Results 51 to 60 of about 133,278 (305)

Lactic-Acid Fermented Milk-Products In Turkey [PDF]

open access: yes, 1993
1st Lactic Acid Bacteria Computer Conference -- MAY-JUN -, 1993 -- ELECTR NETWORKBIOFOCUS FDN, LACTIC ACID BACTERIA ELECTR ...
Karagozlu, C, Gonc, S
core  

Research Progress on the Effects of Stress Treatment and Exogenous Addition of Trehalose on the Spray Drying Resistance of Lactic Acid Bacteria [PDF]

open access: yesShipin Kexue
With the increasing demand for health, probiotic lactic acid bacteria are finding increasingly wide application in the fields of food and medicine. Spray drying, as a commonly used method to prepare a lactic acid bacterial powder, has the advantages of ...
REN Wenrong, WANG Junguo
doaj   +1 more source

Research Progress of Lactic Acid Bacteria High-density Culture Technology

open access: yesShipin gongye ke-ji, 2022
Lactic acid bacteria are of great benefit to human life and are extremely important research objects in industrial and commercial production. High-density culture of lactic acid bacteria is an important step for its industrial application.
Mengnan ZUO   +3 more
doaj   +1 more source

Eutectozymes as Soft Hybrid Materials for Advanced Biocatalysis

open access: yesAdvanced Materials, EarlyView.
Eutectozymes are sustainable hybrid materials that embed a GOx–HRP cascade within hydrophobic eutectogels featuring a dual supramolecular–covalent network. This architecture preserves native enzyme structure and stability, enables efficient heterogeneous biocatalysis in aqueous media, and positions eutectogels as robust platforms for next‐generation ...
Manuel Eduardo Martinez Cartagena   +10 more
wiley   +1 more source

EFFECT OF NITROGEN SOURCE AND INITIAL SUGAR CONCENTRATION ON LACTIC ACID FERMENTATION OF PINEAPPLE WASTE USING L.DELBRUECKII [PDF]

open access: yes, 2010
The liquid pineapple waste contains mainly sucrose, glucose, fructose and other nutrients. It therefore can potentially be used as carbon source for lactic acid fermentation.
Moch Busairi, Abdullah
core  

Phenotypic characterization and genomic analysis of Limosilactobacillus fermentum phage

open access: yesCurrent 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   +5 more
doaj   +1 more source

Phase Engineering of Nanomaterials (PEN): Evolution, Current Challenges, and Future Opportunities

open access: yesAdvanced Materials, EarlyView.
This review summarizes the synthesis, phase transition, advanced characterization spanning ex situ to in situ and operando techniques, and diverse applications of phase engineering of nanomaterials (PEN). It further outlines key challenges and future opportunities, such as phase stability, architecture control, and artificial intelligence (AI)‐driven ...
Ye Chen   +7 more
wiley   +1 more source

Unstructured Models for Lactic Acid Fermentation – A Review [PDF]

open access: yes, 2011
Da bi se opisao mikrobni proces, upotijebljeni su strukturirani i nestrukturirani modeli. Strukturirani modeli uzimaju u obzir strukturu, funkciju i raspored stanica, a nestrukturirani ne uzimaju fiziološka svojstva, već samo ukupnu koncentraciju stanica.
Béatrice Balannec   +5 more
core   +1 more source

Lactic Acid Bacteria: A functional approach [PDF]

open access: yes, 2020
Lactic Acid Bacteria have been used for centuries in the food and beverage industries, first for food preservation, but in the last century also because of their health benefits.
Albuquerque Cavalcanti de Albuquerque, Marcela   +3 more
core  

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

open access: yesShipin 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   +7 more
doaj   +1 more source

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