Results 11 to 20 of about 31,834 (261)

Indigenous strains of lactobacilli as a basis for probiotics design [PDF]

E3S Web of Conferences, 2020
Lactobacilli are the most common microbes used in therapy and farm breeding. Their effectiveness and safety depend on species and strains of bacteria. In this investigation the most importance properties more than two hundred of Lactobacilli strains were studies. They were divided to the groups in dependence of their origin.
Kozlovsky Yuri, Kozlovskaya Galina, Magomedova Aminat, Kozlovsky Vasiliy, Khomyakova Tatiana   +4 more
openaire   +2 more sources

Indigenous microalgae strains characterization for a sustainable biodiesel production

Biotechnology Journal, 2023
AbstractMicroalgae have been widely recognized as a promising feedstock for sustainable biofuels production to tackle global warming and pollution issues related to fossil fuels uses. This study identified and analyzed indigenous microalgae strains for biodiesel production, specifically Chlorella vulgaris and Coelastrella thermophila var.
Amouri, Mohammed, Aziza, Majda, Kaidi, Fayrouz, Abert-Vian, Maryline, Chemat, Farid, Amrane, Abdeltif, Assuncao, Mariana F. G.., Santos, Lilia M. A., Ounnar, Amel, Zitouni, Dalila, Berrached, Abdessalam   +10 more
openaire   +4 more sources

Unique volatile chemical profiles produced by indigenous and commercial strains of Saccharomyces uvarum and Saccharomyces cerevisiae during laboratory-scale Chardonnay fermentations

OENO One, 2021
Each wine growing region hosts unique communities of indigenous yeast species, which may enter fermentation and contribute to the final flavour profile of wines.
Sarah M. Lyons, Sydney C. Morgan, Stephanie McCann, Samantha Sanderson, Brianne L. Newman, Tommaso Liccioli Watson, Vladimir Jiranek, Daniel M. Durall, Wesley F. Zandberg   +8 more
doaj   +1 more source

Characterization of Indigenous Lactobacillus Strains for Probiotic Properties [PDF]

Jundishapur Journal of Microbiology, 2015
Probiotics are defined as adequate amount of live microorganisms able to confer health benefits on the host. Currently, most commercially available probiotic products in the market belong to genera Lactobacillus. Traditional dairy products are usually rich source of Lactobacillus strains with significant health benefits.
Mojgani, Naheed, Hussaini, Fatimah, Vaseji, Narges   +2 more
openaire   +2 more sources

Phenotypic and genotypic diversity of Sinorhizobium meliloti strains isolated from soils in Zadar County [PDF]

Journal of Central European Agriculture, 2019
Soil bacteria, Sinorhizobium meliloti is of great agricultural importance because of its ability to fix atmospheric nitrogen in symbiosis with alfalfa very valuable forage crop.
Sanja Kajić, Mihaela Blažinkov, Ivana Rajnović, Nikolina Burek Svetec, Melita Lekčević, Sanja Sikora   +5 more
doaj   +1 more source

Screening and Evaluation of Polyhydroxybutyrate-Producing Strains from Indigenous Isolate Cupriavidus taiwanensis Strains [PDF]

International Journal of Molecular Sciences, 2011
Polyhydroxyalkanoate (PHA) is a biodegradable material with many potential biomedical applications, including medical implants and drug delivery. This study developed a system for screening production strains in order to optimize PHA production in Cupriavidus taiwanensis 184, 185, 186, 187, 204, 208, 209 and Pseudomona oleovorans ATCC 29347.
Wei, Yu-Hong, Chen, Wei-Chuan, Huang, Chin-Kuei, Wu, Ho-Shing, Sun, Yi-Ming, Lo, Chi-Wei, Janarthanan, Om-Murugan   +6 more
openaire   +2 more sources

Helicobacter pylori genotyping from American indigenous groups shows novel Amerindian vacA and cagA alleles and Asian, African and European admixture. [PDF]

PLoS ONE, 2011
It is valuable to extend genotyping studies of Helicobacter pylori to strains from indigenous communities across the world to better define adaption, evolution, and associated diseases.
Margarita Camorlinga-Ponce, Guillermo Perez-Perez, Gerardo Gonzalez-Valencia, Irma Mendoza, Rosenda Peñaloza-Espinosa, Irma Ramos, Dangeruta Kersulyte, Adriana Reyes-Leon, Carolina Romo, Julio Granados, Leopoldo Muñoz, Douglas E Berg, Javier Torres   +12 more
doaj   +1 more source

Enological Suitability of Indigenous Yeast Strains for ‘Verdejo’ Wine Production

Foods, 2023
The use of indigenous yeasts for the production of wines is a tool to defend the typicity of a particular region. The selection of appropriate indigenous yeasts ensures the maintenance of oenological characteristics by simulating spontaneous alcoholic fermentation (AF) while avoiding the risks of stuck or sluggish fermentations.
Jennifer Vázquez, Ana Maria Mislata, Victor Vendrell, Carlos Moro, Sergi de Lamo, Raúl Ferrer-Gallego, Imma Andorrà   +6 more
openaire   +3 more sources

Selected Indigenous Saccharomyces cerevisiae Strains as Profitable Strategy to Preserve Typical Traits of Primitivo Wine

Fermentation, 2019
Wine production by inoculated fermentation with commercial Saccharomyces cerevisiae strains is an ordinary practice in modern winemaking in order to assure the final quality of wine, although this procedure results in the production of highly homogeneous
Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, Rossana Romaniello, Nicola Condelli, Patrizia Romano   +5 more
doaj   +1 more source

Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris

Fermentation, 2021
Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of ...
María Laura Raymond Eder, Alberto Luis Rosa   +1 more
doaj   +1 more source