Results 241 to 250 of about 2,612,996 (402)

Balancing Doses of EL222 and Light Improves Optogenetic Induction of Protein Production in Komagataella phaffii

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Komagataella phaffii, also known as Pichia pastoris, is a powerful host for recombinant protein production, in part due to its exceptionally strong and tightly controlled PAOX1 promoter. Most K. phaffii bioprocesses for recombinant protein production rely on PAOX1 to achieve dynamic control in two‐phase processes.
Shannon M. Hoffman, Sebastián Espinel‐Ríos, Sarah K. Kwartler, Makoto A. Lalwani, José L. Avalos   +4 more
wiley   +1 more source

Purdue improved crop storage bag for kocho fermentation; Ethiopian traditional fermented food from Enset (Ensete ventricosum). [PDF]

Heliyon, 2023
Duguma HT, Mamuye M, Berecha G, Kolk JV.
europepmc   +1 more source

Fermented Foods of Amami Islands (1)

, 2000
Hajime Yoshida
openalex   +2 more sources

Development of the Gut Microbial Immune and Epithelial Cellular System (GutMICS) to Investigate the Immunological Role of Gut Anaerobes

Biotechnology and Bioengineering, EarlyView.
Abstract The gut microbiota plays an essential role in host health by regulating gut barrier function and immune system homeostasis. However, research into the physiological and immunological functions of the gut microbiota using In Vitro models that mimic the immune environment of the gut remains limited. Herein, we developed the Gut Microbial Immune &
Seo‐Young Kwon, Sung‐Hyun Jo, Joonha Park, Ji‐Hyeon Park, Ye‐Rim Kim, Ji‐Hyun Baek, Min‐Gyu Kim, Bo‐Gyeong Choi, Na Youn Hong, Hee Kyoung Jung, Hee‐Wook Ryu, Jessie S. Jeon, Yun‐Gon Kim   +12 more
wiley   +1 more source

From Isolation to Pilot-Scale Production: <i>Enterococcus faecium</i> YC07 with Urate-Lowering Potential from Fermented Food Jiangshui. [PDF]

Foods
Cao X, Xu Q, Zhang Y, Yan H.
europepmc   +1 more source

Microorganisms present in artisanal fermented food from South America. [PDF]

Front Microbiol, 2022
Jimenez ME, O'Donovan CM, de Ullivarri MF, Cotter PD.   +3 more
europepmc   +1 more source

Fermented Foods of Amami Islands (2)

, 2000
Hajime Yoshida
openalex   +2 more sources

Improved Mixing Properties of Stirred Fermentation of an Aspergillus oryzae Hyphal Dispersion Mutant

Biotechnology and Bioengineering, EarlyView.
ABSTRACT The complexity of mechanical and biological processes in filamentous fungal fermentation remains a major obstacle to improving product yield. We previously demonstrated that the AGΔ‐GAGΔ strain of Aspergillus oryzae, lacking both α‐1,3‐glucan (AG) and galactosaminogalactan (GAG), had improved hyphal dispersion, reduced culture viscosity, and ...
Shunya Susukida, Ken Miyazawa, Hikaru Ichikawa, Kiyoaki Muto, Akira Yoshimi, Toshitaka Kumagai, Yoshikazu Kato, Keietsu Abe   +7 more
wiley   +1 more source

Fermented food consumption modulates the oral microbiota. [PDF]

NPJ Sci Food
Ibarlucea-Jerez M, Monnoye M, Chambon C, Gérard P, Licandro H, Neyraud E.   +5 more
europepmc   +1 more source

Natural Bioactive Compounds in Organic and Conventional Fermented Food. [PDF]

Molecules, 2022
Breza-Boruta B, Ligocka A, Bauza-Kaszewska J.   +2 more
europepmc   +1 more source