Results 191 to 200 of about 182,885 (359)

Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +1 more source

Multi-Omics Insights into Microbial Interactions and Fermented Food Quality. [PDF]

Microorganisms
Ji J, Jiang X, Song P, Yang Q, Sun M, Dong Z, Lu Y, Dou S, Dong L.   +8 more
europepmc   +1 more source

The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review. [PDF]

Microorganisms, 2023
Cichońska P, Kowalska E, Ziarno M.
europepmc   +1 more source

Non-Destructive Porosity Calculation of an Indian Fermented Food &quotKhaman&quot using X-Ray Microtomography and Image Processing

, 2012
Hetal Patel, Rahul Jain, Madhuri Joshi
openalex   +1 more source

Spermidine Reproduces the Anti‐Inflammatory Effects of Intermittent Fasting and Prevents Urate and Calcium Pyrophosphate Crystal‐Induced Inflammation

Arthritis &Rheumatology, EarlyView.
Objective Gout caused by the formation of monosodium urate (MSU) crystals and calcium pyrophosphate (CPP) deposition disease are two major types of microcrystalline pathologies in adults. They are responsible for recurrent flares that rely on interleukin (IL) 1β via activation of the NLRP3 inflammasome.
Chinh Nghia Pham, Florence Castelli, Flora Finet, Charles Leroy, Céline Chollet, Twinu W. Chirayath, Subhalaxmi Moitra, Mylène Zarka, Agnès Ostertag, François Brial, Christèle Combes, Augustin Latourte, Thomas Bardin, François Fenaille, Pascal Richette, Hang Korng Ea   +15 more
wiley   +1 more source

Fermented Food-Polysaccharides as Gut Health Regulators: Sources, Optimization, Structural Characteristics and Mechanism. [PDF]

Foods
Zhou A, Zhang N, Dong H, Huang Y, Xie L.
europepmc   +1 more source

Probiotic potentials of lactic acid bacteria isolated from Egyptian fermented food. [PDF]

Sci Rep, 2023
Abdel Tawab FI, Abd Elkadr MH, Sultan AM, Hamed EO, El-Zayat AS, Ahmed MN.   +5 more
europepmc   +1 more source

Biosafety Assessment for Using New Resources of Fermented Food Ingredients as A Source of Energy and Protein [PDF]

Abdel Rahman Mahmoud Abdel Gawad, Diea G. Abo El-Hassan, Ali Nasser, Salwa A. Aly, Heba A. Shehta, Ghadir A. El-Chaghaby, Mohammed H. Bakr   +6 more
openalex   +1 more source

Fermented Foods

, 2003
Desmond K. O’Toole, Yuan Kun Lee
openaire   +1 more source

Enhanced Production of Astaxanthin and Zeaxanthin by Paracoccus Sp. LL1 Through Random Mutagenesis

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Astaxanthin, a high‐value carotenoid with potent antioxidant and anti‐inflammatory activities, is increasingly in demand in various industries. This study reports the successful enhancement of astaxanthin and zeaxanthin production in Paracoccus sp. LL1 through random mutagenesis using ethyl methanesulfonate (EMS).
Anoth Maharjan, Beom Soo Kim
wiley   +1 more source