Results 21 to 30 of about 154,720 (267)

Production of bacterial cellulose nanocrystals via enzymatic hydrolysis and evaluation of their coating on alginate particles formed by ionotropic gelation

Carbohydrate Polymer Technologies and Applications, 2021
This study aimed to obtain the bacterial cellulose nanocrystals (CNC) by enzymatic hydrolysis and verify the CNC application as coating material in alginate particles.
Victória S. Soeiro, Louise L. Tundisi, Letícia C.L. Novaes, Priscila G. Mazzola, Norberto Aranha, Denise Grotto, José M.O. Júnior, Daniel Komatsu, Francisco M.P. Gama, Marco V. Chaud, Angela F. Jozala   +10 more
doaj   +1 more source

Polymers Enhancing Bioavailability in Drug Delivery

Pharmaceutics, 2022
A drug’s bioavailability, i.e., the extent to and rate at which it enters the systemic circulation, thus accessing the site of action, is largely determined by the properties of the drug [...]
Ana I. Fernandes, Angela F. Jozala
doaj   +1 more source

Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter

Current Research in Food Science
The closed solid-state fermenter was applied in vinegar factory production to improve controllability and reduce labor. However, microbial roles and key flavor formation mechanisms remain unclear in this controlled fermentation system.
Ao Zhang, Na Li, Jiarong Hu, Jiao Wang, Liting Wang, Chunxue Zhang, Jia Song, Kai Liang, Fanfan Lang, Yu Zheng, Min Wang   +10 more
doaj   +1 more source

Increasing Yield of 2,3,5,6-Tetramethylpyrazine in Baijiu Through Saccharomyces cerevisiae Metabolic Engineering

Frontiers in Microbiology, 2020
Baijiu is a traditional distilled beverage in China with a rich variety of aroma substances. 2,3,5,6-tetramethylpyrazine (TTMP) is an important component in Baijiu and has the function of promoting cardiovascular and cerebrovascular health.
Dan-Yao Cui, Dan-Yao Cui, Ya-Nan Wei, Ya-Nan Wei, Liang-Cai Lin, Liang-Cai Lin, Shi-Jia Chen, Shi-Jia Chen, Peng-Peng Feng, Peng-Peng Feng, Dong-Guang Xiao, Dong-Guang Xiao, Xue Lin, Cui-Ying Zhang, Cui-Ying Zhang   +14 more
doaj   +1 more source

Improvement of the Fermentation Process for Bioethanol-High Speed Fermentation Process-

Journal of the Japan Institute of Energy, 2006
Biomass is a carbon neutral material and the development of processes for the use of the bioethanol is accelerating worldwide as the demand for its use as an alternate transportation fuel increases. The bioethanol has various advantages in the fuel performances of the environmental and the octane number, etc.
Hiroshi IWASAKI, Nobuhide TAKAHASHI, Atsushi KOBAYASHI, Koichi YAMADA   +3 more
openaire   +3 more sources

Sequential bioaugmentation of the dominant microorganisms to improve the fermentation and flavor of cereal vinegar

Food Chemistry: X
Traditional cereal vinegars are fermented by microorganisms that are spontaneously enriched, leading to uncertainty in regulating the fermentation process and flavor.
Ao Zhang, Wenqing Zhang, Xiaorui Guo, Jiao Wang, Kai Liang, Yaao Zhou, Fanfan Lang, Yu Zheng, Min Wang   +8 more
doaj   +1 more source

Factors Influencing Recombinant Protein Secretion Efficiency in Gram-Positive Bacteria: Signal Peptide and Beyond

Frontiers in Bioengineering and Biotechnology, 2019
Signal peptides are short peptides directing newly synthesized proteins toward the secretory pathway. These N-terminal signal sequences are ubiquitous to all prokaryotes and eukaryotes.
Chong Peng, Chong Peng, Chong Peng, Chong Peng, Chaoshuo Shi, Xue Cao, Yu Li, Yu Li, Yu Li, Yu Li, Fufeng Liu, Fufeng Liu, Fufeng Liu, Fufeng Liu, Fuping Lu, Fuping Lu, Fuping Lu, Fuping Lu   +17 more
doaj   +1 more source

Changes of Physicochemical, Bioactive Compounds and Antioxidant Capacity during the Brewing Process of Zhenjiang Aromatic Vinegar

Molecules, 2019
Zhenjiang aromatic vinegar (ZAV) is a kind of traditional fermented food worldwide. In this study, the changes of physicochemical properties, total phenolic content (TPC), total flavonoid content (TFC), and total antioxidant activity (TAA) were evaluated
Wenhui Duan, Ting Xia, Bo Zhang, Shaopeng Li, Chenwei Zhang, Chaoya Zhao, Jia Song, Min Wang   +7 more
doaj   +1 more source

The Use of Non-Saccharomyces Yeast and Enzymes in Beer Production

Acta Universitatis Cibiniensis. Series E: Food Technology, 2020
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample.
Cioch-Skoneczny Monika, Klimczak Krystian, Satora Paweł, Skoneczny Szymon, Zdaniewicz Marek, Pater Aneta   +5 more
doaj   +1 more source

Structural instability impairs function of the UDP‐xylose synthase 1 Ile181Asn variant associated with short‐stature genetic syndrome in humans

FEBS Letters, EarlyView.
The Ile181Asn variant of human UDP‐xylose synthase (hUXS1), associated with a short‐stature genetic syndrome, has previously been reported as inactive. Our findings demonstrate that Ile181Asn‐hUXS1 retains catalytic activity similar to the wild‐type but exhibits reduced stability, a looser oligomeric state, and an increased tendency to precipitate ...
Tuo Li, Pedro A. Sánchez‐Murcia, Bernd Nidetzky   +2 more
wiley   +1 more source