Results 131 to 140 of about 166,527 (248)

Sampling and analysis methods for detecting and monitoring airborne plant pathogens and fungal diversity. [PDF]

Microbiology (Reading)
West JS, Canning GGM, Kimber RBE.
europepmc   +1 more source

Aflatoxin contamination in dried fruits and nuts in Bangladesh: Occurrence, dietary exposure, and health risk assessment

JSFA reports, EarlyView.
Abstract Background Dried fruits and nuts are widely consumed for their desirable sensory qualities and high nutritional value, providing essential nutrients such as proteins, healthy fatty acids, potassium, dietary fiber, and bioactive compounds. However, they are highly susceptible to aflatoxin contamination, particularly in humid tropical regions ...
Tasniya Akter, Mohammad Tariqul Hassan, Abira Nowar, Farhana Rinky, Sharmin Rumi Alim   +4 more
wiley   +1 more source

Spore-forming <i>Clostridia</i> as overlooked determinants of microbial risk in wastewater reuse systems. [PDF]

Appl Environ Microbiol
Miller DN, Durso LM.
europepmc   +1 more source

Spore morphology of Selaginella (Selaginellaceae) from China and its systematic significance

, 2015
Using light microscope (LM) and scanning electron microscope (SEM), the megaspores and microspores of 77 samples representing ca. 70 species of Selaginella from China are observed.
Zhou, Xin-Mao, Jiang, Li-Ju, Gao, Xin-Fen, Liang-Zhang, He, Zhao-Rong, Zhang, Li-Bing, He, ZR (reprint author), Yunnan Univ, Sch Life Sci, Kunming 650091, Yunnan, Peoples R China.   +6 more
core  

Real-Time Nanoscale Investigation of Spore Coat Assembly in Bacillus subtilis

Spores of Bacillaceae , ubiquitous in soil, can withstand extreme conditions virtually indefinitely. The spore coat, one of the most sophisticated multiprotein complexes built by bacteria, protects the spore from environmental stresses and predators.
Juillot, Dimitri, Condon, Ciarán, Lablaine, Armand, Carballido-López, Rut   +3 more
core   +1 more source

Disclosing the production of fungal chitinases and proteases using insect by‐products as substrates in solid‐state fermentation

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The world population is projected to reach nearly 9.7 billion by 2050, significantly increasing the demand for novel and sustainable protein sources. Edible insects, such as Tenebrio molitor, emerge as promising alternatives due to their high nutritional value, but adult insects and frass are direct and abundant by‐products of this ...
Borja Fernández, Helena Fernandes, Nuno Muñoz‐Seijas, Francisco Soto‐Beltrán, José Manuel Domínguez, Helena Peres, José Manuel Salgado   +6 more
wiley   +1 more source

Biomass and Spore Yield of Cercospora aff. canescens by Submerged Fermentation: Defining and Optimizing Culture Conditions. [PDF]

Curr Microbiol
de Lima Nechet K, Luiz AJB, Dias Dos Reis Barbosa AJ, de Lima Dias GM, de Almeida Halfeld-Vieira B.   +4 more
europepmc   +1 more source

Phenolic profile of selected grape (Vitis vinifera L.) varieties in the course of ripening and Botrytis cinerea infections

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Grapevine phenolic compounds play key roles in plant defense and wine quality. Composition depends on factors such as maturity and infections such as grey mold caused by Botrytis cinerea. Grapevines respond to infections by actively modifying their phenolic profile.
Kim Marie Umberath, Louis Backmann, Maren Scharfenberger‐Schmeer, Pascal Wegmann‐Herr, Andreas Schieber, Fabian Weber   +5 more
wiley   +1 more source

Identification of SpoVID as a putative new substrate of the sporulation-specific protease YabG in <i>Bacillus subtilis</i>. [PDF]

Front Microbiol
Kuwana R, Kasahara Y, Ito K, Takamatsu H.   +3 more
europepmc   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source