Results 241 to 250 of about 233,379 (308)

Millimetre-Scale Stratification of Microbial Communities in Hydrothermal Sediments. [PDF]

Environ Microbiol
Groninga J, Liu W, Wörmer L, Altun J, Teske A, Hinrichs KU.   +5 more
europepmc   +1 more source

Integrative multi-omics analysis reveals probiotic-induced microbiota shifts in women with gestational diabetes. [PDF]

Front Cell Infect Microbiol
Su X, Yang J, Le Z, Xiao J, Zhao D.
europepmc   +1 more source

Vibrational spectroscopy methodology for profiling of mixed carbon metabolism in carotenogenic and oleaginous Mucor circinelloides. [PDF]

Microb Cell Fact
Dzurendová S, Almklov Magnussen E, Shapaval V, Kohler A, Zimmermann B.   +4 more
europepmc   +1 more source

Gut Microbiota Affects Age-Related Plasma Metabolites. [PDF]

Microorganisms
Das JK, Chia CW, Tian Q, Angelova A, Ferrucci L, Tanaka T.   +5 more
europepmc   +1 more source

Nutritional and Microbial Responses of Pocillopora verrucosa to Co-Culture With Chromis viridis Damselfish. [PDF]

Environ Microbiol Rep
Neil RC, Barton JA, Heyward A, Francis DS, Nankervis L, Mock TS, Humphrey C, Bourne DG.   +7 more
europepmc   +1 more source

Comparison of microbial food lipids to common food lipids

Småros, Fiona, Vidgren, Virve, Rondou, Kato, Barth, Dorothee, Riihinen, Kaisu, van Bockstaele, Filip, Koivuranta, Kari, Sözer, Nesli   +7 more
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Microbial lipids for foods

Trends in Food Science & Technology, 2022
Abstract Background Population growth, climate change, and food shortage have led to increased demand for alternate sources of lipids to meet our food and energy needs. Oleaginous microorganisms such as yeasts, bacteria, microalgae, fungi, and thraustochytrids are good resources for producing lipids.
Saeed M. Ghazani, Alejandro G. Marangoni
openaire   +3 more sources