díez +17 more
wiley +1 more source
Applied Water Science, 2020 The present study focuses on treatment of tannery effluent samples using microalgae and isolated cyanobacteria. Different concentrations of both the effluent samples were treated with the algal isolates and a highest biomass of 0.295 g/l was attained in ...
S. Santhosh +4 more
doaj +1 more source