Results 31 to 40 of about 2,915,454 (303)
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 +7 more
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Microbial Detoxification of Residual Pesticides in Fermented Foods: Current Status and Prospects
Foods, 2023 The treatment of agricultural areas with pesticides is an indispensable approach to improve crop yields and cannot be avoided in the coming decades. At the same time, significant amounts of pesticides remain in food and their ingestion causes serious ...
Nadya Armenova +4 more
semanticscholar +1 more source
Monasone Naphthoquinone Biosynthesis and Resistance in
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 +7 more
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Foods, 2023 Traditional fermented foods are favored by people around the world for their positive health and taste advantages. Many of the fermented foods, including Chinese traditional fermented foods, are produced through mixed-culture fermentation.
Jingya Fan +5 more
semanticscholar +1 more source
Heliyon, 2023 In this study, the effects of ultrasonic and steam-cooking treatments on the physicochemical and emulsifying properties of bamboo shoots protein (BSP) were investigated.
Jingjing Du +6 more
doaj +1 more source
New Insights into Food Fermentation [PDF]
Foods, 2022 Food fermentation has been used for thousands of years for food preservation [...]
Juliano De Dea Lindner +1 more
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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 +2 more
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Starter Culture Development and Innovation for Novel Fermented Foods.
Annual Review of Food Science and Technology, 2023 Interest in fermented foods is increasing because fermented foods are promising solutions for more secure food systems with an increased proportion of minimally processed plant foods and a smaller environmental footprint.
M. Gänzle +6 more
semanticscholar +1 more source
Fermentation, fermented foods and lactose intolerance [PDF]
European Journal of Clinical Nutrition, 2002 Lactose (milk sugar) is a fermentable substrate. It can be fermented outside of the body to produce cheeses, yoghurts and acidified milks. It can be fermented within the large intestine in those people who have insufficient expression of lactase enzyme on the intestinal mucosa to ferment this disaccharide to its absorbable, simple hexose sugars ...
openaire +3 more sources
Frontiers in Microbiology, 2022 Acetic acid bacteria (AAB) are Gram-negative obligate aerobics in Acetobacteraceae family. Producing acetic acid and brewing vinegars are one of the most important industrial applications of AAB, attributed to their outstanding ability to tolerate the ...
Haoran Yang +11 more
doaj +1 more source