Results 131 to 140 of about 476,829 (342)

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

Effects of different forms of yeast Saccharomyces cerevisiae on growth performance, intestinal development, and systemic immunity in early-weaned piglets [PDF]

, 2015
Zongyong Jiang, Shao-yong WEI, Zhilin Wang, Cui Zhu, Shenglan Hu, Chuntian Zheng, Zhuang Chen, Youjun Hu, Li Wang, Xianyong Ma, Xuefen Yang   +10 more
openalex   +1 more source

Advances in second‐generation biofuel production from rice straw and barley straw

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This review critically examines recent advances in the use of rice straw and barley straw as lignocellulosic feedstocks for second‐generation biofuel production. A comprehensive analysis of their chemical composition, including cellulose, hemicellulose, lignin, and ash content, reveals how these intrinsic properties affect the efficiency of ...
Tâmili Vitória Duarte de Souza, Jaqueline Calixto de Sousa, Elisiane Rocha Lufan Prado, Rafael Cardoso Rial   +3 more
wiley   +1 more source

Enhancing physicochemical, aromatic and sensory characteristics in coffee pulp wine through co-culture of indigenous non-Saccharomyces and Saccharomyces cerevisiae

Food Chemistry: X
To unlock the potential of indigenous non-Saccharomyces cerevisiae and develop novel starters for enhancing flavor compounds profile and quality of coffee pulp wine (CPW), this study determined the effect of the simultaneous and sequential inoculation of
Dongsheng Hu, Liumin Fan, Xiaogang Liu, Gaoji Yang, Lirong Li, Zhenjia Chen   +5 more
doaj   +1 more source

Engineering Saccharomyces cerevisiae for production of the capsaicinoid nonivamide [PDF]

, 2022
Nina Muratovska, Carl Grey, Magnus Carlquist   +2 more
openalex   +1 more source

Integrating enzyme production and bioenergy recovery through circular bioprocessing of carbohydrate‐rich food wastes into α‐amylase, hydrogen and methane

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract This study explored the valorization of two carbohydrate rich food wastes, a sugary (spoiled dates, SD) and a starchy (wasted rice, WR) one, for the biotechnological production of α‐amylase, biohydrogen (bioH2), and methane (CH4). Initially, the bioH2 and CH4 production potentials of raw SD and WR were assessed without any pretreatment, via ...
Mohamed Hashem, Ioanna Ntaikou
wiley   +1 more source

Recurrent vulvovaginal candidiasis associated with the use of a probiotic supplement

IDCases
Background: Recurrent vulvovaginal candidiasis (RVVC) is a common cause of morbidity in women with vulvovaginal complaints. Saccharomyces species have been shown to cause vulvovaginal candidiasis in only 2 % - 6 % of RVVC cases. However, these infections
Chemen M. Neal, Andrea I. Gonzalez, Adeoti Oshinowo, Trilliah Fazle, Tavonna Kako   +4 more
doaj   +1 more source

Improvement of robustness and ethanol production of ethanologenic Saccharomyces cerevisiae under co-stress of heat and inhibitors [PDF]

, 2011
Ying Lu, Yanfei Cheng, Xiuping He, Xuena Guo, Borun Zhang   +4 more
openalex   +1 more source

Mössbauer-based molecular-level decomposition of the Saccharomyces cerevisiae ironome, and preliminary characterization of isolated nuclei [PDF]

, 2022
Paul A. Lindahl, Shaik Waseem Vali
openalex   +1 more source

Genotype‐dependent variation in buffering capacity and pH stability of sugarcane juice during fermentation

Biofuels, Bioproducts and Biorefining, EarlyView.
Abstract Buffering capacity (BC) is essential for maintaining pH stability during fermentation, directly impacting yeast performance, aroma formation, and final beverage quality. This study evaluated the BC and pH dynamics of sugarcane juice from 10 genotypes before and after fermentation to identify traits associated with juice stability.
Maria Clara De‐Barros, Normando Ribeiro‐Filho   +1 more
wiley   +1 more source