Results 111 to 120 of about 2,612,996 (402)

chapter 13 indigenous fermented foods [PDF]

, 2001
A variety of fermented foods can be found widespread over the world. Some of them are described in this chapter, mainly to illustrate the complexity of biochemical, nutritional, and sensorial changes that result from an array of microbial activities in a range of raw materials.
Nout, M.J.R., Sarkar, P.K., Beuchat, L.R.   +2 more
openaire   +3 more sources

Enhancing the Mechanical Properties of Inherently Brittle, Biobased and Biodegradable Polyhydroxybutyrate (PHB) Polymer by Cotton Fibre Reinforcement and Interfacial Grafting

Advanced Sustainable Systems, EarlyView.
This study enhances biobassed, biodegradable polyhydroxybutyrate (PHB)s strength and ductility by reinforcing it with polyvinyl alcohol (PVA)‐coated cotton fibres and further improving interfacial bonding through maleic anhydride (MA) grafting. In addition to mechanical performance, the approaches significantly improve the gas barrier properties of the
Yilin He, Vinod Kumar Kannaujiya, Linguangze Zhuo, Wilson Ling, Chun H. Wang, Cyrille Boyer, Jin Zhang   +6 more
wiley   +1 more source

Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus

Frontiers in Microbiology, 2019
Under extreme acidic environments, bacteria exploit several acid resistance (AR) mechanisms for enhancing their survival, which is concerned with several aspects, such as issues in human health and fermentation for acidic products.
Haoran Yang, Yongjian Yu, Caixia Fu, Fusheng Chen   +3 more
doaj   +1 more source

Modern Strategies in Wound Healing: The Rise of Bacterial Cellulose Dressings

Advanced Therapeutics, EarlyView.
Bacterial cellulose (BC)‐based wound dressings combine high water retention, biocompatibility, and mechanical strength to support wound healing. This review highlights advanced functionalization strategies and fabrication techniques that enhance BC's therapeutic performance, establishing it as a promising material for next‐generation wound care ...
Elif Naz Gürsoy, Kubra Sener, M. Burcu Külahci, K. Barbaros Balabanli, Şule Coşkun Cevher   +4 more
wiley   +1 more source

Microbial Community Succession and Flavor Compound Formation in Sesame-Flavored Baijiu from Zaopei

Fermentation
The succession of microbial communities during the fermentation process in sesame-flavored Baijiu cellars profoundly influences the flavor profile of the liquor. However, the key factors driving microbial succession in these cellars remain unclear.
Wuyang Liu, Hao Zhou, Jing Cai, Shanshan Xu, Anyuan Chen, Dongdong Mu, Xuefeng Wu, Xingjiang Li   +7 more
doaj   +1 more source

Korean traditional fermented soybean products: Jang

Journal of Ethnic Foods, 2015
Soybeans are produced in large amounts around the world. In Asian countries, soybeans have been used mostly as a source of food, and in Western countries, they have been used as animal feed and in non-food products.
Donghwa Shin, Doyoun Jeong
doaj   +1 more source

Tailoring a Functional Synthetic Microbial Community Alleviates Fusobacterium nucleatum‐infected Colorectal Cancer via Ecological Control

Advanced Science, EarlyView.
The bottom‐up strategy based on multiomics data is used for the SynCom design, and it successfully inhibited F. nucleatum growth and achieved stable colonization in vivo. In addition, it promoted tryptophan metabolism and secondary bile acid conversion, reduced lipid accumulation, relieved microbiome disorder, decreased inflammatory reaction, and ...
Zhongkun Zhou, Mengyue Yang, Hong Fang, Baizhuo Zhang, Yunhao Ma, Yongyuan Li, Yingjie Liu, Zeying Cheng, Yuanchun Zhao, Zhenzhen Si, Hongmei Zhu, Peng Chen   +11 more
wiley   +1 more source

Fermentation Of Multigrain Dough – An Approach To Reduce Glycemic Index For Healthy Bread [PDF]

, 2019
The use of sourdough as the starter culture for bread making is one of the oldest processes in food fermentation and is very much prevalent in being used for the manufacture of various multigrain breads.
Gupta, S. (Sangeeta), Kaur, C. (Charanjit), Sethi, S. (Shruti), Singh, S. (Sunita), Wood, E. (Ed)   +4 more
core  

Hosts and Commensal Bacteria Synergistically Antagonize Opportunistic Pathogens at the Single‐Cell Resolution

Advanced Science, EarlyView.
In the tripartite‐species model, Drosophila larvae stimulate lactate production through excreting digestion enzymes. S. marcescens population senses a cue of lactate and tends to diverge into virulent and reduced virulence subclusters with remarkable heterogeneity to metabolize carbon metabolism and counter colonization resistance, giving a fitness ...
Sheng Zhang, Ziguang Wang, Anqi Liu, Jinshu Li, Jingjing Zhuang, Xiaowen Ji, Paul I. Mulama, Maoye Li, Haiqun Cao, Eng‐King Tan, Wei Liu   +10 more
wiley   +1 more source

Weight Cycling Deregulates Eating Behavior in Mice via the Induction of Durable Gut Dysbiosis

Advanced Science, EarlyView.
Weight cycling in Humans is suspected to dysregulate eating behavior. Mice submitted to body weight cycling by alternating western‐type and regular chow diets display increased hedonic appetite when exposed to a palatable diet, reminiscent of binge‐eating episodes.
Mélanie Fouesnard, Adélie Salin, Sandy Ribes, Magali Monnoye, Gaëlle Champeil‐Potokar, Marie‐Sabelle Hjeij, Gwénaëlle Randuineau, Léa Le Gleau, Selma Ben Fradj, Catherine Philippe, Alexandre Benani, Isabelle Denis, Véronique Douard, Gaëlle Boudry   +13 more
wiley   +1 more source