Results 41 to 50 of about 5,550 (180)

Influence of Biofilms and Extracellular Polymeric Substances on High‐Frequency Acoustic Backscatter

Journal of Geophysical Research: Biogeosciences, Volume 131, Issue 3, March 2026.
Abstract Acoustic Backscatter Technique has been used to detect underwater targets and characterize seabed and river floor sediment properties. Microbial biofilms, consisting of microorganisms enclosed in Extracellular Polymeric Substances (EPS), have the potential to modify acoustic backscatter by altering the sediment topography, permeability, and ...
Willian R. Assis, Imtisaal Naeem, Lian Shen, Judy Q. Yang   +3 more
wiley   +1 more source

Leuconostoc mesenteroides growth in food products: prediction and sensitivity analysis by adaptive-network-based fuzzy inference systems. [PDF]

PLoS ONE, 2013
BACKGROUND: An adaptive-network-based fuzzy inference system (ANFIS) was compared with an artificial neural network (ANN) in terms of accuracy in predicting the combined effects of temperature (10.5 to 24.5°C), pH level (5.5 to 7.5), sodium chloride ...
Hue-Yu Wang, Ching-Feng Wen, Yu-Hsien Chiu, I-Nong Lee, Hao-Yun Kao, I-Chen Lee, Wen-Hsien Ho   +6 more
doaj   +1 more source

The Prebiotic and Techno‐Functional Potential of Microbial Exopolysaccharides for Human Health and Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.
ABSTRACT Microbial exopolysaccharides (EPS) represent a diverse class of biopolymers holding considerable promise as functional food ingredients. This review analyzes the dual function of microbial EPS as a candidate for prebiotic agents and techno‐functional additives.
Md. Abdur Razzak, Hye Kim, Md. Ariful Haque, Min Ji Jang, Sehyeon Song, Anishka Talari, Lakshmi Devi Chittepu, Seockmo Ku   +7 more
wiley   +1 more source

Distribution and activity of nitrate and nitrite reductases in the microbiota of the human intestinal tract

The FEBS Journal, Volume 293, Issue 6, Page 1624-1642, March 2026.
Nitrate from food is first converted to nitrite by oral bacteria and then further processed in the intestine. The gut microbiota reduces nitrate and nitrite to ammonia or nitric oxide, preventing the formation of carcinogenic nitrosamines. Our analysis highlights Escherichia coli as a key player in this detoxification process, supported by other ...
Natalie Hager, Mélanie Elisabeth Gindt, Marcel Hövels, Jean‐Lou Christian Michel Dorne, Uwe Deppenmeier   +4 more
wiley   +1 more source

Potential Application of Linear Programming Method and Solid‐State Fermentation in Improving the Quality of Fish Feed and Profits of Small‐Scale Nile Tilapia (Oreochromis niloticus) Farming in Tanzania

Aquaculture, Fish and Fisheries, Volume 6, Issue 1, February 2026.
ABSTRACT The scarcity of affordable and high‐quality fish feeds limits aquaculture development in many developing countries. The present study assessed the use of linear programming (LP) techniques for formulating Nile tilapia (Oreochromis niloticus) diets and solid‐state fermentation (SSF) technology to improve their nutritional value.
Kelvin E. Vulla, Francis P. Mmanda, Edna Makule   +2 more
wiley   +1 more source

Careful CO Addition Enhances Autotrophic d‐Lactate Formation With Engineered Acetobacterium woodii

Engineering in Life Sciences, Volume 26, Issue 2, February 2026.
ABSTRACT The acetogen A. woodii efficiently converts CO2 and H2 to acetate. Metabolic engineering enabled the autotrophic production of non‐native products, for example, d‐lactate from CO2 by overexpression of d‐lactate dehydrogenase from Leuconostoc mesenteroides and knockout of the native lactate dehydrogenase. During gas fermentation with acetogens,
Anna Stock, Inka Sotzeck, Kira Baur, Frank Bengelsdorf, Dirk Weuster‐Botz   +4 more
wiley   +1 more source

Physicochemical property and in vivo prebiotic function of α‐(1 → 2) and α‐(1 → 3)‐branched dextran derived from Leuconostoc citreum KD3

JSFA reports, Volume 6, Issue 2, Page 39-49, February 2026.
Abstract Background We isolated lactic acid bacteria (LAB) from Japanese traditional fermented foods and vegetables, and screened for exopolysaccharide (EPS)‐producing strains. The Leuconostoc citreum KD3 was isolated as a strain that produces an α‐glucan (KD3‐dextran) with α‐(1 → 6)‐linked main chain with a considerable amount of α‐(1 → 2) branches ...
Kentaro Yoshida, Shiori Shibata, Shuto Abe, Chiaki Matsuzaki, Yuji Honda, Kenji Matsumoto, Takashi Koyanagi   +6 more
wiley   +1 more source

Integrating Optical Feedback Alignment and Fluidic Control for Multiphase Flow‐Assisted In Situ 3D Printing

Journal of Separation Science, Volume 49, Issue 2, February 2026.
ABSTRACT Additive manufacturing is transforming how microfluidic devices are prototyped and fabricated. Among various 3D printing methods, stereolithography (SLA) has become a dominant technique for microfluidics due to its high resolution and design flexibility, with widespread use in lab‐on‐a‐chip applications.
Guillermo Ramirez‐Alvarado, Katie Passmann, Areli Romero‐Rendon, Gongchen Sun   +3 more
wiley   +1 more source

Integration of MALDI‐TOF MS and 16S rRNA Analysis for Identification of Plant‐Based Fermentation‐Associated Microbiota

Environmental Microbiology Reports, Volume 18, Issue 1, February 2026.
Plant‐based fermentation matrices significantly influence microbial diversity and species‐specific proteomic adaptations. The integration of MALDI‐TOF MS and 16S rRNA sequencing with physicochemical analyses allowed for a better understanding of the impact of specific fermentation products on differences in microbial diversity and spectral protein ...
Agnieszka Ludwiczak, Ewelina Sibińska, Iwona Adamczyk, Miłosz Wasicki, Oleksandra Pryshchepa, Michał Złoch, Klaudia Grygorowicz, Małgorzata Szultka‐Młyńska, Paweł Pomastowski   +8 more
wiley   +1 more source

Synthetic Kefir Based on Fermentation of Natural Kefir and Koumiss Core Microbial Species Reveals Microbial Interactions and Gene Exchanges in Natural Kefir

Food Frontiers, Volume 7, Issue 1, January 2026.
ABSTRACT Kefir and koumiss are both traditional alcoholic fermented milk drinks made from the fermentation of various probiotics and yeasts. The complex microbial composition of kefir and koumiss has hindered the expansion of their consumption in global markets.
Zhenyi Qiao, Huanchang Zhang, Hong Zou, Yaqi Meng, Lan Duo, Xue Wang, Qinglian Xie, Xiaofei Fu, Weiwei Qi, Chunping You   +9 more
wiley   +1 more source