Results 71 to 80 of about 65,652 (265)

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

Nano‐Backpack Engineered Probiotics with Reactive Oxygen Species–Responsive Tungsten Release for Synergistic Therapy of Inflammatory Bowel Disease

Advanced Science, EarlyView.
An integrated probiotic system is engineered to execute a programmed therapeutic cascade against inflammatory bowel disease. Upon pathological signals, the system sequentially performs ROS scavenging, tungsten release, and selective pathogen suppression, thereby breaking the oxidative stress–dysbiosis cycle to remodel gut microbiota and reinforce ...
Yang Yang, Liucan Wang, Guoqing Chen, Yuanling Zhang, Jiarui Shi, Wenzhe Fan, Min Yu, Jixi Zhang, Hua Yang   +8 more
wiley   +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

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

Fermented foods and food safety

Food Research International, 1994
Abstract An evaluation is presented of risk factors associated with fermented foods, in comparison with fresh or alternatively processed foods. Cases of microbial food-borne infection have been reported in association with fresh cheese, sausages, fermented fish and fermented cereals. Another risk involves microbial food intoxications due to mycotoxin
openaire   +3 more sources

Computation‐Guided Tunnel Engineering Enhances O2 Transport and H2O2 Resistance of Fe(II)/α‐Ketoglutarate‐Dependent Dioxygenases

Advanced Science, EarlyView.
This study presents a computational tunnel engineering strategy in Fe(II)/α‐ketoglutarate‐dependent dioxygenases (αKGDs) to enhance oxygen (O2) transport, an essential molecule for αKGDs, and limit hydrogen peroxide (H2O2) entry, an inhibitor from the αKG supply system.
Huan Liu, Lunjie Wu, Liying Mao, Songyin Zhao, Hu Liu, Shiyi Xin, Donglin Zhao, Jie Gu, Yan Xu, Xinye Wang, Yao Nie   +10 more
wiley   +1 more source

Asian Fungal Fermented Food

, 2002
Fermentation of food is often defined as the manufacture of foods employing the action of microorganisms and their enzymes. This would ideally result in changes in the flavour, texture, colour and other quality attributes that are considered desirable by the consumer, all within the context of socio-cultural patterns of food preferences.
Nout, M.J.R., Aidoo, K.E.
openaire   +4 more sources

Microalgae Hybrid Biosystem for Enhanced Oral Delivery of Rifaximin in Hepatic Encephalopathy Treatment

Advanced Science, EarlyView.
The microalgae‐nanoparticle hybrid system with antibacterial activity can improve the oral delivery and therapeutic efficiency for hepatic encephalopathy treatment. Oral administration of the system can reduced systemic ammonia levels, enhanced intestinal barrier function, attenuated systemic and neuroinflammation, ameliorated cognitive impairments ...
Kaiyue Wang, Xueting Huang, Lingxiao Yang, Jin Liu, Lei Lei, Shaomin Zou, Kai Wang, Min Zhou, Zhe Tang   +8 more
wiley   +1 more source

Fermented foods and human health benefits of fermented functional foods

, 2022
The majority of plant and animal material that is used as a primary food source is also a good substrate for microbial growth and may be subject to different fermentative processes.
De Dea Lindner, Juliano, Penna, Ana Lúcia Barretto, Demiate, Ivo Mottin, Yamaguishi, Caroline Tiemi, Prado, Maria Rosa Machado, Parada, José Luis   +5 more
openaire   +2 more sources