Results 81 to 90 of about 10,520,469 (283)

Dietary Mannan‐Rich Fractions Attenuate Weaning Stress in Piglets via Modulating Gut Microbiota and TLR5/NF‐κB Signaling

Animal Research and One Health, EarlyView.
This study aimed to investigate the potential of a mannan‐rich fraction (MRF) as a dietary intervention to alleviate weaning stress in piglets. Our results revealed that MRF could alleviate weaning stress by modulating the gut microbiota and the TLR5/NF‐κB signaling pathway, offering a novel and sustainable alternative to antibiotic use in swine ...
Yutong Lu, Yiwei Sun, Kun Cai, Pingli He, Gang Lin, Zengkai Qi, Hu Liu, Junshu Yan, Ning Ma   +8 more
wiley   +1 more source

Biochemical Studies and Production Optimization of β‐Glucosidase From Microcystis aeruginosa CACIAM 03 Using Organic Waste

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT Global warming and industrial pollutants pose significant threats to environmental sustainability. In response, enzymes have emerged as promising tools for mitigating pollution. Enzymatic hydrolysis is considered environmentally sustainable due to its biological nature.
Gustavo Marques Serra, Matheus Silva da Fonseca Diniz, Evonnildo Costa Gonçalves, Agenor Valadares Santos, Luciana Pereira Xavier   +4 more
wiley   +1 more source

Biomanufacturing of L‐Lactic Acid from Inulin Exploiting Kluyveromyces marxianus and Engineered Saccharomyces cerevisiae Cell Factories

Biotechnology and Applied Biochemistry, EarlyView.
ABSTRACT The transition to sustainable lactic acid (LA) biomanufacturing necessitates a shift from first‐generation feedstocks toward residual biomass and low‐pH fermentation, eliminating the costly, waste‐intensive salt purification and acidification steps. This study presents a novel, two‐yeast strategy designed to valorize inulin, a fructose polymer
Riccardo Milanesi, Raffaella Desirè Di Lorenzo, Danilo Porro, Paola Branduardi, Immacolata Serra   +4 more
wiley   +1 more source

Potential spoilage non-Saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae

Annals of Microbiology, 2010
With the aim of exploring the possibility to improve wine quality through the utilization of wine-related yeasts generally considered as spoilage, mixed cultures of Saccharomyces cerevisiae with Hanseniaspora osmophila, Pichia fermentans, Saccharomycodes ludwigii and Zygosaccharomyces bailii were inoculated in grape juice.
DOMIZIO, PAOLA, ROMANI, CRISTINA, Comitini F., Gobbi M., Ciani M., LENCIONI, LIVIO, Mannazzu I.   +6 more
openaire   +2 more sources

Integrated biorefinery for cellulosic ethanol and spherical nanolignin production from coconut waste

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Green coconut waste was subjected to different fractionation methods to obtain integrated lignin nanoparticles and cellulosic ethanol. Pretreatment with gradual addition of dilute sulfuric acid provided a higher structural hemicellulose precursor yield (68.2%).
Ricardo Marchezan Farias de Mesquita, Júlia Caroline Dal Prá, Roselei Claudete Fontana, Sheila Montipó, Henrique Macedo Baudel, Eduardo Dieldold, Willian Daniel Hahn Schneider, Marli Camassola   +7 more
wiley   +1 more source

Schizosaccharomyces pombe can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota

Microorganisms, 2019
The spontaneous fermentation of alcoholic beverage is a bioprocess donated by microbiota with complex stress environments. Among various microbes, non-Saccharomyces yeasts have high stress tolerance and significantly affect the taste and quality of ...
Zhewei Song, Hai Du, Menghui Zhang, Yao Nie, Yan Xu   +4 more
doaj   +1 more source

Impact of Agitation Power Input on Aspergillus oryzae Metabolism: Application of Multi‐Omics on an Industrial Enzyme Fermentation

Biotechnology and Bioengineering, EarlyView.
ABSTRACT The agitation power input substantially impacts the oxygen transfer rate in aerobic fermentation processes. Furthermore, in a carbon‐limited process where the substrate feed rate is controlled by the concentration of dissolved oxygen, the power input will consequently govern the feed rate.
Mariana Albino, Jean‐Marie Mouillon, Gisela Nadal‐Rey, Carina L. Gargalo, Ulrich Krühne, Krist V. Gernaey, Mads O. Albæk   +6 more
wiley   +1 more source

Non-conventional yeast species for lowering ethanol content of wines

Frontiers in Microbiology, 2016
Rising sugar content in grape must, and the concomitant increase in alcohol levels in wine, are some of the main challenges affecting the winemaking industry nowadays.
Maurizio eCiani, Pilar eMorales, Francesca eComitini, Jordi eTronchoni, Laura eCanonico, Jose A Curiel, Lucia eOro, Alda J Rodrigues, Ramon eGonzalez   +8 more
doaj   +1 more source

What Makes an “Ideal” Cell Line for Recombinant Adeno‐Associated Virus Production?

Biotechnology and Bioengineering, EarlyView.
Several host cell types have been used to produce rAAVs to date. Cell line‐specific traits that are beneficial in the context of rAAV manufacturing are reviewed here, with the goal of developing a consensus on the ‘ideal’ characteristics that an rAAV production host should possess (created with Biorender.com).
James Conheady, Nicholas Donohue, Alexandra Bogdanovic, Sharon Davin, Brian Glennon, Niall Barron, C. Mark Smales   +6 more
wiley   +1 more source

The genetics of non-conventional wine yeasts: current knowledge and future challenges

Frontiers in Microbiology, 2016
Saccharomyces cerevisiae is by far the most widely used yeast in oenology. However, during the last decade, several other yeasts species has been purposed for winemaking as they could positively impact wine quality. Some of these non-conventional yeasts (
Isabelle eMasneuf-Pomarede, Isabelle eMasneuf-Pomarede, Marina eBely, Philippe eMarullo, Philippe eMarullo, Warren eAlbertin, Warren eAlbertin   +6 more
doaj   +1 more source