Results 91 to 100 of about 56,288 (301)
Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]
, 2018 Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert +2 more
core +1 more source
Biotechnology and Applied Biochemistry, EarlyView.ABSTRACT Rolling‐circle amplification (RCA) is a completely synthetic and rapid mechanism for scaling‐up bulk DNA that eliminates requirements for large‐scale bacterial fermentation. Several reports have described the surprising ability of large unprocessed (hyperbranched) rolling circle‐amplified DNA (RCA DNA) to effectively transfect cultured cells ...
Evelina Loghin +8 more
wiley +1 more source
Staphylococcus nepalensis Enhanced the Flavor Quality of Low-Salt Fish Sauce through Regulating the Microbial Community during Fermentation [PDF]
Shipin KexueStaphylococcus nepalensis 7MR-3, a salt-tolerant strain having a strong ability to produce enzymes and degrade biogenic amines, was utilized as a starter culture in the production of low-salt fish sauce.
WU Jinfeng, ZHANG Hangjia, HU Shi, JIANG Jialan, LI Ping, GU Qing, HAN Jiarun
doaj +1 more source
Biotechnology and Bioengineering, EarlyView.ABSTRACT Polysorbate‐degrading host cell proteins (HCPs) represent a critical challenge in the manufacturing of monoclonal antibody therapeutics due to their potential to persist during downstream processing. While their enzymatic activity has been characterized, the role of direct HCP‐mAb interactions, particularly those involving polysorbate ...
Melanie Maier +3 more
wiley +1 more source
, 2009 This is the post-print version of the article. The official published version can be accessed from the link below - Copyright @ 2009 Taylor & FrancisWearable computing devices worn on the body provide the potential for digital interaction in the world. A
Birringer, J, Danjoux, M
core +1 more source
Biotechnology and Bioengineering, EarlyView.ABSTRACT Yeast sugar transporters have highly evolved for preferential glucose transport, a significant roadblock for utilizing non‐glucose sugars in renewable feedstocks such as lignocellulosic biomass. To enable simultaneous transport of multiple sugars, native hexose transporters were replaced by SWEET7p from Arabidopsis thaliana in engineered ...
Nurzhan Kuanyshev +6 more
wiley +1 more source
Exploring bekasam, an indigenous fermented fish product of Indonesia: original South Sumatra region
Journal of Ethnic FoodsFermentation is a traditional method of food preservation that is widely used for improving shelf life, food safety, and sensory and nutritional properties. Fermented fish are an integral part of numerous food cultures and are produced in different parts
R. Haryo Bimo Setiarto +1 more
doaj +1 more source
Lactic acid bacteria in fermented fish: Enhancing flavor and ensuring safety
Journal of Agriculture and Food ResearchFermentation, one of the oldest and most widespread methods of food preservation, is particularly relevant due to its cost-effectiveness, ease of operation, and the enhancement of flavors and nutritional profiles it affords to foods.
Haotian Cai +7 more
doaj +1 more source
THE EFFECT OF STORAGE ON PHYSICAL, CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FISH WASTE ACIDIFIED USING FERMENTED VEGETABLES WASTE EXTRACT [PDF]
, 2011 Fish waste (“ikan rucah”) is part of discarded fishing product, which is composed by non-food categorized fish (NFC-fish). Quality of NFC-fish meal that was made by dipping in extract of fermented vegetable’s waste has been reported better than ...
B. Sulistiyanto, K. Nugroho
core
Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
core +3 more sources