Results 141 to 150 of about 10,135,576 (299)

Food Safety Management and Mycotoxins Nexus: A Systematic Review of Mycotoxins Toxicity, Detoxification, Nutritional Impacts, and Economic Importance

Food Safety and Health, EarlyView.
The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley   +1 more source

Non-saccharomyces yeasts in controlled mixed culture fermentation in winemaking: the role of metabolic interactions

, 2010
One of the most important technological advances in winemaking is the control of alcoholic fermentation through the inoculation of the grape juice with selected cultures of Saccharomyces cerevisiae.
Gobbi, Mirko, Mirko Gobbi, Comitini, Francesca, Paola Domizio, Cristina Romani, Livio Lencioni, Domizio, Paola, Lencioni, Livio, Ilaria Mannazzu, Romani, Cristina, Mannazzu, Ilaria Maria, Francesca Comitini   +11 more
core   +1 more source

Binuclear Copper‐Dependent Oxidative Enzymes Involved in Fungal Natural Product Modifications

Journal of the Chinese Chemical Society, EarlyView.
This article summarizes recent biochemical characterizations of a new enzyme family named by the authors as binuclear copper‐dependent oxidative enzymes (BiNCOs). Found in fungal natural product biosynthesis, BiNCOs catalyze diverse CH functionalization reactions, including C(sp3)H halogenation, C(sp3)H hydroxylation, C(sp3)O macrocyclization, and ...
Chen‐Yu Chiang, Masao Ohashi, Yi Tang
wiley   +1 more source

Characterization of Physicochemical, Phenolic, and Volatile Profiles of Peach Wine Fermented by Different Saccharomyces and Non-Saccharomyces Yeast Strains

Foods
Screening of suitable yeast strains is essential for high-quality fruit wine production. In this study, twelve Saccharomyces and non-Saccharomyces yeasts were evaluated for their performance in fermenting peach wines.
Xiaoqing Zhang, Zhenzhen Lv, Wenbo Yang, Hui Liu, Qiang Zhang, Jiechao Liu, Zhonggao Jiao   +6 more
doaj   +1 more source

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

, 2011
Non-Saccharomyces yeasts are metabolically active during spontaneous and inoculated must fermentations, and by producing a plethora of by-products, they can contribute to the definition of the wine aroma.
Gobbi, Mirko, Comitini, Francesca, Domizio, Paola, Lencioni, Livio, Romani, Cristina, Mannazzu, Ilaria Maria, Ciani, Maurizio   +6 more
core  

Organizational and Functional Principles of the Obligate Respiratory Chain Supercomplex

Journal of the Chinese Chemical Society, EarlyView.
In this review we deliver a comprehensive structural analysis of the actinobacterial respiratory chain supercomplex and discuss the principles underlying the assembly of its supramolecular architecture. ABSTRACT Proton translocating respiratory chain complexes assemble into supramolecular structures in their native cellular environment, yet the ...
Wei‐Chun Kao, Nick Hiatt, Carola Hunte
wiley   +1 more source

Enhancing Flavor Complexity in Craft Beer: Sequential Inoculation with Indigenous Non-Saccharomyces and Commercial Saccharomyces Yeasts

Fermentation
The pursuit of unique flavors in craft beer has led to the exploration of non-Saccharomyces (NS) yeasts. While Saccharomyces species dominate beer fermentation, NS yeasts offer flavor diversification.
María Victoria Mestre Furlani, Mercedes Fabiana Vargas Perucca, Diego Bernardo Petrignani, Silvia Cristina Vergara, María José Leiva-Alaniz, Yolanda Paola Maturano, Fabio Vazquez, Eduardo Dellacassa   +7 more
doaj   +1 more source

Optimizing feather hydrolysate via machine learning for microbial recycling of waste concrete fines

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND The concrete industry faces significant challenges from CO2 emissions and the disposal of waste concrete fines (WCF). Microbially induced calcite precipitation (MICP) can bind WCF into bioconcrete, but the high cost of commercial culture media hinders its application.
Henrietta Ottová, Barbora Malíková, Václav Nežerka, Petr Holeček, Dana Koňáková, Hana Stiborová   +5 more
wiley   +1 more source

Study of potential probiotic and biotechnological properties of non-Saccharomyces yeasts from fruit Brazilian ecosystems. [PDF]

Braz J Microbiol, 2021
Fernández-Pacheco P, Rosa IZ, Arévalo-Villena M, Gomes E, Pérez AB.   +4 more
europepmc   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source