Results 241 to 250 of about 182,885 (359)

Development, Analysis, and Sensory Evaluation of Improved Bread Fortified with a Plant-Based Fermented Food Product. [PDF]

Foods, 2023
Cabello-Olmo M, Krishnan PG, Araña M, Oneca M, Díaz JV, Barajas M, Rovai M.   +6 more
europepmc   +1 more source

An Overview on the Health Benefits and Production of Fermented Functional Foods

, 2016
Catherine Liang, Zahra Sarabadani, Aydin Berenjian   +2 more
openalex   +1 more source

Psilocybin Production With Genetically Modified Aspergillus nidulans Under Pressurized Conditions

Biotechnology and Bioengineering, EarlyView.
Shake flask cultures of psilocybin‐producing A. nidulans were investigated with respect to nitrogen source, rheology, power input, and oxygen availability, and subsequently scaled to a stirred tank reactor scale based on specific power input to develop and optimize a pressurized bioprocess.
Sophie Weiser, Sidney Jung, Bettina Bardl, Johann E. Kufs, Slavica Janevska, Vito Valiante, Dirk Hoffmeister, Lars Regestein   +7 more
wiley   +1 more source

Association Between Fermented Food Consumption and Sleep Quality Under Psychological Stress: Prospective Cohort Study. [PDF]

Food Sci Nutr
Dobielska M, Bartosik N, Olczyk K, Suława A, Litwin M, Parys J, Karbownik MS.   +6 more
europepmc   +1 more source

Effects of Phytochemicals from Fermented Food Sources in Alzheimer's Disease In Vivo Experimental Models: A Systematic Review. [PDF]

Foods, 2023
Baciu AM, Opris RV, Filip GA, Florea A.
europepmc   +1 more source

Searching for bacteriocin-like inhibitory substances (BLISs)-producing lactic acid bacteria in Thai fermented foods

, 2008
Sirinat Srionnual, Yi-sheng Chen, Fujitoshi Yanagida   +2 more
openalex   +2 more sources

Engineering of 2‐ketoacid Decarboxylases for Production of Isobutanol and Other Fusel Alcohols in Saccharomyces cerevisiae

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Isobutanol is a fusel alcohol that can be produced microbially for use as a biofuel or upgraded into sustainable aviation fuel (SAF). A key enzyme in the isobutanol biosynthetic pathway is 2‐ketoacid decarboxylase (KDC), which irreversibly decarboxylates 2‐ketoisovalerate (KIV) to yield isobutyraldehyde.
Joshua J. Dietrich, Maelia Dziedzic, Jia Sun, Sri Harsha Adusumilli, Carla Gonçalves, Chris Todd Hittinger, Brian F. Pfleger   +6 more
wiley   +1 more source

Validation of the fermented food frequency questionnaire to assess consumption across four European regions: a study within the promoting innovation of fermented foods cost action. [PDF]

Front Nutr
Magriplis E, Smiliotopoulos T, Myrintzou N, Burton-Pimentel KJ, Adamberg S, Adamberg K, Agagündüz D, Atanasova-Pancevska N, Beglaryan M, Brolsma EMB, Burtscher J, Cerjak M, Ciesarová Z, Ciprovica I, De Filippis F, Gandía M, Hillesheim E, Hoxha L, Borch Ibsen D, Ivanova N, Jenssen H, Jones P, Kalea A, Kalyoncu Atasoy ZB, Kitryte-Syrpa V, Kostic A, Laranjo M, Meslier V, Nagybákay NE, Nakov G, Nikola M, Pafilas C, Papademas P, Pavli F, Pitsi T, Pohjanheimo T, Pravst I, Rajic J, Russo P, Sar T, Starowicz M, Taljic I, Trajkovska B, Vergères G, Vidovic B, Chassard C, Syrpas M.   +46 more
europepmc   +1 more source

Development of a Jacketed Breathable Shake Flask With Process Monitoring, Control, and Bioreactor‐Like Performance

Biotechnology and Bioengineering, EarlyView.
This article presents the design and evaluation of a gas‐control jacket integrated with a breathable shake flask, enabling precise regulation of dissolved oxygen and carbon dioxide to improve scalability, process control, and culture performance in shaking bioreactors.
Vikash Kumar, Chad Sundberg, Venkatesh Srinivasan, Aaron Thole, Michael Tolosa, Govind Rao   +5 more
wiley   +1 more source

Isolation and screening of biosurfactants producing lactic acid bacteria strain from Bhatabharu, an Indian traditional fermented food. [PDF]

BioTechnologia (Pozn)
Kaundal T, Sharma A, Batra N.
europepmc   +1 more source