Results 71 to 80 of about 2,866,967 (210)

Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar

Antibiotics
Acetic acid bacteria (AAB) are major contributors to the production of fermented vinegar, offering various cultural, culinary, and health benefits. Although the residual unpasteurized AAB after vinegar production are not pathogens, these are necessary ...
Sun-Hee Kim, Hyun-Wook Jang, Jin-Ju Park, Dong-Geon Nam, Su-Jeong Lee, Soo-Hwan Yeo, So-Young Kim   +6 more
doaj   +1 more source

Genetic Modification of mfsT Gene Stimulating the Putative Penicillin Production in Monascus ruber M7 and Exhibiting the Sensitivity towards Precursor Amino Acids of Penicillin Pathway

Microorganisms, 2019
: The biosynthesis of penicillin G (PG) is compartmentalized, which forces penicillin and its intermediates to cross the membrane barriers. Although many aspects around the penicillin intermediates traffic system remain unclosed, the transmembrane ...
Rabia Ramzan, Muhammad Safiullah Virk, Zafarullah Muhammad, Amani Mohedein Mohammed Ahmed, Xi Yuan, Fusheng Chen   +5 more
doaj   +1 more source

Starch-related structure properties of different root crop starch noodle

Liang you shipin ke-ji, 2020
In order to understand the structure properties of root crop starch noodle, three kinds of tapioca starch noodles (SC9, SC205, LMC), three kinds of yam starch noodles (GY2, SFY, MPY) and one kind of sweet potato starch noodle (XSSP) were used to study ...
ZOU Jin-hao, LI Yan, SU Xiao-jun, LI Qing-ming, LI Wen-jia   +4 more
doaj   +1 more source

Microbial Community Succession and Flavor Compound Formation in Sesame-Flavored Baijiu from Zaopei

Fermentation
The succession of microbial communities during the fermentation process in sesame-flavored Baijiu cellars profoundly influences the flavor profile of the liquor. However, the key factors driving microbial succession in these cellars remain unclear.
Wuyang Liu, Hao Zhou, Jing Cai, Shanshan Xu, Anyuan Chen, Dongdong Mu, Xuefeng Wu, Xingjiang Li   +7 more
doaj   +1 more source

Bacterial Acid Resistance Toward Organic Weak Acid Revealed by RNA-Seq Transcriptomic Analysis in Acetobacter pasteurianus

Frontiers in Microbiology, 2019
Under extreme acidic environments, bacteria exploit several acid resistance (AR) mechanisms for enhancing their survival, which is concerned with several aspects, such as issues in human health and fermentation for acidic products.
Haoran Yang, Yongjian Yu, Caixia Fu, Fusheng Chen   +3 more
doaj   +1 more source

Enhancement of Monascus yellow pigments production by activating the cAMP signalling pathway in Monascus purpureus HJ11

Microbial Cell Factories, 2020
Background Monascus azaphilone pigments (MonAzPs), which were produced by Monascus species, have been used as important food colorant and food supplements for more than one billion people during their daily life.
Jiawei Liu, Yun Du, Hongmin Ma, Xiaolin Pei, Mu Li   +4 more
doaj   +1 more source

Screening of Characteristic Metabolites in Bee Pollen from Different Floral Sources Based on High-Resolution Mass Spectrometry

Foods
Bee pollen is a natural nutrient substance collected by bees from plants. Its metabolites have been extensively studied, yet the characteristic metabolites of bee pollen from different floral sources have not been clearly identified.
Lanhua Liu, Zhiwei Sun, Aiyuan Liang, Run Zhang, Siqi He, Yaling He, Min Zhang, Xingjiang Li, Xuefeng Wu   +8 more
doaj   +1 more source

African Fermented Food Condiments: Microbiology Impacts on Their Nutritional Values

Frontiers and New Trends in the Science of Fermented Food and Beverages, 2019
Fermented food flavoring condiments are products usually derived from the fermentative activities of microorganisms on vegetable proteins of legumes or oil seeds. Africa is a continent that is endowed with many fermented food condiments. These condiments,
N. A. Olasupo, Princewill Chimezie Okorie   +1 more
semanticscholar   +1 more source

Korean traditional fermented soybean products: Jang

Journal of Ethnic Foods, 2015
Soybeans are produced in large amounts around the world. In Asian countries, soybeans have been used mostly as a source of food, and in Western countries, they have been used as animal feed and in non-food products.
Donghwa Shin, Doyoun Jeong
doaj   +1 more source

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food

Frontiers in Microbiology, 2018
In this study, antagonistic activities and probiotic potential of lactic acid bacteria (LAB) derived from a plant-based fermented food, kimchi, were demonstrated.
Ah-Rang Choi, J. Patra, W. Kim, Seok-Seong Kang   +3 more
semanticscholar   +1 more source