Results 171 to 180 of about 98,296 (255)

Advanced Molecular Imaging Probes for Skeletal Diseases: Current Progress and Future Perspectives

iRADIOLOGY, EarlyView.
This review summarizes the potential molecular imaging techniques and probes for common orthopedic diseases, such as trauma, infection, metabolism, tumor, joint, spine and other fields, aiming to provide a basis for the development of a new generation of molecular imaging probes.
Shuo Guo, Yuling Cui, Zhiye Fan, Chenxin Jiang, Bowen Fu, Guangbin Cui, Yanli He   +6 more
wiley   +1 more source

Optimizing feather hydrolysate via machine learning for microbial recycling of waste concrete fines

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The concrete industry faces significant challenges from CO2 emissions and the disposal of waste concrete fines (WCF). Microbially induced calcite precipitation (MICP) can bind WCF into bioconcrete, but the high cost of commercial culture media hinders its application.
Henrietta Ottová, Barbora Malíková, Václav Nežerka, Petr Holeček, Dana Koňáková, Hana Stiborová   +5 more
wiley   +1 more source

Integrated pretreatment and fermentation strategies for L‐lactic acid production from brewers' spent grain using native Streptococcus infantarius and Bacillus coagulans

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Brewers' spent grain (BSG) is an abundant lignocellulosic byproduct of the brewing industry with strong potential as a renewable substrate for biotechnological production of lactic acid (LA). This study evaluated integrated pretreatment, enzymatic hydrolysis, and fermentation strategies to enable efficient production of optically ...
Mónica Olvera, Carmen G. Hernández‐Valencia, Carmina Montiel, Agata Olszewska‐Widdrat, Joachim Venus, Miquel Gimeno   +5 more
wiley   +1 more source

Probiotic Assessment of Lactic Acid Bacteria Strains and Consortia for Enhancing Honey Bee Health and Nutrition. [PDF]

Microorganisms
Albanese G, Giurgiu AI, Urcan AC, Pașca C, Ternar TN, Bonta V, Di Criscio D, Iorizzo M, De Cristofaro A, Dezmirean DS.   +9 more
europepmc   +1 more source

Immunological and periodontal benefits of prebiotic polydextrose in rats with induced periodontitis

Journal of Periodontology, EarlyView.
Abstract Background Prebiotic therapy is a promising approach for managing periodontitis due to its potential benefits in modulating the microbiome and the immune response. This study aimed to evaluate the effects of the prebiotic (PREB) polydextrose (PDX) on the development of experimental periodontitis (EP) in rats.
Raquel de S. F Nassar, Marcella C. Ribeiro, Ana Carolina P. Hernandes, Laura Z. Gianduzzo, Vanessa de P. S. Pereira, Sérgio L. S. Salvador, Edilson Ervolino, Débora S. F. Sávio, Michel R. Messora, Flávia A. C. Furlaneto   +9 more
wiley   +1 more source

Strain-Specific Fermentation Performance of Lactic Acid Bacteria Isolated From Maize and Napier Fodder During Maize Ensiling. [PDF]

Environ Microbiol Rep
Rahman MM, Amanullah SM, Kabir MA, Ali MZ, Ahmed MS, Hossain SMJ.   +5 more
europepmc   +1 more source

Consuming heat‐inactivated Lactiplantibacillus pentosus ONRICb0240‐containing postbiotics reduces gingival inflammation: A double‐blind randomized clinical trial

Journal of Periodontology, EarlyView.
Abstract Background Periodontal disease affects people globally, requiring approaches to halt progression at the gingivitis stage. Researchers have investigated live probiotics; we studied the effect of a heat‐inactivated preparation (postbiotic) of Lactiplantibacillus pentosus ONRICb0240 on gingival inflammation.
Anhao Liu, Megumi Ishiguro, Yasuhiro Matsumura, Kyungtak Kwak, Seiichi Shimizu, Keiko Watabe, Hirotaka Nagashima, Shogo Maekawa, Takanori Iwata   +8 more
wiley   +1 more source

Effect of baby food supplement on the growth and metabolite of lactic acid bacteria. [PDF]

BMC Microbiol
Yaurentus DI, Yogiara, Waturangi DE, Yulandi A, Tjandrawinata RR.   +4 more
europepmc   +1 more source

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Potential Lactic Acid Bacteria Characterized From the Gastrointestinal Tract of Butter Catfish, <i>Ompok pabda</i> for Implying as Probiotics in Aquaculture. [PDF]

Int J Microbiol
Rifa RJ, Hossain MS, Mondal C, Ahamed MI, Kubra KT, Prapti BBR, Rahman MM, Rahman T, Sarder MRI, Mariom.   +9 more
europepmc   +1 more source