Results 81 to 90 of about 43,523 (263)

Hierarchical Flux‐Protection Engineering Stabilizes Oxidation‐Prone Metabolic Nodes for High‐Level Curcumin Biosynthesis

Advanced Science, EarlyView.
Flux‐protection engineering stabilizes an oxidation‐prone L‐DOPA node in engineered E. coli by combining acid‐adapted chassis evolution, respiratory‐chain modulation, enzyme‐level flux matching, and pH–DO control. Carbon is redirected from oxidative browning to productive biosynthesis, enabling 1075.2 mg/L curcumin and demonstrating transferability to ...
Jianbin Chen, Qihang Chen, Shurong Zhang, Yajuan Su, Xiaoyi Zou, Ke Wang, Shike Liu, Qian He, Liang Zhang, Weizhu Zeng, Jingwen Zhou   +10 more
wiley   +1 more source

Dynamic Flavor Changes of Rosa roxburghii Juice during Frozen Storage

Shipin gongye ke-ji
To evaluate the effects of long-term frozen storage on the flavor quality of Rosa roxburghii juice, sensory evaluation, electronic nose, and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to ...
Meiqing MO, Ziyi JIANG, Mengdi HU, Mengnan GUI, Jie LUO, Aiming BAO, Weijun QIN, Xiangyang GAO   +7 more
doaj   +1 more source

Synthetic Shewanella‐Bacillus Microbial Consortia for Enhanced Metal Oxide Leaching From Spent Lithium‐Ion Batteries Using Brewing Wastewater as Leaching Agent

Advanced Science, EarlyView.
A recycling approach of spent lithium‐ion batteries is developed using brewing wastewater as the leaching agent and an engineering microbial consortium as the biocatalyst. Shewanella oneidensis reduces spent LiNixCoyMn1‐x‐yO2 cathodes via extracellular electron transfer, while Bacillus subtilis removes residual ethanol to eliminate inhibition.
Baocai Zhang, Chunxiao Qiao, Huichun Liu, Yiyun Wang, Yan Liu, Huan Yu, Junqi Zhang, Chao Li, Deguang Wu, Qulai Tang, Zhiwen Wang, Danni Zhang, Dake Xu, Feng Li, Hao Song   +14 more
wiley   +1 more source

Identification and estimation of the intake of fermented foods and their contribution to energy and nutrients among Japanese adults

Public Health Nutrition
Objective: Few studies have reported intakes of fermented foods with their clear definitions. This study aimed to identify fermented foods and beverages consumed in Japan based on international definitions and to estimate their intake and contribution to
Hitomi Fujihashi, Satoshi Sasaki
doaj   +1 more source

Research Progress on the Formation Mechanism and Control of Tyramine in Fermented Foods [PDF]

Shipin Kexue
Fermented foods are rich in protein and free amino acids, which are decarboxylated by microbial amino acid decarboxylase to produce biogenic amines. Excessive ingestion of biogenic amines poses a threat to human health.
ZHANG Yue, PEI Huijie, HE Wei, YANG Lamei, MA Yixuan, LI Jinhai, YANG Yong
doaj   +1 more source

Enhanced Endophytic Colonization of Flavobacterium Promotes Plant Resistance to Fusarium Wilt

Advanced Science, EarlyView.
A natural microbial consortium employing a cross‐feeding strategy forms a stratified biofilm that promotes endophytic colonization of auxotrophic Flavobacterium. This enhanced colonization activates plant systemic resistance, effectively suppressing Fusarium wilt.
Xianfeng Ye, Changsheng Xu, Shuai Yao, Jiming Shen, Zeyuan Li, Yu Zhang, Fan Wu, Xinjie Li, Yanling Ji, Lei Zhang, Yan Huang, Zhoukun Li, Huayu Qin, Zhongli Cui   +13 more
wiley   +1 more source

A review: Health promoting lactic acid bacteria in traditional Indonesian fermented foods

Food Science and Human Wellness, 2015
Traditional Indonesian fermented foods can be used as potential sources of probiotics as they commonly contain lactic acid bacteria (LAB), including species of Lactobacillus, Pediococcus, Enterococcus, Weisella and Leuconostoc.
Lilis Nuraida
doaj   +1 more source

Beyond Probiotics: Postbiotics for Healthy Aquaculture

Advanced Science, EarlyView.
This critical review assesses limitations of probiotics and proposes postbiotics, preparations of inanimate microorganisms and their metabolites, as a more stable, controlled, and biosafe formulation. Postbiotics offer significant advantages during industrial aquafeed production and storage. However, their practical implementation is currently hindered
Michael Leonidas Chikindas, Delin Xu, Igor V. Popov, Kayque Ordonho Carneiro, Nilufar Arashovna Elova, Gullola Amirovna Bekmurodova, Dildora Amindjanovna Amirsaidova, Astghik Pepoyan, Shakhlo Mirjamalovna Miralimova, Oleg V. Mitrokhin, Liubov S. Sichel, John Tagg, Svetoslav Dimitrov Todorov   +12 more
wiley   +1 more source

The role of fermented foods in maternal health during pregnancy and infant health during the first 1,000 days of life

Frontiers in Nutrition
Fermented foods are a good source of nutrition, with microbiota and metabolites that can positively influence consumer health. With the increasingly negative health outcomes from using low-quality diets like processed diets, functional products like ...
Arun Pandiyan, Arun Pandiyan, Arun Pandiyan, Manoj Gurung, Manoj Gurung, Bharath Kumar Mulakala, Bharath Kumar Mulakala, Bharath Kumar Mulakala, Sathish Kumar Ponniah, Laxmi Yeruva, Laxmi Yeruva   +10 more
doaj   +1 more source

Fermented Foods as a Dietary Source of Live Organisms

Frontiers in Microbiology, 2018
The popularity of fermented foods and beverages is due to their enhanced shelf-life, safety, functionality, sensory, and nutritional properties. The latter includes the presence of bioactive molecules, vitamins, and other constituents with increased ...
Shannon Rezac, Car Reen Kok, Melanie Heermann, Robert Hutkins   +3 more
doaj   +1 more source