Results 51 to 60 of about 94,800 (305)
Effect of starter cultures on various classes of fatty acids in Sudanese fermented camel milk (Camelus dromedaries) Gariss [PDF]
, 2015 The objective of this research was to study the variation of classes of fatty acids in gariss (fermented camel milk) prepared under controlled conditions (starter cultures and time of fermentation).
Ahmed, Adam Ismail +4 more
core
Starter Cultures for Kimchi Fermentation
Journal of Microbiology and Biotechnology, 2015 Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the ...
Mo-Eun, Lee +5 more
openaire +2 more sources
In situ molecular organization and heterogeneity of the Legionella Dot/Icm T4SS
FEBS Letters, EarlyView.We present a nearly complete in situ model of the Legionella Dot/Icm type IV secretion system, revealing its central secretion channel and identifying new components. Using cryo‐electron tomography with AI‐based modeling, our work highlights the structure, variability, and mechanism of this complex nanomachine, advancing understanding of bacterial ...
Przemysław Dutka +11 more
wiley +1 more source
npj Science of FoodVery few starter cultures were specifically developed for African cereal foods. This study aimed to develop starter cultures for cereal fermentations that can be stored at ambient temperature.
Felicitas Pswarayi +3 more
doaj +1 more source
The Effect of Different Starter Cultures on the Protein Content in Fermented African Locust Bean (Parkia Biglobosa) Seeds [PDF]
, 2016 The quality of African locust bean seed fermented with three (3) different types of starter cultures were investigated. Freshly prepared Bacillus Subtilis, Saccharomyces cerevisiae and the mixture of the two starter cultures were used for the ...
Ajayi, A. A. +2 more
core
FEBS Letters, EarlyView.The Ile181Asn variant of human UDP‐xylose synthase (hUXS1), associated with a short‐stature genetic syndrome, has previously been reported as inactive. Our findings demonstrate that Ile181Asn‐hUXS1 retains catalytic activity similar to the wild‐type but exhibits reduced stability, a looser oligomeric state, and an increased tendency to precipitate ...
Tuo Li +2 more
wiley +1 more source
Shipin gongye ke-jiTo screen for a yogurt starter cultures with high viscosity and good comprehensive performance, six types of starter cultures were used to ferment milk in this study.
Xulong CHANG +5 more
doaj +1 more source
Production technology of half-smoked sausages
Алматы технологиялық университетінің хабаршысы, 2023 The article discusses the influence of starter cultures on the quality of meat for semi-smoked sausages. Attractive attention to biologically active, organoleptic and physic-chemical results includes fermented beef meat to produce a quality finished ...
U. A. Ryspaeva +2 more
doaj +1 more source
USE OF STARTER CULTURES TO IMPROVE PORTUGUESE TRADITIONAL SAUSAGES [PDF]
, 2015 In Mediterranean countries, such as Portugal, traditional dry-fermented sausages are highly appreciated. They are often still being manufactured in small processing units, according to traditional procedures.
Agulheiro-Santos, A.C. +7 more
core
Nitrene Transfer Catalyzed by a Non-Heme Iron Enzyme and Enhanced by Non-Native Small-Molecule Cofactors [PDF]
, 2019 Transition-metal catalysis is a powerful tool for the construction of chemical bonds. Here we show that a non-heme iron enzyme can catalyze olefin aziridination and nitrene C–H insertion, and that these activities can be improved by directed evolution ...
Arnold, Frances H. +3 more
core +1 more source