Results 101 to 110 of about 61,798 (338)
Gut Microbiome Pilot Study of Patients With CHARGE Syndrome and Sibling Controls
American Journal of Medical Genetics Part A, EarlyView.ABSTRACT Difficulties with feeding and digestion are common in individuals with CHARGE syndrome. Animal models with CHD7 gene variants demonstrate abnormal gut innovation and dysmotility. Our pilot study evaluated whether individuals with CHARGE syndrome have differences in their gut microbiome compared to unaffected siblings.
Emily R. Chedrawe +5 more
wiley +1 more source
American Journal of Medical Genetics Part C: Seminars in Medical Genetics, EarlyView.ABSTRACT Rare diseases impact approximately 1 in 10 people worldwide, and yet, less than 5% of all rare diseases currently have an approved treatment option available. This is due to many challenges unique to rare diseases, including small, diverse patient populations, the cost of drug development that is not proportionate to the number of patients who
Caleb P. Bupp +7 more
wiley +1 more source
Frontiers in Microbiology, 2019 Strains of Monascus filamentous fungal species have been used to produce fermented foods in Asian countries, such as China, Japan, and The Korean Peninsula, for nearly 2,000 years.
Ming Lei +7 more
doaj +1 more source
Biogenic amines – Precursors of carcinogens in traditional Chinese fermented food
NFS Journal, 2021 Fermented food products, particularly traditional Chinese fermented food, such as douchi (fermented black bean), doujiang (soybean paste), Jinhua ham (dried-cured ham) and yulu (fermented fish sauce), have been reported to have high levels of biogenic ...
Fiona Long Yan Fong +2 more
doaj
Effect of steaming pretreatment on the quality of fermented Polygonatum cyrtonema rice wine [PDF]
Zhongguo niangzaoIn order to investigate the effects of two preprocessing methods, high pressure steaming (HPS) and atmospheric pressure steaming (APS), on the quality of fermented Polygonatum cyrtonema rice wine, the quality of fermented P.
LI Hong, SONG Xiaoyan, WANG Feng, LI Qingming, LI Wenjia, YANG Hong, SU Xiaojun
doaj +1 more source
An extended model of wine fermentation including aromas and acids [PDF]
arXiv, 2019 The art of viticulture and the quest for making wines has a long tradition and it just started recently that mathematicians entered this field with their main contribution of modelling alcoholic fermentation. These models consist of systems of ordinary differential equations that describe the kinetics of the bio-chemical reactions occurring in the ...
arxiv
ChemBioChem, Volume 23, Issue 23, December 5, 2022., 2022 Housing sulfur: Certain fungi produce diketopiperazine compounds with a transannular sulfur bridge. These so‐called epipolythiodioxopiperzines are toxic by non‐specifically interacting with intracellular proteins and contribute to fungal pathogenicity. Producer strains serve as bio‐pesticides but also question safety of food fermentation.
Eva M. Huber
wiley +1 more source
Recent Advances in the Differentiation of Lactose-fermenting (Gas-producing) Bacilli with special reference to the Examination of Water and Food Products [PDF]
, 1919 Denys R. Wood
openalex +1 more source
Impact of Mixing on Flavor and Aroma Development in Fermented Foods [PDF]
arXivThe flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within fermentation systems, ultimately affecting sensory characteristics such as flavor and aroma.
arxiv
Genomic Sequence Diversity and Population Structure of Saccharomyces cerevisiae Assessed by RAD-seq [PDF]
arXiv, 2013 The budding yeast Saccharomyces cerevisiae is important for human food production and as a model organism for biological research. The genetic diversity contained in the global population of yeast strains represents a valuable resource for a number of fields, including genetics, bioengineering, and studies of evolution and population structure.
arxiv