Results 61 to 70 of about 2,612,996 (402)

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, Na Xu, Li Li, Li Li, Li Li, Li Li, Fusheng Chen, Fusheng Chen   +7 more
doaj   +1 more source

Evaluation of antioxidant activity of the fermented product from the biotransformation of R-(+)-limonene in solid-state fermentation of orange waste by Diaporthe sp. [PDF]

, 2019
A
Bier, Mário César Jucoski, De Kimpe, Norbert, Medeiros, Adriane Bianchi Pedroni, Soccol, Carlos Ricardo   +3 more
core   +2 more sources

A Comparative Analysis of Aroma Profiles of Soju and Other Distilled Spirits from Northeastern Asia

Foods
The 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, Chan-Woo Kim, Bo Ram Kim, Bo-Ra Lim, Ji-Ho Choi   +4 more
doaj   +1 more source

Monasone Naphthoquinone Biosynthesis and Resistance in Monascus Fungi

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, Lijing Kang, Xiaoli Ding, Jiao Liu, Qingpei Liu, Yanchun Shao, István Molnár, Fusheng Chen   +7 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, João Marcos Maia Silva, Isabel Cristina da Rocha César, Meiriele da Silva, Samara Aparecida Santana, Tomás Gomes Reis Veloso, Jonas Guimarães e Silva, Celia Lucia de Luces Fortes Ferreira, John Leech, John Leech, Paul D. Cotter, Paul D. Cotter   +11 more
doaj   +1 more source

Changes in Procyanidins and Tannin Concentration as Affected by Cocoa Liquor Roasting [PDF]

, 2009
Changes in cocoa procyanidins and tannin concentration as affected by cocoa liquor roasting were studied by heating up cocoa liquor of fermented beans containing 58 g kg-1 of polyphenols and the same liquor which was enriched with crude polyphenols ...
Jati, M. (Misnawi)
core   +3 more sources

Characterization of Physicochemical Properties of Melanin Produced by Gluconobacter oxydans FBFS 97

Fermentation, 2022
The present study aimed to characterize melanin pigment extracted from Gluconobacter oxydans FBFS 97. After 14 days of culture at 28 °C in GY (glucose and yeast extract) liquid-state medium, G.
Abeer Essam Noman, Naif S. Al-Barha, Fusheng Chen   +2 more
doaj   +1 more source

Multi‐omics analyses reveal the interaction between colonic microbiota and host in Min and Yorkshire pigs

Animal Research and One Health, EarlyView., 2023
In the present study, we created the weight gain models with Min and Yorkshire pigs and conducted the metagenomics and metabolomics of colon contents and transcriptomics of colon tissue. Further, we revealed the characteristics and functions of the colonic microbiota in Min and Yorkshire pigs and analyzed their interactions with the host. Overall, this
Xiaoyu Huang, Huihui Li, Feng Cheng, Ligang Wang, Guoqing Cao, Lixian Wang, Lijun Shi   +6 more
wiley   +1 more source

Microbial Community and Functional Analysis of Regionally Produced Traditional Korean Grain Vinegar

Microorganisms
This 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, Sun Hee Kim, Hee-Min Gwon, Jinju Park   +3 more
doaj   +1 more source

Soya bean tempe extracts show antibacterial activity against Bacillus cereus cells and spores [PDF]

, 2010
Aims: Tempe, a Rhizopus ssp.-fermented soya bean food product, was investigated for bacteriostatic and/or bactericidal effects against cells and spores of the food-borne pathogen Bacillus cereus.
Abee, T., Dalmas, E., Nout, M.J.R., Roubos-van den Hil, P.J.   +3 more
core   +2 more sources