Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar
MicroorganismsThis study investigated changes in microbial communities and functional components during the fermentation of traditional Korean grain vinegars collected from various regions as well as the correlations among these components.
Su Jeong Lee +3 more
doaj +1 more source
Construction of gene modification system with highly efficient and markerless for Monascus ruber M7
Frontiers in Microbiology, 2022 Monascus spp. are traditional medicinal and edible filamentous fungi in China, and can produce various secondary metabolites, such as Monascus pigments (MPs) and citrinin (CIT).
Na Xu +7 more
doaj +1 more source
Impact of the co-culture of Saccharomyces cerevisiae–Oenococcus oenion malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction [PDF]
, 2010 The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures.
Mathieu, Florence +2 more
core +2 more sources
Monasone Naphthoquinone Biosynthesis and Resistance in
mBio, 2020 Despite the important biological activities of natural product naphthoquinones, the biosynthetic pathways of and resistance mechanisms against such compounds remain poorly understood in fungi.
Mu Li +7 more
doaj +1 more source
The Microbiota and Health Promoting Characteristics of the Fermented Beverage Kefir [PDF]
, 2016 peer-reviewedKefir is a complex fermented dairy product created through the symbiotic fermentation of milk by lactic acid bacteria and yeasts contained within an exopolysaccharide and protein complex called a kefir grain.
Bourrie, Benjamin C. T. +2 more
core +2 more sources
MicroorganismsTo identify the optimal sequential starter and fermentation conditions, black barley vinegar (BBV) was produced by stepwise inoculation with two acetic acid bacteria (AAB).
Soo-Young Lee +2 more
doaj +1 more source
Seasonal variation in the Canastra cheese mycobiota
Frontiers in Microbiology, 2023 Canastra cheese is the most well-known artisanal cheese produced in Brazil. Although its production includes a step to remove fungi from the cheese surface, in recent years some cheesemakers have preserved the autochthonous fungi grown during ripening ...
José Guilherme Prado Martin +11 more
doaj +1 more source
The Boolean: Snapshots of Doctoral Research at University College Cork, 2022 Fermented foods of Sudan are a great source of affordable daily nutrition for many families and age groups all over the country. These foods include a diverse categorisation of starting ingredients and incur traditional methodologies of production which have been preserved for centuries.
Amel Sami +6 more
openaire +4 more sources
Laminaria japonica Extract Enhances Intestinal Barrier Function by Altering Inflammatory Response and Tight Junction-Related Protein in Lipopolysaccharide-Stimulated Caco-2 Cells. [PDF]
, 2019 In the normal physiological state, intestinal epithelial cells act as a defensive frontline of host mucosal immunity to tolerate constant exposure to external stimuli.
Ding +13 more
core +1 more source
Effect of Carboxymethyl Cellulose Added at the Dosage Stage on the Foamability of a Bottle-Fermented Sparkling Wine [PDF]
, 2018 Carboxymethyl cellulose (CMC) is used in winemaking to prevent potassium bitartrate or potassium hydrogen tartrate deposits from forming. These deposits are particularly detrimental when occurring in bottle-fermented sparkling wine ahead of disgorging or
Atkinson, Andrew +2 more
core +7 more sources