Results 71 to 80 of about 498,345 (340)
The domestication of the probiotic bacterium Lactobacillus acidophilus [PDF]
, 2014 Lactobacillus acidophilus is a Gram-positive lactic acid bacterium that has had widespread historical use in the dairy industry and more recently as a probiotic. Although L.
Aerts, Maarten +7 more
core +3 more sources
The Emerging 4D Printing of Shape‐Memory Thermomorphs for Self‐Adaptative Biomedical Implants
Advanced Functional Materials, EarlyView.4D printing enables the creation of smart implants that adapt to changing conditions in the human body over time. At the core of this technology are shape‐memory thermomorphs (SMTMs). This review offers an in‐depth analysis of 4D printing with SMTMs, emphasizing the latest advancements in smart materials, stimuli, programming principles, and their ...
Aixiang Ding, Fang Tang, Eben Alsberg
wiley +1 more source
Designing specific cheese-ripening ecosystems to shape the immune effects of dairy products?
Journal of Functional Foods, 2015 Although large numbers of viable microorganisms are ingested in ripened cheese, little is known about the microbial ecosystems' influence on the host's immune responses.
Coline Plé +6 more
doaj
Manipulating the ensilage of wilted, unchopped grass through the use of additive treatments [PDF]
, 2007 peer-reviewedBaled silage composition frequently differs from that of comparable conventional precision-chop silage. The lower final concentration of fermentation products in baled silage makes it more conducive to the activities of undesirable ...
Clipson, Nicholas J.W. +4 more
core
H2O2‐Generating Advanced Nanomaterials for Cancer Treatment
Advanced Functional Materials, EarlyView.H2O2‐generating nanoplatforms can exploit tumor redox imbalance for O2 and toxic reactive oxygen species generation, leading to hypoxia reversal, and apoptosis of cancer cells, respectively. This review highlights the mechanisms of these nanoplatforms, including exogenous H₂O₂ delivery, endogenous amplification, and metal peroxides, which leads to ...
Kiyan Musaie +8 more
wiley +1 more source
Microbial Cell Factories, 2023 Background Lactic acid is one of the most important organic acids, with various applications in the food, beverage, pharmaceutical, cosmetic, and chemical industries.
Ernesta Augustiniene +5 more
doaj +1 more source
Ultrafiltration Lactic Acid Bacteria (LAB) in Mung Beans Broth by Mixed LAB Culture [PDF]
, 2014 Increasing Lactic Acid Bacteria (LAB) concentration in fermented broth of mung beans by mixed culture of Lactobacillus sp. and Streptococcus thermophillus through ultrafiltration (UF) (20,000 MWCO) at flow rate of ~8.87 L/min, room temperature and ...
Aspiyanto, A. (Aspiyanto) +1 more
core
Novel homologous lactate transporter improves l‑lactic acid production from glycerol in recombinant strains of Pichia pastoris [PDF]
, 2016 Background: Crude glycerol is the main byproduct of the biodiesel industry. Although it can have different applications, its purification is costly. Therefore, in this study a biotechnological route has been proposed for further utilization of crude ...
Carvalho, Lucas Silva +10 more
core +1 more source
Bacteriophages as an Up-and-Coming Alternative to the Use of Sulfur Dioxide in Winemaking [PDF]
, 2020 Certain acetic and lactic acid bacteria are major causes of quality defects in musts and wines, giving rise to defects such as a "vinegary," "sharp, like nail polish-remover" taste or preventing alcoholic and/or malolactic fermentation. Sulfur dioxide is
Cantoral Fernández, Jesús Manuel +4 more
core +2 more sources
[Lactic Acid Bacteria] Probiotic Lactic Acid Bacteria [PDF]
The Korean Journal of Food And Nutrition, 2011 Abstract It is said that the reason Bulgarians enjoy longevity is that they have a lot of yogurt, whose Lactobacillus controls intestinal poison-producing germs. In young individuals, the number of bifidobacteria exceeds 10 billion per 1 g of intestinal content, but this number decreases for older or senile individuals, who have a larger number of ...
openaire +2 more sources