Results 71 to 80 of about 777,422 (212)

Adaptive Response and Tolerance to Acetic Acid in Saccharomyces cerevisiae and Zygosaccharomyces bailii: A Physiological Genomics Perspective

Frontiers in Microbiology, 2018
Acetic acid is an important microbial growth inhibitor in the food industry; it is used as a preservative in foods and beverages and is produced during normal yeast metabolism in biotechnological processes. Acetic acid is also a major inhibitory compound
Margarida Palma, Joana F. Guerreiro, Isabel Sá-Correia   +2 more
doaj   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Strictly anaerobic bacteria in beer and in breweries.

Kvasný průmysl, 2008
The content of oxygen is one of the main factors affecting microbiological stability of beer. The current trend in the development of bottling technologies therefore accentuates lowering of oxygen tension in finished beer to a minimum.
Dagmar MATOULKOVÁ
doaj   +1 more source

Antimicrobial activity of yeasts against some pathogenic bacteria [PDF]

Veterinary World, 2017
Aim: This study was designed to isolate and identify yeast species from milk and meat products, and to test their antimicrobial activity against some bacterial species.
Gamal Younis, Amal Awad, Rehab E. Dawod, Nehal E. Yousef   +3 more
doaj   +1 more source

De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

PLoS ONE, 2012
Despite its industrial importance, the yeast species Dekkera (Brettanomyces) bruxellensis has remained poorly understood at the genetic level. In this study we describe whole genome sequencing and analysis for a prevalent wine spoilage strain, AWRI1499 ...
C. Curtin, A. Borneman, P. Chambers, I. Pretorius   +3 more
semanticscholar   +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

Effects of the Novel Lacticaseibacillus paracasei K-68 Inoculant on Nutrient Content, Fermentation, and Microbial Dynamics Changes in Dacheongok Corn Silage

Fermentation
This study investigated the role of Lacticaseibacillus paracasei K-68 (LABK) and cocktail LAB (LABC) as silage inoculants to enhance corn silage fermentation quality and microbial stability.
Ilavenil Soundharrajan, Chang-Woo Min, Jeong Sung Jung, Ki Choon Choi   +3 more
doaj   +1 more source

Development of novel active coating from Sagez and Sagez-zein to increase the shelf life of sweet lemon (Citrus limetta) [PDF]

Journal of Food and Bioprocess Engineering, 2019
The effect of simple and composite coatings of Sagez (4,8 and12%) and zein (4,8 and 12%) on shelf life, microbial spoilage and quality attributes of sweet lemon during storage (5±1°C and 70 % RH) for 90 days according to a full factorial design was ...
Ahmad Karaminia, Mohammad Mousavi, Gholamreza Askari   +2 more
doaj  

Use of natural ensiling additives with tropical grasses: Physicochemical properties, in vitro fermentation characteristics, and microbial community diversity indices

JSFA reports, EarlyView.
Abstract Background Improving feed quality, availability, and cost‐effectiveness is a big challenge for livestock to ensure animal‐derived food for nutritional security. The aim of the study was to find out how some natural ensiling additives affect physicochemical properties, proximate composition, microbial population, in vitro fermentation ...
A. B. M. Rubayet Bostami, A. S. M. Selim, M. Al‐Mamun, K. M. Islam, M. D. Hossain   +4 more
wiley   +1 more source

Mycotoxin management in the cereal supply chain: Advanced detection, detoxification, and smart packaging strategies

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Mycotoxins remain a persistent threat to the safety and quality of cereal grains and other agricultural products, and their impact on human health continues to raise global concerns. In many situations, the practices traditionally used to control these toxins are no longer sufficiently effective. They can be costly, difficult to implement on a
Abolfazl Asqardokht‐Aliabadi, Dipendra Kumar Mahato, Jafar Mohammadzadeh Milani   +2 more
wiley   +1 more source