Results 61 to 70 of about 8,594 (182)

Recombinant Proteins: A Molecular Tool to Understand Marine Adhesion and to Advance Biomaterials

Advanced Healthcare Materials, Volume 15, Issue 3, 19 January 2026.
The production of recombinant proteins represents a fundamental step in the characterisation of marine invertebrate adhesives and in the development of bio‐inspired glues. The association of these proteins with other components such as ions, proteins, polysaccharides, or polymers enables the fabrication of biomaterials for various healthcare ...
Alessandra Whaite, Emilie Duthoo, Mathilde Lefevre, Elise Hennebert, Patrick Flammang   +4 more
wiley   +1 more source

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao, Huanchang Zhang, Hong Zou, Yaqi Meng, Lan Duo, Xue Wang, Qinglian Xie, Xiaofei Fu, Weiwei Qi, Chunping You   +9 more
wiley   +1 more source

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, Volume 4, Issue 1, Page 4-30, January 2026.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Comprehensive Review on the Occurrence of Aflatoxin M1 in Milk, Prevalent Health Issues Associated With It, and Innovative Strategies for Mitigation of Aflatoxin M1 in Processed Milk

Food Safety and Health, Volume 4, Issue 1, Page 67-81, January 2026.
Aflatoxins, carcinogenic compounds in milk; reduction strategies such as thermal deactivation, UV light exposure, ionizing radiation, and solvent extraction. ABSTRACT Aflatoxins (AFs) are known to be cancer causing substances recognized within milk along with the milk goods.
Akshay Ramani, Tanmay Hazra, Anamika Das, Subhadip Manik, Ayon Tarafdar, Swarnima Dey, Umesh Singh   +6 more
wiley   +1 more source

Advancing Yeast Identification Using High‐Throughput DNA Barcode Data From a Curated Culture Collection

Molecular Ecology Resources, Volume 26, Issue 1, January 2026.
ABSTRACT Yeast identification is essential in fields ranging from microbiology and biotechnology to food science and medicine. While DNA barcoding has become the standard for identifying cultured strains, environmental DNA (eDNA) metabarcoding has revolutionised microbial community profiling, providing deeper insights into yeast communities across ...
Duong Vu, Michel de Vries, Bert Gerrits van den Ende, Jos Houbraken, R. Henrik Nilsson, Balázs Brankovics, Margarita Hernández‐Restrepo, Johannes Z. Groenewald, Pedro W. Crous, Ferry Hagen, Wieland Meyer, Gerard J. M. Verkley, Marizeth Groenewald   +12 more
wiley   +1 more source

Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation

Bulletin of Chemical Reaction Engineering & Catalysis, 2013
Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses.
Dessy Ariyanti, Hadiyanto Hadiyanto
doaj   +1 more source

The Quest for Functional Ingredients for Sustainable Aquaculture Feeds in Sub‐Saharan Africa

Aquaculture Nutrition, Volume 2026, Issue 1, 2026.
The aquaculture sector plays a key role in ensuring food and nutritional security as well as fostering economic growth in sub‐Saharan Africa (SSA). However, as the sector continues to grow, its future faces economic, environmental, and sustainability challenges.
Arnold Ebuka Irabor, Rodrigue Yossa, Nurul Ahmad Fatan, Matthew A. G. Owen, Parisa Norouzitallab, Kartik Baruah, Arkadios Dimitroglou   +6 more
wiley   +1 more source

Fungal signature differentiates alcohol-associated liver disease from nonalcoholic fatty liver disease

Gut Microbes
The fungal microbiota plays an important role in the pathogenesis of alcohol-associated liver disease (ALD) and nonalcoholic fatty liver disease (NAFLD).
Greta Viebahn, Phillipp Hartmann, Sonja Lang, Münevver Demir, Xinlian Zhang, Derrick E. Fouts, Peter Stärkel, Bernd Schnabl   +7 more
doaj   +1 more source

Cheese and Yogurt By-Products as Valuable Ingredients for the Production of Prebiotic Oligosaccharides

Dairy
The growing global market of dairy products has led to the need for alternative approaches regarding whey valorization, which is the primary by-product of cheese and strained yogurt production.
Athanasios Limnaios, Maria Tsevdou, Eirini Zafeiri, Evangelos Topakas, Petros Taoukis   +4 more
doaj   +1 more source

Avaliação da redução na poluição dos laticínios, a partir da fermentação do soro de leite em etanol pela levedura Kluyveromyces marxianus 229

Revista do Instituto de Latícinios Cândido Tostes, 2013
O soro de leite é um importante subproduto da indústria de laticínios, devido ao seu volume gerado, e pela sua carga poluidora, que quando lançado em corpos receptores d' água sem tratamento prévio, pode gerar sérios danos ao meio ambiente, com uma ...
Cleidiane Samara Murari, Débora Cristina Moraes, Gisele Ferreira Bueno, Vanildo Luiz Del Bianchi   +3 more
doaj   +1 more source