Results 81 to 90 of about 19,138 (214)

Differences in metabolic profiles of lupin-based beverages produced with various fermentation techniques

npj Science of Food
Plant-based beverages made from protein-rich raw materials are gaining popularity due to the increasing demand for sustainable food production. However, these beverages may suffer from undesirable sensory or nutritional properties.
Jasmin Raita, Hany Ahmed, Malviina Nikola, Retu Haikonen, Niina Kelanne, Oskar Laaksonen, Baoru Yang, Ville Koistinen, Kati Hanhineva   +8 more
doaj   +1 more source

Improving the learning experience in an undergraduate course on microbial metabolism by using an illustrated story

Biochemistry and Molecular Biology Education, Volume 53, Issue 2, Page 131-141, March/April 2025.
Abstract In the classroom, metabolism is often approached and received as a mundane exercise in memorization. Teaching metabolism also faces the challenge of negative perceptions that can impede learning. We sought to improve the learning experience in an undergraduate lecture course on microbial metabolism by implementing an illustrated story that ...
James B. McKinlay, Katherine Kearns
wiley   +1 more source

Mitochondria‐endoplasmic reticulum organelle glue as maturation promoter for origination/dimensional dual‐cross cardiomyocytes

BMEMat, EarlyView.
Mitochondria‐endoplasmic reticulum contact sites (MERCS) are areas where the mitochondria and endoplasmic reticulum closely interact. In this study, we utilize synthetic organelle glues to artificially engineer MERCS for regulating cardiomyocyte development, through which the immature and chemo‐plasticity issues of undifferentiated cells are addressed.
Wei Tang, Hao Sun, Chenqi Duan, Jiajia Chang, Yuxing Wang, Ming Zhao, Huiyue Zhao, Shan Lu, Yang Yang, Da Huo   +9 more
wiley   +1 more source

A review of dominant lactic acid bacteria strains and inoculation fermentation for fermented mustard plant

Frontiers in Microbiology
As a member of the Brassicaceae family, mustard plant is an annual herbaceous plant rich in diverse nutrients. Traditionally, it is often processed through spontaneous fermentation to improve its unique spicy flavor. However, spontaneous fermentation has
Yongtong Zhou, Angye Cai, Zhen Mo, Nan Diao, Jingyi Huang, Baijun Long, Siwei Shang, Wenzhong Hu, Ke Feng, Sarengaowa   +9 more
doaj   +1 more source

The power of many: when genetics met yeasts and high‐throughput

Biological Reviews, EarlyView.
ABSTRACT In recent years, complex technological capabilities have evolved, driven by the need to solve complex and integrative biological questions through global analyses. New equipment allows the scaling up and automation of processes which previously were carried out on a very limited scale.
Víctor A. Tallada, Víctor Carranco
wiley   +1 more source

Production of red beetroot juice by different methods: Kinetics of microbial growth, sugar consumption, and acid production

Heliyon
As a fermentation method, the utilisation of starter culture is a common practice in industrial manufacturing, although spontaneous methods have been employed since ancient times.
Sura Melisa Duyar, Ferda Sari, Hatice Aybuke Karaoglan   +2 more
doaj   +1 more source

Government Subsidies for Industrial Symbiosis: Is It Always Worth It? Assessing Effectiveness and Efficiency Through Agent‐Based Modeling

Business Strategy and the Environment, EarlyView.
ABSTRACT Policy intervention can be a driver for industrial symbiosis (IS). However, given the wide variety of policy instruments available, policymakers should be guided in the policy design process to ensure that their intervention is effective and efficient. In this paper, we propose an agent‐based (AB) model intended to assess the effectiveness and
Melissa Mollica, Alberto Nastasi, Luca Fraccascia   +2 more
wiley   +1 more source

Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents. [PDF]

Foods, 2023
López-Enríquez L, Vila-Crespo J, Rodríguez-Nogales JM, Fernández-Fernández E, Ruipérez V.   +4 more
europepmc   +1 more source

Selective Oxidation Strategies for Cost‐Efficient Green Hydrogen Production via Hybrid Water Electrolysis

Carbon Energy, EarlyView.
Hybrid water electrolysis has emerged as a promising alternative to conventional electrolysis for sustainable hydrogen production. The economic potential of replacing water oxidation with organic substrates is assessed. For each substrate, representative electrocatalysts and mechanistic insights are reviewed to identify design principles for optimized ...
Conor Brennan‐Pollak, Lua Henderson, Cian Clarke, Maida A. Costa de Oliveira, Dídac A. Fenoll, Sreedhanya Pallilavalappil, Aswathy Babu, Shaista Jabeen, Pranav K. Gangadharan, Huabin Zhang, Suresh C. Pillai, Paula E. Colavita, Max García‐Melchor   +12 more
wiley   +1 more source

Microbiological and Physicochemical Variations during Spontaneous Fermentation of Plantain Must. [PDF]

Int J Food Sci, 2023
Kambire O, Yao KM, Detto K, Kamate M.
europepmc   +1 more source