Results 51 to 60 of about 3,159 (173)

Functional, Nutritional and Biological Properties of Ice Cream Produced by Yeast Inoculation

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
This study investigates the inoculation of ice cream mix with three different species of yeast. The results demonstrate that yeast inoculation significantly enhances the functional value, provides acquired probiotic properties, and improves the overall nutritional profile of the final ice cream product.
Ayşe Janseli Denizkara, Mehmet Kilinç, Gökhan Akarca   +2 more
wiley   +1 more source

Correlation Between Improved Mating Efficiency and Weakened Scaffold-Kinase Interaction in the Mating Pheromone Response Pathway Revealed by Interspecies Complementation

Frontiers in Microbiology, 2022
Scaffold protein Ste5 and associated kinases, including Ste11, Ste7, and Fus3, are core components of the mating pheromone pathway, which is required to induce a mating response.
Tianfang Shi, Tianfang Shi, Junyuan Zeng, Junyuan Zeng, Jungang Zhou, Jungang Zhou, Yao Yu, Yao Yu, Hong Lu, Hong Lu, Hong Lu   +10 more
doaj   +1 more source

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Selección de una levadura para la producción de biomasa: crecimiento en suero de queso

Agronomía Mesoamericana, 2005
Selección de una levadura para la producción de biomasa: crecimiento en suero de queso. El presente proyecto se realizó con el objetivo de recomendar una especie de levadura para la producción de biomasa, utilizando como sustrato el suero de leche del ...
Wendy Zumbado Rivera, Patricia Esquivel Rodríguez, Eric Wong González   +2 more
doaj   +1 more source

Establishment of a Cre-loxP System Based on a Leaky LAC4 Promoter and an Unstable panARS Element in Kluyveromyces marxianus

Microorganisms, 2022
The Cre-loxP system produces structural variations, such as deletion, duplication, inversion and translocation, at specific loci and induces chromosomal rearrangements in the genome.
Haiyan Ren, Anqi Yin, Pingping Wu, Huanyu Zhou, Jungang Zhou, Yao Yu, Hong Lu   +6 more
doaj   +1 more source

Utilization of Fermentation Process for the Production of Novel Plant‐Based Meat Analogs: A Review of Microorganisms, Processing, and Regulations

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT The production of plant‐based meat analogues from various protein sources is an emerging application worldwide, driven by growing population and health concerns. Many microorganisms during fermentation play a crucial role in fermented plant‐based meat alternatives, together with structuring and analytical approaches in terms of nutritional ...
Fatma Beyza Özpınar, Sevda Dere, Serdar Altunay, Osman Sagdic, Enes Dertli   +4 more
wiley   +1 more source

Genomic Exploration of the Hemiascomycetous Yeasts: 12.Kluyveromyces marxianusvar.marxianus

FEBS Letters, 2000
As part of the comparative genomics project ‘GENOLEVURES’, we studied theKluyveromyces marxianusvar.marxianusstrain CBS712 using a partial random sequencing strategy. With a 0.2×genome equivalent coverage, we identified ca. 1300 novel genes encoding proteins, some containing spliceosomal introns with consensus splice sites identical to those ...
Llorente, Bertrand, Malpertuy, Alain, Blandin, Gaëlle, Artiguenave, François, Wincker, Patrick, Dujon, Bernard   +5 more
openaire   +2 more sources

Thermal adaptability of Kluyveromyces marxianus in recombinant protein production [PDF]

Microbial Cell Factories, 2013
Abstract Background Kluyveromyces marxianus combines the ease of genetic manipulation and fermentation with the ability to efficiently secrete high molecular weight proteins, performing eukaryotic post-translational modifications. It is able to grow efficiently in a wide range of temperatures.
RAIMONDI, Stefano, Elena Zanni, AMARETTI, Alberto, Claudio Palleschi, Daniela Uccelletti, ROSSI, Maddalena   +5 more
openaire   +3 more sources

Valorization of Banana Biomass: Nutritional and Phytochemical Insights With Applications in Food and Allied Industries

eFood, Volume 7, Issue 2, April 2026.
Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima, Saeed Akhtar, Muhammad Zulqarnain Khan, Muhammad Qamar, Tariq Ismail, Wisha Saeed, Elham Assadpour, Tuba Esatbeyoglu, Seid Mahdi Jafari   +8 more
wiley   +1 more source

Probiotic fermentation of soybeans and use of fermented soy in cookies

Journal of the Science of Food and Agriculture, Volume 106, Issue 5, Page 3130-3140, 30 March 2026.
Abstract BACKGROUND With increasing prevalence of mental health issues such as insomnia and anxiety, γ‐aminobutyric acid (GABA) has gained attention for its neurological benefits. The development of GABA‐rich functional foods has emerged as a promising research direction. Soybeans, rich in glutamate, are excellent substrates for GABA biosynthesis using
Xin Chen, Zhenjia Chen, Perry K. W. Ng, Yan Liu   +3 more
wiley   +1 more source