Results 91 to 100 of about 121,600 (261)

Isolation and Identification of Non-Saccharomyces Yeast Producing 2-Phenylethanol and Study of the Ehrlich Pathway and Shikimate Pathway. [PDF]

J Fungi (Basel), 2023
Zhou R, Song Q, Xia H, Song N, Yang Q, Zhang X, Yao L, Yang S, Dai J, Chen X.   +9 more
europepmc   +1 more source

Bridging the Gap Between Human Toxicology and Ecotoxicology Under One Health Perspective by a Cross‐Species Adverse Outcome Pathway Network for Reproductive Toxicity

Environmental Toxicology and Chemistry, EarlyView.
Cross‐species extrapolation of adverse outcome pathway network on reproductive toxicity under the One Health perspective using new approach methodologies. AOP = adverse outcome pathway. Abstract Although ecotoxicological and toxicological risk assessments are performed separately from each other, recent efforts have been made in both disciplines to ...
Elizabeth Dufourcq Sekatcheff, Jaeseong Jeong, Jinhee Choi   +2 more
wiley   +1 more source

Isolation and Identification of β-Glucosidases-Producing Non-<i>Saccharomyces</i> Yeast Strains and Its Influence on the Aroma of Fermented Mango Juice. [PDF]

Molecules, 2023
Miao Y, Zhong Q.
europepmc   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

Application Potential of Baijiu Non-Saccharomyces Yeast in Winemaking Through Sequential Fermentation With Saccharomyces cerevisiae. [PDF]

Front Microbiol, 2022
Li RR, Xu M, Zheng J, Liu YJ, Sun CH, Wang H, Guo XW, Xiao DG, Wu XL, Chen YF.   +9 more
europepmc   +1 more source

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

Food Bioengineering, EarlyView.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob, Gebremedhin Gebreslassie, Etsay Mesele, Tesfakiros Semere   +3 more
wiley   +1 more source

Maximizing Wine Antioxidants: Yeast’s Contribution to Melatonin Formation

Antioxidants
Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity.
Elena Cristina Scutarașu, Răzvan George Niță, Laurian Vlase, Cătălin Ioan Zamfir, Bogdan Ionel Cioroiu, Lucia Cintia Colibaba, Dana Muntean, Camelia Elena Luchian, Ana Maria Vlase, Valeriu Cotea   +9 more
doaj   +1 more source

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

Food Chemistry International, EarlyView.
The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed, Buhari Shehu Saidu, Nuhu Aliyu, Michael Peter Simon   +3 more
wiley   +1 more source

Whole-Genome Analysis of Starmerella bacillaris CC-PT4 against MRSA, a Non-Saccharomyces Yeast Isolated from Grape. [PDF]

J Fungi (Basel), 2022
Shen Y, Bai X, Zhou X, Wang J, Guo N, Deng Y.   +5 more
europepmc   +1 more source

Fabrication of electrospun PVDF nanofibrous membrane for filtration of coconut inflorescence sap

Food Biomacromolecules, EarlyView.
Electrospinning conditions for polyvinylidene difluoride (PVDF) nanofibrous membrane were optimized. The polymer solution's properties were analyzed. The developed membranes' average pore size was 478–543 nm. A fabricated membrane was used for the filtration of coconut inflorescence sap.
Sarangapany Ashwin Kumar, Paramasivam Santhoshkumar, Jeyan Arthur Moses   +2 more
wiley   +1 more source