Results 61 to 70 of about 7,838,334 (308)
, 2023 Fermented foods have gained immense popularity in recent years due to their distinct flavor profile. Given the increasing demand, there is a growing focus on optimizing their nutritional quality while also reducing their costs.
Min Zhang +4 more
core +1 more source
The Shewanella oneidensis Fic enzyme SoFic targets the switch‐I region of EF‐Tu for AMPylation
FEBS Letters, EarlyView.Fic enzymes mediate diverse post‐translational modifications across all domains of life, including AMPylation. Prokaryotic EF‐Tu can be AMPylated and deAMPylated by the conserved Fic enzyme SoFic. Structural and biochemical approaches were used to characterize the effect of AMPylation on EF‐Tu, SoFic's enzymatic activities, and the enzyme‐target ...
Svenja Runge +6 more
wiley +1 more source
Quality Improvement (Fiber Content and Protein Digestibility Value) of Cassava Peel by Fermentation Using Tape Yeast with Vitamin B Supplementation [PDF]
, 2012 The significant increment of cassava production in Indonesia which reaches 22 million tons in 2009 results a huge number of cassava peels that have potency to be environment pollutant.
Wikanastri , Hersoelistyorini +1 more
core +1 more source
Applied Food ResearchBaijiu, a traditional Chinese distilled spirit, exhibits diverse flavor profiles that may influence post-drinking comfort. We tested whether consuming sauce‐flavor baijiu followed by elegant-flavor baijiu enhances physiological, cognitive, and emotional ...
Yu Fu +5 more
doaj +1 more source
FEBS Letters, EarlyView.Synechocystis strains deficient in succinate dehydrogenase (SDH) secrete more succinate than the WT under dark anaerobic conditions, supporting that SDH then primarily acts as SDH, not as a fumarate reductase. L‐aspartate oxidase (Laspo) from Synechocystis is functional under anaerobic conditions, reducing fumarate to succinate.
Kateryna Kukil +3 more
wiley +1 more source
Frontiers in MicrobiologyHomemade fermented kimchi is rich in microbial communities and is regarded as an important source of probiotics. In this study, the bacterial community diversity of 40 kimchi samples from Yibin City, China, was analyzed using high-throughput sequencing ...
Wei Zhao +9 more
doaj +1 more source
Cancer‐associated mutations in endometriosis reframe a benign disease through molecular oncology
Molecular Oncology, EarlyView.This review aims to comprehensively analyse cancer‐associated somatic mutations (CAMs) present in endometriotic lesions, emphasizing their biological roles, spatial distribution and implications for translational applications in medicine. By contextualizing a benign state within a genomic framework, this analysis seeks to establish its value as a ...
Clarissa Mujacic +15 more
wiley +1 more source
Research progress on microbial communities and quality differences between traditional and inoculated fermentation Paocai [PDF]
Zhongguo niangzaoAs 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
, 2023 In this study, the effects of mixed silage on the fermentation quality, chemical composition and bacterial communities of corn straw and soybean straw were assessed. Corn straws, soybean straws or a mixture of corn straws and soybean straws in a 1:1 mass
Xiong Tong +6 more
core +1 more source
Mutant p53R273H disrupts PDPK1 homodimerization and contributes to PDPK1 activation
Molecular Oncology, EarlyView.How mutant p53R273H drives AKT signaling is unclear. We show that p53R273H, but not wild‐type, directly binds PDPK1 via a mutation‐dependent conformational change. This interaction disrupts inhibitory PDPK1 homodimerization and enhances AKT phosphorylation.
Mei Chee Lim +11 more
wiley +1 more source