Results 41 to 50 of about 155,337 (286)

Crosstalk between the ribosome quality control‐associated E3 ubiquitin ligases LTN1 and RNF10

FEBS Letters, EarlyView.
Loss of the E3 ligase LTN1, the ubiquitin‐like modifier UFM1, or the deubiquitinating enzyme UFSP2 disrupts endoplasmic reticulum–ribosome quality control (ER‐RQC), a pathway that removes stalled ribosomes and faulty proteins. This disruption may trigger a compensatory response to ER‐RQC defects, including increased expression of the E3 ligase RNF10 ...
Yuxi Huang, Satoshi Hashimoto, Sota Ito, Chisato Kikuguchi, Miho Hoshi, Kiyoshi Yamaguchi, Yoichi Furukawa, Toru Suzuki, Toshifumi Inada   +8 more
wiley   +1 more source

Application of Lacticaseibacillus paracasei and Tetragenococcus halophilus as adjunct starter cultures in Gouda cheese production

Frontiers in Microbiology
Adjunct starter cultures are of interest in pasteurized cheese production as they provide additional flavor, ensure reproducible quality, and enable faster ripening.
Hannes Decadt, Stefan Weckx, Luc De Vuyst   +2 more
doaj   +1 more source

Kualitas Mikrobiologi Sosis Fermentasi Daging Sapi Dan Domba Yang Menggunakan Kultur Kering Lactobacillus Plantarum 1B1 [PDF]

, 2008
Lactic acid bacteria of Lactobacillus plantarum 1B1 species was isolated from fresh beef and used as dried starter culture fermented sausage (salami). Dried starter culture was stored at 100C for 0 (control), 15, 30 and 45 days to evaluate the starter ...
Arief, I. I. (I), Komariah, K. (Komariah), Maheswari, R. R. (R), Rahayu, S. (S), Suryati, T. (T)   +4 more
core  

Real‐time assay of ribonucleotide reductase activity with a fluorescent RNA aptamer

FEBS Letters, EarlyView.
Ribonucleotide reductases (RNR) synthesize DNA building blocks de novo, making them crucial in DNA replication and drug targeting. FLARE introduces the first single‐tube real‐time coupled RNR assay, which enables isothermal tracking of RNR activity at nanomolar enzyme levels and allows the reconstruction of allosteric regulatory patterns and rapid ...
Jacopo De Capitani, Noemi E. Nwosu, Viktoria Gocke, Müge Kasanmascheff, Hannes Mutschler   +4 more
wiley   +1 more source

The aroma profile of butter produced using different starter cultures

Mljekarstvo
The aroma of fermented dairy products is greatly influenced by starter cultures and by the lactic acid bacteria strains that are used as starter cultures. Experimental butter samples were produced using no starter culture, by a commercial starter culture
Mustafa Şengül, Halil İbrahim Akgül, Bayram Ürkek   +2 more
doaj   +1 more source

The Effect of Autochthonous Starter Culture, Sugars and Temperature on the Fermentation of Slavonian Kulen

Food Technology and Biotechnology, 2017
In this study, the effect of an isolated and well-characterised autochthonous starter culture, glucose and maltodextrin (w=0.8 %) and temperatures of 12 and 20 °C on fermentation and quality of Slavonian kulen produced using the traditional technology ...
Krešimir Mastanjević, Dragan Kovačević, Jadranka Frece, Ksenija Markov, Jelka Pleadin   +4 more
doaj   +1 more source

Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities

Journal of Dairy Science, 2023
: During fermentation, camel milk forms a fragile, acid-induced gel, which is less stable compared with the gel formed by bovine milk. In this study, camel milk was supplemented with different levels of soy extract, and the obtained blends were fermented
Abdelmoneim H. Ali, Basim Abu-Jdayil, Anas Al Nabulsi, Tareq Osaili, Shao-Quan Liu, Afaf Kamal-Eldin, Mutamed Ayyash   +6 more
doaj   +1 more source

Technological activities of Staphylococcus carnosus and Staphylococcus simulans strains isolated from fermented sausages [PDF]

, 2005
The aim of this study was to determine the technological properties of 2 strains of Staphylococcus simulans (Ssm12, Ssm21) and 4 strains of S. carnosus (SC28, SC31, SC54 and SC55) for the selection of a potential starter cultures to employ in the ...
BLAIOTTA, GIUSEPPE, CASABURI, A., MAURIELLO, GIANLUIGI, PEPE, OLIMPIA, VILLANI, FRANCESCO   +4 more
core   +1 more source

Protein pyrophosphorylation by inositol pyrophosphates — detection, function, and regulation

FEBS Letters, EarlyView.
Protein pyrophosphorylation is an unusual signaling mechanism that was discovered two decades ago. It can be driven by inositol pyrophosphate messengers and influences various cellular processes. Herein, we summarize the research progress and challenges of this field, covering pathways found to be regulated by this posttranslational modification as ...
Sarah Lampe, Tanmay Kumar Mohanty, Rashna Bhandari, Dorothea Fiedler   +3 more
wiley   +1 more source

Use of starter culture of native lactic acid bacteria for producing an artisanal Mexican cheese safe and sensory acceptable

CyTA - Journal of Food, 2018
Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as ‘Queso Bola ...
Robinson Vázquez-Velázquez, Miguel Salvador-Figueroa, Lourdes Adriano-Anaya, Guadalupe DeGyves–Córdova, Alfredo Vázquez-Ovando   +4 more
doaj   +1 more source