Results 71 to 80 of about 632 (177)

Farklı maya hammaddeleri kullanılarak geleneksel yöntemle üretilen endemik Kara Sakı elma sirkelerinin antimikrobiyal özelliklerinin tespiti [PDF]

, 2022
In this study, it was aimed to determine the antibiotic effect of Black Sakı cider vinegar (homemade) produced with different yeasts against different pathogenic bacterial species (E. faecalis ATCC 29212, S. aureus ATCC 29213, S.
Gülhan, Barış, Kılıçgün, Hasan, Yangınlar, Filiz   +2 more
core   +1 more source

Abstract

, 2022
Research and Practice in Thrombosis and Haemostasis, Volume 6, Issue S1, October 2022.
wiley   +1 more source

Biofortification with Aspergillus awamori offers a new strategy to improve the quality of Shanxi aged vinegar

LWT
Ting Zhang, Yunxia Gong, Chenxi Yang, Xiying Liu, Xiaohong Wang, Tao Chen   +5 more
openaire   +3 more sources

Mejora de la elaboración de vinagre a través del estudio integrado del microbioma y metaboloma [PDF]

, 2023
Introduction and Thesis motivation: The industrial elaboration of vinegar is performed from an alcoholic medium in which a mixed culture of acetic acid bacteria (AAB) is used to carry out a biotransformation process of ethanol into acetic acid.
Román Camacho, Juan Jesús
core  

Interaction of acetic acid bacteria and lactic acid bacteria in multispecies solid-state fermentation of traditional Chinese cereal vinegar

Frontiers in Microbiology, 2022
The microbial community plays an important role on the solid-state fermentation (SSF) of Chinese cereal vinegar, where acetic acid bacteria (AAB) and lactic acid bacteria (LAB) are the dominant bacteria.
Menglei Xia, Xiaofeng Zhang, Yun Xiao, Qing Sheng, Linna Tu, Fusheng Chen, Yufeng Yan, Yu Zheng, Min Wang   +8 more
doaj   +1 more source

Health Benefits and Food Applications of Bioactive Constituents From Different Medicinal Parts (Bark, Leaf, and Fruit) of Lycium barbarum

Food Science &Nutrition, Volume 13, Issue 10, October 2025.
The bioactive ingredients, pharmacological effects, food applications, and safety of Lycium barbarum. ABSTRACT Lycium barbarum is a plant that is a member of the Solanaceae family. Different tissues and organs from this plant are widely used in traditional Chinese medicine because of their abundant functional ingredients.
Mengfan Peng, Caixia Li, Xue Yang, Tingting Ye, Baosong Liu   +4 more
wiley   +1 more source

MicroRNA‐205 is associated with diabetes mellitus‐induced erectile dysfunction via down‐regulating the androgen receptor

Journal of Cellular and Molecular Medicine, Volume 23, Issue 5, Page 3257-3270, May 2019., 2019
Abstract As a major class of regulatory genes in majority metazoans, microRNAs (miRs) play an important role in various diseases including diabetes mellitus (DM). Lack of androgens has previously been associated with DM‐induced erectile dysfunction (DMED). In addition, the biological functioning of androgen is mediated by androgen receptor (AR). Herein,
Yan Wen, Guohui Liu, Yun Zhang, Hai Li
wiley   +1 more source

Physiology of acetic acid bacteria and their role in vinegar and fermented beverages [PDF]

, 2019
Acetic acid bacteria (AAB) have, for centuries, been important microorganisms in the production of fermented foods and beverages such as vinegar, kombucha, (water) kefir, and lambic beer.
Arendt, Elke K., Daenen, Luk, Lynch, Kieran M., Wilkinson, Stuart, Zannini, Emanuele   +4 more
core   +1 more source

Culture-dependent and culture-independent analysis of lactic acid bacteria from Shanxi aged vinegar

Annals of Microbiology, 2011
Shanxi aged vinegar, one of the traditional Chinese vinegars, is brewed by spontaneous fermentation with various microorganisms involved. The previous study showed that lactic acid bacteria (LAB) was the main bacteria population during the conversation period of starch to ethanol of the production.
Jia Jia Wu, Ying Kun Ma, Fen Fen Zhang, Fu Sheng Chen   +3 more
openaire   +1 more source

Improving the Sensory Quality of Xinhui Citrus Wine by Mixed Yeasts Fermentation of Saccharomyces cerevisiae and Non‐Saccharomyces

Food Bioengineering, Volume 4, Issue 1, Page 53-66, March 2025.
ABSTRACT Xinhui Chenpi, a China National Geographical Indication Product, faces unexploited pulp resources, resulting in resource waste and potential environmental pollution. This study employed Xinhui citrus pulp as a raw material to produce Xinhui citrus wine (XCW), focusing on enhancing the aroma of XCW by utilizing a multi‐strains fermentation ...
Xiaorui Guo, Jiao Wang, Boya Zhu, Jing Liu, Yourong Che, Chaochun Li, Jia Song, Yu Zheng, Min Wang   +8 more
wiley   +1 more source