Results 71 to 80 of about 7,838,334 (308)
Fermentation, 2023 Temperature control is the starting point for the development of controlled fermentation and improving coffee quality. The characteristics of coffee varieties can influence fermentation behavior.
Aida Esther Peñuela-Martínez +2 more
doaj +1 more source
Evaluation of fermented tea (kombucha) quality
Žemės ūkio mokslai, 2020 The research was done at Aleksandras Stulginskis University (Vytautas Magnus University Agriculture Academy since 2019) in 2017–2018. The research object was kombucha beverage brewed from Camellia sinensis L. black, green, oolong, pu-erh tea and fermented for 9 and 22 days by microorganisms at different room lighting conditions.
Vanesa Šliažaitė +2 more
openaire +2 more sources
Advances in wine fermentation [PDF]
, 2021 Fermentation is a well-known natural process that has been used by humanity for thousands of years, with the fundamental purpose of making alcoholic beverages such as wine, and also other non-alcoholic products. From a strictly biochemical point of view,
Maicas i Prieto, Sergi, Sergi Maicas
core +1 more source
Aquaporin‐3 and aquaporin‐5 impact the development of pancreatic ductal adenocarcinoma spheroids
FEBS Open Bio, EarlyView.Schematic representation of the role of aquaporin‐3 (AQP3) and aquaporin‐5 (AQP5) in pancreatic ductal adenocarcinoma (PDAC). Both proteins are upregulated in PDAC and are associated with tumor progression and metastatic potential. Silencing AQP3 or AQP5 in PDAC spheroids results in decreased diameter, area, and overall growth, underscoring their key ...
Catarina Pimpão +3 more
wiley +1 more source
FoodsDaqu is a key starter used in Baijiu production, and its microbial composition and associated metabolic functions play critical roles in fermentation performance and flavor development.
Feirong Bai +13 more
doaj +1 more source
Fermentation and Quality Characteristics of Cheonggukjang Fermented with Bacillus subtilis BC-P1 [PDF]
The Korean Journal of Microbiology, 2013 The object of this study was to improve the quality of Cheonggukjang with new starter, Bacillus subtilis BC-P1. Twenty strains were isolated from the commercial cheonggukjang and 1 Bacillus strain (BC-P1) with protease activity was selected. The 16S rRNA gene sequence revealed that the BC-P1 was closely related to B. subtilis with 99% homology.
Sung-Yong Park +8 more
openaire +1 more source
, 2020 Hanseniaspora vineae is an apiculate yeast that plays a significant role at the beginning of fermentation, and it has been studied for its application in the improvement of the aromatic profile of commercial wines.
José Enrique Herbert-Pucheta +7 more
core +1 more source
Molecular characterization of covRS mutations in M1UK Streptococcus pyogenes
FEBS Open Bio, EarlyView.Group A Streptococcus (GAS) acquires covRS mutations driving a hypervirulent bacterial state, frequently associated with invasive disease‐like necrotizing fasciitis. We demonstrate that the newly emerged M1UK GAS lineage can also acquire these mutations.
Jarrad Pritchard +12 more
wiley +1 more source
Food Science and Human WellnessIn previous research, we demonstrated that long-term consumption of thermally oxidized oil leads to neuroinflammation and anxiety in mice. Therefore, in this study, we employed polar lipid components from thermo-induced oxidized oil to induce neurodamage.
Meishan Lu +6 more
doaj +1 more source
Evaluating the effect of γ‐oryzanol on MASLD pathology using a medaka fish model
FEBS Open Bio, EarlyView.This study explores a liver disease called MASLD, which is increasing worldwide and can lead to serious damage. Researchers used medaka fish instead of rodents to test a food compound, γ‐oryzanol. Fish fed this compound had less liver fat and healthier gut bacteria.
Yukako Ito +7 more
wiley +1 more source