Results 21 to 30 of about 1,770,044 (220)

Complete genome sequence of a plant growth-promoting endophytic bacterium V4 isolated from tea (Camellia sinensis) leaf

Beverage Plant Research, 2023
V4 is a Gram-negative, plant growth promoting endophytic bacterium that promotes the growth of tea plants. The appearance of V4 is rod shaped, with average dimensions of 1.34−1.5 × 0.32−0.39 μm and flagellum at both ends. The complete genome contains one
Huiyan Jia, Yaxing Yan, Jinqing Ma, Enhua Xia, Ruihong Ma, Yifan Li, Miao Wang, Wei-Wei Deng   +7 more
doaj   +1 more source

Adding Ethanol to the Batch and Continuous Transplantation Co-Culture of Maize Straw Fermented by Rumen Fluid for the Production of Caproic Acid

Fermentation
In this study, to enhance the concentration of caproic acid generated from maize straw fermentation and clarify the structures of bacterial and fungal communities within the serially subcultured rumen microbial fermentation system, maize straw was used ...
Zhiqiang Cheng, Zitong Meng, Yue Shen, Wengboyang Liu, Li Liu, Guoqi Zhao, Lin Wang, Miao Lin   +7 more
doaj   +1 more source

The effective role of CsTCP5 and CsTCP18 transcription factors from Camellia sinensis (L.) O. Kuntze under drought and low-temperature

Beverage Plant Research, 2023
TCP transcription factors are essential for plant growth and environmental response, but little is known about their specific roles in growth, hormone response, and stress response in tea plants. Here, CsTCP5 and CsTCP18 were cloned from the tea variety '
Huan Zhang, Xiaowen Shang, Ning Zhou, Zhaolan Han, Chen Zhang, Yuanchun Ma, Wanping Fang   +6 more
doaj   +1 more source

Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]

, 2011
Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Hounhouigan, A.J.D., Nout, M.J.R., Boekel, M.A.J.S., van, Vieira-Dalode, G., Kayode, A.P.P., Linnemann, A.R., Kotchoni, S.O.   +6 more
core   +1 more source

Molecular Atlas of Key Food Odorants Reveals Mixture‐Level Organization and Enables Generative Aroma Design

Advanced Science, EarlyView.
KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang, Huadong Xing, Antonella Di Pizio, Qinfei Ke, Xingran Kou, Dachuan Zhang   +5 more
wiley   +1 more source

Influence of Pediococcus acidilactici and Bacillus coagulans on In Vitro Ruminal Greenhouse Gas Production of Fermented Devilfish in Livestock Rumen Contents

Fermentation
This study aimed to evaluate the effect of including silage from devilfish waste (SF-Hypostomus plecostomus) and probiotics (PB-Pediococcus acidilactici BX-B122 and Bacillus coagulans BX-B118) in ruminants on greenhouse gas production.
José Luis Ponce-Covarrubias, Mona M. M. Y. Elghandour, Germán Buendía Rodríguez, Moyosore Joseph Adegbeye, Maximilian Lackner, Abdelfattah Z. M. Salem   +5 more
doaj   +1 more source

Characterization and quantification of two acylated flavonol glycosides from Camellia sinensis and their antibacterial effect on oral pathogens

Beverage Plant Research, 2022
Acylated flavonol glycosides (AFGs) are a new group of flavonoids with multiple pharmacological functions. In the present work, two AFGs were isolated with a combined chromatography technology from Camellia sinensis and identified as quercetin ...
Feifei Zhou, Leiyu Yang, Yingjie Gu, Zhiwei Ge, Yanmei Huang, Hangye Zhao, Bo Li, Puming He, Jiangfan Yang, Youying Tu, Yuanyuan Wu   +10 more
doaj   +1 more source

Nutritional components of some fermented nonalcoholic beverages

, 2019
Some of the best-known fermented nonalcoholic beverages are shalgam juice, boza, kefir, ayran (yogurt drink), and gilaburu juice. While the beverages, except kefir and ayran, are obtained from vegetables, fruits, and cereals, both ayran and kefir are ...
Emine Nakilcioglu-Tas, Nakilcioglu-Tas, E., Otles, S., Semih Otles   +3 more
core   +1 more source

Promoting Healthier Drinking: Evidence From a Vignette Experiment on Contextual and Informational Drivers of Dealcoholized Wine Choices

Applied Economic Perspectives and Policy, EarlyView.
ABSTRACT Growing demand for healthier beverages is driving innovation in the wine sector, with dealcoholized wine emerging as a promising alternative. However, little is known about the contextual conditions under which consumers would choose dealcoholized wine, particularly in countries with strong wine traditions. To fill this gap, this work examines
Giovanna Piracci, Giulia Maesano, Leonardo Casini, Maurizio Canavari, Marija Cerjak   +4 more
wiley   +1 more source

Effects of Co-Fermentation with Lactic Acid Bacteria and Yeast on Gliadin Degradation in Whole-Wheat Sourdough

Fermentation
This study investigates the potential of utilising the proteolytic activity of two different strains, Levilactobacillus brevis FST140 and Pediococcus pentosaceus FST22, to assess their impact on wheat gluten proteins.
Daiva Zadeike, Kamile Cipkute, Dalia Cizeikiene   +2 more
doaj   +1 more source