Results 61 to 70 of about 3,235 (178)

Biosensors for Biotoxins Detection and Monitoring

Advanced Sensor Research, Volume 5, Issue 6, June 2026.
This review examines state‐of‐the‐art biosensing platforms for biotoxin detection, including antibody‐, aptamer‐, CRISPR‐, nanopore‐, whole cells‐ and MIP‐based sensors. It highlights advances in ultra‐sensitive detection, real‐matrix validation in food and water, and multiplexed analysis, and discusses how the integration with machine learning ...
Alissa Agerova, Juan Francisco Bada Juarez, Matteo Dal Peraro   +2 more
wiley   +1 more source

A Comprehensive Review on Xylitol Production: Experimental and Theoretical Insights, Research Gaps, and Future Perspectives

Advanced Energy and Sustainability Research, Volume 7, Issue 6, June 2026.
This review integrates chemical and biological xylitol production from upstream to downstream, uniquely combining experimental and theoretical insights to reveal mechanisms, bottlenecks, and future directions for sustainable lignocellulosic xylitol production.
Tanongsak Sukkasem, Pratikkumar Lakhani, Atthapon Srifa   +2 more
wiley   +1 more source

Nanoshell Fabrication Techniques for Probiotic Encapsulation: A Comprehensive Review

eFood, Volume 7, Issue 3, June 2026.
ABSTRACT Probiotics, beneficial microorganisms, confer numerous health benefits when administered. However, their efficacy is hindered by harsh gut conditions, including acidity, bile acids, and enzymatic degradation. To overcome these challenges, encapsulation and nanoshell technology have emerged as a pivotal strategy to enhance probiotic stability ...
Tuba Mustafa, Muhammad Afzaal, Farhan Saeed, Amna Shahbaz, Zainab Hira, Ayesha Adil, Tayyaba Sohail, Faiyaz Ahmed, Maryam Amanullah, Hina Sarwar, Noor Akram, Saad Mansoor, Gebremichael Gebremedhin Hailu   +12 more
wiley   +1 more source

Microbiological characteristics of Kluyveromyces marxianus and its application in fermented foods

Shipin yu jixie
Kluyveromyces marxianus is a GRAS-classified fungal microorganism, renowned for its capacity to generate both conventional and specialized enzymes, as well as its function as a vector for the expression of specific enzymes.
JI Xin, ZHANG Yuhang, HUANG Weining, HE Shan, TANG Xiaojuan   +4 more
doaj   +1 more source

Kefir: A Potential Gut Microbiota Modulator: A Systematic Review of Human Interventional Studies

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Daily cow's milk kefir intake transiently enriches gut microbiota, modulates the intestinal environment by increasing SCFA and reducing pH and oxygen, and exerts antimicrobial effects via SCFAs, bacteriocins, exopolysaccharides, and microbial fractions, highlighting its potential for gut health promotion.
Mohammed Hamsho, Yazan Ranneh, Batoul Kaddour, Sundus Alfakhri, Hale Hacıbayram, Wijdan Shkorfu, Merve Terzi, Abdulmannan Fadel   +7 more
wiley   +1 more source

Optimum conditions for Inulinase production by Aspergillus niger using solid state fermentation

مجلة بغداد للعلوم, 2015
Thirty local fungal isolates according to Aspergillus niger were screened for Inulinase production on synthetic solid medium depending on inulin hydrolysis appear as clear zone around fungal colony. Semi-quantitative screening was performed to select the
Baghdad Science Journal
doaj   +1 more source

Fermentation and Enzymatic Pre‐Treatments to Modulate Sensory Properties of Extruded Plant‐Based Meat Alternatives

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Fermentation, enzymatic hydrolysis, and enzymatic crosslinking are emerging pre‐treatments to improve the sensory properties of extruded plant‐based meat alternatives. This review critically examines current literature to identify underlying mechanisms, benefits, and key research gaps associated with these pre‐treatments.
Ravinder Singh, Michel Aliani, Warren Blunt, Filiz Koksel   +3 more
wiley   +1 more source

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

Agronomía Mesoamericana, 2006
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 proceso de elaboración de queso blanco tipo Turrialba.
Wendy Zumbado-Rivera, Patricia Esquivel-Rodr\u00EDguez, Eric Wong-Gonz\u00E1lez   +2 more
doaj  

Genome-wide prediction of CRISPR/Cas9 targets in Kluyveromyces marxianus and its application to obtain a stable haploid strain

Scientific Reports, 2018
Kluyveromyces marxianus, a probiotic yeast, is important in industrial applications because it has a broad substrate spectrum, a rapid growth rate and high thermotolerance.
Ming-Hsuan Lee, Jinn-Jy Lin, Yu-Ju Lin, Jui-Jen Chang, Huei-Mien Ke, Wen-Lang Fan, Tzi-Yuan Wang, Wen-Hsiung Li   +7 more
doaj   +1 more source

A new search for thermotolerant yeasts, its characterization and optimization using response surface methodology for ethanol production

Frontiers in Microbiology, 2015
The progressive rise in energy crisis followed by green house gas (GHG) emissions is serving as the driving force for bioethanol production from renewable resources.
Richa eArora, Shuvashish eBehera, Nilesh Kumar Sharma, Sachin eKumar   +3 more
doaj   +1 more source