Results 81 to 90 of about 13,289 (228)
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley +1 more source
Kluyveromyces wickerhamii UCD 54-210 genome sequencing project. [PDF]
, 2010 ATCC strain UCD 54-210 [CBS 2745, IFO 1675, NCYC 908, NRRL Y-8286] Kluyveromyces wickerhamii is a species that branches with the emerging model organism Kluyveromyces lactis.
Washington University (5826905) +1 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Traditional fermented dairy products (TFDPs) are complex microbial ecosystems that may serve as reservoirs of many microorganisms, including those with probiotic potential such as Bifidobacterium species and lactobacilli. Although bifidobacteria are widely used as probiotic microorganisms in defined formulations, their occurrence, persistence,
Mst. Umme Habiba +5 more
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Recombinant expression of fungal oxidases for industrial application [PDF]
, 2005 Laccases catalyse the oxidation of a range of organic substrates coupled to the reduction of molecular oxygen to water. They are members of the ubiquitous blue multi-copper oxidase family.
Piscitelli, Alessandra
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Die Regulation der Pyruvatdecarboxylasen aus den Schlauchpilzen Kluyveromyces lactis, Saccharomyces cerevisiae und Neurospora crassa [PDF]
, 2009 Doktorarbeit Biochemie, Verteidigung: Die Regulation der Pyruvatdecarboxylasen aus den Schlauchpilzen Kluyveromyces lactis, Saccharomyces cerevisiae und Neurospora crassa PhD thesis, defense presentation: Regulation of the pyruvate decarboxylases from
Kutter, Steffen
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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
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract The Qualified Presumption of Safety (QPS) process was developed to provide a harmonised safety assessment approach to support EFSA Scientific Panels and Units. The QPS approach assesses the taxonomic identity, body of knowledge and safety of microorganisms intentionally added to the food and feed chain.
EFSA Panel on Biological Hazards (BIOHAZ) +26 more
wiley +1 more source
Ribosomal RNA Genes in Kluyveromyces marxianus [PDF]
Microbiology, 1980 DNA from the yeast Kluyveromyces marxianus was studied for its heterogeneity and the multiplicity of rRNA cistrons. These cistrons banded at a slightly different density from the bulk DNA in preparative CsCl or Hg2+-Cs2SO4 equilibrium density gradients.
openaire +2 more sources
Safety of lacto‐N‐triose II as a novel food pursuant to Regulation (EU) 2015/2283
EFSA Journal, Volume 24, Issue 7, July 2026.Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on lacto‐N‐triose II (LNTri II) as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
EFSA Panel on Nutrition +25 more
wiley +1 more source
Kluyveromyces thermotolerans glycerol 3-P dehydrogenase (GPD) genes, complete cds [PDF]
, 2004 Sequência nucleotídica, e respectiva tradução, do ortólogo de Kluyveromyces thermotolerans dos genes GPD de Saccharomyces cerevisiae.Nucleotidic sequence, and its translation, of the Kluyveromyces thermotolerans ortholgue of GPD genes from Saccharomyces ...
Neves, L. +2 more
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