Results 41 to 50 of about 61,798 (338)
Metagenomics insights into food fermentations
Microbial Biotechnology, 2016 SummaryThis review describes the recent advances in the study of food microbial ecology, with a focus on food fermentations. High‐throughput sequencing (HTS) technologies have been widely applied to the study of food microbial consortia and the different applications of HTS technologies were exploited in order to monitor microbial dynamics in food ...
DE FILIPPIS, FRANCESCA +2 more
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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
Existence, Uniqueness and Numerical Modeling of Wine Fermentation Based on Integro-Differential Equations [PDF]
arXiv, 2021 Predictive modeling is the key factor for saving time and resources with respect to manufacturing processes such as fermentation processes arising e.g.\ in food and chemical manufacturing processes. According to Zhang et al. (2002), the open-loop dynamics of yeast are highly dependent on the initial cell mass distribution.
arxiv
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
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A Comparative Analysis of Aroma Profiles of Soju and Other Distilled Spirits from Northeastern Asia
FoodsThe soju (Korean traditional distilled liquor) market is increasing worldwide. However, in contrast to well-explored distilled liquors, including baijiu (China) and shochu (Japan), soju is less investigated, with limited research on its aroma ...
In-Seo Hwang +4 more
doaj +1 more source
Time‐resolved multiparameter analytics on a cell‐free production platform for acyl‐CoA precursors
Analytical Science Advances, Volume 3, Issue 11-12, Page 289-296, December 2022., 2022 Abstract Cell‐free biosynthesis is emerging as a very attractive alternative for the production of market‐relevant molecules. The free combination of enzymes, regardless of where they are isolated from, raises the possibility to build more efficient synthetic routes but at the same time leads to higher complexity regarding the analysis of the different
Dominic Maehler +7 more
wiley +1 more source
Frontiers in Microbiology, 2022 Acetic acid bacteria (AAB) are Gram-negative obligate aerobics in Acetobacteraceae family. Producing acetic acid and brewing vinegars are one of the most important industrial applications of AAB, attributed to their outstanding ability to tolerate the ...
Haoran Yang +11 more
doaj +1 more source
Foods, 2020 Nuroongji is a traditional rice-based snack that is widely consumed in Korea, but there is no reported comprehensive sensory characterization of this popular snack. The objective of this study was to conduct a sensory analysis of Nuroongji made with rice
Mina K. Kim
doaj +1 more source
IUP: An Intelligent Utility Prediction Scheme for Solid-State Fermentation in 5G IoT [PDF]
arXiv, 2021 At present, SOILD-STATE Fermentation (SSF) is mainly controlled by artificial experience, and the product quality and yield are not stable. Accurately predicting the quality and yield of SSF is of great significance for improving human food security and supply.
arxiv
African fermented foods and probiotics
International Journal of Food Microbiology, 2014 Africa has an age old history of production of traditional fermented foods and is perhaps the continent with the richest variety of lactic acid fermented foods. These foods have a large impact on the nutrition, health and socio-economy of the people of the continent, often plagued by war, drought, famine and disease.
Charles M. A. P. Franz +7 more
openaire +5 more sources