Results 31 to 40 of about 54,681 (271)

Dynamic Changes and Interactions between Microbial Communities and Volatile Flavor Compounds in Fermented Pigskin

Shipin gongye ke-ji
To investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and ...
Xueling CHEN, Lili JI, Qi WANG, Xinxin NIU, Zhuo CHEN, Cheng LIAO, Kaixian ZHU, Kunyi LIU   +7 more
doaj   +1 more source

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes [PDF]

Frontiers in Microbiology, 2020
There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed.
Carlos Sabater, Carlos Sabater, Lorena Ruiz, Lorena Ruiz, Susana Delgado, Susana Delgado, Patricia Ruas-Madiedo, Patricia Ruas-Madiedo, Abelardo Margolles, Abelardo Margolles   +9 more
openaire   +4 more sources

Biotransformation of Polyphenols in Apple Pomace Fermented by β-Glucosidase-Producing Lactobacillus rhamnosus L08

Foods, 2021
Apple pomace, the main by-product in apple processing, is a cheap source of bioactive compounds that could be used in the food industry. However, the value of this by-product is still far from being fully realized.
Lihua Liu, Chenyi Zhang, Huimin Zhang, Guoqiang Qu, Chun Li, Libo Liu   +5 more
doaj   +1 more source

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +1 more source

Downstream Processing of Food Proteins from Precision Fermentation [PDF]

Annual Review of Food Science and Technology
Precision fermentation uses microorganisms (e.g., yeast, bacteria, or fungi) to produce ingredients such as food proteins. These proteins are promising animal-free alternatives due to their ability to better mimic the texture and taste of animal-derived products than do plant proteins. However, conventional purification methods, such as chromatography,
Keppler, J.K., Boom, R.M.
openaire   +3 more sources

Ethanol fermentation from food processing waste [PDF]

Environmental Progress & Sustainable Energy, 2012
This study focuses on the use of restaurant waste for production of ethanol. Food wastes (corn, potatoes, and pasta) were converted to ethanol in a two‐step process: a two‐part enzymatic digestion of starch using α‐amylase and glucoamylase and then fermentation of the resulting sugars to ethanol using yeast.
Walker, Kara, Vadlani, Praveen V., Madl, Ronald L., Ugorowski, Philip B., Hohn, Keith L.   +4 more
openaire   +2 more sources

The human gut microbiome across the life course

FEBS Letters, EarlyView.
Despite significant individual variation and continuous change throughout life, the human gut microbiome follows some life stage‐specific trends. This article provides a brief overview of how gut microbiome composition shifts across different phases of life. Created in BioRender. Özkurt, E. (2026) https://BioRender.com/8q4nrnc.
Alise J. Ponsero, Basak Bahcivanci, Antonietta Hayhoe, Animesh Acharjee, Ezgi Özkurt   +4 more
wiley   +1 more source

Cell geometry and membrane protein crowding constrain Escherichia coli growth rate, overflow metabolism, respiration, and maintenance energy

FEBS Letters, EarlyView.
The physical dimensions and shape of bacterial cells define the surface area available to acquire nutrients and the volume available for synthesizing proteins and DNA. Here, we use computational systems biology to decode the importance of cell geometry as a major determinant of prokaryotic phenotype, including growth rate and metabolic efficiency. This
Ross P. Carlson, Tomáš Gedeon, Mauricio Garcia Benitez, Campbell Putnam, William R. Harcombe, Radhakrishnan Mahadevan, Ashley E. Beck   +6 more
wiley   +1 more source

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source

Design and analysis strategies for robust microbiome ageing research

FEBS Letters, EarlyView.
The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik, İsmail Güderer, Yi Wang, Tayyaba Alvi, Prasoon Pandey, Handan Melike Dönertaş   +5 more
wiley   +1 more source