Results 121 to 130 of about 10,135,576 (299)

Secretopathies emerge as a new class of neurocristopathies

Developmental Dynamics, EarlyView.
Abstract Neural crest cells are a transient embryonic population of cells that give rise to a wide range of structures, including craniofacial cartilage and bone, peripheral neurons and glia, as well as components of the cardiac outflow tract, among others.
Amanda Teixeira, Cassandra Millet‐Boureima, Joshua A. Moore, Loydie A. Jerome‐Majewska   +3 more
wiley   +1 more source

Influence of nitrogen status on fermentation performances of non-Saccharomyces yeasts: a review

Food Science and Human Wellness
Nitrogen, one of the most crucial nutrients present in grapes and musts, plays a key role in yeast activities during alcoholic fermentation. Such influences are imposed on yeast growth and fermentation performances including the formation of secondary ...
Jinchen Li, Mengmeng Yuan, Nan Meng, Hehe Li, Jinyuan Sun, Baoguo Sun   +5 more
doaj   +1 more source

Production of bioethanol from residual barley and utilization of fermentation co‐products in animal nutrition

Environmental Progress &Sustainable Energy, EarlyView.
Abstract The search for sustainable alternatives for bioethanol production has encouraged the valorization of agro‐industrial residues. This study evaluated the use of residual barley as a feedstock for bioethanol production and as a potential ingredient for ruminant feed.
Gabrielle Fusiger Berwian, Arthur de Almeida Rebechi, Jéssica Mulinari, Jaqueline Garda‐Buffon, Luciane Maria Colla   +4 more
wiley   +1 more source

Microbial dynamics during barley tempeh fermentation [PDF]

, 2006
Tempeh is a traditional staple food in Indonesia mainly made from soybeans. Barley tempeh has been developed by adapting the soybean tempeh process. During soybean tempeh fermentation, Rhizopus oligosporus is dominant.
Feng, Xinmei
core   +1 more source

Avaliação da funcionalidade do gene AGT1 de leveduras industriais Saccharomyces cerevisiae produtoras de álcool combustível [PDF]

, 2013
TCC(graduação) - Universidade Federal de Santa Catarina. Centro de Ciências Biológicas. Biologia.Leveduras do gênero Saccharomyces são utilizadas em diversos processos industriais, dentre eles a fermentação da sacarose para a produção de etanol ...
Godoy, Victor Ribeiro de
core  

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

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Sensory properties of 6- and 18-month-stored wines made with pectinase-producing non-Saccharomyces yeasts. [PDF]

J Food Sci, 2023
Paup VD, Aplin JJ, Potter RI, Edwards CG, Lee J, Ross CF.   +5 more
europepmc   +1 more source

Genetic and phenotypic intraspecific variability of non-Saccharomyces yeasts populations from La Rioja winegrowing region (Spain)

, 2017
[Aims] To determine the intraspecific genetic diversity within five non‐Saccharomyces yeast species and the diversity in phenotypic characteristic related to their technological properties.
López-Alfaro, I. [0000-0002-6438-423X], R. López, López, R., L. González-Arenzana, López Martín, Rosa, Garijo, P. [0000-0003-0268-9414], Berlanas, Carmen, Gutiérrez, A.R. [0000-0002-2585-0576], P. Garijo, Berlanas, C. [0000-0003-1930-6272], López Alfaro, Isabel, A.R. Gutiérrez, González-Arenzana, L. [0000-0001-5181-3173], Gutiérrez, Ana Rosa, González-Arenzana, L., C. Berlanas, I. López-Alfaro, Garijo, P., Santamaría, P., Santamaría, Pilar, P. Santamaría   +20 more
core   +1 more source

Stage‐Dependent Metabolic Reprogramming Drives a Self‐Organizing Microbial Network During Shanxi Aged Vinegar

Food Bioengineering, EarlyView.
Metabolic shifts from growth to stress adaptation in Shanxi aged vinegar fermentation link flavor maturation and microbial cooperation, and Lactobacillus and Acetobacter form a self‐organizing metabolic network through division of labor. ABSTRACT Acetic acid fermentation (AAF) is a vital stage in the production of Shanxi aged vinegar (SAV), during ...
Yanfang Wu, Jing Liu, Dantong Liu, Menglei Xia, Jia Song, Yu Zheng, Min Wang   +6 more
wiley   +1 more source