Results 131 to 140 of about 2,612,996 (402)
Influence of salt and millet treatments during meat fish fermentation in Senegal [PDF]
, 2019 Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet ...
Diop, Michel Bakar +5 more
core +1 more source
Advanced Science, EarlyView.The waterlogging tolerance of allotetraploid Actinidia valvata is inherited from one of its diploid progenitors, which leads to subgenome expression dominance, mediated by complex mechanisms including altered chromatin accessibility and DNA methylation.
Xiaoli Hu +14 more
wiley +1 more source
D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 This deliverable concerns the sensory evaluation of the reengineered group 1 African products in the AFTER project. Specifically, it related to reengineered akpan and gowe from Benin, kenkey from Ghana and Kishk Sa'eedi in Egypt.
Abozed, S. +17 more
core
Quantitative study of interactions between Saccharomyces cerevisiae and Oenococcus oeni strains [PDF]
, 2008 This study examines the interactions that occur between Saccharomyces cerevisiae and Oenococcus oeni strains during the process of winemaking. Various yeast/bacteria pairs were studied by applying a sequential fermentation strategy which simulated the ...
Mathieu, Florence +2 more
core +2 more sources
Advanced Science, EarlyView.This study illustrates the impact of viruses on carbon cycling in soils with different availabilities of carbon. In conditions of low carbon availability, viruses adopt a lysogenic lifestyle, integrate into the host genomes and facilitate the degradation of carbon.
Mingfeng Liu +8 more
wiley +1 more source
Research progress on sources and inhibition measures of acrylamide in fermented food [PDF]
Zhongguo niangzaoFermented food is favored by consumers for its unique technology and flavor. However, harmful substances such as acrylamide are produced in the fermentation process along with the Maillard reaction, which has adverse effects on consumers' health.
SHANG Yuhao, ZHU Xiajian, TIAN Dongwei, CHENG Pingyan, HU Jianfeng, WANG Diqiang
doaj +1 more source
Bioactivity of tempe by inhibiting adhesion of ETEC to intestinal cells, as influenced by fermentation substrates and starter pure cultures [PDF]
, 2010 Soya bean tempe is known for its bioactivity in reducing the severity of diarrhoea in piglets. This bioactivity is caused by an inhibition of the adhesion of enterotoxigenic Escherichia coli (ETEC) to intestinal cells.
Gruppen, H. +3 more
core +2 more sources
Advanced Energy Materials, EarlyView.A sustainable bacteria‐based lithium‐ion battery cathode recycling method is optimized using engineering biology. The resulting biomineralized manganese carbonate species is found to be easily converted into an electrode material, via simple calcination.
Virginia Echavarri‐Bravo +4 more
wiley +1 more source
, 2006 Pig feed is mainly based on cereals where phosphorus (P) is mostly present in inositol hexaphosphate (IP6), which is not readily available to monogastric animals.
Lyberg, Karin
core
Enantiomeric oxidation of organic sulfides by the filamentous fungi Botrytis cinerea, Eutypa lata and Trichoderma viride [PDF]
, 2007 The biotransformations of a series of substituted sulfides were carried out with the filamentous fungi Botrytis cinerea, Eutypa lata and Trichoderma viride.
Annunziata +28 more
core +2 more sources