Results 191 to 200 of about 61,798 (338)
Business Strategy and the Environment, EarlyView.ABSTRACT This study investigates the body of literature on decarbonization management practices that use renewable resources and green technologies to meet zero‐carbon energy targets for achieving Sustainable Development Goal (SDG) 13 to ‘Take urgent action to combat climate change and its impacts’.
Assunta Di Vaio +3 more
wiley +1 more source
Engineering in Life Sciences, Volume 23, Issue 1, January 2023., 2023 Abstract Streptomyces species are intensively studied for their ability to produce a variety of natural products. However, conditions influencing and leading to product formation are often not completely recognized. Therefore, in this study, high‐throughput online monitoring is presented as a powerful tool to gain in‐depth understanding of the ...
Maurice Finger +6 more
wiley +1 more source
Harnessing the probiotic properties and immunomodulatory effects of fermented food-derived Limosilactobacillus fermentum strains: implications for environmental enteropathy. [PDF]
Front Nutr, 2023 Prakash V +13 more
europepmc +1 more source
Biogenic Amines in Cheese and other Fermented Foods: A Review
, 1991 Jayne Stratton +2 more
openalex +1 more source
Biotechnology Progress, EarlyView.Abstract Shake flasks are one of the most widely used cultivation vessels in biotechnological process development. To improve the process understanding, new technologies have been reported for online monitoring of different parameters like oxygen, pH, or biomass in the last couple of years.
Lara Strehl +4 more
wiley +1 more source
Artificial microbial consortia for bioproduction processes
Engineering in Life Sciences, Volume 23, Issue 1, January 2023., 2023 Abstract The application of artificial microbial consortia for biotechnological production processes is an emerging field in research as it offers great potential for the improvement of established as well as the development of novel processes. In this review, we summarize recent highlights in the usage of various microbial consortia for the production
Fabian Mittermeier +6 more
wiley +1 more source
Consumers' Drivers of Perception and Preference of Fermented Food Products and Beverages: A Systematic Review. [PDF]
FoodsGarcía-Barón SE +4 more
europepmc +1 more source
Microorganisms present in artisanal fermented food from South America. [PDF]
Front Microbiol, 2022 Jimenez ME +3 more
europepmc +1 more source
Assessing the growth kinetics and stoichiometry of Escherichia coli at the single‐cell level
Engineering in Life Sciences, Volume 23, Issue 1, January 2023., 2023 Abstract Microfluidic cultivation and single‐cell analysis are inherent parts of modern microbial biotechnology and microbiology. However, implementing biochemical engineering principles based on the kinetics and stoichiometry of growth in microscopic spaces remained unattained.
Katharina Smaluch +5 more
wiley +1 more source