Results 51 to 60 of about 292,601 (358)

An upstream open reading frame regulates expression of the mitochondrial protein Slm35 and mitophagy flux

FEBS Letters, EarlyView.
This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva, Ariann E. Mendoza‐Martínez, P. Abril Medina‐Flores, Carlos Campero‐Basaldua, Alexander DeLuna, Soledad Funes   +5 more
wiley   +1 more source

Temperature-Driven Divergence in Microbial Consortia and Physicochemical Functionality: A Comparative Study of High- and Medium-Temperature Daqu

Microorganisms
Daqu, a crucial fermentation starter for Chinese Baijiu, develops distinct microbial and physicochemical profiles depending on fermentation temperature, which significantly influence enzymatic activity and flavor formation.
Huawei Yuan, Jia Zheng, Liping Ding, Hong Wang, Qin Jiang, Chao Zhang, Tingna Xie, Guohui Nan, Li Li, Kai Lou   +9 more
doaj   +1 more source

The Influence of Plant Age and Microbes-Enzymatic Additives on Fermentation of Total Mixed Ration Silages of Capiaçu Grass (Pennisetum purpureum, Schum)

Tropical Animal Science Journal, 2022
The conservation of elephant grass cultivar Capiaçu in the form of total mixed ration (TMR) silage can help to improve the quality of the fermentative process and optimize feed management. However, the best cutting age of grass and the necessity of using
J. P. Alves, E. S. J. Galeano, M. A. P. Orrico Junior, T. Fernandes, M. Retore, M. S. J. da Silva, A. C. A. Orrico, L. da S. Lopes   +7 more
doaj   +1 more source

Influence of specific Saccharomyces cerevisiae yeats on cocoa beans flavor and final chocolate quality [PDF]

, 2019
Chocolate is a “pleasure” food whose organoleptic quality is essential to the product's value. The aromatic quality of chocolate comes from many parameters, some are intrinsic to the raw material, and others are driven by the manufacturing process.
Boulanger, Renaud, Grabulos, Joël, Julien-Ortiz, A., Kouame, Christelle, Lahon, Marie-Christine, Laurens, Jean-Marc, Lebrun, Marc, Poirot, Pierre, Quintana, Sabine, Vian, Othilie   +9 more
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Effects of synbiotic supplement on human gut microbiota, body composition and weight loss in obesity [PDF]

, 2020
Targeting gut microbiota with synbiotics (probiotic supplements containing prebiotic components) is emerging as a promising intervention in the comprehensive nutritional approach to reducing obesity.
Aljutaily, T., Huarte, E., Sergeev, I. N., Walton, Gemma   +3 more
core   +1 more source

A synthetic benzoxazine dimer derivative targets c‐Myc to inhibit colorectal cancer progression

Molecular Oncology, EarlyView.
Benzoxazine dimer derivatives bind to the bHLH‐LZ region of c‐Myc, disrupting c‐Myc/MAX complexes, which are evaluated from SAR analysis. This increases ubiquitination and reduces cellular c‐Myc. Impairing DNA repair mechanisms is shown through proteomic analysis.
Nicharat Sriratanasak, Bodee Nutho, Worawat Wattanathana, Narumon Phaonakrop, Bunnatut Panasawatwong, Katharina Erlenbach‐Wuensch, Sittiruk Roytrakul, Regine Schneider‐Stock, Pithi Chanvorachote   +8 more
wiley   +1 more source

Artificial vs. Mechanical Daqu: Comparative Analysis of Physicochemical, Flavor, and Microbial Profiles in Chinese Baijiu Starter Cultures

Fermentation
This study examines the effects of artificial and mechanical production on the physicochemical properties, enzyme activities, flavor components, and microbial diversity of medium-high temperature Daqu, a crucial starter culture for Chinese Baijiu.
Huawei Yuan, Zhong Zhang, Liping Ding, Qin Jiang, Qian Li, Jie Huang, Songtao Wang, Li Li, Guohui Nan, Kai Lou   +9 more
doaj   +1 more source

Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai [PDF]

Zhongguo niangzao
As a traditional fermented food in China, Paocai are popular with consumers. The two most commonly used fermentation methods for Paocai production are divided into traditional fermentation and inoculation fermentation.
LIU Shimei, WEN Lan, LIN Dengfan, ZHOU Yingjun, ZHU Zuohua, GONG Wenbing, YAN Li, HU Zhenxiu, PENG Yuande, SU Xiaojun, XIE Chunliang
doaj   +1 more source

Bacterial Community and Fermentation Quality of Ensiling Alfalfa With Commercial Lactic Acid Bacterial Additives

Frontiers in Microbiology, 2022
The aim of this study was to determine the effects of six common commercial lactic acid bacteria (LAB) additives [A1, Lactobacillus plantarum, L. buchneri, and Enterococcus faecalis; A2, L. plantarum and L. casei; A3, L. plantarum and L. buchneri; A4, L.
Na Na, Moge Qili, Nier Wu, Lin Sun, Haiwen Xu, Yi Zhao, Xiaobin Wei, Yanlin Xue, Ya Tao, Ya Tao   +9 more
doaj   +1 more source

Preparation of Wine from Jackfruit (Artocarpus heterophyllus lam)Juice Using Baker yeast: Effect of Yeast and Initial Sugar Concentrations [PDF]

, 2012
The overproduction of jackfruit (Artocarpus heterophyllus Lam) during harvest season and its short shelf-life have caused serious losses for farmers.
Budiyati, C.S., Kumoro, A.C., Pinandita, A.P.P., Retnowati, D. S., Rianasari, D   +4 more
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