Results 51 to 60 of about 3,756,329 (348)
Characterization of the killer toxin KTCf20 from wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts [PDF]
, 2018 Wickerhamomyces anomalus Cf20 secretes the killer toxin KTCf20 that inhibits several wine spoilage yeasts of the species Pichia guilliermondii, P. membranifaciens, Brettanomyces bruxellensis and Dekkera anomala.
Fernandez de Ullivarri, Miguel +2 more
core +1 more source
Role of Starter Cultures on the Safety of Fermented Meat Products
Frontiers in Microbiology, 2019 Starters are microbial cultures used to promote and conduct the fermentation of meat products. Bacteria, particularly lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), as well as yeasts and molds, may be used as starters.
M. Laranjo, M. E. Potes, M. Elias
semanticscholar +1 more source
Microorganisms, 2022 Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fish could reduce food waste in the fishery industry, retail stores, and ...
Lucilla Iacumin +6 more
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. +4 more
core
The Effect of starter Cultures on the Portuguese Traditional Sausage "Paio do Alentejo" in Terms of its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile [PDF]
, 2014 “Paio do Alentejo” is a Portuguese dry-cured sausage, made with meat from the Alentejano pig breed. The main aim of this study is to evaluate the benefits of the use of starter cultures on the quality of the sausage, mainly with regard to its sensory ...
Agulheiro-Santos, A.C. +5 more
core +1 more source
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
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
Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]
, 2013 C
Coorevits, An +4 more
core +1 more source
Hematopoietic (stem) cells—The elixir of life?
FEBS Letters, EarlyView.The aging of HSCs (hematopoietic stem cells) and the blood system leads to the decline of other organs. Rejuvenating aged HSCs improves the function of the blood system, slowing the aging of the heart, kidney, brain, and liver, and the occurrence of age‐related diseases.
Emilie L. Cerezo +4 more
wiley +1 more source
Journal of Dairy Science, 2020 Yogurt making traditionally relies on the simultaneous utilization of 2 starters: Streptococcus thermophilus and Lactobacillus bulgaricus, but these 2 strains normally metabolize the glucose portion of lactose and release galactose into extracellular ...
S.S. Zhang, Z.S. Xu, L. Qin, J. Kong
semanticscholar +1 more source