Results 81 to 90 of about 133,278 (305)

Characterization and correlation analysis of microbial flora and flavor profile of stinky acid, a Chinese traditional fermented condiment

Food Chemistry: X
To explore the microbial diversity and flavor profiles of stinky acid, we utilized high-throughput sequencing, culture-based techniques, and bionic E-sensory technologies.
Zhendong Zhang, Huijun Zhao, Renzhi Zhu, Shaojing Cheng, Yuanqi Yu, Lan Xiang, Zhipan Xiang, Zhuang Guo, Yurong Wang   +8 more
doaj   +1 more source

Jumlah Bakteri Asam Laktat (BAL) dalam Digesta Usus Halus dan Sekum Ayam Broiler yang Diberi Pakan Ceceran Pabrik Pakan yang Difermentasi

Jurnal Agripet, 2015
(The amount of lactic acid bacteria in ileal digesta and secal digesta of broiler fed ration containing fermented abandoned feed) ABSTRACT. The study aims to examine the fermented feed quality in vivo against the amount of lactic acid bacteria in ileal ...
Tri Setyo Widodo, Bambang Sulistiyanto, Cahya Setya Utama   +2 more
doaj   +1 more source

Light‐Activated Ruthenium Nanoclusters Reprogram the Metabolic‐Quorum Sensing Axis for Precision Periodontitis Therapy

Advanced Science, EarlyView.
Under 660 nm visible light, Ru NCs efficiently photocatalyze nitrate‐to‐ammonium conversion and modulate oral nitrogen metabolism. They precisely perturb Veillonella parvula, block its key support to Porphyromonas gingivalis, and exert an “inhibiting without killing” antivirulence effect.
Jing Zhou, Xiaolin Sun, Chengyu Liu, Yujia Shi, Meiqi Li, Meng Bo, Jingjie Zhai, Chunyan Li, Zhennan Wu, Xue Bai, Lin Wang   +10 more
wiley   +1 more source

Rifaximin-induced changes in the gut microbiome associated to improvement of neurotransmission alterations and learning in rats with chronic liver disease

Scientific Reports
Rifaximin, a gut-targeted antibiotic, improves cognitive function and reduces the risk of hepatic encephalopathy (HE), yet its effects on the gut-brain axis remain unknown.
Lola Giner-Pérez, Víctor Hugo Jarquín-Díaz, Paola Leone, Carla Giménez-Garzó, Gergana Mincheva, Álex Mira, Sofia Kirke Forslund-Startceva, Teresa Rubio, Vicente Felipo, Gaspar Pérez-Martínez, Marta Llansola   +10 more
doaj   +1 more source

Comparative analysis of bacterial community structure and physicochemical quality in high-temperature Daqu of different colors in Qingzhou production area

Heliyon
To compare the effects of differences in Daqu making technology and production regions on the bacterial composition and physicochemical properties of high-temperature Daqu (HTD), this study analyzed the bacterial community structure of three colors of ...
Dongying Ge, Wenchao Cai, Zhuang Guo, Bangkun Wang, Minwan Liu, Chunhui Shan, Yurong Wang   +6 more
doaj   +1 more source

Research Progress in the Antioxidant Mechanism of Lactic Acid Bacteria and Its Application in the Food Field [PDF]

Shipin Kexue
Lactic acid bacteria play a dual role by enhancing both the flavor and nutritional benefits of fermented foods, and helping the body to prevent a variety of diseases caused by oxidation.
YIN Shulei, DU Xiang, ZHANG Xiaoxi, LIU Lu, YI Junjie, WANG Yanfei
doaj   +1 more source

An Efficient Detection Platform Based on Mesoporous Au@Cr2O3 Particles with Schwarz P Surface for Precise Periodontitis Metabolite Profiling

Advanced Science, EarlyView.
A non‐invasive periodontitis diagnosis platform was developed using Au nanoparticles‐decorated mesoporous Cr2O3 (Au@mCr2O3) particles with Schwarz P surface as matrix for saliva metabolic fingerprinting (SMFs) analysis via MALDI‐MS. With the assistance of machine learning of SMFs, this platform enables efficient diagnosis and the screening of potential
Yue Sun, Yan Wang, Fangying Shi, Wenhe Xie, Yiding Zhang, Heyuhan Zhang, Chunhui Deng, Limin Wu, Meihua Chen, Yonghui Deng   +9 more
wiley   +1 more source

Environmental stress responses in Lactococcus lactis [PDF]

, 1999
Bacteria can encounter a variety of physical conditions during their life. Bacterial cells are able to survive these (often adverse) conditions by the induction of specific or general protection mechanisms. The lactic acid bacterium Lactococcus lactis is
Venema, Gerard,, Kok, Jan,, Kok, J, Sanders, Jan Willem,, Sanders, JW, Venema, G   +5 more
core   +1 more source

Frequent Sweetened Beverage Consumption Is Associated With Accelerated Biological Aging: Evidence From a Population‐Based Study and Gut Microbiota Analysis

Advanced Science, EarlyView.
Frequent sweetened beverage consumption is associated with accelerated biological aging in a large Chinese population. Five gut microbial genera are consistently enriched in both frequent sweetened beverage consumers and individuals with accelerated aging and show significant mediating effects, suggesting a potential microbiota‐related pathway linking ...
Yuwei Shi, Xinmei Li, Yufan Hao, Qiaoyu Wu, Yuji Yu, Siyu Li, Nuo Xu, Yi‐Hsuan Wu, Eunhye Lee, Chi Chang, Emily Hu, Ying Lu, Elizabeth Delzell, Ann W. Hsing, Shankuan Zhu   +14 more
wiley   +1 more source

Online monitoring of lactic acid fermentation by means of Proton-Transfer-Reaction Mass Spectrometry [PDF]

, 2014
Proton-Transfer-Reaction Time-of-Flight Mass Spectrometry (PTR-ToF-MS) is an analytical technique based upon the “soft”ionization of a gaseous matrix, followed by mass spectrometric separation, performed at high time and mass resolution.
T. M. Tilmann, F. Franco, L. Cappellin, SPANO, GIUSEPPE, E. Benozzi, CAPOZZI, VITTORIO, A. Romano   +6 more
core