Results 61 to 70 of about 2,193 (213)
Journal of Dairy Science: The flavor development of koumiss is intricately linked to its starter culture. This research aimed to delve into the microbial diversity of mare milk and koumiss, isolate the dominant lactic acid bacteria (LAB) and yeast, and assess the effects of ...
Yanan Xia +3 more
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Screening and fermentation performance of superior yeasts for koumiss fermentation in Yili region [PDF]
Zhongguo niangzaoIn order to explore safe and efficient yeast strains for koumiss fermentation, 10 traditional koumiss samples were collected from Yili area, the strains were separated and purified by dilution coating method, primarily screened by gas production and ...
TANG Xian, WU Yun, TIAN Tian, LUO Xiaohong, CHEN Weilin, MA Wenrui, FU Zhiang, TANG Kai, WANG Meiqi
doaj +1 more source
Molecular evolution in yeast of biotechnological interest [PDF]
, 2003 The importance of yeast in the food and beverage industries was only realized about 1860, when the role of these organisms in food manufacture became evident.
Barrio Esparducer, Eladio +3 more
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Frontiers in Sustainable Food Systems, 2022 The formation and quality of nutrients before and after fermentation depends on microbial community dynamics. In this study, the nutrients and microflora of mare milk were studied before and after traditional fermentation.
Qinyu Li +7 more
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High γ-aminobutyric acid production from lactic acid bacteria: emphasis on Lactobacillus brevis as a functional dairy starter [PDF]
, 2017 γ-Aminobutyric acid (GABA) and GABA-rich foods have shown anti-hypertensive and anti-depressant activities as the major functions in humans and animals.
Shah, N, Wu, Q
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Linguistic Evidence Suggests that Xiōng‐nú and Huns Spoke the Same Paleo‐Siberian Language
Transactions of the Philological Society, Volume 124, Issue 1, Page 29-52, March 2026.Abstract The Xiōng‐nú were a tribal confederation who dominated Inner Asia from the third century BC to the second century AD. Xiōng‐nú descendants later constituted the ethnic core of the European Huns. It has been argued that the Xiōng‐nú spoke an Iranian, Turkic, Mongolic or Yeniseian language, but the linguistic affiliation of the Xiōng‐nú and the ...
Svenja Bonmann, Simon Fries
wiley +1 more source
Production of gamma-aminobutyric acid by NCL912 using fed-batch fermentation [PDF]
, 2010 Background Gamma-aminobutyric acid is a major inhibitory neurotransmitter in mammalian brains, and has several well-known physiological functions. Lactic acid bacteria possess special physiological activities and are generally regarded as safe. Therefore,
Huang Guidong +3 more
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Food Frontiers, Volume 7, Issue 1, January 2026.ABSTRACT Ulcerative colitis (UC) is a chronic intestinal inflammatory disease with complex pathogenesis. Previous studies have shown that probiotics alleviate UC by modulating the gut microbiome. Therefore, this study aimed to investigate the ameliorative effect of Lactobacillus plantarum 6C (L.
Jiashan Qin +6 more
wiley +1 more source
The development of balqymyz beverage from honey and koumiss
Journal of Agriculture and Food Research, 2023 The relevance of this research lies in the development of a health-safe beverage, balqymyz, made from honey and koumiss, which exhibits improved taste properties, increased content of beneficial fatty acids and amino acids, and extended shelf life ...
Balgabay Maikanov +3 more
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Food Science &Nutrition, Volume 13, Issue 8, August 2025.Targeting the potential sources and risk factors for antibiotic resistance transmittance and development of antibiotic resistant‐free probiotics. ABSTRACT Antibiotic resistance (AR) in lactic acid bacteria (LAB) has become an emerging concern in the probiotic and food industries. LAB, a key component of the human microbiota and widely used in probiotic
Salma Sherif Refaat +4 more
wiley +1 more source