Results 171 to 180 of about 635,476 (340)

Microbial food fermentation: An extraordinary approach to improve food quality employing beneficial microbes

Food Biomacromolecules, EarlyView.
Abstract Fermentation is a biochemical process that includes the conversion of complex organic substances into different food products and beverages using microbial enzymes. The purpose of microbial fermentation is to improve the quality and safety of food.
Rameen Atique, Hafiza Arshi Saeed, Amara Ijaz, Ambreen Talib, Rabbya Rayan Shah, Ayesha Haidar, Areesha Naveed, Javeria Sharif, Ayesha Nadeem, Maryam Latif, Abia Muazzam, Ayesha Muazzam, Abdul Samad   +12 more
wiley   +1 more source

Screening for High-Yielding Pyruvate and Acetaldehyde Yeasts and Their Application in Improving the Stability of Anthocyanin in Mulberry Wine. [PDF]

Foods
Zhou H, Chai Y, Huang W, Zhan J, You Y.
europepmc   +1 more source

Segregation, Mutation, and Copulation in Saccharomyces cerevisiae

, 1943
Carl C. Lindegren, Gertrude Lindegren
openalex   +2 more sources

Unsaturated Fatty Acid Mutants of Saccharomyces cerevisiae [PDF]

, 1966
Michael A. Resnick, Robert Mortimer
openalex   +1 more source

Using Probiotic Consortium to Poultry Feed as a Substitute for Antibiotic Growth Promoters

Food Safety and Health, EarlyView.
Probiotic poultry feed to improve broiler performance. ABSTRACT Antibiotic growth promoters (AGPs), once integral to poultry feed formulations for their growth‐enhancing properties, are increasingly associated with the emergence of antibiotic‐resistant strains, posing a significant threat to animal and human health.
Md. Nur Hossain, Saifa Sharmin, Md. Mizanur Rahaman, Md. Masud Rana, Md. Fakruddin, Monzur Morshed Ahmed   +5 more
wiley   +1 more source

Effects of Dietary Supplementation With Saccharomyces cerevisiae Yeast Extract on Production Performance in Aged Commercial Laying Hens. [PDF]

Vet Med Sci
Hassanabadi A, Aalipour H, Zarghi H, Salehan M, Gharedaghi R.   +4 more
europepmc   +1 more source

THE AVAILABILITY OF VITAMIN B6 IN YEAST AND LIVER FOR GROWTH OF SACCHAROMYCES CARLSBERGENSIS

, 1947
Saul H. Rubin, J. Scheiner, Erich Hirschberg   +2 more
openalex   +1 more source

Genetic and Regulatory Aspects of Methionine Biosynthesis in Saccharomyces cerevisiae [PDF]

, 1969
Hélène Cherest, Florian Eichler, Huguette de Robichon-Szulmajster   +2 more
openalex   +1 more source

A Review on Potentially Probiotic Yeasts From Traditional Fermented Products in Sub‐Saharan Africa for Sustainable Food Systems and Improved Health

Food Safety and Health, EarlyView.
This review focuses on the potential of sub‐Saharan African fermented food products as sources of probiotic yeasts for improved food security and health. ABSTRACT Research on probiotic yeasts from fermented products in sub‐Saharan Africa was limited in the past, but there is currently a surge in investigative efforts in this field.
Lethiwe Lynett Mbuyane
wiley   +1 more source

Biodiversity of Yeast Species Isolated During Spontaneous Fermentation: Influence of Grape Origin, Vinification Conditions, and Year of Study. [PDF]

Microorganisms
Benito-Castellanos A, Larreina B, Banda MTC, Santamaría P, González-Arenzana L, Gutiérrez AR.   +5 more
europepmc   +1 more source