Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis) [PDF]
, 2009 Santoso U, Sutarno. 2009. Slaughter weight and carcass of male New Zealand White rabbits after rationing with koro bean (Mucuna pruriens var. utilis). Nusantara Bioscience 1: 117-122. The objectives of the research were to know the effects of koro bean
SANTOSO, URIP, SUTARNO,
core
Diversity of yeasts involved in the fermentation of tchoukoutou, an opaque sorghum beer from Benin [PDF]
, 2011 Opaque sorghum beers are traditional alcoholic beverages in several African countries. Known as tchoukoutou in Benin, the beer is often obtained from an uncontrolled fermentation. It is consumed in an actively fermenting state and has a sour taste.
Boekel, M.A.J.S., van +6 more
core +2 more sources
Sculpting the Future of Bone: The Evolution of Absorbable Materials in Orthopedics
Advanced Materials, EarlyView.This review summarizes the current status of polymeric, ceramic, and metallic absorbable materials in orthopedic applications, and highlights several innovative strategies designed to enhance mechanical performance, control degradation, and promote bioactivity. We also discuss the progress and translational potential of absorbable materials in treating
Zhao Wang +13 more
wiley +1 more source
Isolation of γ-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria with Anti-Inflammatory Effects from Fermented Foods in Korea [PDF]
, 2023 Y.H. Kim +4 more
openalex +1 more source
Black tea water kefir beverage : a thesis submitted in partial fulfilment of the requirement for the degree of Master of Food Technology, Massey University, Albany, New Zealand [PDF]
, 2017 Fermented foods and beverages play an important role in the human diet as they provide essential nutrients as well as contribute towards prevention of diseases.
Subardjo, Maria Vina Kania
core
Phylogenomic analysis of lactobacillus curvatus reveals two lineages distinguished by genes for fermenting plant-derived carbohydrates [PDF]
, 2018 Lactobacillus curvatus is a lactic acid bacterium encountered in many different types of fermented food (meat, seafood, vegetables, and cereals). Although this species plays an important role in the preservation of these foods, few attempts have been ...
Chaillou, Stéphane +5 more
core +2 more sources
Artificial Symbiosis for Bulk Production of Bacterial Cellulose Composites
Advanced Materials, EarlyView.Co‐cultivation of the cellulose‐producing bacterium with the microalga enables bulk formation of bacterial cellulose under static incubation, with photosynthetically active oxygen‐generating sites throughout the medium. This symbiotic platform supports 3D cellulosic constructs with geometries dictated by the vessel shape.
Kui Yu +7 more
wiley +1 more source
Fermented foods, feeds, and beverages
Biotechnology Advances, 1983 World population reached 5 billion people in 1986 and is expected to rise to 6 particularly severe in parts of Africa, particularly Ethiopia. Hunger and malnutrition accompany the poverty that is characteristic of the masses of the people in the developing world.
openaire +3 more sources
Energy‐Efficient, Sustainable Cascade Glucose Electrooxidation into Glucaric Acid
Advanced Materials, EarlyView.This study presents a tandem system that efficiently converts glucose into glucaric acid while generating renewable electricity. By decoupling the oxidation process into two cascaded steps, the system achieves an overall 90% Faradaic efficiency and 80% conversion efficiency at ∼0.6 VRHE, significantly reducing energy consumption compared to traditional
Mingming He +15 more
wiley +1 more source
Antibiotic Resistance in Acetic Acid Bacteria Originating from Vinegar
AntibioticsAcetic 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 +6 more
doaj +1 more source