Results 131 to 140 of about 10,135,576 (299)
Food Bioengineering, EarlyView.Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha +3 more
wiley +1 more source
Auxotrophy-Independent Plasmid Shuttle Vectors for Applications in Diverse Yeasts
Applied MicrobiologyPlasmid shuttle vectors are a common tool used to study yeast physiology. The majority of yeast plasmids have been optimized for Saccharomyces cerevisiae lab strain compatibility, relying on auxotrophic complementation as their selective property.
Jeremy R. Smith +7 more
doaj +1 more source
Food Chemistry International, EarlyView.Composite sourdough breads were developed from blends of unripe plantain, tiger nut, and fenugreek flours. Optimized formulations improved pasting stability and enhanced texture, producing softer more elastic crumbs. The enriched breads contained higher dietary fiber and bioactive compounds, and significantly reduced serum cholesterol markers ...
Mary T. Ademosun +4 more
wiley +1 more source
Non-Saccharomyces yeast as a tool of innovation in brewing
openNella produzione tradizionale della birra, vengono comunemente impiegati due specie di lievito: Saccharomyces cerevisiae e Saccharomyces pastorianus.
DALLA CORTE, GIADA ANNA
core
Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar
Future Postharvest and Food, EarlyView.Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei +6 more
wiley +1 more source
Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents. [PDF]
Foods, 2023 López-Enríquez L +4 more
europepmc +1 more source
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Optimisation of the production of cathepsin L1 from a recombinant saccharomyces cerevisiae [PDF]
, 2002 Cathepsin L1 is a cysteine protease that has been previously isolated and functionally expressed in Saccharomyces cerevisiae. It has the potential to be employed as a vaccine for liver-fluke disease in cattle and other ruminants.
O'Donovan, Eimear C
core +1 more source
The Life of Saccharomyces and Non-Saccharomyces Yeasts in Drinking Wine. [PDF]
Microorganisms, 2023 Maicas S, Mateo JJ.
europepmc +1 more source
Food Safety and Health, EarlyView.The fermentation of molasses‐vinasse with lactic acid bacteria and yeasts improves growth, intestinal health, digestive, and immune organs in chickens, promoting their productive performance and organic development. ABSTRACT This study evaluated the probiotic effects of lactic acid bacteria and yeasts on productive parameters, intestinal health, and ...
José Miranda‐Yuquilema +4 more
wiley +1 more source