Results 161 to 170 of about 43,523 (263)

Editorial: Fermented foods in modern nutrition: exploring health benefits and research innovations. [PDF]

Front Nutr
Bodade R, Kudre T, Gabriele M, Cardoso-Ugarte G, Ozogul F, Zielinska D, Łepecka A.   +6 more
europepmc   +1 more source

Enabling Bioprocess Upscaling Prediction Through Hybrid Modelling and Transfer Learning Under Small‐Data Scenarios

Biotechnology and Bioengineering, EarlyView.
ABSTRACT Accurate prediction of bioprocess scale‐up is critical for accelerating the deployment of novel and sustainable biomanufacturing systems. However, this remains challenging as multi‐scale data is expensive to generate and mechanistic understanding is often incomplete, leading upscaling decisions to rely heavily on empirical expertise. This work
Harvey Al‐Ramadhan, Fernando Vega‐Ramon, Keju Jing, Dongda Zhang   +3 more
wiley   +1 more source

Metabolite-Pool Networks and Biological-Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review. [PDF]

Foods
Tong H, Li J, Jing Y, Tian B, Luo D.
europepmc   +1 more source

Isolation and Characterization of Random Citrate Synthase Variants That Increase Acetate Generation by Escherichia coli

Biotechnology and Bioengineering, EarlyView.
ABSTRACT A method to select Escherichia coli citrate synthase variants having reduced activity was developed based initially on the increased generation of acid, observed visually by prolonged color change in the pH indicator bromocresol purple. Five hundred fifty‐two potential variants were isolated and each were cultured on glucose as sole carbon ...
Jeffrey K. Dodelin, Ronnie L. Fulton, Abigail E. Rose, Mark A. Eiteman   +3 more
wiley   +1 more source

Fermented Foods and Beverages of Ethiopia: Substrates, Traditional Preparation Techniques, and Nutritional Quality. [PDF]

Food Sci Nutr
Worku LA, Bachheti RK, Rana V, Joshi G, Bachheti A, Pandey DP.   +5 more
europepmc   +1 more source

Improving the learning experience in an undergraduate course on microbial metabolism by using an illustrated story

Biochemistry and Molecular Biology Education, Volume 53, Issue 2, Page 131-141, March/April 2025.
Abstract In the classroom, metabolism is often approached and received as a mundane exercise in memorization. Teaching metabolism also faces the challenge of negative perceptions that can impede learning. We sought to improve the learning experience in an undergraduate lecture course on microbial metabolism by implementing an illustrated story that ...
James B. McKinlay, Katherine Kearns
wiley   +1 more source

Assessing the diversity and functional profile of the "microbial proteome" in fermented foods.

Food Funct
Winkler L, Awan A, Rideout NM, Kleiner M.   +3 more
europepmc   +1 more source

Fermented Foods, Functional Nutrition, and Maternal Gut Microbiota During Pregnancy: Molecular Mechanisms and the Maternal-Infant Microbiome Axis. [PDF]

Int J Mol Sci
Küçükkasap T, Yavuz A, Kuran Ö.
europepmc   +1 more source

Biomedical Kitchen Supports Student Transition to Higher Education Through Transdisciplinary Simulation

Biochemistry and Molecular Biology Education, EarlyView.
ABSTRACT The transition to university presents a significant challenge for undergraduate students in Biomedical Sciences, many of whom lack prior laboratory experience. This inexperience can create a discrepancy between students' perceived and actual competencies, leading to a self‐efficacy gap when compared to peers with previous laboratory exposure ...
Phillip Lawton, Luisa Garcia‐Haro, Alison McGregor, Eliel Cohen, Julianne Viola, Jozef Youssef, Alan Spivey, Roger Kneebone, Niamh Martin, Jakub Radzikowski   +9 more
wiley   +1 more source

Myco-foods and the gut microbiome: impacts of mycelial extracts, biomass, and mold-fermented foods. [PDF]

Gut Microbes
Keigler JI, Leite Nobrega de Moura Bell JM, Marco ML.   +2 more
europepmc   +1 more source