Results 1 to 10 of about 297,703 (307)

Phenotypic characterization and genomic analysis of Limosilactobacillus fermentum phage

Current Research in Food Science
Limosilactobacillus (L.) fermentum is widely utilized for its beneficial properties, but lysogenic phages can integrate into its genome and can be induced to enter the lysis cycle under certain conditions, thus accomplishing lysis of host cells ...
Can Zhang, Xingyu Quan, Weiqi Lian, Runze Liu, Qiannan Wen, Xia Chen   +5 more
doaj   +1 more source

Chopped basalt fibres: A new perspective in reinforcing poly(lactic acid) to produce injection moulded engineering composites from renewable and natural resources

, 2012
This paper focuses on the reinforcing of Poly(lactic acid) with chopped basalt fibres by using silane treated and untreated basalt fibres. Composite materials with 5–10–15–20–30–40 wt% basalt fibre contents were prepared from silane sized basalt fibres
Tabi, T., P. Tamas, Tamas, P., Kovacs, J. G., J. G. Kovacs, T. Tabi   +5 more
core   +1 more source

Effect of pH Control in Fermentation System on Division Cycle of Bifidobacterium breve

Shipin gongye ke-ji
pH control was a key regulatory strategy in the high-density cultivation of Bifidobacteria. However, research into the mechanisms by which pH regulates cell division and proliferation remains limited.
Min LI, Zhan YANG, Kailong LIU, Xiaoyuan ZHANG, Yi ZHANG, Wenyi ZHANG, Heping ZHANG, Guoqiang YAO   +7 more
doaj   +1 more source

Interactions, structure and properties in poly(lactic acid)/thermoplastic polymer blends

, 2014
Blends were prepared from poly(lactic acid) (PLA) and three thermoplastics, polystyrene (PS), polycarbonate (PC) and poly(methyl methacrylate) (PMMA). Rheological and mechanical properties, structure and component interactions were determined by various ...
B. Pukanszky, Renner, Károly, B. Imre, Pukánszky, Béla, K. Renner, Imre, Balázs   +5 more
core   +1 more source

Cultivable microbial diversity, peptide profiles, and bio-functional properties in Parmigiano Reggiano cheese

Frontiers in Microbiology
IntroductionLactic acid bacteria (LAB) communities shape the sensorial and functional properties of artisanal hard-cooked and long-ripened cheeses made with raw bovine milk like Parmigiano Reggiano (PR) cheese.
Serena Martini, Laura Sola, Alice Cattivelli, Marianna Cristofolini, Valentina Pizzamiglio, Davide Tagliazucchi, Lisa Solieri   +6 more
doaj   +1 more source

Study of Statin- and Loratadine-Induced Muscle Pain Mechanisms Using Human Skeletal Muscle Cells

Pharmaceutics, 2017
Many drugs can cause unexpected muscle disorders, often necessitating the cessation of an effective medication. Inhibition of monocarboxylate transporters (MCTs) may potentially lead to perturbation of l-lactic acid homeostasis and muscular toxicity ...
Yat Hei Leung, Jacques Turgeon, Veronique Michaud   +2 more
doaj   +1 more source

Screening of microorganisms for biodegradation of poly(lactic-acid) and lactic acid-containing polymers [PDF]

Applied and Environmental Microbiology, 1996
The ability of some microorganisms to use lactic acid stereocopolymers and copolymers with glycolic acid as sole carbon and energy sources was studied under controlled or natural conditions. First, 14 filamentous fungal strains were tested in liquid cultures, adopting total lactic acid consumption, nitrogen source exhaustion, and maximal biomass ...
Torres, A., Li, S.M., /Roussos, Sevastianos, Vert, M.   +3 more
openaire   +4 more sources

Thermal and Chemical Inactivation of Bacillus Phage BM-P1

Journal of Food Protection
Bacillus spp. are often used as probiotics; however, they can be infected by phages, leading to significant economic losses. Biocidal and thermal treatments are considered rapid and effective methods for controlling microbial contamination.
Xia Chen, Can Zhang, Jing Guo, Xuecheng Huang, Ruirui Lv, Xingyu Quan   +5 more
doaj   +1 more source

Poly-l-lactic acid for HIV-1 facial lipoatrophy: 48-week follow-up

, 2009
OBJECTIVES: Poly-l-lactic acid (PLA) injections modestly increase objectively assessed facial thickness but not facial soft tissue volume (FSTV) over 24 weeks. The durability of this response has not been well defined objectively.
Cooper, D.A., Petoumenos, K, Watson, J., Cooper, D., Carr, A, Baker, D., Carey, D, GD Rogers, Cooper, D. A., Petoumenos, K., Chuah, John, DA Cooper, Chuah, J, Carey, D., Rogers, GD, J Chuah, S Emery, Rogers, G.D., D Carey, K Petoumenos, D Baker, A Carr, Carr, A., Nolan, D., Baker, D, Emery, S, Rogers, Gary, Rogers, G. D., Watson, J, Emery, S., Cooper, DA, Chuah, J., J Watson   +32 more
core   +1 more source

Lactic acid separation and recovery from fermentation broth by ion-exchange resin: A review

Bioresources and Bioprocessing, 2021
Lactic acid has become one of the most important chemical substances used in various sectors. Its global market demand has significantly increased in recent years, with a CAGR of 18.7% from 2019 to 2025.
Nur Akmal Solehah Din, Seng Joe Lim, Mohamad Yusof Maskat, Sahilah Abd Mutalib, Nurul Aqilah Mohd Zaini   +4 more
doaj   +1 more source