Results 111 to 120 of about 8,244 (256)

Microbial diversity and function in the rhizosphere microbiome: Driving forces and monitoring approaches

Agrosystems, Geosciences &Environment, Volume 8, Issue 3, September 2025.
Abstract As an ecological unit, the rhizosphere microbiome preserves an enormous and largely unexplored diversity of microbes that play essential roles in plant health and soil functions. Omics technologies encompassing high‐throughput approaches such as metagenomics, metatranscriptomics, and metaproteomics provide helpful tools to unravel the ...
Chinenyenwa Fortune Chukwuneme, Olubukola Oluranti Babalola   +1 more
wiley   +1 more source

Bacterial diversity in the jelly of shark Ampullae of Lorenzini: a holobiont perspective [PDF]

PeerJ
The Ampullae of Lorenzini (AoL) are specialized electrosensory organs found in sharks and other chondrichthyans. They allow the detection of electric fields, temperature changes, and salinity variations.
Nataly Bolaño-Martínez, Benjamín Cristian Corona-Comunidad, Oscar Uriel Mendoza-Vargas, Luis E. Eguiarte, Valeria Souza   +4 more
doaj   +2 more sources

MICROBIOLOGICAL EVOLUTION OF DACIA SAUSAGE, A DRY CURED ROMANIAN SAUSAGE [PDF]

, 2011
Selected starter cultures were used to produce the traditional Romanian dry cured sausage, Dacia. A control sausage was produced without starter culture (sausage A), one with L. sakei CECT 5964 and S. equorum SA25 (sausage B) and one with L.
Ana Maria Simion Ciuciu, Javier Carballo, Petru Alexe   +2 more
core  

An Ultrasound‐Assisted Pistacia terebinthus L. Extract to Incorporate Into Fermented Sausage

Food Science &Nutrition, Volume 13, Issue 9, September 2025.
A selected ultrasound‐assisted terebinth extract (70% ethanol extract) was incorporated into a fermented sausage (sucuk) at different levels (1, 5, and 10 mL/kg) without having a negative effect on the quality and biogenic amine accumulation when compared to ascorbic acid (500 mg/kg) and a control group.
Hakan Benli, Özge Tetik
wiley   +1 more source

Desenvolvimento de cultivos iniciadores para o processamento de embutidos cárneos artesanais. [PDF]

, 2017
Projeto/Plano de Ação: 03.03.02.33 ...
BERTOL, T. M., FIORENTINI, A. M., SAWITZKI, M. C.   +2 more
core  

The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH

, 2018
Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture.
De Smet, Stefaan, De Vuyst, Luc, Leroy, Frédéric, Stavropoulou, Despoina Angeliki, Van Reckem, Emiel   +4 more
core   +1 more source

Host Genotype and Compartment Regulate Bacterial Microbiome Composition, Assembly Pattern and Network Complexity in Three Salt Tolerant Date Palm Cultivars

Journal of Sustainable Agriculture and Environment, Volume 4, Issue 3, September 2025.
ABSTRACT Plant microbiomes play an important role in plant health, growth, disease and stress resistance, but interacting drivers and ecological processes shaping microbiome diversity remain elusive. In this study, we examined bacterial communities using 16S rRNA gene sequencing in bulk soil, rhizosphere, rhizoplane and endosphere of three salt ...
Manzoor Ahmad, Shafeeq Rahman, Mughair Abdul Aziz, Khaled Masmoudi   +3 more
wiley   +1 more source

Role of Starter Cultures on the safety of fermented meat products [PDF]

, 2019
Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters.
Elias, M., Laranjo, M., Potes, M.E.
core   +1 more source

Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation

‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013
Fermented sausage is a favorite kind of meat-product that has allocated great proportions of meat consumption in the world. For the first time in Iran in this study the production of Fermented sausage from minced meat of common carp was assessed by ...
A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
doaj  

Relapsing Peritoneal Dialysis-Associated Peritonitis due to Kocuria rhizophila: A Case Report

Case Reports in Nephrology and Dialysis
Introduction: The Kocuria genus, encompassing gram-positive coccoid actinobacteria belonging to the Micrococcaceae family, has recently been discovered residing on the human skin and oral flora.
Mayumi Nakata, Hiroshi Kuji, Takumi Toishi, Tomohiko Inoue, Atsuro Kawaji, Masatoshi Matsunami, Junko Fukuda, Mamiko Ohara, Tomo Suzuki   +8 more
doaj   +1 more source