Results 41 to 50 of about 94,800 (305)

INNOVATION MANAGEMENT BIOTECHNOLOGY OF STARTER CULTURES [PDF]

Техника и технология пищевых производств, 2016
According to experts, one of the innovative directions of the development of food biotechnology is the development of biotechnological approaches to the production of probiotics, prebiotics, synbiotics, ferments and food ingredients, new strains of ...
Prosekov A.Y., Ostroumov L.A.
doaj   +1 more source

Development and Application of Strategies to Generate Bacteriophage Resistant Strains for Use in Milk Fermentation Processes [PDF]

, 1999
End of Project ReportThe objectives of this project were firstly, the identification of natural phage resistance systems for exploitation, secondly, the development of methodologies to utilise these systems to improve the bacteriophage resistance of ...
Coakley, M., Coffey, Aidan, Fitzgerald, Gerald F, O'Sullivan, Daniel, Ross, R Paul   +4 more
core  

Organoids in pediatric cancer research

FEBS Letters, EarlyView.
Organoid technology has revolutionized cancer research, yet its application in pediatric oncology remains limited. Recent advances have enabled the development of pediatric tumor organoids, offering new insights into disease biology, treatment response, and interactions with the tumor microenvironment.
Carla Ríos Arceo, Jarno Drost
wiley   +1 more source

Multiplex Real-Time PCR with HRM for Detection of Lactobacillus sakei and Lactobacillus curvatus in Food Samples

Food Technology and Biotechnology, 2019
Optimization of fermentation processes requires monitoring the species composition of starter cultures and their growth during fermentation. Most starter cultures contain closely related species.
Konstantin A. Kurbakov, Evgenii A. Konorov, Mikhail Y. Minaev, Oksana A. Kuznetsova   +3 more
doaj   +1 more source

Competition between Starter Cultures and Wild Microbial Population in Sausage Fermentation: A Case Study Regarding a Typical Italian Salami (Ventricina)

Foods, 2021
The work reports a case study describing how the competition wild microflora vs. starter cultures affects the final product characteristics. This study regards an industrial lot of Ventricina, an Italian long-ripened traditional fermented sausages ...
Chiara Montanari, Federica Barbieri, Fausto Gardini, Giulia Tabanelli   +3 more
doaj   +1 more source

Yeast Interactions in Inoculated Wine Fermentation [PDF]

, 2016
The use of selected starter culture is widely diffused in winemaking. In pure fermentation, the ability of inoculated Saccharomyces cerevisiae to suppress the wild microflora is one of the most important feature determining the starter ability to ...
Albergaria, Andorrà, Arroyo-López, Azzolini, Barrajón, Barrajón, Barrajón, Bauer, Bisson, Branco, Branco, Brandam, Canonico, Capece, Capece, Capece, Casey, Cheraiti, Ciani, Ciani, Ciani, Comitini, Comitini, Comitini, Dizzy, Domizio, Duarte, Fleet, Gao, García-Ríos, Gobbi, Hansen, Howell, Ivey, Jolly, Kemsawasd, King, Liu, Lucero, Madeo, Medina, Nissen, Nissen, Oro, Perez-Nevado, Perrone, Pretorius, Pérez, Ramírez, Reiter, Renault, Rodriguez-Porrata, Santos, Shimizu, Taillander, Todd, Torija, Viegas, Vigentini, Villalba, Visser, Williams   +61 more
core   +2 more sources

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

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

, 2018
Staphylococcus carnosus and Staphylococcus xylosus are commonly used, individually or in combination, within conventional starter cultures for the purposes of colour and flavour development during meat fermentation.
Berardo, Alberto, De Maere, Hannelore, De Smet, Stefaan, De Vuyst, Luc, Filippou, Panagiota, Janssens, Bente, Leroy, Frédéric, Stavropoulou, Despoina Angeliki   +7 more
core   +1 more source

An upstream open reading frame regulates expression of the mitochondrial protein Slm35 and mitophagy flux

FEBS Letters, EarlyView.
This study reveals how the mitochondrial protein Slm35 is regulated in Saccharomyces cerevisiae. The authors identify stress‐responsive DNA elements and two upstream open reading frames (uORFs) in the 5′ untranslated region of SLM35. One uORF restricts translation, and its mutation increases Slm35 protein levels and mitophagy.
Hernán Romo‐Casanueva, Ariann E. Mendoza‐Martínez, P. Abril Medina‐Flores, Carlos Campero‐Basaldua, Alexander DeLuna, Soledad Funes   +5 more
wiley   +1 more source

The oenological potential of Hanseniaspora uvarum in simultaneous and sequential co-fermentation with Saccharomyces cerevisiae for the industrial wine production

Frontiers in Microbiology, 2016
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising
Mariana eTristezza, Maria eTufariello, Vittorio eCapozzi, Giuseppe eSpano, Giovanni eMITA, Francesco eGrieco   +5 more
doaj   +1 more source